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
GEP0437	Latin I	Fall 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:	Latince
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Instructor SEMA SEVİNÇ BAYKAL
Course Objectives:	Latin is an ancient language that is the syntactical and semantic root of all Romance languages today, as well as the etymological source for the vast majority of scientific and cultural lingua franca that we use. This course is designed for students from all academic backgrounds and is meant to introduce students with no previous experience with Latin to the Latin language. The objectives for this class are to understand how Latin works and to begin reading Latin texts. We will strive to begin both projects simultaneously. Latin is meaningful both for the quality and delight that Latin literature provides, and for the excitement of “solving” the puzzle of how words relate to each other grammatically.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course
1) to further develop students’ understanding of the Latin language for reading purposes (receptive skills)
2) to further develop students’ active use of Latin language (productive skills)
3) to further develop an understanding of the history and culture of Roman civilisation
4) to strengthen their inquiry-based researches about Latin culture
5)They will be able to distinguish where common words and expressions come from, how they are used, and their meanings.

Course Content

Since Latin is not a spoken language, the course will be more grammar-oriented. Word structures, similarities with Western languages, and the origin of words will be studied. The history of Latin will be touched upon and the areas in which it is used in our daily lives will be underlined.
Teaching methods and techniques used in the course are: lecture, individual work, reading, observation and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Latincenin tarihçesi, kullanım alanları Latin Dili hakkında genel bilgiler
2)	Latin pronunciation rules Verbum “esse” (to be) General information about the Latin Language
3)	1.declinatio words and noun cases Introduction to grammar rules, learning the gender of words, singular, plural
4)	“Casus”s, Turkish equivalents of the noun cases. Introduction to sentence structures.“Casus”s, Turkish equivalents of the noun cases. Introduction to sentence structures.
5)	1st group adjectives, adjective phrases. 1. and 2. Coniugatio verbs Translation studies from Latin to Turkish
6)	Numbers, examples of aphorisms Reading, comprehension and translation exercises
7)	Translation studies on some complements and prepositions
8)	Midterm Week
9)	3. and 4. Coniugatio verbs Sentence translations
10)	2.coniugatio verbs Reading, comprehension, translation studies
11)	Exam questions will be reviewed. general repetition
12)	Imperative mood (Imperativus) Minerva (Athena) 2.declinatio words Translation and mythology
13)	2.continue declinatio Diana (Artemis) Translation and mythology
14)	General Overview

Sources

Course Notes / Textbooks:

References:

Wheelock’s Latin, Frederic M. Wheelock (rev. Richard A. Lafleur), 6th ed. Collins Reference, 2000.
Workbook for Wheelock’s Latin, Paul T. Comeau and Richard A. Lafleur, 3rd ed. Collins Reference, 2000
38 Latin Stories, Anne H. Groton, James M. May, 5th ed. Bolchazy Carducci Pub, 1998.
Floyd L. Moreland and Rita M. Fleischer, Latin: An Intensive Course. University of California Press, 1990.
Pocket Oxford Latin Dictionary, James Morwood (ed.), Oxford, 2005.
http://jimithekewl.com/latince-gramer/

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	3	39
Homework Assignments	1	15	15
Quizzes	1	20	20
Midterms	1	2	2
Final	1	2	2
Total Workload			117

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.	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