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
GEP0406	German II	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:	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
Recommended Optional Program Components:	None
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
2)	Occupation and everyday life Talk about professions, daily routine and activities Daily routine *Telling time an Modal verbs können, müssen in present tense
3)	Express possibilities, abilities and obligations Possessive pronouns in accusative case
4)	Business card; professional portrait Possessivartikel in accusative
5)	Location plan, directions Ask and describe directions Ask for help about location Prepositions: in, durch, über + Akkusativ Prepositions: zu, an…vorbei + Dative
6)	Plan a journey, tourism, sightseeing, means of transport Dative / Verbs of location Modal Verb: wollen
7)	Talk about vacation Describe holiday experiences Describe an accident Present perfect tense: Perfekt *Perfekt with haben and sein
8)	Midterm Week
9)	Talk about the past Regular and irregular verbs in Perfekt Months – Prepositions im, am
10)	Grocery shopping; eating habits Ask for the price and answer *Comparative adjektives: viel, gut, gern
11)	Express likes and dislikes Food, measures and weights Question: Welch- Comparative adjektives: viel, gut, gern
12)	Talk about fashion, clothes, colors Modalverb: mögen *Demonstrative pronouns: dies- and der, das, die
13)	Sports, body parts Talk about illness Give advice Imperativ Modal verb: dürfen Personalpronoun in accusative
14)	General review and exam preparation

Sources

Course Notes / Textbooks:
References:	Course Resources *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	14	% 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