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
GEP0405 German I Fall 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: Almanca
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 Lecturer(s): Assist. Prof. BURCU ALARSLAN ULUDAŞ
Course Objectives: The aim of this course: It will help you develop proficiency in basic listening, speaking, reading and writing in German.
Can understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs of a concrete type. Can introduce him/herself and others and can ask and answer questions about personal details such as where he/she lives, people he/she knows and things he/she has. Can interact in a simple way provided the other person talks slowly and clearly and is prepared to help.

Learning Outcomes

The students who have succeeded in this course;
At the end of the course, you will be able to:
1. understand and use familiar and everyday expressions and very simple sentences.
2. introduce yourself and others.
3. can communicate in a simple manner if the person they are speaking to speaks slowly and clearly and is willing to help.

Course Content

In this course, students will reach the A1 level, called Introduction or Discovery, which is the Basic User of the Common European Framework of Reference for German.
Teaching methods and techniques used in the course are: lecture, practice, individual work, group work, technology-supported learning and use of digital resources.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to the course: Guidelines, Syllabus, and Materials Alphabet
2) *Giriiş almanca diline * “in”,”aus” edatları *W-Soruları (“Wie”,”Wo,”Woher”) *sein / wohnen
3) *Ülkeler *Diller *Sayılar * “Sein” fiili * Fiillerin çekimi
4) *Hobbies *Weekdays *Verbs and personalpronouns (er,sie,es) *der-die –das *Yes/ No Questions
5) *Freunde,Kollegen *Maritual status und ich * Verbs and personalpronouns QUIZ 1
6) *Freunde Kollegen und ich *Pluralform *haben
7) *Freunde Kollegen und ich *Indefinite Articles *Negativ Article
8) *In der Stadt *Imperativ mit Sie
9) *Guten Appettit *Position in a sentence
10) Times; separable verbs; adverbs of time: am, um, von ... bis; Subject: My day / speaking: Opening hours Lektion 5
11) *Guten Appetit *The Verb “mögen” QUIZ 2
12) Nominative and accusative form of definite article; verb conjugation: nehmen / subject: Spare time / speaking: Weather condition Lektion 6
13) Ja/nein/doch; verb conjugation: möchten, lesen, treffen, fahren, schlafen Lektion 6
14) Revision

Sources

Course Notes / Textbooks:
References: A1 Netzwerk Klett Verlag Kursbuch, Arbeitsbuch and Intensivtrainer. They will be shared via Itslearning.

Verlag, Langenscheidt – Wörterbuch Türkisch Deutsch / Deutsch – Türkisch, PONS Wörterbuch Englisch Deutsch / Deutsch – Englisch

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 10
Quizzes 2 % 20
Midterms 1 % 20
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 12 4 48
Quizzes 2 15 30
Midterms 1 2 2
Final 1 2 2
Total Workload 121

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