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
GEP0409 Italian 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: İtalyanca
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: E-Learning
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Instructor SEMA SEVİNÇ BAYKAL
Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: This course is designed for the students studying in different faculties of the university to enable them to achieve A1.1 level Italian as Basic Users stated in the scope of Common European Framework of Reference. 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 s/he knows and things s/he 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;
o Listening: S/he will be able to comprehend familiar words about family and close relatives and very basic structures when spoken slowly and clearly.
o Reading: S/he will be able to understand familiar words and very simple sentences in written texts such as short messages, menus, and job applications.
o Spoken Interaction: S/he will be able to communicate in a simple way on condition that the person opposite her repeats what he said more slowly and if he can help her form the things s/he 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)
o Spoken Production: S/he will be able to use simple structures and sentences to describe herself, her age, the place she lives in, her job, her close family members.
o Writing: S/he will be able to introduce her/himself and her/his close family members/friends by writing short and simple sentences.

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.
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) Presentation of the course. To introduce “ what’s your name? “Alphabet , pronunciation General information about italian language Verb “chiamarsi”, , singular, plural
2) Unit 1 Primi contatti, to greet, asking and saying the origin . Asking and telling age. Numbers from 0-30 Asking the origin , determinative articles “il” and “la” (the) Verbs “to be and to have”, nationality adjectives.
3) Asking telephone numbers, address Introduce oneself Revision of the verbs “to be” and “to have” There is/ there are
4) Revision Irregular verbs
5) Unit 2 “ Me and others “ numbers 1 - 100. Asking how are you? Introducing people. Professions. Say what languages you speak, where you live . Verbs regulars (1. Group).Verbs irregulars “ to do, to stay”. Indefinite articles (a book , an apple ecc.)
6) Demonstrative pronouns. Formal / informal situations. Presenting one’s self in accordance with the samples provided. Talking about the languages spoken.
7) Unit 3 “good appetite” introduction to vocabulary, dialogues at the restaurant. Verbs regulars (2. Group)
8) Midterm Week
9) Learning the days of the week and the months of the year. Asking the price and writing and acting dialogues set in a restaurant. Conjugating the regular and some irregular verbs which end in –ire in present tense.
9) Learning the days of the week and the months of the year. Asking the price and writing and acting dialogues set in a restaurant. Conjugating the regular and some irregular verbs which end in –ire in present tense.
10) Unit 4 “ Free time”, talking about free time, Verbs irregulars “ to go, to go out”, ), what, which, how much
11) Time, video the psycological test Adverbs of frequency, verb to like, personal taste
12) Unit 5 “ In hotel”Describe a room, a house. Verbs to “ can”, “come” Prepositions with articles.
13) Problems in a hotel. House listings. Date, the months Cardinal numbers from 100, Ordinal numbers, how much, how many Revision. Video “ In holiday”, caffè culturale “trip, receipt”
14) General review and exam preparation

Sources

Course Notes / Textbooks: ITALIAN ESPRESSO 1 Gruppo Italiaidea/ Alma Edizioni, power point sunumlar , İtalyanca öğretmenin tarafından hazırlanan ek material.

ITALIAN ESPRESSO 1 Gruppo Italiaidea/ Alma Edizioni, power point presentations, booklet prepared by the Italian instructor.
References: Verbissimo; Alma Edizioni,2003 İtalyan grameri ; Alma Edizioni,2004; Zanichelli,2007. Gerekli görüldüğünde birim tarafından hazırlanan ek materyaller.

Verbissimo; Alma Edizioni,2003 İtalyan grameri ; Alma Edizioni,2004; Zanichelli,2007; extra materials prepared by the department if necessary

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 1 % 10
Homework Assignments 1 % 10
Midterms 1 % 30
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 3 36
Presentations / Seminar 1 10 10
Homework Assignments 1 10 10
Quizzes 1 15 15
Midterms 1 2 2
Final 1 2 2
Total Workload 114

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