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
GEP0411 Modern Chinese I 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
Course Lecturer(s): Instructor MÜGE GÜNEŞ
Recommended Optional Program Components: None
Course Objectives: The goal of this course is to help students pronounce Hanyu Pinyin and tones correctly.The beginner level of Chinese language aims to achieve speaking, listening ability and recognize main Chinese radicals and write 50 characters.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course;
o will be able to use Hanyu Pinyin to pronounce Chinese language.
o will be able to understand sentences concerning himself/herself and family.
o will be able to express themselves in areas of immediate needs.
o will be able to recognize and manage to write more than 50 Chinese characters

Course Content

To introduce Hanyu Pinyin, and tell the difference among tones. Use Present Tense to conduct greetings and everyday conversations.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Course presentation, Information about Chinese language and culture, Chinese Phonetic rules Handouts
2) Introduction of Chinese Phonetic Transcription(Pinyin),practicing four tones and variations,combinations of the initals and finals and pronunciation drills Course book, handouts
3) Combinations of the initals and finals,spelling rules,tone marks Sing the Chinese Phonetic Alphabet song Course book, handouts,CD
4) Basic strokes of Chinese characters-writing the strokes,learning some basic Chinese characters and introduction some traditional characters Course book, handouts
5) Revision and Quiz 1 Course book
6) Greetings and leave-taking expressions, some personal pronouns, daily phrases ( 你 好 ! 再见 !) Course book, handouts,CD
7) Classroom Chinese expressions & get to know each other Course book, handouts
8) Verb “to be” ( 是 ) – introducing others, expressing gratitude Course book, handouts
9) Revision and Quiz 2 Course book
10) Simple, yes-no questions (…………. 吗?) Course book, handouts,CD
11) Possessive pronouns, activities (listening and writing practices), Family members Course book, handouts,CD
12) Oral Exam, “Wh” question words-who,numbers,sports Course book
13) New traditional characters,activities(listening and reading practices) Course book, handouts,
14) Review and Quiz 3 Course book

Sources

Course Notes / Textbooks: Learn Chinese With Me – Student’s Book 1 and CD 1
References: Chinese Characters For Beginners and CD, Grammar and Writing Handouts

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
Homework Assignments 14 2 28
Quizzes 3 2 6
Midterms 1 6 6
Final 1 10 10
Total Workload 92

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.