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 |
NMD4112 | News Writing in English | 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: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi SİNAN AŞÇI |
Recommended Optional Program Components: | None |
Course Objectives: | This course provides students news writing skills for different areas in English. The students can compare and evaluate the foreign newspapers, TVs, radios and web pages in terms on their contents. This course is very useful for the new media students in the sense that it covers news writing and reporting in English. |
The students who have succeeded in this course; 1) Students will be able to teach fundamental skills about writing news dispatches in English 2) To explore different styles of news language 3) To compare various media outlets on style (TV, print, online, radio, wire services etc.) 4) To explore and compare products of English language news outlets. |
This course is to be the guide to the knowledge, skills and attitude of the professional journalists. It teaches to write news for all media platforms like print, online, TV, radio. And also, this course specializes in different languages for different areas. |
Week | Subject | Related Preparation |
1) | Relations between language characteristics and newspeak | |
2) | Basic styles in English language news writing | |
3) | Clichés and how to avoid them | |
4) | Word economy | |
5) | Writing for print media and headline skills | |
6) | Writing for TV radio | |
7) | Spoken word, reporting on the field and language of the street | |
8) | Writing online texts | |
9) | Comparing different outlets | |
10) | Language and content. How they affect each other | |
11) | Different areas and different languages | |
12) | Explore quality and tabloid examples and compare them | |
13) | Compare different titles in English media word | |
14) | General review |
Course Notes / Textbooks: | News Writing, the Gathering, Handling and Writing of News Stories. Matthew Lyle Spencer. 2012. ISBN-1103879855 |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 20 |
Project | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
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 |
Midterms | 1 | 3 | 3 |
Final | 1 | 3 | 3 |
Total Workload | 118 |
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. |