Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
PhD DISSERTATION | BESD4130840 | Fall Semester | 0+0 | - | 120 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Thesis |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Hanefi ÖZBEK, Assoc.Prof. Yaşar ÖZDENKAYA, Prof.Dr. Servet Erdal ADAL, Assoc.Prof. Nihal Zekiye ERDEM, Prof.Dr. Gülgün ERSOY, Prof.Dr. Gökhan BAYSOY, Prof.Dr. Abdulkadir ÖMER, Prof.Dr. Gülden Zehra OMURTAG, Assoc.Prof. Ozan Emre EYUPOĞLU, Assoc.Prof. Seda KARABULUT, Assoc.Prof. Indrani KALKAN, Assist.Prof. Gözde ÜLFER, Assist.Prof. Neda SALEKİ, Prof.Dr. Murat ELLİ, Assist.Prof. Muhammed İkbal ALP |
Assistant(s) | |
Aim | To inform students about planning dissertation in Nutrition and Dietethics, literature search and
summary as a report. |
Course Content | This course contains; Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Recognize the general principles of Research Planning in Nutrition and Dietetics. | 10 | F |
1.1 Compose research hypothesis. | 10 | F |
1.2 Compose research planning principles. | 10 | F |
1.3 plan a research in line with the hypothesis. | 10 | F |
2. Apply data collection and evaluation methods. | 10 | F |
2.1 Design literature search about hypothesis in Nutrition and Dietethics. | 10 | F |
2.2 Evalaute the data of literature search with statistical methods. | 10 | F |
2.3 Estimate the weak and strong points of data collection methods. | 10 | F |
3. Interpret results of data. | 10 | F |
3.1 Analyse research report and essays. | 10 | F |
3.2 Evaluate and evaluate the data of his/her own and other’s researches. | 10 | F |
3.3 Report researches clearly. | 10 | F |
Teaching Methods: | 10: Discussion Method |
Assessment Methods: | F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Weekly meetings and seminars | Preparation from related courses sources |
2 | Weekly meetings and seminars | Preparation from related courses sources |
3 | Weekly meetings and seminars | Preparation from related courses sources |
4 | Weekly meetings and seminars | Preparation from related courses sources |
5 | Weekly meetings and seminars | Preparation from related courses sources |
6 | Weekly meetings and seminars | Preparation from related courses sources |
7 | Weekly meetings and seminars | Preparation from related courses sources |
8 | Weekly meetings and seminars | Preparation from related courses sources |
9 | Weekly meetings and seminars | Preparation from related courses sources |
10 | Weekly meetings and seminars | Preparation from related courses sources |
11 | Weekly meetings and seminars | Preparation from related courses sources |
12 | Weekly meetings and seminars | Preparation from related courses sources |
14 | Weekly meetings and seminars | Preparation from related courses sources |
Resources |
All sources in Nutrition and Dietethics |
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. | | | | X | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | X | | | |
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. | | | | X | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
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. | | | X | | |
10 | They have general cultural knowledge that profession requires. | | X | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
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 | 16 | 224 |
Guided Problem Solving | 14 | 90 | 1260 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 0 | 0 | 0 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 1484 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(1484/30) | 49 |
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 |
---|
PhD DISSERTATION | BESD4130840 | Fall Semester | 0+0 | - | 120 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Thesis |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Hanefi ÖZBEK, Assoc.Prof. Yaşar ÖZDENKAYA, Prof.Dr. Servet Erdal ADAL, Assoc.Prof. Nihal Zekiye ERDEM, Prof.Dr. Gülgün ERSOY, Prof.Dr. Gökhan BAYSOY, Prof.Dr. Abdulkadir ÖMER, Prof.Dr. Gülden Zehra OMURTAG, Assoc.Prof. Ozan Emre EYUPOĞLU, Assoc.Prof. Seda KARABULUT, Assoc.Prof. Indrani KALKAN, Assist.Prof. Gözde ÜLFER, Assist.Prof. Neda SALEKİ, Prof.Dr. Murat ELLİ, Assist.Prof. Muhammed İkbal ALP |
Assistant(s) | |
Aim | To inform students about planning dissertation in Nutrition and Dietethics, literature search and
summary as a report. |
Course Content | This course contains; Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars,Weekly meetings and seminars. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Recognize the general principles of Research Planning in Nutrition and Dietetics. | 10 | F |
1.1 Compose research hypothesis. | 10 | F |
1.2 Compose research planning principles. | 10 | F |
1.3 plan a research in line with the hypothesis. | 10 | F |
2. Apply data collection and evaluation methods. | 10 | F |
2.1 Design literature search about hypothesis in Nutrition and Dietethics. | 10 | F |
2.2 Evalaute the data of literature search with statistical methods. | 10 | F |
2.3 Estimate the weak and strong points of data collection methods. | 10 | F |
3. Interpret results of data. | 10 | F |
3.1 Analyse research report and essays. | 10 | F |
3.2 Evaluate and evaluate the data of his/her own and other’s researches. | 10 | F |
3.3 Report researches clearly. | 10 | F |
Teaching Methods: | 10: Discussion Method |
Assessment Methods: | F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Weekly meetings and seminars | Preparation from related courses sources |
2 | Weekly meetings and seminars | Preparation from related courses sources |
3 | Weekly meetings and seminars | Preparation from related courses sources |
4 | Weekly meetings and seminars | Preparation from related courses sources |
5 | Weekly meetings and seminars | Preparation from related courses sources |
6 | Weekly meetings and seminars | Preparation from related courses sources |
7 | Weekly meetings and seminars | Preparation from related courses sources |
8 | Weekly meetings and seminars | Preparation from related courses sources |
9 | Weekly meetings and seminars | Preparation from related courses sources |
10 | Weekly meetings and seminars | Preparation from related courses sources |
11 | Weekly meetings and seminars | Preparation from related courses sources |
12 | Weekly meetings and seminars | Preparation from related courses sources |
14 | Weekly meetings and seminars | Preparation from related courses sources |
Resources |
All sources in Nutrition and Dietethics |
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. | | | | X | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | X | | | |
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. | | | | X | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
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. | | | X | | |
10 | They have general cultural knowledge that profession requires. | | X | | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
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: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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