CURRENT PROBLEMS OF TURKISH

Course Description

The class will start with problems associated with writing in Turkish, teaching foreigners Turkish, and issues of teaching Turkish as a native language are discussed. Which regulatory mechanisms, that should be active where mass communication takes place like radio and TV, should regulate the proper and effective use of Turkish is discussed. Dictionary writing, problems associated with Turkish dictionaries and writing Turkish words are shown, analytical solutions to overcome these problems are sought out. Difficulties prior to higher education in Turkish teaching are observed, grammar sources prepared as course books are analyzed and topics like term selection are discussed. Area dialects aside from standard language are examined, its relationship, and mutual interactions are researched. Local dialects and foreign word combinations in response generation are analyzed.

CURRENT PROBLEMS OF TURKISH

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -

Course Syllabus

Reference Books & Course Materials

1. 01 Gülsevin, G., Boz, E. (2006) Türkçenin Çağdaş Sorunları, Gazi Kitabevi.
2. 02 Türkçenin Dünü, Bugünü, Yarını: Sempozyum Bildirileri.
3. 03 Zülfkikar, Hamza (2008). Doğru Yazma ve Konuşma Bilgileri, Ankara.

Learning Outcomes

1. L01 To foresee the contemporary problems of Turkey's Turkish. SOLO 4
2. L02 To review the contemporary problems of Turkey's Turkish. SOLO 4
3. L03 To compare the problems of Turkish language and dialects. SOLO 4
4. L04 To relate common aspects on the basis of the problems of Turkish language and dialects. SOLO 4
5. L05 To find solutions for the problems of Turkish language and dialects. SOLO 3

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix