Have the ability to use basic and professional knowledge theoretically and practically in Nutrition and Dietetics Profession.
Gains the ability to identify, define, interpret, decide and solve problems that may be encountered in different fields of Nutrition and Dietetics.
Have the ability to determine the nutritional status of healthy individuals, society and sick individuals, to create appropriate medical nutrition programs and to select and apply evidence-based appropriate intervention approaches by using analytical thinking in problems (cases, events, equipment, products, etc.) by using the current knowledge and skills acquired.
Have the ability to manage the whole process from the purchase of food to the preparation and cooking service, to make appropriate evaluations in terms of food safety and quality, and to make group-specific menu planning in institutions where collective nutrition is performed.
Gains the ability to effectively use contemporary information technologies and field-specific technological equipment required in Nutrition and Dietetics applications.
Gains the ability to communicate verbally and scriptum communication of professional issues at national and international level.
By adopting the importance of lifelong learning and quality management, he/she gains the ability to follow the latest developments in science, technology, education and health and to continuously improve himself.
Working effectively in different fields of Nutrition and Dietetics such as Nutritional Sciences, Dietetics, Food Service Systems and Community Nutrition, in national/international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting and has the ability to report verbally/written expression
Develops individual / communal nutritional recommendations at national / international level, taking into account the nutritional status of individuals / community with different sociodemographic characteristics throughout the entire life cycle; acquires knowledge and practical skills in the creation offood and nutrition plans and policies.
Gains awareness of acting in accordance with professional ethical principles towards individuals, society, profession and other professional groups and the legal process of professional practices. Serves a model for colleagues and society.
