Course Credits of Nutrition Sciences BSc Program: Perspective of Students

Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Ebrahim Falahi [verfasserIn] Razieh Ghobadi Hamzehkhani [verfasserIn] Shirin Ghazi [verfasserIn] Ali Farhadi [verfasserIn] Sajjad Roosta [verfasserIn]

Format:	E-Artikel
Sprache:	Persisch

Erschienen:	2017

Schlagwörter:	course credits nutrition sciences student viewpoint curriculum revision

Übergeordnetes Werk:	In: مجله ایرانی آموزش در علوم پزشکی - Isfahan University of Medical Sciences, Medical Education Development Center, 2018, 17(2017), Seite 451-461
Übergeordnetes Werk:	volume:17 ; year:2017 ; pages:451-461

Links:	Link aufrufen Link aufrufen Journal toc Journal toc

Katalog-ID:	DOAJ095372563

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spelling	(DE-627)DOAJ095372563 (DE-599)DOAJ65cbf423e1e64b6d9fbef6a1c7cb8225 DE-627 ger DE-627 rakwb per R5-920 Ebrahim Falahi verfasserin aut Course Credits of Nutrition Sciences BSc Program: Perspective of Students 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary. course credits nutrition sciences student viewpoint curriculum revision Medicine R Medicine (General) Razieh Ghobadi Hamzehkhani verfasserin aut Shirin Ghazi verfasserin aut Ali Farhadi verfasserin aut Sajjad Roosta verfasserin aut In مجله ایرانی آموزش در علوم پزشکی Isfahan University of Medical Sciences, Medical Education Development Center, 2018 17(2017), Seite 451-461 (DE-627)796943478 (DE-600)2784685-4 17358892 nnns volume:17 year:2017 pages:451-461 https://doaj.org/article/65cbf423e1e64b6d9fbef6a1c7cb8225 kostenfrei http://ijme.mui.ac.ir/article-1-4336-en.pdf kostenfrei https://doaj.org/toc/1608-9359 Journal toc kostenfrei https://doaj.org/toc/1735-8892 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2044 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2017 451-461
allfields_unstemmed	(DE-627)DOAJ095372563 (DE-599)DOAJ65cbf423e1e64b6d9fbef6a1c7cb8225 DE-627 ger DE-627 rakwb per R5-920 Ebrahim Falahi verfasserin aut Course Credits of Nutrition Sciences BSc Program: Perspective of Students 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary. course credits nutrition sciences student viewpoint curriculum revision Medicine R Medicine (General) Razieh Ghobadi Hamzehkhani verfasserin aut Shirin Ghazi verfasserin aut Ali Farhadi verfasserin aut Sajjad Roosta verfasserin aut In مجله ایرانی آموزش در علوم پزشکی Isfahan University of Medical Sciences, Medical Education Development Center, 2018 17(2017), Seite 451-461 (DE-627)796943478 (DE-600)2784685-4 17358892 nnns volume:17 year:2017 pages:451-461 https://doaj.org/article/65cbf423e1e64b6d9fbef6a1c7cb8225 kostenfrei http://ijme.mui.ac.ir/article-1-4336-en.pdf kostenfrei https://doaj.org/toc/1608-9359 Journal toc kostenfrei https://doaj.org/toc/1735-8892 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2044 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2017 451-461
allfieldsGer	(DE-627)DOAJ095372563 (DE-599)DOAJ65cbf423e1e64b6d9fbef6a1c7cb8225 DE-627 ger DE-627 rakwb per R5-920 Ebrahim Falahi verfasserin aut Course Credits of Nutrition Sciences BSc Program: Perspective of Students 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary. course credits nutrition sciences student viewpoint curriculum revision Medicine R Medicine (General) Razieh Ghobadi Hamzehkhani verfasserin aut Shirin Ghazi verfasserin aut Ali Farhadi verfasserin aut Sajjad Roosta verfasserin aut In مجله ایرانی آموزش در علوم پزشکی Isfahan University of Medical Sciences, Medical Education Development Center, 2018 17(2017), Seite 451-461 (DE-627)796943478 (DE-600)2784685-4 17358892 nnns volume:17 year:2017 pages:451-461 https://doaj.org/article/65cbf423e1e64b6d9fbef6a1c7cb8225 kostenfrei http://ijme.mui.ac.ir/article-1-4336-en.pdf kostenfrei https://doaj.org/toc/1608-9359 Journal toc kostenfrei https://doaj.org/toc/1735-8892 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2044 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2017 451-461
allfieldsSound	(DE-627)DOAJ095372563 (DE-599)DOAJ65cbf423e1e64b6d9fbef6a1c7cb8225 DE-627 ger DE-627 rakwb per R5-920 Ebrahim Falahi verfasserin aut Course Credits of Nutrition Sciences BSc Program: Perspective of Students 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary. course credits nutrition sciences student viewpoint curriculum revision Medicine R Medicine (General) Razieh Ghobadi Hamzehkhani verfasserin aut Shirin Ghazi verfasserin aut Ali Farhadi verfasserin aut Sajjad Roosta verfasserin aut In مجله ایرانی آموزش در علوم پزشکی Isfahan University of Medical Sciences, Medical Education Development Center, 2018 17(2017), Seite 451-461 (DE-627)796943478 (DE-600)2784685-4 17358892 nnns volume:17 year:2017 pages:451-461 https://doaj.org/article/65cbf423e1e64b6d9fbef6a1c7cb8225 kostenfrei http://ijme.mui.ac.ir/article-1-4336-en.pdf kostenfrei https://doaj.org/toc/1608-9359 Journal toc kostenfrei https://doaj.org/toc/1735-8892 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2044 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 17 2017 451-461
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title	Course Credits of Nutrition Sciences BSc Program: Perspective of Students
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title_full	Course Credits of Nutrition Sciences BSc Program: Perspective of Students
author_sort	Ebrahim Falahi
journal	مجله ایرانی آموزش در علوم پزشکی
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author_browse	Ebrahim Falahi Razieh Ghobadi Hamzehkhani Shirin Ghazi Ali Farhadi Sajjad Roosta
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author-letter	Ebrahim Falahi
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title_sort	course credits of nutrition sciences bsc program: perspective of students
callnumber	R5-920
title_auth	Course Credits of Nutrition Sciences BSc Program: Perspective of Students
abstract	Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary.
abstractGer	Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary.
abstract_unstemmed	Introduction: Surveying the viewpoints of students and graduates is one of the important steps in determining the aspects of a curriculum that require revision. The purpose of this study was to assess the opinions of students of nutrition sciences about the credits of basic courses in Iranian medical universities 2014-15. Methods: This cross-sectional study was conducted on 185 MSc and final-semester BSc students who were selected from all Iranian medical universities through convenience sampling census. Data collection tool was a valid and reliable researcher-made questionnaire. The proportion of course credits to content, interest in each course, proportion to community needs, and relation to the field nutrition were assessed. Data were analyzed by means of descriptive statistics. Results: As to basic nutrition 2, pharmacology, pathophysiology, principles of meal planning, diet therapy 1, diet therapy 2, nutrition for special groups, nutrition physiology and diet therapy apprenticeship, 49.8, 61.3, 61, 63.6, 66.2, 68, 56.2, 62.5, 56.2 percent of the participants respectively stated that the credits of these courses were inadequate relative to their contents. Most of the students believed that the courses metabolism biochemistry, basic nutrition 1, basic nutrition 2, pharmacology, pathophysiology, English for nutrition students and principles of meal planning were highly related to the field nutrition. Most students also believed that 5 new courses should be added to the curriculum. 84.8% and 93.7% of the students respectively believed that an internship in the field course and an internship program during theory courses should be created. Also, 58.6% of them believed that the length of the program should be more than 4 years and as a PhD program. Conclusion: According to the findings of this study, revision of the curriculum of nutrition sciences BSc program by taking students’ opinions into account seems necessary.
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title_short	Course Credits of Nutrition Sciences BSc Program: Perspective of Students
url	https://doaj.org/article/65cbf423e1e64b6d9fbef6a1c7cb8225 http://ijme.mui.ac.ir/article-1-4336-en.pdf https://doaj.org/toc/1608-9359 https://doaj.org/toc/1735-8892
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author2	Razieh Ghobadi Hamzehkhani Shirin Ghazi Ali Farhadi Sajjad Roosta
author2Str	Razieh Ghobadi Hamzehkhani Shirin Ghazi Ali Farhadi Sajjad Roosta
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