Week |
Subject |
Related Preparation |
1) |
Korean alphabet and rules (Vowels,Consonants) |
|
2) |
Korean Basic Grammer, History of Hangıl |
|
3) |
Introducing oneself (asking and telling name) and Greetings Korean History |
|
4) |
Exercises and Korean Culture (Korean Lifestyle) |
|
5) |
Korean sentence structure |
|
6) |
Korean noun and verb suffix , Korean Culture |
|
7) |
Korean noun and verb suffix , Korean Culture (Society, Culture ve Art) |
|
8) |
Sino-Korean Numbers, future tense, expressing approval suffix, negativity, past tense, telling the time, conjunctions |
|
9) |
Sino-Korean Numbers, future tense, expressing approval suffix, negativity, past tense, telling the time, conjunctions; Korean History |
|
10) |
Exercises and Korean Culture (Korean Lifestyle) |
|
11) |
Imperative and propositive sentence. Korean verbs and tenses |
|
12) |
Tenses, aspect, mode. Korean Culture in the world |
|
13) |
Suffix which attaches to verb stems to from adverbial phrase, stating reasons conjunctions, irregular verbs. Exercises |
|
14) |
An Overview |
|
Course Notes / Textbooks: |
Yonsei Korece 1- Yonsei Üniversitesi Korece Merkezi, Yonsei Üniversitesi yayınları, 2015, Seul, Kore (Korece)
Sejong Korece1- Ulusal Korece Öğretim Merkezi, Hau Yay, 2013, Seul, Kore (Korece)
Kore'yi Tanıyarak Korece Öğrenelim- S. Göksel Türközü ,Oh Eun Kyung, Lotus Yay, 2014, İstanbul, Türkiye (Türkçe) |
References: |
Facts About Korea- Kore Kültür, Spor ve Turizm Yay, 2013, Seul, Kore (İnglizce)
(PDF dosyası) |
|
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. |
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