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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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Basic terminology, Choosing the resarch topic
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R1: Chapter 1
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2
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Sources of information and source selection
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R1: Chapter 1
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3
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Information search techniques
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R1: Chapter 1
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4
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General characteristics of libraries
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R1: Chapter 2-3
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5
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The usage of Çankırı Karatekin University library
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R1: Chapter 2-3
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6
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The usage of databases
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R1: Chapter 4
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7
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Legal and Ethical issues related to the use of sources of information
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R1: Chapter 6
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8
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Oral and poster presentation techniques
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R1: Chapter 22-24
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9
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Study of scientific articles
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R1: Chapter 19
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10
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Study of scientific articles
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R1: Chapter 19
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11
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Resarch presantations
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R1: Chapter 19-22
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12
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Resarch presantations
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R1: Chapter 19-22
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13
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Resarch presantations
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R1: Chapter 19-22
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14
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Resarch presantations
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R1: Chapter 19-22
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Şinasi 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. Hacettepe Üniversitesi Bilgi Okuryazarlığı (HÜBO) Programı
2. Karacan M. ve Usta A.., 2021. Sağlık Alanında Bilimsel Makale Nasıl Yazılır. Akademisyen Kitapevi, Ankara.
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Supplementary Book
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Goals
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Academic and working life of the participants, to gain knowledge and skills in a variety of ways achieve the most effective use of sources of information about the legal and ethical issues.
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Content
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Choosing the resarch topic , Sources of information and source selection, Information search techniques, General characteristics of libraries, The usage of Çankırı Karatekin University library ,The usage of databases, Search for information on the internet , Legal and Ethical issues related to the use of sources of information, Study of scientific articles, Resarch presantations.
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Program Learning Outcomes |
Level of Contribution |
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1
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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
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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5
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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3
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4
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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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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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-
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6
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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
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Gains the ability to communicate effectively with team members, patient and other people.
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2
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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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