| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | DIL604 | ||||
| Course Name: | French 4 | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: |
DIL603 - French 3 |
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| 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: | Öğr. Gör. MERVE KESKİN | ||||
| Course Lecturer(s): |
Expert ASLİN KALOSTYAN Öğr. Gör. CORALIE FORGET |
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| Course Assistants: |
| Course Objectives: | To have the students acquired the skills of grammar, vocabulary, listening, writing, speaking, and vocational language in an intermediate level. |
| Course Content: | Grammar and Vocabulary Basic language structures of French language; syntax, morphology, meaning, and expression skills. Reading To gain intermediate reading skills by reading texts in the book, using cross-channel links and semantic changes; gaining reading habits by both curricular and extracurricular assignments. Writing Paragraph formats and structure; technical specifications of the paragraph; extraction of paragraph plan; description, comparison, discussion, summary writing, interpretation; short story writing. Speaking Developing oral communication skills by using appropriate expressions and strategies for various verbal communication situations; development of speaking, speaking and listening comprehension by using speaking, current, original, auditory and audiovisual materials. |
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The students who have succeeded in this course;
1) Students will be able to understand the texts on the subjects that require specialization and technical terms without any effort, with the help of the dictionary. 2) Students will be able to read the complex texts in both abstract and concrete subjects and understand the main idea. 3) Although there may be difficulty in frequently used words and idioms, students will be able to benefit from comprehensive vocabulary context. 4) Students will be able to understand essays and reports on current topics that reflect the argument and perspective of the authors. 5) Students will be able to communicate to a certain degree fluently and naturally without having major difficulty with a native French speaker. 6) Students will be able to articulate verbally or in writing in a variety of subjects both in detail and comprehensibility. |
| Week | Subject | Related Preparation |
| 1) | Work Environments and Contracting | The Course Book |
| 1) | Final Exam | |
| 2) | Privacy and Personal Relationships | The Course Book |
| 3) | Habitats and Urbanism | The Course Book |
| 4) | Growing Up | The Course Book |
| 5) | Identity and Roots | The Course Book |
| 6) | Types of Hobbies and Activities | The Course Book |
| 7) | Revision for Midterm Exam | The Course Book |
| 8) | Midterm Exam | |
| 9) | Focus on Literature | The Course Book |
| 10) | Beliefs and Convictions | The Course Book |
| 11) | Local Specialities and Particularisms I | The Course Book |
| 12) | Local Specialities and Particularisms II | The Course Book |
| 13) | Globalization I | The Course Book |
| 14) | Globalization II | The Course Book |
| 15) | Revision for the Final Exam | The Course Book |
| Course Notes / Textbooks: | Alter Ego 4 - B2 |
| References: | Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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 | 13 | % 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 | ||||||