The general objective of this course is to make students who are studying to become nutrition industry professionals improve their English communication in a work environment. Incorporating career specific vocabulary and contexts. In addition, the course aims to offer step-by-step instruction that immerses students in the four key language components: reading, listening, speaking and writing by addressing topics including components of food, common dietary guidelines, assessing nutrition, disorders and influence on food choices. The material has been chosen to equip students with minimum 400 vocabulary terms and phrases by giving students exercises on reading comprehension, vocabulary and listening skills and leading students through written and oral production.
The course aims to;
strengthen students’ reading skills
encourage students to respond critically to ideas
help students develop basic information literacy skills
help students develop awareness of their progress as readers and writers
guide students in an intensive exploration of the structure and function of human communication and in the process develop into effective communicators.
develop and hone the skills of critical thinking.
provide students with the opportunity to develop and explore their own styles of communication.
Prerequisite(s)
None
Corequisite(s)
Attendance
Special Requisite(s)
None
Instructor(s)
Lecturer Dr. Sinan Bataklar
Course Assistant(s)
Research Assistant Nursena Uyarer
Schedule
Fridays, 12:00-14:45, Şirinevler, HF B2
Office Hour(s)
Fridays, 10:00-10:45, Şirinevler, YDB-706
Teaching Methods and Techniques
-Communicative Language Teaching Techniques
Principle Sources
Christaki, A & Dooley, J. (2018), Career Paths Nutrition and Dietetics, Express Publishing, Berkshire, UK
Other Sources
Christaki, A & Dooley, J. (2018), Career Paths Nutrition and Dietetics, Express Publishing, Berkshire, UK
Course Schedules
Week
Contents
Learning Methods
1. Week
Academic Registration
Communicative Language Teaching Techniques
2. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Fruits and Vegetables, Cereal, Grains, Meat
Communicative Language Teaching Techniques
3. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Poultry, Dairy Products, Fish
Baked Goods
Communicative Language Teaching Techniques
4. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Beverages, Dried Fruit and Nuts, Organic Food, Human Anatomy
Communicative Language Teaching Techniques
5. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Digestive System
Communicative Language Teaching Techniques
6. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) The Nervous System,
Communicative Language Teaching Techniques
7. Week
Midterm
8. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) The Endocrine System
Communicative Language Teaching Techniques
9. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Pregnancy, Lactation
Communicative Language Teaching Techniques
10. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Infant Nutrition
Communicative Language Teaching Techniques
11. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Toddler and Pre-schooler Nutrition
Communicative Language Teaching Techniques
12. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Child and Preadolescent Nutrition,
Communicative Language Teaching Techniques
13. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Adolescent Nutrition, Adult Nutrition
Communicative Language Teaching Techniques
14. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s) Nutrition for Older Adults, Vegetarian Diet
Communicative Language Teaching Techniques
15. Week
Final exam
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Quizzes
2
20
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
can produce and discuss ideas in English about health issues.
LO-2
can listen to situations / events that can occur in everyday life related to health.
LO-3
can follow the patient for a certain period of time and record medical documents.
