| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | DIL511 | ||||
| Course Name: | English for Specific Purposes 1 | ||||
| Semester: | Fall | ||||
| 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. BEHROOZ RASAEI Öğr. Gör. ESNIHT YULIET ATEHORTUA MESA Öğr. Gör. NOORHAN QASIM MOHAMMED AL-ANI Öğr. Gör. SEPIDEH SHAHBAZI Öğr. Gör. MOHAMMAD SHAH ZAKI Öğr. Gör. SARA KHALID ABDULHAFEEZ HUSSEIN Öğr. Gör. SHAMIM BAZOOBANDI Öğr. Gör. ALEXANDER ANTONIO USUGA MADRID Expert GÖKÇE DURU Öğr. Gör. İLKAY ÖZDEN Expert BURAK DEMİR Expert FİRUZE NAZLICAN SÜRÜCÜ Eğitim Danışmanı GÖKCAN AYDIN Eğitim Danışmanı ERDEM AYDEMİR Öğr. Gör. GÜLŞAH KIRŞAN Eğitim Danışmanı GÜLŞAH ERDAŞ Expert EBRAR GÜL EZGİ ÇOKBİLEN Eğitim Danışmanı KAHRAMAN AKIN Eğitim Danışmanı AHMET KAPLAN Öğr. Gör. İLYAS DENİZ ÇINAR Lecturer DERYA ÖZDEMİR Expert GİZEM ECEM HIZLI Expert MERVE FİLİZ Expert NİHAN ÖCAL Öğr. Gör. BELKIS CİĞERİM Öğr. Gör. ELİF MOLLAMEHMETOĞLU Eğitim Danışmanı ATİLLA ONURALP KOCABALCIOĞLU Öğr. Gör. CEM ŞENCAN Öğr. Gör. HABİBE ÖZKARA Eğitim Danışmanı RABİA MERCAN Öğr. Gör. DİLAY NUR CANDAN Expert DENİZ GÜDEN Öğr. Gör. MELİKE İŞCAN Öğr. Gör. MOHAMMAD REZA KHODADADI Öğr. Gör. FURKAN ATMACA Öğr. Gör. GİZEM İNCİ Öğr. Gör. MERVE KESKİN |
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| Course Assistants: |
| Course Objectives: | The aim is to develop professional language skills at the basic level and to master the professional terminology of English by using original professional materials prepared by our instructors for the academic programs that the students continue. Topics such as the fields of work of the future professions and their duties, basic concepts, historical development of their professional fields are discussed. |
| Course Content: | Basic knowledge and terminology related to the department, activities for the four basic skills of students, reading, writing, listening and speaking. |
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The students who have succeeded in this course;
1) sfvw 1) Students are able to read simple texts that are overlapping with interest or professional subjects, and understand the basic idea in a text. 2) Students can understand written and oral expressions based on common subjects in daily life. 3) Students can handle most situations, such as shopping or address recipes, which require a foreign language to communicate when it is spoken or when traveling. 4) Students can write texts that are simple, but inter-ideas, in the subjects of personal interest. 5) Students can transfer experiences, talk about their dreams and wishes, briefly explain their thoughts and plans. |
| Week | Subject | Related Preparation |
| 1) | Recognition of the profession. | Authentic and original materials prepared by our lecturers. |
| 2) | Recognition of the profession. | Authentic and original materials prepared by our lecturers. |
| 3) | Basic terms in the profession. | Authentic and original materials prepared by our lecturers. |
| 4) | Basic terms in the profession. | Authentic and original materials prepared by our lecturers. |
| 5) | Occupational areas and working conditions. | Authentic and original materials prepared by our lecturers. |
| 6) | Occupational areas and working conditions. | Authentic and original materials prepared by our lecturers. |
| 7) | Tools and equipment used in the profession. | Authentic and original materials prepared by our lecturers. |
| 8) | Midterm Week | |
| 9) | Theories and methods prevailing in the field and profession. | Authentic and original materials prepared by our lecturers. |
| 10) | Theories and methods prevailing in the field and profession. | Authentic and original materials prepared by our lecturers. |
| 11) | Scientific ethics. | Authentic and original materials prepared by our lecturers. |
| 12) | Scientific ethics. | Authentic and original materials prepared by our lecturers. |
| 13) | Current developments in the field and studies. | Authentic and original materials prepared by our lecturers. |
| 14) | Current developments in the field and studies. | Authentic and original materials prepared by our lecturers. |
| 15) | Final Week | |
| 16) | Final Week |
| Course Notes / Textbooks: | Her bölüm için bir öğretim görevlimiz tarafından hazırlanan orijinal ve otantik materyaller. |
| References: | Original and authentic materials prepared by a faculty member for each department. |
| Course Learning Outcomes | 1 |
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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 |
| Homework Assignments | 10 | % 10 |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 35 |
| Final | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 13 | 0 | 4 | 52 | |||
| Homework Assignments | 10 | 0 | 7 | 70 | |||
| Midterms | 1 | 0 | 1 | 1 | |||
| Final | 1 | 0 | 1 | 1 | |||
| Total Workload | 124 | ||||||