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.
Christaki, A & Dooley, J. (2018), Career Paths Nutrition and Dietetics, Express Publishing, Berkshire, UK
Other Sources
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Course Schedules
Week
Contents
Learning Methods
1. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s): Vegeterian diet
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): Eating disorders (1)
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): Eating disorders (2)
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): Athletic nutrition
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): Alcohol and nutrition
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): Nutrition & diabetes
Communicative Language Teaching Techniques
7. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s): Nutrition & cancer
Communicative Language Teaching Techniques
8. Week
Communicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s): Clinical nutrition
Communicative Language Teaching Techniques
9. Week
UCommunicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following theme(s): Food labels
Communicative Language Teaching Techniques
10. Week
TCommunicative activities and knowledge input based on four language skills (Reading, Writing, Listening and Speaking) regarding the following themes: The Mediterranean diet
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): DASH Diet
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): IF Diet
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): Atkins diet
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): Career in nutrition
Communicative Language Teaching Techniques
15. Week
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.
