Scientific Approach and Methods for Quality Improvement 2, 3 credits

Part 1
After completing the course the student should be able to:

• explain descriptive statistics
• interpret and apply basic statistical tests
• explain the relationship between the current method and science theoretical concepts such as validity and reliability

Part 2
After completing the course the student should be able to:

• describe what knowledge can be achieved with qualitative methods, compare the methods of literature compilation, review articles and meta-analyzes
• describe various methods of data collection, the size of the material and ethical considerations related to data collection and analysis in qualitative studies
• explain the qualitative tended late meaning, and the meaning of the concepts of validity, reliability, value transmission and transparency
• explain the concept of evidence-based working
• demonstrate the ability of the application of an evidence-based approach to make assessments with consideration to relevant scientific, social and ethical aspects

Part 1: The section data is examined at an examination seminar and self-test on Ping Pong, while section improvement work theories and practices are examined through a summary of the literature.

Part 2: From problems compiling current scientific literature.

To pass on the elements and the course, approved participation in compulsory activities such as group work, seminars and literature studies.

In consultation with the course examiner, the student can obtain assignment of absence from a compulsory part.

If the course is examined by a extern exam, or other assignments with deadlines, a latest submission date is given at the introduction of the course. In cases where a completion is required a new date for latest submission is set. If the requirements for submission are not fulfilled the student is given the opportunity to submit the exam or the assignment at the next time course is given. Reasons for not meeting deadlines may be taken under consideration by examiner.