FACULTY OF BUSINESS
Department of Logistics Management
SOCIAL MEDIA
GENS 208 | Course Introduction and Application Information
| Course Name |
Health and Society: Epidemiology
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GENS 208
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
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| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The course aims to let the students to learn the basic concepts of health and society and the relation between these concepts. Besides this course aims to provide students with the knowledge of basic determinants of public health, risk factors, and various health systems. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course will basically structured around two main concepts and individual health and society health. The course content design to teach the basic concepts of creating and sustaining healthy societies. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction What do we mean by a Healthy Society? | |
| 2 | The Concept of Health and Basic Concepts | Parts from the reference of instructor and PowerPoint presentations. |
| 3 | Health and Diseases | Parts from the reference of instructor and PowerPoint presentations. |
| 4 | Bayram | |
| 5 | The Major Determinants of Health Environment, Behaviour, Heritage, Health Services | Parts from the reference of instructor and PowerPoint presentations. |
| 6 | Determining the Health of Society The major risk factors | Parts from the reference of instructor and PowerPoint presentations. |
| 7 | Midterm | |
| 8 | Health Practices and Its Importance The examples of health development practices HW: The examples of practices that are developed to improve public health and the evaluation of its results | Parts from the reference of instructor and PowerPoint presentations. |
| 9 | Health Policies that Effect Societies Demographic factors, local management practices, human resources, environmental issues, drugs, crisis HW Delivery! | Parts from the reference of instructor and PowerPoint presentations. |
| 10 | Education-Occupation- Income Level and Health Rural and urban areas | Parts from the reference of instructor and PowerPoint presentations. |
| 11 | Society, Gender and Health Interaction | Parts from the reference of instructor and PowerPoint presentations. |
| 12 | Basic Healthcare practices in Turkey Protective, rehabilitation and curing | Parts from the reference of instructor and PowerPoint presentations. |
| 13 | Traditional Curing Methods | Parts from the reference of instructor and PowerPoint presentations. |
| 14 | Presentation | |
| 15 | Presentation | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
16
|
5
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
9
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
26
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
15
|
2
|
30
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
9
|
5
|
45
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
25
|
25
|
| Total |
168
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to analyze complex problems in the field of logistics and supply chains |
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| 2 | To be able to have good knowledge of sector related market leaders, professional organizations, and contemporary developments in the logistics sector and supply chains |
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| 3 | To be able to participate in the sector-related communication networks and improve professional competencies within the business sector |
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| 4 | To be able to use necessary software, information and communication technologies in the fields of logistics management and supply chain |
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| 5 | To be able to understand and utilize the coordination mechanisms and supply chain integration |
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| 6 | To be able to analyze the logistics and supply chain processes using the management science perspective and analytical approaches |
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| 7 | To be able to design, plan and model in order to contribute to decision making within the scope of logistics and supply chains |
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| 8 | To be able to interpret and evaluate the classical and contemporary theories in the field of logistics and supply chains |
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| 9 | To be able to conduct projects and participate in teamwork in the field of logistics and supply chains |
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| 10 | To be able to have an ethical perspective and social responsiveness when making and evaluating decisions. |
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| 11 | To be able to collect data in the area of logistics and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
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| 12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
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| 13 | To be able to relate the knowledge accumulated throughout human history to their field of expertise. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
SOCIAL MEDIA
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