FUNDAMENTALS OF ECONOMICS

Course Description

This course provides a foundational understanding of economics, covering essential concepts that underpin both microeconomics and macroeconomics. Students will explore key topics such as supply and demand, market structures, the role of government in the economy, inflation, unemployment, and international trade. The course emphasizes the importance of economic reasoning and decision-making, providing students with the tools to analyze economic issues in both personal and professional contexts. By completion of the course, students will have a solid grasp of basic economic principles.

FUNDAMENTALS OF ECONOMICS

Evaluation Tools (Active Term)

Course outcomes

1. 01 Cognizance tht agriculture is indeed a type of business enterprise
2. 02 Awareness of risks particular to agriculture
3. 03 Awreness of the spcificity of markets in agricultural commodities
4. 04 Appreciation fo the different types of costs particular to agriculture
5. 05 Apreciation of the improtance of cash flows and money managemet

Course Syllabus

Reference Books & Course Materials

1. 01 Drummond, H, and Goodwin, Johnd W: "Agricultural Economics", third eition Pearson ISBN-13-978-01-36071921

Learning Outcomes

1. L01 Cognizance tht agriculture is indeed a type of business enterprise
2. L02 Awareness of risks particular to agriculture
3. L03 Awreness of the spcificity of markets in agricultural commodities
4. L04 Appreciation fo the different types of costs particular to agriculture
5. L05 Apreciation of the improtance of cash flows and money managemet

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