Beslenme ve Diyetetik Lisans Diploması

Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials

The absolute evaluation system is used in calculating the student’s grade. The success of a course is determined by the course. Course achievement is achieved by the students success in the semester (mid-term exams, assignments, practical work, etc.) and the overall examination. The effect of mid-term exam on the success score is 40 % and the effect of the final exam on the success score is 60 %. The effect of midterm and final exams on the achievement score can be changed by the Senate decision. In this case, the effect rate of the general exam on the course grade is at least 50 % and at most 70 %. In order to be able to count the success of the mid-term and the final exam on the course grade and the student to be successful, the minimum grade to be taken in the general exam and the application plan of the course are announced to the students at the beginning of the semester by the responsible instructor of the course. Students who do not take the general exam are considered unsuccessful. The raw scores from the exams are converted to points over 100 (one hundred) points, and the general achievement grade is given by adapting to the note system in the 37th article of the Lokman Hekim University Associate, Bachelor of Education and Examination Regulations. Exam grades are announced in writing. The principles for calculating the course grade are determined by the Senate. The undergraduate program of the Department of Nutrition and Dietetics consists of compulsory courses, elective courses and professional practices (internship). In order to graduate from the program, to successfully complete all courses with 240 ECTS and to have a grade point average of at least 2.00 out of 4.00 is the required qualification requirement for graduation.

Admission to the Program The Student Selection and Placement System is stated in the Guide for Higher Education Programs and Quotas Guide.

Graduates can work as an academician in inpatient care institutions, child and elderly nursing homes, Family Health Centers, Community Health Centers, private diet polyclinics as well as providing researcher, educator, health care and treatment. Graduates; they can also work as managers, researchers and trainers in private and public institutions related to nutrition and nutrition in other institutions. The graduates of this program are appointed as dieticians in the public areas if they get the required score from Public Personnel Selection Examination.

Qualification is continuous