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:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Instructor SENA MİRKELAM
Recommended Optional Program Components:	None
Course Objectives:	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;
The students who succeeded in this course;
-Listening: He/She will be able to comprehend familiar words about family and close relatives and very basic structures when spoken slowly and clearly. He/She will be able to understand a dialogue in a bar or restaurant when spoken very slowly and clearly. He/She will be able to understand basic structures regarding subjects which include professions when spoken slowly and clearly.
-Reading: He/She will be able to understand familiar words and very simple sentences in written texts such as short messages, e-mails, jobs and menus.
-Reciprocal speaking: He/She will be able to communicate in a simple way on condition that the person opposite his/her repeats what he said more slowly and if he can help her form the things he/she wants to say. (for example: introducing herself and her close family members/friends, ordering food or drinks in a bar and restaurant and asking for the bill)
-Oral explanation: He/She will be able to use simple structures and sentences to describe himself/herself, his/her age, the place she lives in, her job, her close family members.
-Writing: He/She will be able to introduce himself/herself and his/her close family members/friends by writing short and simple sentences. He/She can fill out forms which contain personal information such as name, surname, nationality, address and phone number.

Course Content

The aim of this course is to make students, who are Basic Users in the scope of Common European Framework of Reference, achieve A1 level, which is named as Breakthrough.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction speaking
2)	Subject: lifelong learning; Helping verb “können” / speaking: learning German	Schritte International 1 Lektion 7
3)	Helping verb “wollen”, “haben” with past tense	Lektion 7
4)	“sein”with past tense; noun building; subject: business and jobs / speaking: unusual jobs	Lektion 7 / Schritte International 2 Lektion 8
5)	State preposition “als”; adverb of time; preposition “vor”, “seit”, “sein” and “haben” with past tense / Ouiz I	Lektion 8
6)	“für” preposition; months / subject: foreign countries / speaking: hotel reception	Lektion 8 / 9
7)	Helping verb “müssen”; pronoun “man”; imperative	Lektion 9
8)	Helping verb “dürfen”	Lektion 9
9)	Subject: health / speaking: appointment / Human body and function; possessive pronoun	Lektion 10
10)	Helping verb: “sollen”	Lektion 10
11)	Subject: city trip / speaking: information with terminal / “mit” preposition	Lektion 11
12)	Variable prepositions “an, auf, hinter, in, neben, über, unter, vor, zwischen” / Quiz II	Lektion 11
13)	Adverb of place preposition “zu, nach, bei, in”	Lektion 11
14)	Revision	Lektion 11

Sources

Course Notes / Textbooks:

Schritte International 1 (Lektion 1, 2, 3, PONS, Wörterbuch4, 5, 6) Kursbuch und Arbeitsbuch, Hueber Verlag + CD, Türkisch Deutsch / Deutsch – Türkisch,

Schritte International 1 (Lektion 1, 2, 3, 4, 5, 6) Kursbuch und Arbeitsbuch, Hueber Verlag + CD, PONS, Wörterbuch Türkisch Deutsch / Deutsch – Türkisch,

References:

Übungsgrammatik für Anfänger, Renate Schritte Übungsgrammatik, S. Kalender/B. G. Schramm/F.Luscher, Hueber Verlag, Langenscheidt – Wörterbuch TürkischSpecht/B. Duckstein, Hueber Verlag, PONS Wörterbuch Englisch Deutsch / Deutsch –Deutsch / Deutsch – Türkisch, Englisch

Übungsgrammatik für Anfänger, Renate Luscher, Hueber Verlag, Schritte Übungsgrammatik, S. Kalender/B. G. Schramm/F. Specht/B. Duckstein, Hueber 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
Application	1	% 15
Quizzes	3	% 15
Midterms	1	% 20
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Application	1	2	2
Study Hours Out of Class	14	1	14
Quizzes	3	6	18
Midterms	1	10	10
Final	1	10	10
Total Workload			96

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.