The University of Georgia
COURSE ID: FDNS 4070/6070
Course Title: Research Methodology in Human Foods and Nutrition
Course Computer Title: Research Methods
Basics of foods and nutrition research methodology. Critical
reading and evaluation of the foods and nutrition literature
using the evidence-based guidelines and protocols. Application
of research findings to dietetic practice.
COURSE DESCRIPTION (must be 50 words or less)
Graduate students will write a detailed report that demonstrates
their creative independence with a level of complexity and
specialization beyond the expectations for the undergraduate
students. This report will systematically analyze and explore an
advanced topic related to the course content (minimum of 10
pages and 5 scholarly references).
ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS
CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS
NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)
Course cannot be repeated for credit
The course will not be open to students who have credit in the following courses:
DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)
PREREQUISITE OR COREQUISITE COURSES
Undergraduate: [(BIOL 1103 and BIOL 1103L) or (BIOL 1107 and 1107L)] and (FDNS 2100 or FDNS 2100E or FDNS 2100H or FDNS 3000) and (CHEM 1212 and CHEM 1212L)
PRIMARY DELIVERY MECHANISM (select only one):
COURSE WILL BE OFFERED
EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE
ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS
COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES
Upon completion of this course, students will be able to:
1. Understand the basics of research design and statistical
analysis used in foods and nutrition research.
2. Conduct descriptive statistical analyses using Microsoft
3. Locate current foods and nutrition literature and
evidence-based guidelines and protocols.
4. Interpret new scientific findings using the evidence-based
guidelines and protocols.
5. Incorporate the basics of research design and descriptive
statistical analysis in developing and evaluating a
client/patient care plan.
WK1: Basics of research I: What is research?
WK2: Basics of research II: Research design
WK3: How to locate foods and nutrition literature
WK4: Basics of research III: Statistical analysis
WK5: How to locate evidence-based guidelines and protocols
WK6: How to use MS Excel program for descriptive statistical
WK7: Reading and discussion- Observational study I
WK8: Reading and discussion- Observational study II
WK9: Reading and discussion- Case control study I
WK10: Reading and discussion- Case control study II
WK11: Reading and discussion- Intervention study I
WK12: Reading and discussion- Intervention study II
WK13: Reading and discussion- Intervention study III
WK14: Reading and discussion- Laboratory study
UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY
| ||UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.|