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
GEP0408 Introduction to Japanese Language and Culture 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 : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: This course is an optional course for the students who has choosen the Japanese language last term, we will continue to study more new words, sentences and grammars, provide necessary background informations. We hope students can communicate in elementary Japanese and understand more Japanese language and culture.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course;
o will be able to differentiate the sounds of Hiragana and Katakana writing systems.
o will be able to listen and write complex words
o will be able to start reading the two writing systems slowly

Course Content

To introduce Japonese grammar

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Revision of points studied in JPN 101, Hiragana and Katakana Course book
2) Adjectives: NA and İİ adjectives Course book
3) Usage of adjectives with nouns na and ii adjectives+nouns Course book
4) Talking about our likes,dislikes – noun+ga suki des. Course book
5) Explaining reasons te kara... Listening and writing exercises Course book
6) Expressionsarimas and imas for living and nonliving things Course book
7) Review of the Semester Course book
8) Counting objetcs suffixes –mai,kai and so on Course book
9) Concept of shopping: including the system of suffixes Course book
10) Usage of adjectives in the past deshita,katta Course book
11) Comparison of adjectives, yori; superlatives : ichiban+ adjectives Course book
12) Explaining reason,: usage of –ni ; expressing our wishes for objects hoşii des INTRODUCTION TO KANJI Course book
13) Expressing our wishes to do things: verb+ taides. 5 new kanji Course book
14) Revision of grammar points p.p 112,113: listening, reading and memorizing exercises. 5 new kanji Course book
15) Final exam
16) Final Exam

Sources

Course Notes / Textbooks: Minna No Nihongo 1Kaite oboeru 1Minna no NihongoListening CdsPractisingHiragana and Katakana
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 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.