LITERATURE REVIEW II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY152E	LITERATURE REVIEW II	2	3	3	3

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. HINA ZAHOOR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge regarding the definition of scientific research methods and techniques, and scientific report writing.
Contents of the Course Unit:	Introduction to literature review and basic concepts, planning and conducting a literature review, understanding citations and citation styles, identifying types of sources and their characteristics, examining the structure and content of scientific journal articles, using academic databases and preparing annotated bibliographies, understanding plagiarism and ways to avoid plagiarism, organizational and formatting patterns in literature reviews, structuring a literature review systematically, referencing and integrating source materials into academic writing, peer review and revision processes, organizing and compiling the final literature review, preparing a research proposal, submission and presentation of the research proposal.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the terminology used in the field of scientific research.
Explains the characteristics of science and scientific research.
Explains the sections of scientific research and their functions within the research process.
Explains the scientific method and the methods used in scientific research.
Explains a scientific article in terms of its compliance with learned scientific criteria.
Demonstrates a scientific research problem with an example.
Analyzes a scientific problem according to scientific methods.
Explains a scientific research study in accordance with the rules of scientific report writing.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Introduction to Literature Reviews	Lecture, Discussion, Question-Answer
2	Individual Study	Conducting a Literature Review	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
3	Individual Study	Understanding Citation and Citation Styles	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
4	Individual Study	Understanding Sources	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
5	Individual Study	Exploring Journal Articles	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
6	Individual Study	Using Databases and Annotated Bibliographies	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
7	Individual Study	Avoiding Plagiarism	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
8	Individual Study	Organizational Patterns in Literature Reviews	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
9	Individual Study	Structuring the Literature Review	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
10	-	MID-TERM EXAM	-
11	Individual Study	Referencing and Integrating Source Material	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
12	Individual Study	Peer Review and Refinement	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
13	Individual Study	Editing and Compiling the Final Literature Review	Lecture, Discussion, Question-Answer Brainstorming, Application-Based Learning
14	Literature Review, Individual Study	Project: Research Proposal Preparation	Discussion, Question-Answer, Brainstorming
15	Literature Review, Individual Study	Submission and Presentation	Discussion, Question-Answer, Brainstorming
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Belcher, W. L. (2019). Writing your journal article in twelve weeks: A guide to academic publishing success (2nd ed.). University of Chicago Press.
Eckstein, G., Rawlins, J. D., & Hanks, E. (2025). Guide to reporting verbs: Citing sources in academic writing. Taylor & Francis Group.
Egger, M., Higgins, J. P. T., & Davey Smith, G. (Eds.). (2022). Systematic reviews in health research: Meta-analysis in context. John Wiley & Sons.
Greenhalgh, T., & Dijkstra, P. (2024). How to read a paper: The basics of evidence-based healthcare. John Wiley & Sons.
Schünemann, H., Brożek, J., Guyatt, G., & Oxman, A. (Eds.). (2013). GRADE handbook for grading the quality of evidence and the strength of recommendations. The GRADE Working Group.
Weaver, R. R., & Jia, Q. (2025). Reading and understanding health research: A critical approach. Taylor & Francis Group.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Homework Assessment	1	10
Final Exam	1	50		Optical (Test) Exam
TOTAL	3	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	79