FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
İMT 310 | Course Introduction and Application Information
Course Name |
Turkish Sign Language*
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
İMT 310
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
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Course Language |
Turkish
|
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Course Type |
Elective
|
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Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Practical demonstrationPerformanceLecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | The aim of this lesson is to teach the sign language used by deaf community and to make students skillful at using sign language in social life. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, the history, alphabet, and basic concepts of Turkish Sign Language will be taught. Within the framework of this course, hearing individuals will be educated on sign language as a visual language, enabling them to have basic knowledge of the sign language to help deaf individuals in a variety of community settings such as hospitals, schools, courtrooms or police stations. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | General characteristics of Turkish Sign Language: Definition of the letters, movements of hands and fingers Showing the letters in Turkish alphabet in Turkish Sign Language | Atila, M. (2011).Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 1-6. ISBN: 9944979619. |
2 | Fingerspelling, family and relatives, signs related to our body Health terms; showing health terms in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili.İstanbul: İlgi Kültür Sanat Yayınları, 7-20. ISBN: 9944979619. |
3 | Showing health terms in Turkish Sign Language (Cont’d) Translating sentences with health terms Time and time periods in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 96-102. ISBN: 9944979619. |
4 | Verbs Showing colors in Turkish Sign Language Antonyms Emotions in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 103-162. ISBN: 9944979619. |
5 | Adjectives; Mathematics and Unit of Measures in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 72-114. ISBN: 9944979619. |
6 | House and furniture Exemplification and forming a sentence in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 21-36. ISBN: 9944979619. |
7 | Food and Beverage; Kitchenware in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 37-50. ISBN: 9944979619. |
8 | Midterm | |
9 | Legumes and dried fruits: Food translation | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 47-60. ISBN: 9944979619. |
10 | Hand tools and Machines; Clothing – Accessories Mines in Turkish Sign Language | Atila, M. (2011). Konuşan Eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 61-65. ISBN: 9944979619. |
11 | School and Education; Music terms in Turkish Sign Language | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 7-17. ISBN: 9944979619. |
12 | Jobs; Animals; Directions | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 66-72. ISBN: 9944979619. |
13 | Sport terms, Weather and Geography Terms; Cities in Turkey; Countries | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları, 73-118. ISBN: 9944979619. |
14 | Grammar in Turkish Sign Language; Communication and Comprehension in Turkish Sign Language | overview, video analysis, sentence translations |
15 | Review of Semester | |
16 | Final Exam |
Course Notes/Textbooks | Atila, M. (2011). Konuşan eller:Temel işaret dili. İstanbul: İlgi Kültür Sanat Yayınları. ISBN: 9944979619. |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
60
|
Total |
Weighting of Semester Activities on the Final Grade |
2
|
40
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
60
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
12
|
12
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
17
|
17
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
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2 | Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
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3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
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4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
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5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
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6 | Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
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7 | Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
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8 | Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
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9 | Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
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10 | Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest