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Week
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Topics
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Study Metarials
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1
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Scientific topics search
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R1
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2
|
Scientific topic search
|
R1
|
|
3
|
Scientific topic search
|
R1
|
|
4
|
Selection of study methods
|
R1
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|
5
|
Selection of study methods
|
R1
|
|
6
|
Selection of study methods
|
R1
|
|
7
|
Data collection, experiment
|
R2
|
|
8
|
Data collection, experiment
|
R2
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|
9
|
Data collection, experiment
|
R2
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|
10
|
Data collection, experiment
|
R2
|
|
11
|
Data collection, experiment
|
R2
|
|
12
|
Data collection, experiment
|
R2
|
|
13
|
Assesment of data
|
R2
|
|
14
|
Presentation of report
|
R2
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Prerequisites
|
-
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Language of Instruction
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Turkish
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Responsible
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Prof. Dr. Tünay KONTAŞ AŞKAR
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Instructors
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-
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Assistants
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-
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Resources
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1.Büyüköztürk, Ş.,Kılıç E.,Akgün, Ö., Karadeniz Ş.,Demirel, F., Bilimsel Araştırma Yöntemleri. 6. Baskı. Pegem Yayıncılık, Ankara.
2.Erdem,M. ve Akman,Y. 1998. Gelişim ve öğrenme. Arkadaş Yayınları. Ankara
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Supplementary Book
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-
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Goals
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Students are intended to about scientific research planning, data collection, evaluation and reporting .
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Content
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Scientific topic search, Selection of study methods, Data collection, experiment, Assesment of data, Presentation of report
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|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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2
|
|
3
|
Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
|
5
|
|
4
|
Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
-
|
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5
|
Gains the ability of strategy development, implementation and training for food safety of society.
|
-
|
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6
|
Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
|
Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
|
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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