ACL3007 TranslationBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
ACL3007 Translation 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: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi ELİF BAŞ
Course Lecturer(s): Dr. Öğr. Üyesi ELİF BAŞ
Recommended Optional Program Components: None
Course Objectives: This course aims to teach students how to translate texts from English to Turkish and from Turkish to English through analyzing structural elements. Emphasize will be put especially on a full comprehension of the text as a whole.

Learning Outcomes

The students who have succeeded in this course;
At the successful completion of this course students will:
1)Learn some basic theories in translation
2)Learn about different aspects of language such as sentence structure, vocabulary, idiomatic expressions, proverbs
3)Learn peculiarities of written and spoken language.
They will also have a better understanding of language as a part of culture, have insights about translation process and be able to translate texts into target language.

Course Content

Translation of texts on various subjects both in English
and Turkish; introduction to translation theory.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to the course
2) Translation of simple sentences
3) Translation op compound sentences
4) Translation of complex sentences
5) Translation of paragraphs on various subjects
6) Translation of paragraphs on various subjects
7) Translation of paragraphs on various subjects
8) Review
9) Translation of news articles
10) Translation of advertisements
11) Translation of film reviews
12) Translation of letters
13) Translation of legal documents
14) Translation of scientific articles
15) Final exam
16) Final exam

Sources

Course Notes / Textbooks: 1. Translation I Text Compilation
2. Longman - Metro Büyük İngilizce Türkçe - Türkçe Sözlük,Önder Renkliyıldırım
3. Longman Dictionary of Contemporary English
4. Roget’s Thesaurus
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 16 % 10
Homework Assignments 10 % 5
Project 1 % 15
Midterms 1 % 30
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 45
PERCENTAGE OF FINAL WORK % 55
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Project 1 15 15
Homework Assignments 10 1 10
Midterms 1 5 5
Final 1 7 7
Total Workload 79

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.