YNH-80312 BSc Thesis Nutrition and Health

Course

Credits 12.00

Teaching methodContact hours
Thesis0
Course coordinator(s)ir. RCL Marteijn
ir. ES van der Mark-Idzinga
Examiner(s)dr. KJ Teerds
dr. R Tennekes
prof. dr. ir. EJM Feskens
prof. dr. ir. C de Graaf
prof. dr. ir. E Kampman
prof. dr. ir. J Keijer
prof. dr. RF Witkamp
prof. dr. J Wells
prof. dr. EWML de Vet
prof. dr. ir. IMCM Rietjens
prof. dr. ir. AH Kersten

Language of instruction:

English

Mandatory knowledge:

As the bachelor thesis is the culmination of many competences trained during the bachelor programme, a study progress requirement is enacted through the Education and Examination Regulations.
For starting with their BSc thesis, students should have successfully completed at least 102 credits of the BVG CS/RO programme, including all courses of the first year (B1 phase).

Assumed knowledge on:

Research Methodology as trained in the courses HNH-25806 and HNH-26306, as well as Information Literacy, Writing and Presentation Skills.

Contents:

Students analyse, investigate (literature) and report on a research question within a subfield of Nutrition and Health.
In the BSc thesis of the BSc Nutrition and Health, many of the competences previously obtained within the BSc programme will be used.
Knowledge of the domain and the common research methods will be used to understand and evaluate literature.
Information skills, scientific writing skills and presentations skills will be used to find literature and
The academic attitude will be required to properly evaluate the results found in literature, draw conclusions and come up with recommendations.
In periods 1, 2, 3, 5 and 6 a starting lecture is given that is mandatory to attend.
During the academic year, at least 5 student conferences are organized during which students orally present their work to an audience of peers and some staff members. Students in the audience will provide feedback on the presentation and the presentation skills.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- use knowledge and understanding of the fundamental concepts and mechanisms in their field to answer a research question;
- recognize gaps in this knowledge and to review and acquire knowledge in response (under supervision);
- know how to use, evaluate and interpret common research techniques in the chosen subfield of nutrition and health;
- write and carry out a literature research plan in the chosen subfield of nutrition and health (under supervision);
- interpret texts, recognize different ways of reasoning and have a critical and constructive attitude with regard to the analysis and resolving of a problem in their field;
- be aware of the societal and ethical aspects of their research and recognize these aspects in concrete situations;
- report the results in the form of an article or scientific report;
- give a proper oral presentation of these results;
- defend these results.

Activities:

- students choose a subject for their BSc thesis in the field of Nutrition and Health and have to write a research plan to be approved by their supervisor;
- after that they carry out their research plan. The results of their research are written in the form of a scientific article or scientific report;
- students orally present their findings in a student conference towards an audience of peers;
- finally, students discuss the results of their work to their supervisor in a final meeting

Examination:

- students are evaluated based on the quality of their investigation, the quality of their report and the presentation and defense of their findings
- assessment is done according to the common assessment form used by multiple programmes, supported by a specific rubric. Form and Rubric can be found on the course-site.
- presenting, attending and providing feedback to other students during a BVG thesis conference (organised 5x/year) is mandatory
- all theses are assessed on originality (preventing plagiarism) prior to registering the final grade

Literature:

A course guide and suggestions for topics are available through the electronic learning environment.

ProgrammePhaseSpecializationPeriod
Compulsory for: BVGNutrition and HealthBSc1,2,3,4,5,6