HBG600-01 - SPECIAL SUBJECTS
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| SPECIAL SUBJECTS | HBG600-01 | 3rd Semester | 4 | 0 | 0 | 30 |
| Prequisites | Having completed the MSc courses | |||||
| Course language | Turkish | |||||
| Course type | Must | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion | |||||
| Instructor (s) | Advisor | |||||
| Course objective | To conduct the MSc thesis in accordance with scientific principles | |||||
| Learning outcomes |
| |||||
| Course Content | 1. Selecting the thesis topic 2. Reviewing all the references with the selected topic 3. Preparing the research proposal 4. Developing a scale 5. Getting ethical board approval and other institutional permission(s) | |||||
| References | All the references related to selected thesis topic in literature | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Selecting the thesis topic |
| Week 2 | Selecting the thesis topic |
| Week 3 | Selecting the thesis topic |
| Week 4 | Selecting the thesis topic |
| Week 5 | Reviewing all the references with the selected topic |
| Week 6 | Reviewing all the references with the selected topic |
| Week 7 | Reviewing all the references with the selected topic |
| Week 8 | Reviewing all the references with the selected topic |
| Week 9 | Preparing the research proposal |
| Week 10 | Preparing the research proposal |
| Week 11 | Developing a scale |
| Week 12 | Developing a scale |
| Week 13 | Developing a scale |
| Week 14 | Getting ethical board approval and other institutional permission(s) |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 14 | 50 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 14 | 50 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 0 | 0 |
| Final exam | 0 | 0 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 28 | 98 |
| Percentage of final exam contributing grade succes | 0 | 0 |
| Total | 98 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 4 | 56 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 10 | 20 | 200 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 35 | 490 |
| Presentation / Seminar Preparation | 14 | 11 | 154 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 0 | 0 | 0 |
| Final Exam (Study duration) | 0 | 0 | 0 |
| Total Workload | 52 | 70 | 900 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Explains basic information about healthy nutrition. | X | ||||
| 2. Adopts public health approach related to healthy nutrition. | X | ||||
| 3. Explains the importance of interdisciplinary work on adequate and balance nutrition issues. | X | ||||
| 4. Defines scientific research methods related to nutrition and the epidemiological and statistical approaches that can be used in these researches. | X | ||||
| 5. Uses theoretical and practical knowledge to determine the nutrition status of the community. | X | ||||
| 6. Defines the most prevalent nutritional problems in the community, promotes solutions using his/her knowledge and skills and proposes recommendations for policy/decision makers. | X | ||||
| 7. Knows the nutritional needs of the priority and vulnerable groups of the community and develops recommendations for the prevention of the prevalent diseases. | X | ||||
| 8. Develops hypotheses, plans and conducts research, interprets the results and writes reports in order to determine and/or improve the nutritional level of the community. | X | ||||
| 9. Works with other health-related fields to improve the nutritional status of the population. | X | ||||
| 10. Evaluates nutrition-related improvements at the national and global levels. | X | ||||
| 11. Knows and acts in accordance with scientific and professional ethical principles in academic and community-based studies in the field of nutrition. | X | ||||
| 12. Conducts research on priority topics in the field of nutrition, presents and prepares for publication. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest