| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | DIL635 | ||||
| Course Name: | Chinese3 | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: |
DIL634 - Chinese 4 |
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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): | |||||
| Course Assistants: |
| Course Objectives: | Mandarin Chinese is associated with Chinese people. This course is the first step through HSK (Hanyu Shuiping Kaoshi) 3st level. The goals are to provide the college students with communication skills in daily life (written/ spoken) and comprehension skills (written/spoken). |
| Course Content: | Practical knowledge of communication skills will be provided such as optative verbs, asking about time, sentences with serial verb phrases, alternative question, particles and similar topics. |
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The students who have succeeded in this course;
1) The student is able to read literature and texts that include complex or abstract concepts with the help of a dictionary. 2) The student is able to express herself/himself fluently in Russian. 3) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships. 4) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships. |
| Week | Subject | Related Preparation |
| 1) | 11.UNIT I can speak a lilltle Chinese. New words The indefinite measure word ‘一点儿’ ‘哪里’with a negative connotation ‘䘈’Expressing the continuation of a state or action | New Practical Chinese Reader Textbook-1 |
| 2) | 11.UNIT I can speak a little Chinese. Telling time Optative verbs ‘会、能、可以、应该’ Sentences with serial verb phrases -1 Purpose Sentences with double objects ‘教’ and ‘问’ | New Practical Chinese Reader Textbook-1 |
| 3) | 11.UNIT I can speak a little Chinese. Asking about time Expressing one;s ability Expressing permission or prohibition Structure of Chinese characters -4 | New Practical Chinese Reader Textbook-1 |
| 4) | 12.UNIT I don’t feel well. New words The pronoun ‘每’ ‘怎么’ to ask about the cause of something | New Practical Chinese Reader Textbook-1 |
| 5) | 12.UNIT I don’t feel well. The modal particle ‘吧’ to soften the tone of speech ‘跟+Pr/Np + 一起’ as an adverbial modifier The preposition ‘给’ | New Practical Chinese Reader Textbook-1 |
| 6) | 12.UNIT I don’t feel well. Sentences with a subject-predicate structure as predicate Alternative questions Optative verbs-2 ‘要、想、愿意’ | New Practical Chinese Reader Textbook-1 |
| 7) | 12.UNIT I don’t feel well. Talking about one’s health Expressing one’s desire Expressing need or necessity Structure of Chinese characters -5 | New Practical Chinese Reader Textbook-1 |
| 8) | MIDTERM | Başarının Yolu 1-2 Road to Success 1-2 |
| 9) | 13.UNIT I met a nice girl. New words Adjectives ‘多’ and ‘少’ as attributives ‘Pr/N + 䘉儿/那儿’ to indicate location ‘常常’ and ‘常’ Verbs or Verbal phrases as attributives | New Practical Chinese Reader Textbook-1 |
| 10) | 13.UNIT I met a nice girl. The particle ‘了’ Optative verbs ‘可能、会’ | New Practical Chinese Reader Textbook-2 |
| 11) | 13.UNIT I met a nice girl. Talking about something that has happened Renting a house Asking for suggestions Making a phone call Invitations | New Practical Chinese Reader Textbook-1 |
| 12) | 14.UNIT Merry Christmas! New words ‘问……好’ to extend someone’s regards Subject-predicate structures as attributive | New Practical Chinese Reader Textbook-1 |
| 13) | 14.UNIT Merry Christmas! Four kinds of simple sentences Six main question types | New Practical Chinese Reader Textbook-1 |
| 14) | 15.UNIT Merry Christmas! Making a complaint or an apology Passing on someone’s regards Expressing holiday greetings Consulting a Chinese dictionary arranged by pinyin alphabetical order | New Practical Chinese Reader Textbook-1 |
| 15) | FINAL | New Practical Chinese Reader Textbook-1 |
| 16) | FINAL | New Practical Chinese Reader Textbook-1 |
| Course Notes / Textbooks: | New Practical Chinese Reader Textbook-1 |
| References: |
| 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 |
| 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 | 13 | 0 | 4 | 52 | |||
| Homework Assignments | 10 | 0 | 7 | 70 | |||
| Midterms | 1 | 0 | 1 | 1 | |||
| Final | 1 | 0 | 1 | 1 | |||
| Total Workload | 124 | ||||||