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 |
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16) |
Final Exam |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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