DEPARTMENT OF NUTRITION AND DIETETICS
Qualification Awarded Program Süresi Toplam Kredi (AKTS) Öğretim Şekli Yeterliliğin Düzeyi ve Öğrenme Alanı
4 240 FULL TIME TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 6
QF-EHEA:First Cycle
TR-NQF-HE, ISCED (1997-2013): 72

Ders Genel Tanıtım Bilgileri

Course Code: 1210002014
Ders İsmi: Professional English-II
Ders Yarıyılı: Spring
Fall
Ders Kredileri:
Theoretical Practical Labs Credit ECTS
2 0 0 2 3
Language of instruction: EN
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Other Recommended Topics for the Course: None
Type of course: Bölüm Seçmeli
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. Betül KOÇAK GÜMÜŞ
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives: It is aimed to learn terminological information in the field of Nutrition and Dietetics and to improve the level of knowledge to read and understand international publications.
Course Content: Learning terminological information about the field of Nutrition and Dietetics, translation work, watching and discussing vocational training videos will constitute the content of the course.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) Develops English reading and comprehension skills in the field of Nutrition and Dietetics.
Learning Competence
Field Specific Competence
1) Developing the ability to search foreign literature in the field of Nutrition and Dietetics.
2) Gain foreign language proficiency to follow international literature in the field of nutrition and dietetics.
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week Subject Related Preparation
1) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
2) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
3) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
4) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
5) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
6) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
7) Midterm Exam Midterm exam
8) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
9) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
10) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
11) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
12) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
13) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
14) Grammar and terminology studies and different article reviews every week PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
15) General evaluation PPT prepared for the course -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers
16) Final exam Final exam

Sources

Course Notes / Textbooks: Ders için hazırlanmış PPT sunumu
References: -L. Kathleen Mahan, Janice L Raymond, Krause’s Food & the Nutrition Care Process, 2016, 14 th edition -ESPEN Guidelines & Consensus Papers -U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/-Position of the Academy of Nutrition and Dietetics Position Papers

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Okuma
Homework
Rapor Yazma
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 10
Midterms 1 % 50
Semester Final Exam 1 % 40
total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
total % 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities Number of Activities Workload
Course Hours 16 32
Laboratory 16 32
Application 16 32
Total Workload 96