CRITICAL THINKING IN NUTRITION II Syllabus
Course Learning Objectives
Upon successfully completing this course, students will be able to:
- Discuss the peer review process and he construction of a research paper
- Analyze critically the key elements of specific journal articles in the field of nutrition through guided discussions and written assignments
- Construct alternative ways to answer research questions when the article being criticallly analyzed falls short or has limitations
Course DescriptionIntroduces graduate students of nutrition to the seminal literature in the field. Teaches students how to interpret and evaluate literature, and foster discussion and debate among students and faculty on current issues. Faculty selects seminal papers and participates in the discussion. Students are expected to read each paper as well as discuss and explain the methods and results in class.
Intended AudienceBeginning master's and doctoral students in nutrition and other fields
Methods of AssessmentStudent evaluation is based on attendance and contribution to discussion, and written assignments based on the student's analysis of each journal article discussed in class.
Additional Faculty Notes:
Depending on number of students enrolled for the term, we may have the opportunity for individual presentations by students, which will be figured into the course grade.
Additional Faculty Notes:
Please see the course Session for a full list of dates and items for this course.
Files from the Online Library
Academic Ethics Code
Students enrolled in the Bloomberg School of Public Health of The Johns Hopkins University assume an obligation to conduct themselves in a manner appropriate to the University's mission as an institution of higher education. A student is obligated to refrain from acts which he or she knows, or under the circumstances has reason to know, impair the academic integrity of the University. Violations of academic integrity include, but are not limited to: cheating; plagiarism; knowingly furnishing false information to any agent of the University for inclusion in the academic record; violation of the rights and welfare of animal or human subjects in research; and misconduct as a member of either School or University committees or recognized groups or organizations.
While Critical Thinking in Nutrition II is certainly a continuation of the work begun in Critical Thinking I, and we will continue to analyze articles and hear from some additional faculty members, it is more. For the second year now, under the direction of the faculty of the Center for Human Nutrition, we will cover in term 2 a set of "classic,' important articles that we feel everyone in this field should have some familiarity with.
In this term, we will also turn towards the development of each of your specific skills in critical analysis, spoken and written presentation, and thinking on your feet. The class will be a laboratory for learning also how to give feedback to, and receive feedback from others, in a way that maximizes communication and learning, and minimizes misunderstandings.
I look forward to working with each of you.
Larry Cheskin, MD
Contact Information(from old syllabus)
Office: 550 N. Broadway, Suite 1001
Tel: 410 502 0145
Disability Support ServicesIf you are a student with a documented disability who requires an academic accommodation, please contact Betty H. Addison in the Office of Student Life Services: email@example.com, 410-955-3034, or 2017 E. Monument Street.