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
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: Tr
Type of course: Must Course
Course Level: Bachelor
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi YONCA SEVİM
Course Lecturer(s): Instructor MUSTAFA ÇİÇEK
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 Outputs

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: 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
Attendance 0 % 0
Laboratory 0 % 0
Application 0 % 0
Field Work 0 % 0
Special Course Internship (Work Placement) 0 % 0
Quizzes 0 % 0
Homework Assignments 0 % 0
Presentation 0 % 0
Project 0 % 0
Seminar 0 % 0
Midterms 1 % 40
Preliminary Jury 0 % 0
Final 1 % 60
Paper Submission 0 % 0
Jury % 0
Bütünleme % 0
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
Laboratory 0 0 0
Application 0 0 0
Special Course Internship (Work Placement) 0 0 0
Field Work 0 0 0
Study Hours Out of Class 10 2 20
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 0 0 0
Quizzes 0 0 0
Preliminary Jury 0 0 0
Midterms 1 1 1
Paper Submission 0 0 0
Jury 0 0 0
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