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Course Code: 
FHS 301
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
It introduces the fundamental principles of research methodology and explain how these principles are applied for conducting research in the health sciences. And to demonstrate how evidence produced through research is applied to solving problems in everyday health care. These informations can be used during the academic career.
Course Content: 

It teaches the needed information to use during the researches.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Knows the methods used to define the necessary variables for the protection, development and improvement of public health.

1,2,7,9,10

1,2,3

1,2,3,4

2) Explains the evaluation of variable factors such as age, gender, physical activity level of individuals.

1,2,7,9,10

1,2,3

1,2,3,4

3) Explains the concepts of health and disease in terms of scientific research.

1,2,7,9,10

1,2,3

1,2,3,4

4) It gives the ability to recognize the events related to health in the society and to investigate the dimension of the issue.

1,2,7,9,10

1,2,3

1,2,3,4

5) Defines and applies the stages of scientific research.

1,2,7,9,10

1,2,3

1,2,3,4

6) Gains the ability to plan scientific research and write articles by learning various types of studies such as case-control, cohort and epidemiological studies.

1,2,7,9,10

1,2,3

1,2,3,4

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

ORIENTATION

 

2

INTRODUCTION

 

3

RESEARCH DATA AND VARIABLES

 

4

MEASUREMENT OF HEALTH AND DISEASES I

 

5

MEASUREMENT OF HEALTH AND DISEASES II

 

6

FIELD RESEARCH ORIENTATION

 

7

CREATING HYPOTHESIS

 

8

LITERATURE REVIEW

 

9

DESCRIPTIVE STUDIES

 

10

CASE-CONTROL STUDIES

 

11

COHORT STUDIES

 

12

EPIDEMOLOGICAL STUDIES

 

13

RANDOMIZE CONTROLLED TRIALS

 

14

SENSITIVITY AND SPECIFICITY

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

INSTRUCTURER’S LECTURE NOTES

Additional Resources

Sağlık Bilimlerinde Araştırma ve İstatistik Yöntemler

(Prof.Dr.Osman Hayran)

 

 

Material Sharing

MATERIAL SHARING

Documents

LECTURE NOTES

Additional Resources

Sağlık Bilimlerinde Araştırma ve İstatistik Yöntemler

(Prof.Dr.Osman Hayran)

 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Field Research

1

100

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

 

X

 

2

 Gains expertise in the scientific researh methods.

 

 

x

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

x

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

X

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

 

 

 

x

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

 

X

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

 

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

x

 

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

x

 

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

X

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

15

 1

15

Mid-terms

1

12

12

Final examination

1

10

10

Total Work Load

 

 

67

Total Work Load / 25 (h)

 

 

2,68

ECTS Credit of the Course

 

 

3