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
GEP0433	English for Specific Purposes 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.

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. Öğr. Üyesi PERİHAN DUYGU TEKGÜL AKIN
Recommended Optional Program Components:	None
Course Objectives:	1. to identify the specific language 2. to demonstrate the language appropriate to the activities of the discipline in terms of grammar, lexis, register, study skills, discourse and genre

Learning Outcomes

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

Course Content

ESP language skills based on the definition of CEFR C Level of English

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the course requirements, syllabus, evaluation system and materials	Stated in the syllabus.
2)		Stated in the syllabus.
3)		Stated in the syllabus.
4)		Stated in the syllabus.
5)		Stated in the syllabus.
6)		Stated in the syllabus.
7)		Stated in the syllabus.
8)		Stated in the syllabus.
9)		Stated in the syllabus.
10)		Stated in the syllabus.
11)		Stated in the syllabus.
12)		Stated in the syllabus.
13)		Stated in the syllabus.
14)		Stated in the syllabus.

Sources

Course Notes / Textbooks:	Compiled Materials, OUP and CUP materials, and Internet sources
References:	Stated in the syllabus.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	10	% 40
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
Study Hours Out of Class	14	4	56
Homework Assignments	14	1	14
Quizzes	10	1	10
Midterms	1	1	1
Final	1	2	2
Total Workload			125

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.