Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

DIL636

Course Name:

Chinese 4

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL635 - Chinese 5

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	Mandarin Chinese is associated with Chinese people. This course is the first step through HSK (Hanyu Shuiping Kaoshi) 4st 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 change money, describe a place one has visited, borrow or return books, make a new friend, comparing things, buying clothes, going to the post office, describing things, talking about hobbies, present perfect, asking for reasons and welcoming the New Year .

Learning Outcomes

The students who have succeeded in this course;
1) The student can understand a text including abstract terms and figure out indirect expressions.
2) The student can express his/her ideas fluently.
3) The student can use the target language for academic purpose beside daily conversation.
4) The student can write an article or text in a well-organized and structured way.

Course Flow Plan

Week	Subject	Related Preparation
1)	15.UNIT She went to Shanghai.  New words  The complement of state-1  Particle ‘了’ confirming the compketion or realization of smonething  Reduplication of the verb  Numeration for numvers from 100-10,000	New Practical Chinese Reader Textbook-2
2)	15.UNIT She went to Shanghai.  Saying hello  Confirming that something has happened  Commenting on one’s actions  Changing money at the bank  Describing a place one has visited  Methods of constructing Chinese characters-1	New Practical Chinese Reader Textbook-2
3)	16.UNIT I forgot it.  New words  The pronoun “自己”  The simple directional comolement  The “把” sentence-1  The time-measure complement-1	New Practical Chinese Reader Textbook-2
4)	16.UNIT I forgot it.  Filling out forms  Borrowing books  Returning books  Making new friends  Leaving and coming back in a moment  Methods of constructing Chinese characters-2	New Practical Chinese Reader Textbook-2
5)	17.UNIT This dress is prettier than that one.  New words  The combined usage of particle “了” with particle “了”  Particle “了” to express an extent or degree  Verbs “来、去、到，etc.” With time-measure complement	New Practical Chinese Reader Textbook-2
6)	17.UNIT This dress is prettier than that one.  The “的” phrase-1  Comparison using the preposition “比” -1  The complement of quantity  Describing things	New Practical Chinese Reader Textbook-2
7)	17.UNIT This dress is prettier than that one.  Comparing things  Buying clothes  Methods of constructing Chinese characters-3	New Practical Chinese Reader Textbook-2
8)	MIDTERM	Başarının Yolu 1-2 Road to Success 1-2
9)	18.UNIT I understood it, but I forgot.  New words  The measure word Ā些āand preposition “往”  The pronoun “咱们” and ”大家”  The resultative complement  The “把” and “是” sentences	New Practical Chinese Reader Textbook-2
10)	18.UNIT I understood it, but I forgot.  At the post office  Discribing things  Uncertainty  Reminding  Taking the bus  Methods of constructing Chinese characters-4	New Practical Chinese Reader Textbook-2
11)	19.UNIT Chinese painting is not like oil paiting  New words  The structure “还没˄有˅+ V+ 呢”  Ā好ā as a resultative complement  Question with “是不是” -2  The structdure Ā来+ V/VPā  The time-measure complement-2	New Practical Chinese Reader Textbook-2
12)	19.UNIT Chinese painting is not like oil paiting  Using “跟……˄不˅一样” to make a comparison  Sentences with serial verb phrases -2: means or manner  Saying goodbye  Comparing things  Talking about hobbies  Expressing a duration of time  Methods of constructing Chinese characters-5	New Practical Chinese Reader Textbook-2
13)	20.UNIT New year  New words  The construction “因为……所以……,或者,……的时候”  Elliptical questions with “呢”-2  Adverbs “又” and “再” -1	New Practical Chinese Reader Textbook-2
14)	20.UNIT New year  The six basic functional components of a Chinese sentence  Sentences with a verbal predicate -1  Asking for reasons  Hurrying somebody up  New Year’s greetings  Methods of constructing Chinese characters-6	New Practical Chinese Reader Textbook-2
15)	FINAL	New Practical Chinese Reader Textbook-2
16)	FINAL	New Practical Chinese Reader Textbook-2

Sources

Course Notes / Textbooks:	New Practical Chinese Reader Textbook-2
References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

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