NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0442 | ||||||||
Ders İsmi: | Korean II | ||||||||
Ders Yarıyılı: |
Fall Spring |
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Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | GE-Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The goal of this course is to master survival skills in Korean. By the end of the year, you will be able to exchange a simple conversation with native Koreans about the subjects that are familiar to you, for example, school life, family and friends, traffic and transportation, vacation plans, food and restaurant, hobbies, etc. |
Course Content: | This course is designed for those who have taken GEP0441 or have some knowledge of Korean. Basic communication skills, vocabulary,and grammar patterns will be covered. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Korean Basic Grammar overview , the Korean alphabet and rules | |
2) | Conjunctive particles. | |
3) | Combining verbs to form new verbs.Korean History | |
4) | Sentences and Korean Culture (Korean Lifestyle) | |
5) | Compound nouns, Connects two nouns and forms a larger clause which is called a genetive or possessive particle | |
6) | Basic conversations ( At the airport) Korean Culture (Society, Culture and Art) | |
7) | Basic conversations (in hotels, in restaurants) Korean Culture (Society, Culture and Art) | |
8) | Combining verbs, special forms of verb’s terminations. | |
9) | Basic conversations (Post office, shopping) Korean History | |
10) | Exercises and Korean Culture (Korean Lifestyle) | |
11) | Pronouns. | |
12) | Korean Culture and History | |
13) | Exercises, Basic conversations (telephone conversations, hospitals, travel) | |
14) | General Overview |
Course Notes / Textbooks: | Yonsei Korece 1- Yonsei Üniversitesi Korece Merkezi, Yonsei Üniversitesi yayınları, 2015, Seul, Kore (Korece) Sejong Korece1- Ulusal Korece Öğretim Merkezi, Hau Yay, 2013, Seul, Kore (Korece) Kore'yi Tanıyarak Korece Öğrenelim- S. Göksel Türközü ,Oh Eun Kyung, Lotus Yay, 2014, İstanbul, Türkiye (Türkçe) |
References: | Facts About Korea- Kore Kültür, Spor ve Turizm Yay, 2013, Seul, Kore (İnglizce) (PDF dosyası) |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
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PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
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