Nutrition and Dietetics

1. To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields

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

3. 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. To have taken at least two out-of-field courses in their education programmes

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 both orally and in writing in Turkish, knowledge of at least one foreign language

8. Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal

9. Ability to design experiments/field studies on discipline-specific topics, collect data, analyse, interpret and report the results

10. To be aware of the universal and social effects and legal consequences of field practices

11. Awareness of professional ethics and responsibility

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