| 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 |
| GEP0431 | Turkish Sign Language | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | |
| Course Lecturer(s): |
Instructor HALE ERSÖZ BOZACI Prof. Dr. AHMET YAYLA Instructor AHU AKIN ŞAHİN |
| Recommended Optional Program Components: | None |
| Course Objectives: | The aim of this course is to teach the participants Turkish Sign Language (TİD) at an introductory level. The structure of TİD, which has a different grammatical structure than Turkish, will be examined. By informing the students about the cultural structure of the hearing impaired and transferring the TİD alphabet, basic words and grammatical structure, it is aimed to provide students with the skills to communicate with the hearing impaired in daily life and to increase their awareness. |
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The students who have succeeded in this course; At the end of this course, students will be able to; 1. Understand the history, development and culture of TİD 2. Gain the ability to communicate quickly by learning the TİD finger alphabet 3. Learn basic TİD grammar concepts, structure, sentence formation, asking and answering questions 4. Learn to express emotions, actions and verbs with TİD 5. Gain hand and body coordination by learning the use of facial expressions and gestures that are vital for the hearing impaired 6. Gain the ability to communicate by learning the words, patterns and sentences used in daily life with TİD 7. Provide basic information about themselves, their environment and other people using TİD, and ask questions 8. Reinforce fluent and understandable hand, facial expression and gesture use by practicing conversation |
| The course will be based on a book prepared for learning Turkish Sign Language. Notes belonging to the course instructor that include words not in this book will also be used. Documents related to the course will be provided to the participants by the course instructor. Teaching methods and techniques used in the course are: lecture, practice, individual study, observation, technology-supported learning and use of digital resources. |
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| Course Notes / Textbooks: | 1. http://turkisaretdili.bahcesehir.edu.tr/ Bahçeşehir Üniversitesi tarafından İstanbul Edebiyat Derneği (İSEDER) işbirliği ile yürütülen Avrupa Birliği Hayat Boyu Öğrenme Projesi TİDBAU' nun (Türk İşaret Dili İle Bariyerleri Aşın ve Uzlaşın) erişilebilir uzaktan eğitim portalı, 2017 2. Ders eğitmeninin seviyeye göre hazırladığı özel ders notlar |
| References: | 3. Güncel Türk İşaret Dili Sözlüğü www.tidsozluk.net Bahtiyar Makaroğlu , Hasan Dikyuva, ASPB, ANKARA, 2017 4. Yabancı Dil Olarak Türk İşaret Dili Öğrenci Kitabı, Bahtiyar Makaroğlu , Hasan Dikyuva, ANKARA ÜNİVERSİTESİ YAYINEVİ,2015 5. MEB Türk İşaret Dili Sözlüğü, 2015 6. MEB Türk İşaret Dili Sözlüğü 2013 7. Türk İşaret Dili, Birinci Seviye, Hasan Dikyuva-Ulrike Zeshan, İshara Press, 2008 8. İSEM İşaret Dili Sözlüğü |
| Semester Requirements | Number of Activities | Level of Contribution |
| Total | % | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % | |
| Total | % | |
| 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 |