DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210221014

Ders İsmi:

Mesleki İngilizce-II

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

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 :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Öğr.Gör. Betül KOÇAK

Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Develops English reading and comprehension skills in the field of Nutrition and Dietetics.
2) The ability to search foreign literature in the field of Nutrition and Dietetics develops.
3) Gains foreign language proficiency to follow the developments in the world in the field of nutrition and dietetics.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
2)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
3)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
4)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
5)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
6)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
7)	Midterm exam.	Ara sınav
8)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
9)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
10)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
11)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
12)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
13)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
14)	Grammar and terminology studies and different article review each week	PPT prepared for the lesson
15)	General evaluation	PPT prepared for the lesson
16)	Final exam.	Final

Sources

Course Notes / Textbooks:

-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

References:

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.	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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Beyin fırtınası /Altı şapka
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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