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
GEP0441 Korean I 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 Objectives: The aim is to teach the Korean alphabet Hangul writing and reading is, to explain the rules of grammar at beginner level. Course aim is to establish basic Korean sentences and to talk about various topics. Basic knowledge related to Korean history, Korean culture, society, philosophy, art and science etc. It aims to provide the basic information.

Learning Outputs

The students who have succeeded in this course;
The students who succeeded in this course;
1) To get datailed information about history of Hangıl
2) To be capable of reading and writing of Korean alphabet.
3) To get basic informations about Korean history and culture
4) To able to speak and understand speech used in everyday life.
5) To understand Korean and Korean people and culture

Course Content

This course is to introduce a balance of four language skills (reading, writing, speaking and listening) for the students who have had no or very little knowledge of Korean.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Korean alphabet and rules (Vowels,Consonants)
2) Korean Basic Grammer, History of Hangıl
3) Introducing oneself (asking and telling name) and Greetings Korean History
4) Exercises and Korean Culture (Korean Lifestyle)
5) Korean sentence structure
6) Korean noun and verb suffix , Korean Culture
7) Korean noun and verb suffix , Korean Culture (Society, Culture ve Art)
8) Sino-Korean Numbers, future tense, expressing approval suffix, negativity, past tense, telling the time, conjunctions
9) Sino-Korean Numbers, future tense, expressing approval suffix, negativity, past tense, telling the time, conjunctions; Korean History
10) Exercises and Korean Culture (Korean Lifestyle)
11) Imperative and propositive sentence. Korean verbs and tenses
12) Tenses, aspect, mode. Korean Culture in the world
13) Suffix which attaches to verb stems to from adverbial phrase, stating reasons conjunctions, irregular verbs. Exercises
14) An Overview

Sources

Course Notes: Yonsei Korece 1- Yonsei Üniversitesi Korece Merkezi, Yonsei Üniversitesi yayınları, 2015, Seul, Kore (Korece) Sejong Korece1- Ulusal Korece Öğretim Merkezi, Hau Yay, 2013, Seul, Kore (Korece) Kore'yi Tanıyarak Korece Öğrenelim- S. Göksel Türközü ,Oh Eun Kyung, Lotus Yay, 2014, İstanbul, Türkiye (Türkçe)
References: Facts About Korea- Kore Kültür, Spor ve Turizm Yay, 2013, Seul, Kore (İnglizce) (PDF dosyası)

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.