ANZ2012 BiostatisticsBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
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
ANZ2012 Biostatistics Spring 2 0 2 3
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Neslihan Bektaş
Course Lecturer(s): Instructor DOĞAN AYDIN
Recommended Optional Program Components: Anestesia Center
Course Objectives: Professional life, students will be required to provide information biostatistics.

Learning Outcomes

The students who have succeeded in this course;
Discuss the use of statistics in health care.
Discuss the basic concepts of biostatistics ..
Discuss the use of statistics in medical documentation services.

Course Content

Health Services and Biostatistics I,
Health Services and Biostatistics II.
Basic Statistical Concepts, Data Classification, Frequency Tables,
research

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Health Services and Biostatistics I None
2) Health Services and Biostatistics II None
3) Basic Statistical Concepts, Data Classification, Frequency Tables, research None
4) Introduction to Excel. None
5) Descriptive Measures of Frequency Distributions-I. None
6) Descriptive Measures of Frequency Distributions-II None
7) Excel Application None
8) Table and Graphic Production None
9) Table and Graphic Production None
10) Excel Application None
11) Excel Application None
12) Excel Application None
13) Health Statistics None
14) Health Statistics None

Sources

Course Notes / Textbooks: Tıpta İstatistik Yöntem ve Uygulamaları, Yaşar Heperkan.
Biyoistatistik, Kadir Sümbüloğlu, Vildan Sümbüloğlu.
Sağlık Alanına Özel İstatistikler Yöntemler, Kadir Sümbüloğlu.
References: Bilgisayar (Excel) destekli Uygulamalı İstatistik, Mustafa Akkurt.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 1 % 10
Homework Assignments 1 % 10
Midterms 1 % 20
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 15 2 30
Homework Assignments 2 4 8
Midterms 1 1 1
Final 1 1 1
Total Workload 68

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