IKT 210 - Introduction to Economics

The aim of this course is to enable Nutrition and Dietetics students to understand fundamental economic concepts and principles, allowing them to apply an economic perspective in decision-making processes within the fields of health and nutrition. By learning the basics of efficient resource use, cost-benefit analysis, and health economics, students will gain the knowledge and skills to evaluate the economic factors that influence the dietary choices of individuals and populations.

Within the course, topics will include the fundamental concepts of economics, principles of micro- and macroeconomics, supply-demand equilibrium, price formation, production and consumption decisions, health and nutrition economics, food prices and budget management, cost analysis, and resource allocation. Additionally, economic evaluations in nutrition services, cost-effectiveness analyses, and the effects of health policies on individual and public health will be discussed in light of case studies and current research.

• Begg, Vernasca, Fischer and Dornbush, Economics, 11th Edition, McGraw-Hill Education, 2014.

• Case, Fair and Oster, Principles of Economics, 11th Edition, Pearson, 2014.
• Zeynel Dinler, İktisada Giriş, Ekin Basım Yayın Dağıtım, 2014.

Attendance is considered an essential aspect of this course. The material covered in lectures will be a subject of evaluation, and while some topics are available in the textbook, others are exclusive to the lectures. Hence, students are strongly recommended to attend all class meetings regularly and on time. Your punctuality is not only expected but also appreciated.

This course has a zero-tolerance policy for cheating and plagiarism. Students found engaging in such behavior will face severe consequences, including course failure and disciplinary actions. Cheating involves deceit, fraud, or dishonesty, especially during examinations, while plagiarism is the misrepresentation of someone else’s work as your own.