| Program Outcomes |
| PO-1 | It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
| | PO-2 | To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
| | PO-3 | Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
| | PO-4 | Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
| | PO-5 | To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
| | PO-6 | Nutrition and Dietetic students and stays, professional trainings and internships.
| | PO-7 | To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
| | PO-8 | Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
| | PO-9 | Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
| | PO-10 | To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
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| Learning Outcomes |
| LO-1 | In organizations where mass nutrition services are provided, the dietician learns the managerial role and develops knowledge and skills in this regard.
| | LO-2 | Learns how to provide effective and sustainable communication with service providers (patients, children, elderly, etc.), senior management, staff, suppliers and contractors in mass feeding systems. | | LO-3 | It reviews and evaluates the application documents for all processes necessary for the execution of a quality nutrition service in the direction of theoretical information.
| | LO-4 | Observes the problems related to managerial and field applications in collective feeding systems and develops knowledge and skills related to emergency management and crisis management.
| | LO-5 | Observes possible nutritional contaminants and prevention strategies in public nutrition service processes and reinforces knowledge and skills for basic hygiene practices in the context of food safety management systems.
| | LO-6 | In the framework of ethical principles, it acquires the skill of team work.
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