NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP1417 Spanish I Spring 3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: The student can understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs of a concrete type. Can introduce him/herself and others and can ask and answer questions about personal details such as where he/she lives, people he/she knows and things he/she has. Can interact in a simple way provided the other person talks slowly and clearly and is prepared to help.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course;
o Students at this level are able to introduce themselves,say hello and goodbye
o can talk about their interests, needs and motives
o are able to get by in certain situations such as buying things in shops
o can give basic information about places: countries and cities.They can also talk about basic weather conditions
o are able to describe people,including family, in terms of character, age, jobs and interests

Course Content

The aim of this course is to make students, who are Basic Users in the scope of Common European Framework of Reference, achieve A1 level, which is named as Breakthrough.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) The alphabet, pronounciation exercises, articles, meeting. Español sin fronteras, konu I Pasaporte, konu I
2) Adjectives, adjective declination, regular verbs. Español sin fronteras, konu I Pasaporte, konu I
3) Irregular verbs, directions, asking for address, numbers. Español sin fronteras, konu 2 Pasaporte, konu 2
4) Expressions, verb drills, adverbs. Español sin fronteras, konu 2 Pasaporte, konu 2
5) Shopping conversations, Latinamerican expressions, more verbs. Español sin fronteras, konu 3 Pasaporte, konu 3
6) Emir kipine giriş, iyelik formları. Español sin fronteras, konu 3 Pasaporte, konu 3
7) “ir+a” (yakın gelecek zaman) kalıbı, zarflara devam. Español sin fronteras, konu 4 Pasaporte, konu 4
8) Polite forms, making plans. Español sin fronteras, konu 4 Pasaporte, konu 4
9) Telephone conversations, modals of necessity and obligation. Español sin fronteras, konu 5 Pasaporte, konu 5
10) “Gustar” and similar verb forms. Español sin fronteras, konu 5 Pasaporte, konu 5
11) More modals. Español sin fronteras, konu 6 Pasaporte, konu 6
12) Complicated sentence forms with “que, quien, donde, etc”. Español sin fronteras, konu 6 Pasaporte, konu 6
13) More relatives Español sin fronteras, konu 7 Pasaporte, konu 7
14) review
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks: Español sin fronteras/Pasaporte
References: -

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Application 1 % 15
Quizzes 3 % 15
Midterms 1 % 20
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Homework Assignments 4 10 40
Midterms 1 8 8
Final 1 10 10
Total Workload 100

Contribution of Learning Outcomes to Programme Outcomes

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.