| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP0422 | Georgian II | Spring | 3 | 0 | 3 | 5 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Recommended Optional Program Components: | None |
| Course Objectives: | Introduction to the Georgian alphabet and basic grammar. 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. |
|
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 and phrases about areas of immediate personal relevance. Reading: S/he will be able to understand short, simple texts. S/he will be able to find specific, predictable information in reading samples of different kind (menus, timetables, ads, etc.) Spoken Interaction: S/he will be able to communicate in a simple talking about routine tasks requiring a direct and simple exchange of information on familiar topics and activities. Spoken Production: S/he will be able to use simple phases and sentences to provide descriptions of the immediate surrounding and information of familiar topics. Writing: S/he will be able to write short, simple compositions relating to the matters in area of immediate needs. |
| 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. |
| Week | Subject | Related Preparation |
| 1) | Noun clauses. | Compiled Material |
| 2) | Adjective clauses. | Compiled Material |
| 3) | Classification of adjectives. | Compiled Material |
| 4) | Types of adverbs. | Compiled Material |
| 5) | Past tense. | Compiled Material |
| 6) | Past tense. | Compiled Material |
| 7) | Revision. | Compiled Material |
| 8) | Midterm Exam | |
| 9) | Conjunctions. | Compiled Material |
| 10) | Future Tense. | Compiled Material |
| 11) | Future Tense. | Compiled Material |
| 12) | Conjugations. | Compiled Material |
| 13) | Definitions. | Compiled Material |
| 14) | Descriptions. | Compiled Material |
| Course Notes / Textbooks: | |
| References: |
| 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 | |
| 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 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |