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Nutrition and Dietetics Program Educational Objectives

  • To educate dieticians who have gained all the knowledge, skills and competences related to their profession.
  • To educate dieticians who can adapt to individual and multidisciplinary studies to protect and improve individual and community health.
  • To educate creative and researching dieticians who follow current, scientific and technological developments related to their profession and care about specialization.
  • To educate dieticians who apply professional ethics throughout their working life by following the legal regulations.

Nutrition and Dietetics Program Outcomes

  1. Knows the chemical structures of nutrients and how human nutrition takes place in different conditions and uses appropriate sources for this.
  2. Uses the competencies of research in nutrition sciences.
  3. Knows nutritional requirements specific to child and adolescent period, performs the necessary action by analytically evaluating this information under individually and socially different conditions.
  4. Apply professional ethics and legal regulations within the framework of nutrition and diet counseling.
  5. Knows the nutritional requirements specific to pregnancy and lactation periods, performs the necessary action by analytically evaluating this information under individually and socially different 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 human nutrition problems and contributes to the development of plans and policies related to these problems.
  8. Communicate within or between the professions and apply the most appropriate and current techniques in multi-disciplinary studies.
  9. Assesses the nutritional status of the living environment and organizes activities aiming to improve the nutritional status when necessary.
  10. Improves himself/herself and creativity by following the developments in his / her profession or related technologies and takes the initiative when necessary.
  11. Knows the importance of the food service system on human health and applies total quality management in production processes.