Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | DIL512 | ||||
Course Name: | English for Specific Purposes 2 | ||||
Semester: |
Fall Spring |
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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. SCOTT ALAN WELLS Öğr. Gör. NOORHAN QASIM MOHAMMED AL-ANI Öğr. Gör. SEPIDEH SHAHBAZI Öğr. Gör. MOHAMMAD SHAH ZAKI Öğr. Gör. SARA KHALID ABDULHAFEEZ HUSSEIN Expert ASGHAR JABBARI Öğr. Gör. REHAM A A BAROUD Expert GÖKÇE DURU Öğr. Gör. İLKAY ÖZDEN Expert BURAK DEMİR Expert FİRUZE NAZLICAN SÜRÜCÜ Eğitim Danışmanı GÖKCAN AYDIN Expert HATİCE NAZLI BİLGİN AYPAR Expert BÜNYAMİN AKİF KINATAŞ Eğitim Danışmanı ERDEM AYDEMİR Expert EMİNE TANRISEVEN Expert CAN GENCER UÇAR Öğr. Gör. GÜLŞAH KIRŞAN Eğitim Danışmanı GÜLŞAH ERDAŞ Expert HATİCE BETÜL COŞKUN Eğitim Danışmanı KAHRAMAN AKIN Eğitim Danışmanı AHMET KAPLAN Lecturer DERYA ÖZDEMİR Expert GİZEM ECEM HIZLI Expert MERVE FİLİZ Öğr. Gör. BELKIS CİĞERİM Eğitim Danışmanı ATİLLA ONURALP KOCABALCIOĞLU Öğr. Gör. CEM ŞENCAN Öğr. Gör. TUĞÇE YILDIRIM Öğr. Gör. HABİBE ÖZKARA Eğitim Danışmanı RABİA MERCAN Öğr. Gör. AYSU ASLI YENİKAN GÜNER Expert DENİZ GÜDEN Öğr. Gör. MELİKE İŞCAN Öğr. Gör. MOHAMMAD REZA KHODADADI Öğr. Gör. FURKAN ATMACA Öğr. Gör. MERVE KESKİN |
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Course Assistants: |
Course Objectives: | This academic course is for undergraduate students. Materials prepared by our lecturers are used during the classes and intermadiate level of English is aimed to be obtained. The courses are about the latest developments and studies in Natural and Social Sicences Fields and basic concepts are covered according to their needs during the classes. |
Course Content: | Reading, speaking, listening and writing activities related with the students fields according to their level of English. |
The students who have succeeded in this course;
1) Students read and analyze texts about their own fields 2) Students learn vocabulary about their fields and do vocabulary exercises during the classes 3) Students read the latest articles in their fields and write essays. 4) Students do listening activities related with their fields and do some audio visula activities as news and interview analysis. |
Week | Subject | Related Preparation |
1) | Occupational analysis | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
1) | recognition of the profession | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
2) | Detailed definitions about the profession | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
3) | Information about the terms of the profession | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
4) | Occupational areas and working condiitons in the field | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
5) | Professional tools and terms used in the field | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
6) | Reaserach and presentation techniques related with their fields | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
7) | Occupational fields and working conditions in the field | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
8) | mid-term week | |
9) | Occupational theories and concepts | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
10) | Occupational theories and concepts | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
11) | occupational analysis and professional studies | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
12) | Occupational analysis and researches | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
13) | Scientific ethics | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
14) | Current developments in the field | Authentic and original materials prepared by the lecturers of the Foreign Languages Department |
15) | final exam week | |
16) | final exam week |
Course Notes / Textbooks: | öğretim görevlilerimiz tarafından tamamen öğrencilerimizin alanlarına yönelik olarak hazırlanmış kitapçıklar. |
References: | öğrencilerin alanlarına yönelik gelişmeleri yakından takip edebilecekleri websiteleri, güncel makale ve araştırmalar. |
Course Learning Outcomes | 1 |
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3 |
4 |
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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 | 10 | % 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 | 14 | 0 | 4 | 56 | |||
Homework Assignments | 10 | 0 | 7 | 70 | |||
Midterms | 1 | 0 | 1 | 1 | |||
Final | 1 | 0 | 1 | 1 | |||
Total Workload | 128 |