The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4070/6070

  2. TITLES

  3. Course Title: Research Methodology in Human Foods and Nutrition
    Course Computer Title: Research Methods
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. 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.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. 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).
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 1
    Lecture Hours 1
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
  17. REQUIRED PREREQUISITES

  18. PREREQUISITE OR COREQUISITE COURSES

  19. 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)
    Graduate:
  20. COREQUISITE COURSES

  21. PRIMARY DELIVERY MECHANISM (select only one):

  22. Lecture
  23. COURSE WILL BE OFFERED

  24. Every Year - Fall Spring
  25. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  26. Spring 2016
  27. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  28. 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
    Excel program.
    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.

    TOPICAL OUTLINE

    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
    analysis
    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.