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 |
GEP0430 | Persian IV | 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 : | Dr. BURCU ALARSLAN ULUDAŞ |
Recommended Optional Program Components: | None |
Course Objectives: | The main goal of this course is to develop intermediate-level listening, reading, conversational, and compositional skills. The course is designed to help students recognize common knowledge, beliefs, attitudes, and behavioral patterns of the Persian people, and to comply (verbally and nonverbally) with Persian cultural norms. |
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 texts. S/he will be able to find specific, predictable information in reading samples of different kind. Spoken Interaction: S/he will be able to communicate in a 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 phases and sentences to provide descriptions of the immediate surrounding and information of familiar topics. Writing: S/he will be able to write short compositions relating to the matters in area of immediate needs. |
Intermediate scope of Common European Framework of Reference; A2+ Language level requirements |
Week | Subject | Related Preparation |
1) | Greetings. Explanation of course content and procedure, syllabus. Practice of greetings and introducing yourselves to other classmates, asking questions and saying what is your major, what do you do, what are your hobbies, where do you live? Fundamental syntactical issues in Persian language covered basically in Persian I, II & II class and further. | Compiled Material |
2) | Relative clauses | Compiled Material |
3) | Relative clauses | Compiled Material |
4) | Word order in complex sentences in Persian | Compiled Material |
5) | The passive voice | Compiled Material |
6) | The passive voice | Compiled Material |
7) | Revision. | Compiled Material |
8) | Midterm Exam | |
9) | Conditional sentences | Compiled Material |
10) | The interrogative particle | Compiled Material |
11) | Reported speech and verbs of sense perception | Compiled Material |
12) | Negative infinitive | Compiled Material |
13) | Future tense | Compiled Material |
14) | Past Subjunctive | 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. | |
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. |