Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CONSUMER EDUCATION | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Assist.Prof. Hilal HIZLI GÜLDEMİR |
| Assistant(s) | |
| Aim | The aim of this course is to have an understanding of the seeking remedy in terms of conscious trade and related problems. |
| Course Content | This course contains; Basic terms and conscious consumer,Fundemental economics terms and concepts,Requirement, goods, value, price,Money, income, assets, consumption, saving,Global consumer right I,Global consumer right II,Conscious consumer, education of consumer,Consumer’s role and responsibles,Concsious trade, important concepts for buying,Important concepts before trade,Important concepts during trade,Important concepts after trade,Addresses for consumer right,Addresses for consumer right II. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Relates the main elements of economic relations. | 10, 16, 9 | A |
| 2. Evaluates the basic terms for being conscious consumer. | 10, 16, 9 | A |
| 3. Organizes and explains the concious and legal trade principles | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic terms and conscious consumer | Preparation from related course sources |
| 2 | Fundemental economics terms and concepts | Preparation from related course sources |
| 3 | Requirement, goods, value, price | Preparation from related course sources |
| 4 | Money, income, assets, consumption, saving | Preparation from related course sources |
| 5 | Global consumer right I | Preparation from related course sources |
| 6 | Global consumer right II | Preparation from related course sources |
| 7 | Conscious consumer, education of consumer | Preparation from related course sources |
| 8 | Consumer’s role and responsibles | Preparation from related course sources |
| 9 | Concsious trade, important concepts for buying | Preparation from related course sources |
| 10 | Important concepts before trade | Preparation from related course sources |
| 11 | Important concepts during trade | Preparation from related course sources |
| 12 | Important concepts after trade | Preparation from related course sources |
| 13 | Addresses for consumer right | Preparation from related course sources |
| 14 | Addresses for consumer right II | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1- FOOD AND CONSUMER EDUCATION Star Publishing PTE., 2016. 2. Consumer Education and Ecomonics McGraw Hill , ISBN 0078767806 2006 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | ||||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | ||||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | ||||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | ||||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 28 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(28/30) | 1 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CONSUMER EDUCATION | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Assist.Prof. Hilal HIZLI GÜLDEMİR |
| Assistant(s) | |
| Aim | The aim of this course is to have an understanding of the seeking remedy in terms of conscious trade and related problems. |
| Course Content | This course contains; Basic terms and conscious consumer,Fundemental economics terms and concepts,Requirement, goods, value, price,Money, income, assets, consumption, saving,Global consumer right I,Global consumer right II,Conscious consumer, education of consumer,Consumer’s role and responsibles,Concsious trade, important concepts for buying,Important concepts before trade,Important concepts during trade,Important concepts after trade,Addresses for consumer right,Addresses for consumer right II. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Relates the main elements of economic relations. | 10, 16, 9 | A |
| 2. Evaluates the basic terms for being conscious consumer. | 10, 16, 9 | A |
| 3. Organizes and explains the concious and legal trade principles | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic terms and conscious consumer | Preparation from related course sources |
| 2 | Fundemental economics terms and concepts | Preparation from related course sources |
| 3 | Requirement, goods, value, price | Preparation from related course sources |
| 4 | Money, income, assets, consumption, saving | Preparation from related course sources |
| 5 | Global consumer right I | Preparation from related course sources |
| 6 | Global consumer right II | Preparation from related course sources |
| 7 | Conscious consumer, education of consumer | Preparation from related course sources |
| 8 | Consumer’s role and responsibles | Preparation from related course sources |
| 9 | Concsious trade, important concepts for buying | Preparation from related course sources |
| 10 | Important concepts before trade | Preparation from related course sources |
| 11 | Important concepts during trade | Preparation from related course sources |
| 12 | Important concepts after trade | Preparation from related course sources |
| 13 | Addresses for consumer right | Preparation from related course sources |
| 14 | Addresses for consumer right II | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1- FOOD AND CONSUMER EDUCATION Star Publishing PTE., 2016. 2. Consumer Education and Ecomonics McGraw Hill , ISBN 0078767806 2006 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | ||||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | ||||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | ||||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | ||||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |