DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210211011 | ||||||||
Ders İsmi: | Mesleki İngilizce I | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Öğr.Gör. Betül KOÇAK |
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Course Assistants: |
Course Objectives: | For Nutrition and Dietetics students, it is aimed to improve their foreign language (mainly English) in order to help them access and analyze foreign-sourced data in their professional and/or academic life. |
Course Content: | Based on the Nutrition and Dietetics course contents, solving problems with terminological information about their branches, case and/or topic presentations to be supported visually, improving language use and assimilation skills in line with translations from Turkish to English and English to Turkish, Considering the basic elements they may encounter in the business or academic environment; Gaining CV software, presentation skills and ability to express themselves in a foreign language will be the main content of this course. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to terminology | PPT prepared for the lesson |
2) | Terminology knowledge for the Nutrition and Dietetics branch (it will be tried to be transferred by taking into account the basic branch lessons!) | PPT prepared for the lesson |
3) | Case and lecture presentation videos on Nutrition and Dietetics; Points to consider in understanding and interpreting spoken words | PPT prepared for the lesson |
4) | First translation experiences with the help of simple translations | PPT prepared for the lesson |
5) | Case presentations supported by relevant videos and professional approach 1 | PPT prepared for the lesson |
6) | Case presentations supported by relevant videos and professional approach 2 | PPT prepared for the lesson |
7) | Midterm exam. | ara sınav |
8) | Case presentations supported by relevant videos and professional approach 3 | PPT prepared for the lesson |
9) | Case presentations supported by relevant videos and professional approach 4 | PPT prepared for the lesson |
10) | Studies on situations that can be encountered in various working environments: Health center and dietitian | PPT prepared for the lesson |
11) | Studies on situations that can be encountered in various working environments: Private companies and dietitian | PPT prepared for the lesson |
12) | Translation studies | PPT prepared for the lesson |
13) | Translation studies of articles in the field of nutrition | PPT prepared for the lesson |
14) | Translation studies of articles in the field of nutrition | PPT prepared for the lesson |
15) | General evaluation | PPT prepared for the lesson |
16) | Final | Final |
Course Notes / Textbooks: | Özdağ N. Sağlık Meslek Yüksekokulları ve Sağlık Personeli İçin Mesleki İngilizce, 2006. Mahan LK. Escott-Stump S Krause's Food Nutrition and Diet Therapy, 2012. |
References: | Ders için hazırlanmış PPT |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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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. |
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. | 5 |
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. | 2 |
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. | 1 |
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. | 3 |
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. | 5 |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 3 |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Course |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 10 | 3 | 30 |
Midterms | 1 | 3 | 3 |
Final | 1 | 5 | 5 |
Total Workload | 66 |