NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002006 | ||||||||
Ders İsmi: | Nutrition Research Methods and Symptoms Assesment | ||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to provide general information about research methods, research planning stages, research and publication ethics in the field of Nutrition and Dietetics, and to raise awareness of students on these issues. |
Course Content: | Establishment of research objectives and hypotheses, different research methods that can be applied in the field of nutrition and dietetics, possible errors that may occur during the planning and execution of the research and methods of prevention. Reporting research results, basic principles of research and publication ethics, appropriate ethics committee application requirements regarding the research topic, the most common research ethics violations and prevention methods, the most common publication ethics violations and prevention methods |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Nutrition and Dietetics research, basic concepts and definitions | PPT prepared for lesson |
2) | Different types of research | PPT prepared for lesson |
3) | Research planning, determining the research question, literature review and evaluation | PPT prepared for lesson |
4) | Research planning, hypothesis and goal setting, determination of variables, confounding variables | PPT prepared for lesson |
5) | Research planning, determination of method | PPT prepared for lesson |
6) | Basic principles of nutrition and dietetic research | PPT prepared for lesson |
7) | Possible errors that may occur during the conduct of the research and methods of prevention | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Basic principles of research ethics | PPT prepared for lesson |
10) | Ethical principles in different types of research, bioethics | PPT prepared for lesson |
11) | Ethics committee application, informed consent form | PPT prepared for lesson |
12) | Basic principles in publishing ethics | PPT prepared for lesson |
13) | Student project presentations | PPT prepared for lesson |
14) | Student project presentations | PPT prepared for lesson |
15) | Student project presentations | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT 1. Walter Willett, Nutritional Epidemiology, 3rd Edition, Oxford Publishing, 2013. 2. Julie A. Lovegrove, Leanne Hodson, Sangita Sharma, Susan A. Lanham-New. Nutrition Research Methodologies, Blackwell Publishing, Oxford 2015. 3. Helen Aveyard, Doing a Literature Review in Health and Social Care: A Practical Guide, McGraw-Hill, England 2014. 4. European Textbook on Ethics in Research, EU Commission, 2010. 5. Ezekiel J. Emanuel, Christine C. Grady, Robert A. Crouch, Reidar K. Lie, Franklin G. Miller, David D. Wendler, The Oxford Textbook of Clinical Research Ethics, Oxford Publishing, New York 2011. 6. Marcus Düwell, Bioethics. Taylor and Francis, 2012. |
References: | 1. Walter Willett, Nutritional Epidemiology, 3rd Edition, Oxford Publishing, 2013. 2. Julie A. Lovegrove, Leanne Hodson, Sangita Sharma, Susan A. Lanham-New. Nutrition Research Methodologies, Blackwell Publishing, Oxford 2015. 3. Helen Aveyard, Doing a Literature Review in Health and Social Care: A Practical Guide, McGraw-Hill, England 2014. 4. European Textbook on Ethics in Research, EU Commission, 2010. 5. Ezekiel J. Emanuel, Christine C. Grady, Robert A. Crouch, Reidar K. Lie, Franklin G. Miller, David D. Wendler, The Oxford Textbook of Clinical Research Ethics, Oxford Publishing, New York 2011. 6. Marcus Düwell, Bioethics. Taylor and Francis, 2012. |
Ders Öğrenme Kazanımları | 1 |
3 |
2 |
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Program Outcomes | ||||||||||
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
Anlatım | |
Okuma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Uygulama | |
Gözlem |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 30 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 5 | 10 | 50 |
Study Hours Out of Class | 10 | 3 | 30 |
Presentations / Seminar | 4 | 10 | 40 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 166 |