Program Qualifications

Program Qualifications

1. Possesses knowledge to research, apply, and evaluate the accuracy, reliability, and validity of fundamental knowledge and evidence-based current developments in nutrition and dietetics.
2. Possesses the knowledge to determine individuals' energy and nutrient requirements using scientific methods and to develop personalized nutrition plans and programs based on adequate and balanced nutrition principles.
3. Possesses the knowledge to develop food and nutrition plans and policies for health protection, improvement, and promotion by utilizing methods to determine the nutritional status of the community.
4. Possesses the knowledge to assess the nutritional status of patients, interpret it nutritionally based on clinical findings, and develop patient-specific medical nutrition therapies.
5. Possesses the knowledge to evaluate factors affecting the nutritional quality of food for individuals and society within the production-consumption chain and to apply standards and legal regulations concerning food safety and security.
6. Possesses the ability to critically reflect on and implement fundamental knowledge in Nutrition and Dietetics, particularly to formulate research projects for problem-solving and decision-making, and to gather information and prepare reports.
7. Utilizes current knowledge and skills to determine, evaluate, and interpret the nutritional status of individuals, the community, and patients; generates solutions; applies medical nutrition therapy; collaborates in teams with all national and international stakeholders in health and social fields; and acts in accordance with ethical rules.
8. Plans menus in mass catering institutions by considering the target group's energy and nutrient requirements and evaluating them nutritionally, ensuring appropriate service delivery by maintaining food safety from purchasing to service, while also utilizing technological developments.
9. Develops and implements strategies to encourage individuals and the community to choose safe and healthy foods, and prepares and updates relevant educational materials.
10. Monitors plans, policies, laws, regulations, and legislations affecting the dietetics profession and contributes to the development of national and international food and nutrition policies.
11. Plans, implements, monitors, and evaluates appropriate medical nutrition therapy for individual patients within an interdisciplinary approach, considering their sociocultural and economic status and nutritional habits across different age groups. Participates in clinical research.
12. Conducts professional practice with consideration for professional responsibilities and ethical values.
13. Utilizes current technology in nutrition and dietetics practices and accesses accurate information through continuous and effective database searching.