The aim of this course is to enhance the English language skills that Nutrition and Dietetics students need in their academic and professional careers. Throughout the course, students will develop the ability to read, analyze, and understand academic texts related to nutrition and dietetics, while learning and correctly using professional terminology. The course will also focus on academic writing conventions, literature review, scientific report writing, and presentation skills in English. By the end of the course, students will be able to access international academic resources, expand their professional knowledge, and communicate effectively in global platforms.
Prerequisite(s)
None
Corequisite(s)
None
Special Requisite(s)
attendance is obligatory
Instructor(s)
Lecturer Özgün Melis Soysal
Course Assistant(s)
Schedule
Monday, 10:00-12:45, SBF C1/2
Office Hour(s)
Friday, 10:00-11:00, 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
-
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
Midterm
Exam
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
Final Exam
Exam
16. Week
Final Exam
Exam
17. Week
Final Exam
Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Quizzes
2
20
Attendance
1
10
Final Exam
1
40
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
Students will learn and effectively use key English terminology related to nutrition and dietetics.
LO-2
They will gain the ability to read and analyze academic articles in their field, identifying main ideas and important information.
LO-3
They will learn academic writing conventions in English and develop skills in writing reports, summaries, and scientific papers.
LO-4
They will enhance their competence in presenting research findings and participating in academic discussions in English.
LO-5
They will acquire the ability to access international academic resources, conduct literature reviews, and support their professional development with English materials.
