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
GEP0419	Persian 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:	English
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:	Introduction to the Persian alphabet and basic grammar. 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;
Listening: S/he will be able to comprehend familiar words about family and close relatives and very basic structures when spoken slowly and clearly.
Reading: S/he will be able to understand familiar words and very simple sentences in written texts such as short messages, menus, and job applications.
Spoken Interaction: S/he will be able to communicate in a simple way on condition that the person opposite her repeats what he said more slowly and if he can help her form the things s/he wants to say.(for example: introducing herself and her close family members/friends, ordering food or drinks in a bar and restaurant and asking for the bill);
Spoken Production: S/he will be able to use simple structures and sentences to describe herself, her age, the place she lives in, her job and her close family members.
Writing: S/he will be able to introduce her/himself and her/his close family members/friends by writing short and simple sentences.

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)	Introduction to the course. History of Persian language and culture.	Compiled Material
2)	Persian sounds and Alphabet. Pronunciation and umlaut. Identify the letters through words by visuals.	Compiled Material
3)	Week days, months, seasons, weather conditions, numbers and hours.	Compiled Material
4)	Kinds of nouns and verbs. The three-sound roots.	Compiled Material
5)	Simple sentence structure. Pronouns.	Compiled Material
6)	Present Progressive Tense.	Compiled Material
7)	Revision	Compiled Material
8)	MIDTERM
9)	Simple Present Tense.	Compiled Material
10)	Adverbs.	Compiled Material
11)	Adjectives.	Compiled Material
12)	Basic situational question-answer chunks related to routines and socialization.	Compiled Material
13)	Basic situational question-answer chunks related to routines and socialization.	Compiled Material
14)	Tenses and sentence structures.	Compiled Material

Sources

Course Notes / Textbooks:

References:

1.General Course in Persian, by Ahmad Saffar Moghaddam
2.Persian Language- Basic Lessons, by: Ahmad Saffar Moghaddam
3.General Persian, by: Mahmoud Fotouhi & Habibollah Abbasi
4.A Selection of Persian Poetry & Prose, by: Manoochehr Daneshpejooh
5.Let’s Learn Persian, by: Mohammad Piri
6.Persian Language (Preliminary- Advance) by: Mehdi Zarghamian
7.Grammar of Spoken Persian, by: Taghi Vahidian Kamyar
8.An Introduction to Persian, by: W.M. Thackston
9.Persian Fiction Reader compiled by: Michael Craig Hillmann , with Mohammad Mehdi Khorrami
10.Persian Reading and Comprehension(Basic), by: Fatima Jafari, A’zam Al-Sadat Navvabi, Hamid Ebrahimi (Dehkhoda institution- Tehran)
11.Persian Reading and Comprehension(Intermediate), by: Fatima Ja’fari, A’zam Al-Sadat Navvabi, Hamid Ebrahimi (Dehkhoda institution- Tehran)

1.General Course in Persian, by Ahmad Saffar Moghaddam
2.Persian Language- Basic Lessons, by: Ahmad Saffar Moghaddam
3.General Persian, by: Mahmoud Fotouhi & Habibollah Abbasi
4.A Selection of Persian Poetry & Prose, by: Manoochehr Daneshpejooh
5.Let’s Learn Persian, by: Mohammad Piri
6.Persian Language (Preliminary- Advance) by: Mehdi Zarghamian
7.Grammar of Spoken Persian, by: Taghi Vahidian Kamyar
8.An Introduction to Persian, by: W.M. Thackston
9.Persian Fiction Reader compiled by: Michael Craig Hillmann , with Mohammad Mehdi Khorrami
10.Persian Reading and Comprehension(Basic), by: Fatima Jafari, A’zam Al-Sadat Navvabi, Hamid Ebrahimi (Dehkhoda institution- Tehran)
11.Persian Reading and Comprehension(Intermediate), by: Fatima Ja’fari, A’zam Al-Sadat Navvabi, Hamid Ebrahimi (Dehkhoda institution- Tehran)

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 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
Application	1	2	2
Study Hours Out of Class	14	1	14
Quizzes	3	6	18
Midterms	1	10	10
Final	1	10	10
Total Workload			96

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.