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Foreign Language in the Speciality
Study Course Description
Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:02.02.2024 12:25:20
| Study Course Information | |||||||||
| Course Code: | LU_010 | LQF level: | All Levels | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Linguistics | Target Audience: | |||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 0 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 0 | ||||
| Classes (count) | 16 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 32 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The significance of English in the given speciality. | Classes | 1.00 | other | |||||
| 2 | Chemical elements, compounds, their occurrence in fruit, vegetables and foodstuffs. Articles and prepositions. | Classes | 1.00 | other | |||||
| 3 | Vitamins, their role in food and health. Adverbs and adjectives. | Classes | 1.00 | other | |||||
| 4 | The role of nutrition in life long good health. Passive voice. | Classes | 2.00 | other | |||||
| 5 | The different types of food stuffs. Verb tenses. | Classes | 2.00 | other | |||||
| 6 | The composition of food stuffs. Pronunciation drills. Discussions and debates about the topic. | Classes | 2.00 | other | |||||
| 7 | Food additives and nutrition supplements. Summary writing principles. | Classes | 2.00 | other | |||||
| 8 | Scientifically based use of food products in case of illness. Abstract writing principles. | Classes | 1.00 | other | |||||
| 9 | Significance of nutrition in prophylactic care. Test. | Classes | 1.00 | other | |||||
| 10 | Food and nutrition policy in Latvia. Suggestions for continued language skill improvement. | Classes | 1.00 | other | |||||
| 11 | Individual reading of texts in speciality. Tests. | Classes | 1.00 | other | |||||
| 12 | Presentation of a theme in speciality. | Classes | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | The independent work of students is organized individually or in smaller working groups. Independent tasks: 1. To study literature that is related to the themes covered in the course. 2. To prepare for presentation on theme that is assigned/ chosen and approved in advance. 3. To acquire fundamental principles for reasoned discussion in order to get involved in discussing problems. | ||||||||
| Assessment Criteria: | CreditsParticipation in the classes is compulsory. The final rating of the study course will be resulted from the: Midterm assessment: 1. task accomplishment in practical classes- 20%, 2. independent work presentation in speciality (oral) -10%, 3. written tests - 20%, 4. individual reading of texts in speciality- 10%, 5. writing of an essay or an annotation about the significance of nutrition in prophylactic care- 10%. Final assessment: 6. written and oral examination - 30%. | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1. English language knowledge in the field of nutrition and the topics related to it in life long good health, as well as the terms in the field of nutrition and the ability to use it in the professional environment ( acquisition of terminology is evaluated in tests during the term, as well as in the examination, based on the themes and materials taken in the course). 2. Linguistically and grammatically correct usage of constructions ( is checked in oral tasks and written tests). | ||||||||
| Skills: | 1. Ability to read and understand literature in their speciality in English ( is checked in tasks in practical classes). 2. Participate in discussions on speciality topics in English (speaking, dialogue, debates). 3. Find additional information in speciality literature, and be able to present the prepared topics, issues, questions and do it interactively (speaking, monologue, dialogue). 4. Sector-related written works (writing of an abstract, a summary and an essay). | ||||||||
| Competencies: | 1. English language knowledge in the field of nutrition, that will help to comprehend, communicate and cooperate when working in a group- agreement on a common/ deprecating opinion, by explaining and justifying their choice (is checked when giving a presentation about the chosen theme, as well as in pair/ group activities). 2. Interactive usage of different resources, (several professional, language, scientific and reference resources) working with informative and scientific literature (checked when making a presentation about the chosen theme, as well as in pair/ group activities and practical tasks). | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Coultate, T. P. (Tom P.): Food:the chemistry of its components / T.P. Coultate. Cambridge, (UK): Royal Society of Chemistry, 2002.LUB:Ķīmijas bibl. 3 eks. | ||||||||
| 2 | Present knowledge in nutrition / Barbara A. Bowman and Robert M. Russell [editors] 8th ed. Washington, DC: ILSI Press, 2001. LUB: Ķīmijas bibl. 1 eks. | ||||||||
| 3 | Writing for scholarly publication — Huff, Anne Sigismund. Thousand Oaks: Sage Publications, 1999. LUB: Ķīmijas bibl. 1 eks. | ||||||||
| Additional Reading | |||||||||
| 1 | Gear Jolene, Gear Robert. "Cambridge Preparation for the TOEFL test Book”, Cambridge University Press, 2006. | ||||||||
| 2 | Socaciu C. "Food colorants: chemical and functional properties", CRC Press/ Taylor& Francis Group, c2008. | ||||||||
| 3 | Sikorski Z.E. (edit.) "Chemical and functional properties of food components". 3rd edition Boca Raton; London; New York: CRC Press, c2007. | ||||||||
| 4 | Murphy Raymond. „Cambridge English Grammar in Use” (Intermediate). Cambridge University Press, 2002. | ||||||||
| 5 | Murphy Raymond. „Cambridge English Vocabulary in Use" (Intermediate). Cambridge University Press, 2001. | ||||||||
| 6 | Murphy Raymond. „Cambridge English Vocabulary in Use” (Upper intermediate). Cambridge University Press, 2003. | ||||||||
| 7 | Murphy Raymond. „Cambridge English Vocabulary in Use” (Advanced) Cambridge University Press, 1994. | ||||||||
| 8 | Naylor Helen with Murphy Raymond. “Essential Grammar in Use. Supplementary exercises”. Cambridge University press, 1996. Periodika un citi informācijas avoti. www.sciencedirect.com un www.springerlink.com | ||||||||
| 9 | Food Safety Law in the European Union | ||||||||
| 10 | H.D.Belitz, W.Grosch, P.Schieberle, Food Chemistry. 3rd revised Edition. Springer, 2004. | ||||||||
| 11 | Chemical and Functional Properties of Food Components. 3rd Edition. CPC Press, 2007. | ||||||||
