NUTRITION AND DIETETIC (TURKISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
SKY3005	Statistics for Health Sciences	Fall	2	0	2	2

Basic information

Language of instruction:	Turkish
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components:	None
Course Objectives:	The objective of this course is to give information about concepts in Statistics scientific research types and research process, statistical analysis used in Health Sciences.

Learning Outcomes

The students who have succeeded in this course;
1. Sort the steps of scientific research process.
2. Define the importance of scientific research for community and for science.
3. Define types of scientific research.
4. Create and interpret tables and graphics.
5. Specify the fields of and importance of research in Health Sciences

Course Content

This course covers research approaches in Health Sciences, types of research, classification of data, means, creating and interpreting tables and graphics, and main statistical analysis.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Science and Society	Courses sheets will be given weekly.
2)	Basic Concepts in Scientific Research, Types of Research	Courses sheets will be given weekly.
3)	Scientific Research Process, Research in Health Sciences	Courses sheets will be given weekly.
4)	Forming Hypothesis, Hypothesis Types	Courses sheets will be given weekly.
5)	Classifiaction of Research Approaches	Courses sheets will be given weekly.
6)	Scale Levels and Types	Courses sheets will be given weekly.
7)	Research Population and Sampling	Courses sheets will be given weekly.
8)	Classification of Data	Courses sheets will be given weekly.
9)	Midterm Exam
10)	Means	Courses sheets will be given weekly.
11)	Quarters and Percentages	Courses sheets will be given weekly.
12)	Methods For Creating Tables	Courses sheets will be given weekly.
13)	Methods For Creating Graphics	Courses sheets will be given weekly.
14)	Significance Tests	Courses sheets will be given weekly.

Sources

Course Notes / Textbooks:	Haftalık olarak verilecektir. / Will be given weekly.
References:	1. Şenol, Ş. (2012). Araştırma ve Örnekleme Yöntemleri. Ankara: Nobel Yayın Dağıtım. 2. Kan, İ. (2006). Biyoistatistik. Ankara: Nobel Yayın Dağıtım.

Evaluation System

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

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	10	2	20
Midterms	1	1	1
Final	1	1	1
Total Workload			50

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To act in accordance with ethical principles and values in professional practice.	2
3)	To use life-long learning, problem-solving and critical thinking skills.	3
4)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	2
6)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	3
7)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	1
8)	To communicate effectively with advisee, colleagues for effective professional relationships.	1
9)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	2
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1