| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| MAT1056 | Mathematics for Health Sciences | Spring | 2 | 0 | 2 | 3 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Prof. Dr. SÜREYYA AKYÜZ |
| Course Lecturer(s): |
Instructor MUSTAFA ÇİÇEK |
| Course Objectives: | The main goal of this course is to provide basic theory and applications of mathematics. |
|
The students who have succeeded in this course; The students who succeeded in this course; will be able to understand conceptual and visual representation of limits, continuity, differentiability, and tangent line approximations for functions at a point. will be able to use first and second derivative tests to optimize functions. will be able to use derivatives in practical applications, such as distance, velocity, acceleration and related rates. will be able to graph a simple function. will be able to evaluate the antidifferentiates of basic functions. will be able to use Riemann Sums to estimate areas under the curve. will be able to apply Fundamental Theorem of Calculus to evaluate definite integrals. |
| Real Numbers, Sets, Functions, Limits and continuity, Derivatives. Applications. Extreme values, the Mean Value Theorem and its applications, Graphing. The definite integral. The indefinite integral. Logarithmic, exponential, inverse trigonometric functions and their derivatives. L’Hopital’s Rule. Techniques of integration. |
| Week | Subject | Related Preparation | |
| 1) | Real numbers and sets | ||
| 2) | Relations and Functions | ||
| 3) | Inequalities and Absolute Value | ||
| 4) | Limits and Properties of limit | ||
| 5) | Continuity | ||
| 7) | Applications of derivative | ||
| 8) | Graphs | ||
| 9) | Inverse functions | ||
| 10) | Ustel, Logaritmik ve Trigonometrik fonksiyonlar | ||
| 11) | Trigonometric identities | ||
| 12) | Antiderivative of a function | ||
| 13) | Riemann sum and integral | ||
| 14) | Integration rules and fundamental theorem of calculus | ||
| Course Notes: | 1-Applied Mathematics for business, Economics, Life Sciences and Social Sciences by R. A. Barnett, M. R. Ziegler, K. E. Byleen. |
| References: | 1-George B. Thomas, Thomas Calculus, 11th Edition |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 2 | % 50 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 50 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 14 | 2 | 28 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | ||
| Midterms | 2 | 5 | 10 |
| Paper Submission | 0 | ||
| Jury | 0 | ||
| Final | 1 | 8 | 8 |
| Total Workload | 74 | ||
| 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 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 2 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 1 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |