Nutrition and Dietetics Department

Nutrition and Dietetics Programme Educational Objectives

• To train dietitians who have gained all the knowledge, skills and competencies related to their profession.
• To train dietitians who can adapt to individual and multidisciplinary work for the protection, development and improvement of individual and community health.
• To train creative and researcher dietitians who follow current, scientific and technological developments related to their profession and care about specialisation.
• To train dietitians who follow legal regulations and apply professional ethics throughout their working life.

Nutrition and Dietetics Programme Outcomes

1. Knows in depth the chemical structures used as food and how human nutrition occurs under different conditions, uses appropriate resources for this.
2. Uses the competences to conduct research in nutritional sciences.
3. Knows the nutritional requirements specific to the child and adolescent period, performs the necessary action by evaluating this information with an analytical attitude in different individual and social conditions.
4. Applies professional ethics and legal regulations within the framework of nutrition and diet counselling.
5. Knows the nutritional requirements specific to pregnancy and lactation periods, performs the necessary action by evaluating this information with an analytical attitude in different individual and social conditions.
6. Knows the health problems that require medical nutrition therapy in adulthood and performs the necessary action in these processes.
7. Produces solutions for social nutrition problems and contributes to the development of plans and policies for this.
8. To be able to communicate within and between professions and apply the most appropriate and up-to-date techniques in multi-disciplinary studies.
9. By determining the nutritional status of the environment in which he/she lives, he/she ensures the organisation of activities aimed at improving it when necessary.
10. Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can use initiative when necessary.
11. Knows the importance of the service provided in institutions of mass nutrition on human health and applies total quality management in production processes.

Our Basic Principles and Values

Contemporary science and education carried out with the belief of serving the society based on Atatürk's principles and the Republican Renaissance is our core value.

Our Basic Principles

• Equality of opportunity and fairness
• People orientation
• Universality in concept and localisation in practice
• Openness and accessibility
• Continuous and healthy communication
• Sustainability

Our Core Values

• Commitment to ethical values
• To act in line with the principles of legality, justice, equality and honesty while fulfilling our duties in line with the aims and mission of our university and our department

Frequently Asked Questions