| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | DIL504 | ||||
| Course Name: | English for Academic Purposes 4 | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Eğitim Danışmanı GÜLŞAH ERDAŞ | ||||
| Course Lecturer(s): |
Öğr. Gör. İLYAS DENİZ ÇINAR Eğitim Danışmanı ERDEM AYDEMİR |
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| Course Assistants: |
| Course Objectives: | Taking the academic program of the students into consideration, academic reading and writing exercises are carried out in order to improve students' reading and writing skills. It is aimed for students to be able to reach a level where they can do researches related to their own departments. |
| Course Content: | Course content consists of activities aimed at improving the reading, writing, listening and speaking skills of the students. |
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The students who have succeeded in this course;
1) Students learn the basic terminology of their departments 2) Students follow the latest developments about their departments. 3) Students do researches about their degree classes and prepare their homework 4) Students prepare various presentations and assignments related to their departments |
| Week | Subject | Related Preparation |
| 1) | Scanning for Numbers Understanding key vocabulary Reading for main ideas Reading for detail Scanning to find information Scanning to predict content Working out meaning from context Making inferences Synthesizing | Unlock Reading & Writing 2 Unit 1 |
| 2) | Vocabulary to describe places Adjectives Countable and uncountable nouns Articles Quantifiers There is / There are Evaluating positives and negatives Capital letters and punctuation Writing descriptive sentences Describing the place where you live, writing about its positives and negatives | Unlock Reading & Writing 2 Unit 1 |
| 3) | Previewing a text Understanding key vocabulary Reading for main ideas Reading for detail Recognizing text type Scanning to predict content Synthesizing | Unlock Reading & Writing 2 Unit 1 |
| 4) | Vocabulary to describe festivals Prepositions of time and place Adverbs of frequency Objects and extra information Prepositional Phrases Identifying important information Organizing sentences into a paragraph Write a descriptive paragraph Describe a festival or special event | Unlock Reading&Writing 2 Unit 2 |
| 5) | Reading for main ideas Making inferences Understanding key vocabulary Scanning to predict content Reading for main ideas Reading for detail Using your knowledge Recognizing text type Synthesizing | Unlock Reading&Writing 2 Unit 3 |
| 6) | Vocabulary to describe the internet and technology Compound Nouns Giving opinions Connecting ideas: and, also, too and however Compound sentences Identifying appropriate answers Topic sentences Write a one-sided opinion paragraph | Unlock Reading&Writing 2 Unit 3 |
| 7) | Reading for detail Using your knowledge to predict content Understanding key vocabulary Reading for main ideas Recognizing text type Synthesizing | Unlock Reading&Writing 2 Unit 4 |
| 8) | Midterm Exam Week | |
| 9) | Collocations with temperature Vocabulary to describe a graph Comparative and superlative adjectives Analyzing graphs Writing a compare and contrast paragraph using information from a graph | Unlock Reading&Writing 2 Unit 4 |
| 10) | Scanning to predict content Understanding key vocabulary Previewing Reading for main ideas Reading for detail Recognizing text type Understanding discourse Working out meaning from context Synthesizing | Unlock Reading&Writing 2 Unit 5 |
| 11) | Vocabulary to describe sports Prepositions of movement Subject and verb agreement Analyzing a diagram Ordering events in a process Removing unrelated information Writing a process paragraph | Unlock Reading&Writing 2 Unit 5 |
| 12) | Working out meaning from context Annotating a text Understanding key vocabulary Skimming Scanning to predict content Reading for main ideas Reading for detail Identifying audience Making inferences Synthesizing | Unlock Reading&Writing 2 Unit 6 |
| 13) | Business vocabulary The Present Simple and The Past Simple Time clauses with when to describe past events Organizing events in time order Adding details to main facts Writing a narrative paragraph | Unlock Reading&Writing 2 Unit 6 |
| 14) | Skimming Understanding key vocabulary Reading for main ideas Reading for detail Working out meaning from context Identifying audience Making inferences Synthesizing Adjectives to describe people | Unlock Reading&Writing 2 Unit 7 |
| 15) | Final Exam Week | |
| 16) | Final Exam Week |
| Course Notes / Textbooks: | Unlock Reading& Writing 2 (Cambridge Yayınları) |
| References: | Öğrencilerin alanlarına yönelik gelişmeleri yakından takip edebilecekleri websiteleri, güncel makale ve araştırmalar. |
| Course Learning Outcomes | 1 |
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3 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 10 | % 10 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 0 | 4 | 56 | |||
| Homework Assignments | 10 | 0 | 7 | 70 | |||
| Midterms | 1 | 0 | 1 | 1 | |||
| Final | 1 | 0 | 1 | 1 | |||
| Total Workload | 128 | ||||||