Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
HOW to PREPARE a SCIENTIFIC RESEARCH PROJECT | BESY1214014 | Spring Semester | 2+0 | 2 | 6 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Serdar ALTUNAY |
Name of Lecturer(s) | Assist.Prof. Serdar ALTUNAY |
Assistant(s) | |
Aim | The aim of this course is to provide students with the skills to plan, implement, evaluate and present scientific research and projects. In addition, by providing students with the opportunity to develop their scientific thinking, research and communication skills, it aims to provide them with the basic competences necessary to contribute to the scientific community. |
Course Content | This course contains; Basic concepts used in scientific research,Scientific research process,Types of scientific research,Examples of current scientific research specific to the field of science.,Scientific Projects,Determining the Project Topic,Determining the Research Methods to be Used in the Project,Group Work-Research Project Preparation I,Group Work-Research Project Preparation II,Group Work-Research Project Preparation III,Group Work-Research Project Preparation IV,Group Work-Research Project Preparation V,Group Work-Research Project Preparation VI,Group Work-Research Project Preparation VII. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Conducts scientific research | 12, 2, 9 | F |
Describes the process of publishing scientific research | 10, 12, 16, 2, 9 | F |
Evaluates the original value of scientific research | 10, 14, 16, 9 | E, F |
Applies the principles of research and publication ethics. | 10, 16, 6, 9 | E, F |
Evaluate the risks to be encountered during the execution of scientific projects. | 10, 12, 14, 16, 9 | E, F |
It determines the national and international institutions and organizations that should be applied to create economic resources for scientific research. | 10, 11, 14, 16, 2, 9 | E, F |
Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 12: Problem Solving Method, 14: Self Study Method, 16: Question - Answer Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Basic concepts used in scientific research | 1, 2 |
2 | Scientific research process | 1, 2 |
3 | Types of scientific research | 1, 2 |
4 | Examples of current scientific research specific to the field of science. | 1, 2 |
5 | Scientific Projects | 1, 2 |
6 | Determining the Project Topic | 1, 2 |
7 | Determining the Research Methods to be Used in the Project | 1, 2 |
8 | Group Work-Research Project Preparation I | 1, 2 |
9 | Group Work-Research Project Preparation II | 1, 2 |
10 | Group Work-Research Project Preparation III | 1, 2 |
11 | Group Work-Research Project Preparation IV | 1, 2 |
12 | Group Work-Research Project Preparation V | 1, 2 |
13 | Group Work-Research Project Preparation VI | 1, 2 |
14 | Group Work-Research Project Preparation VII | 1, 2 |
Resources |
1. Course presentations. |
2. Electronic database of scientific articles (PubMed-Medline, Web of Science, Scopus, Google Scholar, Cochrane E-Library) |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | | | | | |
10 | They have general cultural knowledge that profession requires. | | | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 2 | 28 |
Guided Problem Solving | 7 | 2 | 14 |
Resolution of Homework Problems and Submission as a Report | 7 | 5 | 35 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 14 | 3 | 42 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 2 | 2 |
General Exam | 1 | 2 | 2 |
Performance Task, Maintenance Plan | 14 | 4 | 56 |
Total Workload(Hour) | 179 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(179/30) | 6 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
HOW to PREPARE a SCIENTIFIC RESEARCH PROJECT | BESY1214014 | Spring Semester | 2+0 | 2 | 6 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Second Cycle (Master's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Serdar ALTUNAY |
Name of Lecturer(s) | Assist.Prof. Serdar ALTUNAY |
Assistant(s) | |
Aim | The aim of this course is to provide students with the skills to plan, implement, evaluate and present scientific research and projects. In addition, by providing students with the opportunity to develop their scientific thinking, research and communication skills, it aims to provide them with the basic competences necessary to contribute to the scientific community. |
Course Content | This course contains; Basic concepts used in scientific research,Scientific research process,Types of scientific research,Examples of current scientific research specific to the field of science.,Scientific Projects,Determining the Project Topic,Determining the Research Methods to be Used in the Project,Group Work-Research Project Preparation I,Group Work-Research Project Preparation II,Group Work-Research Project Preparation III,Group Work-Research Project Preparation IV,Group Work-Research Project Preparation V,Group Work-Research Project Preparation VI,Group Work-Research Project Preparation VII. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Conducts scientific research | 12, 2, 9 | F |
Describes the process of publishing scientific research | 10, 12, 16, 2, 9 | F |
Evaluates the original value of scientific research | 10, 14, 16, 9 | E, F |
Applies the principles of research and publication ethics. | 10, 16, 6, 9 | E, F |
Evaluate the risks to be encountered during the execution of scientific projects. | 10, 12, 14, 16, 9 | E, F |
It determines the national and international institutions and organizations that should be applied to create economic resources for scientific research. | 10, 11, 14, 16, 2, 9 | E, F |
Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 12: Problem Solving Method, 14: Self Study Method, 16: Question - Answer Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Basic concepts used in scientific research | 1, 2 |
2 | Scientific research process | 1, 2 |
3 | Types of scientific research | 1, 2 |
4 | Examples of current scientific research specific to the field of science. | 1, 2 |
5 | Scientific Projects | 1, 2 |
6 | Determining the Project Topic | 1, 2 |
7 | Determining the Research Methods to be Used in the Project | 1, 2 |
8 | Group Work-Research Project Preparation I | 1, 2 |
9 | Group Work-Research Project Preparation II | 1, 2 |
10 | Group Work-Research Project Preparation III | 1, 2 |
11 | Group Work-Research Project Preparation IV | 1, 2 |
12 | Group Work-Research Project Preparation V | 1, 2 |
13 | Group Work-Research Project Preparation VI | 1, 2 |
14 | Group Work-Research Project Preparation VII | 1, 2 |
Resources |
1. Course presentations. |
2. Electronic database of scientific articles (PubMed-Medline, Web of Science, Scopus, Google Scholar, Cochrane E-Library) |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | | | | | |
10 | They have general cultural knowledge that profession requires. | | | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 15/11/2023 - 16:34Son Güncelleme Tarihi: 15/11/2023 - 16:35
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