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