NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 2 | 120 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3013002016 | ||||||||||
Ders İsmi: | Biostatistics and Decision-Making | ||||||||||
Ders Yarıyılı: | Fall | ||||||||||
Ders Kredileri: |
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Language of instruction: | |||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
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: | To be able to comprehend and use basic biostatistics issues. |
Course Content: | Definition and basic concepts of biostatistics, data collection and data presentation techniques, Probability distributions, Sampling, Sampling error, Measures of central tendency, Measures of variation, Hypothesis tests, Regression and correlation, Statistical Package Programs |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Descriptive statistics, inferential statistics, data types, variable types, symbols and letters used in statistics | PPT prepared for lesson |
2) | Measures of location and measures of dispersion (variation) | PPT prepared for lesson |
3) | Creation of frequency table, measures of central tendency, graphical presentation of data, crosstabs, bi- and multi-directional graphs | PPT prepared for lesson |
4) | Binomial distribution, Poisson distribution and standard normal distribution | PPT prepared for lesson |
5) | Sample distribution, interval estimation, standard normal distribution and t-distribution | PPT prepared for lesson |
6) | Hypothesis, significance level, critical region and critical value | PPT prepared for lesson |
7) | Hypothesis tests (Student's T, Mann-Whitney U and Wilcoxon tests) | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Hypothesis testing (One-way and Kruskal Wallis analysis of variance) | PPT prepared for lesson |
10) | Hypothesis testing (Two-way analysis of variance) | PPT prepared for lesson |
11) | Hypothesis testing (Repeated measures analysis of variance and Friedman test) | PPT prepared for lesson |
12) | Hypothesis tests (Chi-square tests) | PPT prepared for lesson |
13) | Correlation and simple linear regression analysis | PPT prepared for lesson |
14) | To describe the statistical evaluation of diagnostic tests | PPT prepared for lesson |
15) | General evaluation and discussion of the course | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT |
References: | 1-Sümbüloğlu K., Sümbüloğlu V. : Biyoistatistik, Hatiboğlu Yayınları, Ankara, 15. Basım, 2012. 2-WayneW.Daniel, Chad Lee Cross: Biostatistics : a foundation for analysis in the health sciences,10th Edition, JohnWiley & Sons, Inc., United States of America, 2013 |
Ders Öğrenme Kazanımları | 1 |
4 |
5 |
8 |
2 |
3 |
7 |
6 |
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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 | |
Bireysel çalışma ve ödevi | |
Course |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 1 | % 20 |
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 | 10 | 3 | 30 |
Presentations / Seminar | 3 | 10 | 30 |
Homework Assignments | 3 | 20 | 60 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 166 |