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
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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. |
3 |
2) |
Takes at least two out-of-field courses in the training programs. |
3 |
3) |
Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. |
2 |
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. |
1 |
5) |
Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. |
1 |
6) |
Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. |
3 |
7) |
It develops a positive attitude towards lifelong learning and turns it into behavior. |
3 |
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. |
4 |
9) |
Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. |
4 |
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. |
3 |
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. |
5 |