Course Outline - The School of Nutrition provides a diverse...

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The School of Nutrition provides a diverse learning environment that prepares food and nutrition graduates for professional careers, reflective practice and responsible citizenship informed by our engagement in research and scholarship FNR100 Research Methods: Introduction to Research and Statistics Course Outline Winter 2010 Faculty: Dan Mahoney, Ph.D. Email: [email protected] Office: KHS 349H Phone: 416-979-5000, ext. 6683 Office Hours: Thursday, 3 to 4 pm; or by appointment Course Description: This course will provide students with an introductory understanding of the research process and the relationship between research and professional practice. Using a range of techniques, the course will critically examine the role of research in generating and perpetuating ideas, theories and beliefs. The course will introduce students to a range of research strategies and cover the fundamentals of descriptive and inferential statistical analysis with a focus on food, nutrition and family applications. Expanded Course Description : This course is an introduction to the theoretical assumptions and methodological practice used in community-based research. Starting with David Snowdon’s seminal text “Aging with Grace,” students become acquainted with the decision making processes and practical aspects of conducting social research. One of the central themes of this course is to examine the relationship between generating research questions and selecting methodological practices best suited to answer those questions. How research questions get posed influences the styles and methods of data collection. This course also introduces students to the fundamentals of statistics: Using the statistical software package (SPSS) students learn how to conduct descriptive and inferential tests on health survey data; and interpret the computer output of these tests. The skill set learn in this course have application for professional practice. Page ;
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Creating a Culture of Respect Consistent with a number of Ryerson documents and services, the School of Nutrition works to create a culture of respect and collegiality among faculty, students and staff. Responsibility for maintaining an atmosphere conducive to learning belongs to all of us – faculty and students alike. Students occasionally complain about excessive noise in class. In response to complaints from fellow students, individuals who disturb the class environment may be asked to leave. We count on each other to keep appointments, to be on time for classes, to be respectful in listening to diverse perspectives, and to be clear and sensitive in communications. As colleagues in a professional School, we expect students to demonstrate professional conduct and respect for their colleagues by attending and participating in each others' classroom presentations and discussions. When students, faculty or staff cannot keep their commitments, or need accommodation, we expect timely notification, and, in many cases, documentation.
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