Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SBF302 | ||||
Course Name: | Research Methods and Biostatistics | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | Yes | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. BÜLENT EDİZ | ||||
Course Lecturer(s): | Bülent Ediz | ||||
Course Assistants: |
Course Objectives: | To provide basic information with Methodology and Statistics about health, data collection in order to transform data, transforming it and being the basis for health. |
Course Content: | In the field of health, data collection, analysis, use of appropriate statistical techniques and models, interpretation of results |
The students who have succeeded in this course;
1) Research planning, 2) Collecting and summarizing research data 3) Analyzing data 4) Interpreting the results of the analyzed data 5) Statistical literacy 6) They will understand the features of data entry, analysis and interpretation of results into SPSS program. |
Week | Subject | Related Preparation |
1) | Definition of Statistics - Statistics in Health Sciences and Social Work - Data Collection | |
2) | Ways of collecting information, summarizing information, Organizing data, drawing graphs | |
3) | Descriptive Statistical Analysis: Averages | |
4) | Variability and Measures | |
5) | Concept of Probability and Fundamental Probability Distributions, Binomial Distribution and Poisson Distribution | |
6) | Sampling and Sampling Methods | |
7) | Midterm | |
8) | Hypothesis tests | |
9) | Normal distribution and z test | |
10) | Student's t distribution and test | |
11) | One-way and two-way analysis of variance (ANOVA) | |
12) | Chi-Square distribution and test | |
13) | Non-parametric tests | |
14) | Regression and Correlation analysis |
Course Notes / Textbooks: | Kan,İ.: Biyoistatistik, Uludağ Üniv. Basımevi, Bursa, 2009. Özdamar, K.: SPSS ile Biyoistatistik, Nisan yayınevi, 2018. Sümbüloğlu, V., Sümbüloğlu,K.: Sağlık Bilimlerinde Araştırma Yöntemleri, Hatiboğlu yayınevi, Ankara, 2013. |
References: | Kan,İ.: Biyoistatistik, Uludağ Üniv. Basımevi, Bursa, 2009. Özdamar, K.: SPSS ile Biyoistatistik, Nisan yayınevi, 2018. Sümbüloğlu, V., Sümbüloğlu,K.: Sağlık Bilimlerinde Araştırma Yöntemleri, Hatiboğlu yayınevi, Ankara, 2013. |
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 | 1 | 2 | 2 | 2 | ||||||||||
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. | 2 | 2 | 2 | ||||||||||||
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. | 1 | 1 | 2 | 2 | 2 | ||||||||||
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. | 1 | 2 | 1 | 2 | |||||||||||
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. | 2 | 2 | 1 | 1 | 2 | ||||||||||
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. | 2 | 1 | 2 | 1 | 2 | ||||||||||
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. | 2 | 2 | 2 | ||||||||||||
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 2 | 2 | 2 | ||||||||||||
9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 1 | 2 | 2 | ||||||||||||
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. | 1 | 1 | 2 | 2 | |||||||||||
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. | 1 | 3 | 1 | 1 | |||||||||||
12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 1 | 1 | 1 | 1 | |||||||||||
13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 2 | 1 | 2 | 1 | 1 | ||||||||||
14) All field studies and scientific studies work in teams with their colleagues and different professions. | 1 | 1 | 1 | 2 | 2 | ||||||||||
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. | 1 | 2 | 1 | 2 | 1 |
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 |
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. | 2 |
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. | 2 |
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. | 3 |
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. | 2 |
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. | 2 |
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. | 2 |
8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 |
9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 3 |
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. | 2 |
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. | 2 |
12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 |
13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 3 |
14) | All field studies and scientific studies work in teams with their colleagues and different professions. | 2 |
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. | 3 |
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 | 15 | 30 |
Laboratory | 12 | 24 |
Application | 2 | 8 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 64 |