| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI079 | ||||
| Course Name: | Scientific Writing Skills | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. EZGİ ILDIRIM | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | The course aims to provide students understanding basic principles of asking a research question, scientifically collected and analysed data and, to provide academic writing and reading skills. The primary aims of the course are presenting reading and writing deficiencies and solutions and providing the ability to acquire effective scientific communication. |
| Course Content: | The course includes the communicating in professional settings by effective language, asking a research question, reviewing the literature, seeking and using academic reference, ethical principles in science, the examination of a scientific paper, notification, and thesis. |
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The students who have succeeded in this course;
1) Gains written-oral effective communication and language skills in professional settings. 2) Develops a basic research question based on the observations. 3) Provides correctly knowledge and the ability for using references and literature 4) Understands ethical issues in science, and to gain the ability to comply with academic ethical principles. 5) Understands the basic principles in reading and writing of a scientific paper, thesis proposal and reports; and conducts the examination of scientific writings. |
| Week | Subject | Related Preparation |
| 1) | An Introduction to Scientific Writing Skills I: Written-Oral Effective Communication in Professional Settings | |
| 2) | An Introduction to Scientific Writing Skills II: The Language of Scientific Communication | |
| 3) | Scientific Theory: Basic Concepts | |
| 4) | Determining of a Scientific Topic, Asking a Research Question, and Developing a Hypothesis- Theoretical Foundations | |
| 5) | Determining of a Scientific Topic, Asking a Research Question, and Developing a Hypothesis: Homework-Applications | |
| 6) | Academic Definitions, and Roles | |
| 7) | Aims and Types of Academic Writing | |
| 8) | Giving homeworks for mid-Term exam, Reviewing Literature, Seeking and Using Reference. | |
| 9) | Ethical Principles in Science | |
| 10) | Scientific Papers (Review and Research Papers) and Notifications: Basic Principles. | |
| 11) | The Examination of a Paper -I (Heading, Abstract, Introduction and Method)-Theoretical Foundations | |
| 12) | The Examination of a Paper-II (Results, Discussion and Conclusion)- Theoretical Foundations | |
| 13) | Presentation of A Scientific Research Paper | |
| 14) | Writing Thesis Proposal and Thesis Report: Basic Principles | |
| 15) | Final Exam |
| Course Notes / Textbooks: | Akademik Yazım ve Araştırmacılara Öneriler- (2018, 1. Basım) Serkan Dinçer, Pegem Akademi Yayıncılık. |
| References: | 1. Akademik Yazım, İlkeler, Uygulamalar, Örnekler (2018, 2.Basım) -Metin Kozak, Detay Yayıncılık 2. Yanlış Yönde Kuantum Sıçramalar-Charles M. Wynn-Arthur W.Wiggins (Çev. Aykut Kence) (2001, 4. Basım). Tübitak Popüler Bilim Kitapları. |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 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. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 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. | |
| 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. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Midterms | 1 | 33 |
| Final | 1 | 50 |
| Total Workload | 125 | |