BASIC MATHEMATICS

Course Description

This course is designed for students in several faculties such as pharmacy, architecture, applied sciences and communication. The objective of the course is to introduce the students fundamental principles about basic concepts of mathematics. It gives an introduction to the real number system and continue with inequalities, solution of inequalities and its applications, which are related with each faculty. Rectangular coordinate systems, Pythagoras’ Theorem, finding distance between two points, slope and Mid-Point on XY plane are also covered in this course. Functions such as type of functions, domain and range considerations, and graphical representation of the functions are important topics which are also discussed in this course.

BASIC MATHEMATICS

Evaluation Tools (Active Term)

Course outcomes

1. 01 1. Define the fundamental principles about basic concepts of mathematics
2. 02 2. Apply problem solving approaches to the real life problems
3. 03 3. Define the types of functions
4. 04 4. Draw the graph of functions

Course Syllabus

Reference Books & Course Materials

1. 01 Ernest F. Haeussler, Richard S. Paul, R.J. J. Wood, Pearson, Introductory Mathematical Analysis for Business, Economics and the Life and Social Sciences: International Edition, 12/E, 2007

Learning Outcomes

1. L01 1. Define the fundamental principles about basic concepts of mathematics
2. L02 2. Apply problem solving approaches to the real life problems
3. L03 3. Define the types of functions
4. L04 4. Draw the graph of functions

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix