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
GEP0439 Russian III Spring 3 0 3 4
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: GE-Elective
Course Level: Bachelor
Mode of Delivery: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Instructor CANAN GUTUL
Course Objectives: The student who have succeeded in this course;
1.He can speak from his own past.
2.He can talk about future projects.
3.He can use true the verbs of motion: go-come.
4.He can use correctly supply and intends expressions.
5.He can use the time expressions, can ask the time(clock).
6.He can write notes or messages to friends.
7.He can easily set up compound sentence.
8.He can enter into dialogue with the Russian peoples more easily.

Learning Outputs

The students who have succeeded in this course;
These modules follow on naturally from Russian 2 (GEP 0416). These will offer continuity of learning for those who have completed the RUS 2 module and an opportunity for those with some prior knowledge to work at an appropriate level to develop their knowledge of the language

Course Content

You must make time to read through the material and work with the modules in order to acquaint yourself with new grammatical concepts, expressions, and vocabulary.
Do not miss class because you did not do your homework: you are graded both on participation and homework. Missing homework and class will double the problem.
All homework and assignments must be submitted on time. No late work will be accepted unless students make prior arrangements with the instructor.

Weekly Detailed Course Contents

Week Subject Related Preparation
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Sources

Course Notes: Required Textbook: Дорога в Россию ( часть 3)
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Seminar % 0
Midterms % 0
Preliminary Jury % 0
Final % 0
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 0
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK % 0
Total % 0

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.