Nutrition and Dietetics

1. Adequate knowledge in the field of basic health and related professional fields and the ability to use theoretical and practical knowledge in their own fields.

2. Ability to detect, define, interpret, formulate and solve problems in their field; Ability to select and apply appropriate analysis and intervention approaches for this purpose

3. The ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods.  

4. Ability to work effectively individually and in teams   

5. Having taken at least two out-of-field courses in the training programs

6. Ability to develop, select and use up-to-date and functional tools required for field applications, as well as the ability to use information technologies effectively.   

7. Ability to communicate effectively verbally and in writing in Turkish, knowledge of at least one foreign language

8. Lifelong learning awareness, ability to access information, follow developments in science and technology and constantly renew oneself            

9. Ability to design, conduct experiments, field work, collect data, analyze results, archive, decode and/or interpret text according to their field.

10. Awareness of the universal and social impacts and legal consequences of field applications

11. Professional ethics and responsibility awareness

12. At least two out-of-field courses that contribute to the general culture of the individual to be able to express by making a connection between different courses