| 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 |
| GEP0432 | English for Specific Purposes 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. |
| Language of instruction: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assoc. Prof. PERİHAN DUYGU TEKGÜL AKIN |
| Recommended Optional Program Components: | None |
| Course Objectives: | To provide students with academic vocabulary and reading strategies to comprehend academic texts in their subject-specific area and demonstrate the language appropriate to the activities of the discipline in terms of grammar, lexis, register, study skills, discourse and genre |
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The students who have succeeded in this course; 1. to guess unknown vocabulary from context 2. to use complex sentence structures and academic phrases 3. to identify the audience, tone, and purpose in specific language 4. to analyze coherence, cohesion, and unity in specific language 5. to summarize in specific language 6. to paraphrase in specific language 7. to apply rules and conventions of academic writing 8. to write a piece of writing in specific language |
| ESP language skills based on the definition of CEFR C Level. Teaching methods and techniques used in the course are: lecture, practice, individual work, group work, technology-supported learning and use of digital resources. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course requirements, syllabus, evaluation system and materials | |
| 2) | Word and meaning | Stated in the syllabus. |
| 3) | Collocation | Stated in the syllabus. |
| 4) | Conventions in academic writing | Stated in the syllabus. |
| 5) | Key academic vocabulary | Stated in the syllabus. |
| 6) | The structure of scholarly texts | Stated in the syllabus. |
| 7) | Reading for substance: skimming, scanning and careful reading | Stated in the syllabus. |
| 8) | Midterm Week | |
| 9) | Critical reading, marginal note-taking | Stated in the syllabus. |
| 10) | Fact and opinion | Stated in the syllabus. |
| 11) | Logical fallacies | Stated in the syllabus. |
| 12) | An overview of the research process | Stated in the syllabus. |
| 13) | Paraphrasing | Stated in the syllabus. |
| 14) | Summarizing |
| Course Notes / Textbooks: | Complied Course Materials, OUP and CUP materials, and Internet sources |
| References: | Stated in the syllabus. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 3 | % 50 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 12 | 4 | 48 |
| Quizzes | 3 | 10 | 30 |
| Final | 1 | 2 | 2 |
| Total Workload | 119 | ||
| 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 |