DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003006 | ||||||||
Ders İsmi: | Scientific Research Methods | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | |||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Hasan KAHRAMAN |
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Course Assistants: |
Course Objectives: | The aim of the course is to provide information about the ways of accessing research related to the field (databases, etc.), the content (introduction, method, findings, conclusion, discussion and suggestions) and formal aspects (references and spelling rules) of the researches, to enable the students to criticize the studies and to gain the ability to apply the learned information. |
Course Content: | The course includes: science and basic concepts (fact, knowledge, absolute, true, false, universal knowledge, etc.), basic information about the history of science, the structure of scientific research, scientific methods and different views on these methods, problem, research model, universe and sample, data collection and data collection methods (quantitative and qualitative data collection techniques), recording, analysis, interpretation and reporting of data. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Basic Concepts Related to the Scientific Research Process-1 | Coursebook |
2) | Basic Concepts Related to the Scientific Research Process-2 | Coursebook |
3) | The Frascati Guide and the Concept of R& D | Frascati Guide Book |
4) | Time Management and Planning | Lecture Presentation |
5) | Scientific Research Reports and Literature Review | Coursebook |
6) | Basic Research Problems and Hypothesis Formation | Coursebook |
7) | General Evaluation and Discussions | Lecture Presentations |
8) | Midterm | |
9) | Methods: Research Models | Coursebook |
10) | Data Collection Tools: Survey, Observation, etc. | Coursebook |
11) | Preparation of Scientific Research Project Proposal: Problem, Purpose, Original Value, Hypotheses | Lecture Notes |
12) | Preparation of Scientific Research Proposal: Literature Review, Work Packages and Methods | Lecture Notes |
13) | Scientific Project Writing and Project Presentations | Lecture Notes |
14) | Ethics in Scientific Research | Coursebook |
15) | Final |
Course Notes / Textbooks: | Ders Sunumları |
References: | 1) Karasar, N. (2016). Bilimsel Araştırma Yöntemi-Kavramlar, ilkeler, Teknikler. 2. Yazım 31. Basım. Ankara: Nobel Yayın Dağıtım 2) Karasar, N. (2003). Araştırmalarda rapor hazırlama. Nobel Yayın ve Dağıtım: Ankara. 3) Büyüköztürk, Ş., Kılıç, E., Akgün, Ö. E., Karadeniz, Ş. ve Demirel F. (2016). Bilimsel araştırma yöntemleri. 22. Baskı. Ankara: Pegem A Yayıncılık. 4) Frascati Kılavuzu |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) | Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Anlatım | |
Bireysel çalışma ve ödevi | |
Course | |
Grup çalışması ve ödevi | |
Okuma | |
Homework | |
Problem Çözme | |
Proje Hazırlama | |
Soru cevap/ Tartışma | |
Örnek olay çalışması |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Bireysel Proje | |
Grup Projesi | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 4 |
Homework Assignments | 2 | % 6 |
Presentation | 1 | % 10 |
Project | 1 | % 20 |
Midterms | 1 | % 20 |
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 | 2 | 28 |
Study Hours Out of Class | 14 | 1 | 14 |
Presentations / Seminar | 1 | 5 | 5 |
Project | 1 | 5 | 5 |
Homework Assignments | 3 | 6 | 18 |
Midterms | 1 | 10 | 10 |
Final | 1 | 14 | 14 |
Total Workload | 94 |