| Course Objectives: |
The aim of this course is to teach students structure, basic concepts, processing and reporting research, specifically social work research. |
| Course Content: |
What is research and analysis, basic concepts of research science and their differences and variations, social research, social service and social work research, how to make a research, how to start to a research, methods and techniques. Different research models, quantitative and qualitative research, their similarities and differences, thesis proposal, research report, how to write them and time plan. |
| Week |
Subject |
Related Preparation |
| 1) |
Introduction to the concept of research, what is research, analysis, scientific research, differences between analysis and research, why we make research and its importance. |
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| 2) |
What is thinking, history of thinking; the context of curiosity, interest and knowledge; scientific research, social research process; analysis of abstract and concrete; relationship between learning and thinking; the invention of writing; recording what is thought; philosophy; metaphysics; classification of sciences; positive sciences; behavioral sciences; Rene Desckartes, Saint Simon, Auguste Comte, İbn Haldun, Hegel, Karl Marks. |
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| 3) |
Difference of method and technique. What are research methods, what are research techniques. |
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| 4) |
Research variaties, methods, quantitative research, qualitative research, their differences and similarities, aims, which one can be used in which circumstances. |
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| 5) |
Design of quantitative research, basic concepts, methods, universe and sampling, random sampling, stratified sampling, cluster sampling, judgement sampling, models of quantitative research, data collection techniques, survey, interview and observation. |
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| 6) |
Design of qualitative research, basic concepts, case study, ethnography, verbal history, focus group study, sample choosing in qualitative research, probability based sampling methods, aimed sampling methods, data collection techniques, documents, interview and observation. |
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| 7) |
Method contents, scope, model, universe, sampling, hypothesis, limits, validity, reliability. |
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| 8) |
MIDTERM EXAM |
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| 9) |
Data analysis, variety in data analysis, descriptive analysis, content analysis, computer using in data analysis, understanding and interpreting, report writing. |
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| 10) |
Importance of report writing, how to write a report, writing process of research report, general principles, punctuation and spelling rules, references, index tables and outline plan. |
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| 11) |
What is a thesis proposal, how to prepare it, examples. |
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| 12) |
Answering questions from students, examples. |
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| 13) |
Answering questions from students, summarizing. |
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| 14) |
General evaluation. |
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| 15) |
FİNAL EXAM |
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| Course Notes / Textbooks: |
Öğretim üyesi tarafından hazırlanan ders notları ve ppt sunumlar |
| References: |
1. PAMUKÇU, M./S. DİLMEN, 1967, Araştırma ve Bilimsel Yayınlarda Temel İlkeler, Ankara
2. PUNCH, F. Keith, 2005, Sosyal Araştırmalara Giriş Nicel ve Nitel Yaklaşımlar, Ankara: Siyasal.
3. KARASAR, Niyazi, 2014 (26. Basım), Bilimsel araştırma Yöntemi, Ankara: Nobel.
4. KARASAR, Niyazi, 2018 (20. Baskı), Araştırmalarda Rapor Hazırlama, Ankara: Nobel.
5. TÜRKDOĞAN, Orhan; Orhan GÖKÇE, 2012 (2. Baskı), Sosyal Bilimlerde Araştırma Yöntemi, Konya: Çizgi.
6. NEUMAN, Lawrence, 2000, Toplumsal Araştırma Yöntemleri – Nicel ve Nitel Yaklaşımlar, I ve II, Çev. Sedef Özge, İstanbul: Yayın Odası Yayınları.
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| |
Program Outcomes |
Level of Contribution |
| 1) |
To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. |
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| 2) |
To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. |
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| 3) |
Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. |
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| 4) |
To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. |
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| 5) |
To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. |
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| 6) |
Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. |
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| 7) |
Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. |
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| 8) |
Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. |
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| 9) |
Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. |
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| 10) |
Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. |
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| 11) |
Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. |
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| 12) |
Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. |
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| 13) |
Uses current informatics and communication technologies effectively to reach and disseminate information in the field. |
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| 14) |
All field studies and scientific studies work in teams with their colleagues and different professions. |
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| 15) |
Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
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