| 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 |
| GEP1439 | Russian III | 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: | Rusça |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | This course's aim is to improve the basic language skills;to consolidate student's level in speaking,listening and writing;to continue to transfer the new informations about the Russian culture. These modules follow on naturally from Russian 2 (GEP 0416). These will offer continuity of learning for those who have completed the RUS 2 module and an opportunity for those with some prior knowledge to work at an appropriate level to develop their knowledge of the language. |
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The students who have succeeded in this course; Students who successfully complete this course will be able to; 1) Express what they have done in the past. 2) Talk about their future projects. 3) Tell where they are going, who they are going to, what vehicle they are going with. 4) Answer questions about what time it is, what time an event will take place and how long it will take. 5) Use expressions of desire and intention correctly. 6) Learn a certain amount of new words and basic rules and be able to engage in dialogue with Russians. 7) Make simple and compound sentences. 9) Express themselves and understand Russian speakers better. 10) Write a message, e-mail or note to a friend. |
| Accusativ,Prepositional cases;The Past in conjugation;The Future of verbs;Go- come in Present,Past;Numbers;Adverbs of time;Adjectives;Imperfect and Perfect forms of verbs.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) | Week-days, Seasons and months. | |
| 2) | Past. Rules and exercices. To be in Past. | |
| 3) | Past of verbs reflexives. | |
| 4) | To go - to come in Present .Where? Direction. | |
| 5) | Past of verbs to go-to come.Different directions.Kind of transportation. Adjectives. | |
| 6) | Adverbs of time. Verbs in Past.Prepositional and Accusative cases in different situations. | |
| 7) | Numbers 1000-1000000 Future. When? Seasons and months. | |
| 8) | Midterm Week | |
| 9) | Future.Years(in Past/in Future). | |
| 10) | Imperfect and Perfect forms of verbs(the pairs) in Past. Difference. | |
| 11) | Imperfect/ Perfect forms of verbs in Future.Difference.Exercices. | |
| 12) | What time is it now?Time and o'clock.Action verbs in Future. | |
| 13) | Can/ can’t (possibility/ impossibility) Expression of desires and intentions. | |
| 14) | General overview |
| Course Notes / Textbooks: | |
| References: | Required Textbook: Дорога в Россию ( часть 3) |
| 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 | |
| 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 | ||
| 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 |