NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
MAT4051	Advanced Complex Analysis	Spring	3	0	3	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :
Recommended Optional Program Components:	There is none.
Course Objectives:	To study advanced studies and applications in the theory of functions of a complex variable.

Learning Outcomes

The students who have succeeded in this course;
Grap residue theorem and its applications in evaluation of reel integrals

Explain general principles of theory of conformal mappings.

Grab Laplace and Fourier Transforms.

Course Content

Concept of Residue, Residue Theorem.
Applications of Residue Theorem to Real Integrals.
Argument Principle, Rouche and Hurwitz Theorems.
Infınıte Products, Weierstrass Formula.
Representation Entire and Meromorphic Functions as an Infınıte Product, Mittag-Leffler Formula.
Concept of Analytic Continuity, Analytic Continuity of an Analytic Function.
Weierstrass Method of Analytic Continuity.
General Principle of Conformal Mappings.
Riemann Mapping Theorem.
Riemann-Schwarz Symmetry Principle, Christoffel-Schwarz Formula.
Functions Denoted by Cauchy Kernel.
Regularity of an Integral Depending on a Parameter.
Laplace Transform.
Fourier Transform.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Concept of Residue, Residue Theorem.
2)	Applications of Residue Theorem to Real Integrals.
3)	Argument Principle, Rouche and Hurwitz Theorems.
4)	Infınıte Products, Weierstrass Formula.
5)	Representation Entire and Meromorphic Functions as an Infınıte Product, Mittag-Leffler Formula.
6)	Concept of Analytic Continuity, Analytic Continuity of an Analytic Function.
7)	Weierstrass Method of Analytic Continuity.
8)	General Principle of Conformal Mappings.
9)	Riemann Mapping Theorem.
10)	Riemann-Schwarz Symmetry Principle, Christoffel-Schwarz Formula.
11)	Functions Denoted by Cauchy Kernel.
12)	Regularity of an Integral Depending on a Parameter.
13)	Laplace Transform.
14)	Fourier Transform.

Sources

Course Notes / Textbooks:	A.I. Markushevich “Theory of Functions of a Complex Variable” Ruel V. Churchill, James Ward Brown, “Complex variables and applications”
References:	.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	16	% 0
Homework Assignments	7	% 10
Midterms	2	% 50
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	2	28
Homework Assignments	7	2	14
Midterms	2	10	20
Final	1	21	21
Total Workload			125

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.