Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of this course is to improve the professional English language proficiency of Nutrition and Dietetics students. Students are expected to learn the basic terminology used in the field of nutrition science and dietetics, understand scientific articles and reports, participate in professional presentations and discussions, and use the necessary English expressions in patient/client communication.
Course Content
The course will cover the English equivalents of food groups, nutrients, and basic nutrition principles. Students will learn to read and analyze scientific articles in English. The aim is for students to use English effectively in both academic work and professional practice.
Required Resources
Academic articles and reports in the field of Nutrition and Dietetics (current literature).
Supplementary materials and lecture notes provided by the instructor.
Online resources for Nutrition and Dietetics terminology (e.g., FAO, WHO, USDA, EFSA documents).
Explanations
This course will be conducted theoretically. Students are expected to actively participate in the course and read the assigned texts and articles in advance. Professional terminology, group work, and short presentations will be conducted in line with the weekly topics. Assessment will be based on midterm exams, quizzes, and a final exam. Course materials will be provided by the instructor. Students will also be required to keep up with current literature and review English-language sources related to their field.
Rules
Students are expected to attend classes regularly and on time.
Absences will be evaluated according to the relevant university regulations.
It is the student's responsibility to regularly review course materials and announcements.
Course Learning Outcomes
- They will be able to recognize and use basic English terminology specific to the field of nutrition and dietetics.
- They will be able to read, understand, and summarize scientific articles, reports, and professional documents in English.
- They will be able to follow international nutrition guidelines and current literature in English.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 3 | 3 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 8 | 8 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Course Introduction and Meeting | Reading course material |
| 2 | Basic Nutrition Therminology | Reading course material |
| 3 | Food groups | Reading course material |
| 4 | Macronutrients | Reading course material |
| 5 | Micronutrients | Reading course material |
| 6 | Water | Reading course material |
| 7 | Principles of healthy nutrition | Reading course material |
| 8 | Midterm Exam | Midterm Exam |
| 9 | Nutrition models | Reading course material |
| 10 | Label reading and food ingredients | Reading course material |
| 11 | Digestion and Metabolism | Reading course material |
| 12 | Clinical Nutrition | Reading course material |
| 13 | Nutrition Research and Scientific English | Reading course material |
| 14 | Patient Counseling & Communication | Reading course material |
| 15 | Review | Ders materyalinin okunması |
| 16 | Final Exam | Final Exam |