Aim
The aim of the Master Programme is to graduate expertise dieticians who have abilities to conceptualize research problems in the area of human nutrition, approaches in the research problems in the field, analyze and interpret data, define individual and social problems and develop solutions.Qualification Awarded
Second Cycle (Master's Degree)Registration and Admission Requirements
Bachelor's Degree Diploma, Academic Personnel and Graduate Education Exam (ALES) Result, Certificate of English ProficiencyGraduation Requirements
Students who have succesfully complete all of the courses,a seminar and a thesis who have taken the 90 to 120 ECTS have a right to receive a diploma.Recognition of Prior Learning
Have a Bachelor's Degree in Nutrition and DieteticsLesson Plan - ECTS Credits
* The courses indicated in this course table shows current course plan information in Student Affairs.
** Compulsory courses are certainly opened whereas opening of elective and optional courses may differ according to preferences and quota condition in related term.
*** Theoretical and practical course hours of vocational (professional) clinical courses are not considered weekly. These course hours refer to total course hours.
Please click on the course title in the table below in order to see detailed information about course objectives and learning outcomes etc.
| Fall Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| BESY1178500 | ADVANCED NUTRITION I | Turkish | 3 | 3 | 10 | |
| BESY1110030 | SEMINAR | Turkish | - | 6 | ||
| BESY1134840 | FOOD PREPA., COOKING METH. and COST CONT. in INSTI. FOOD SYS. | Turkish | 3 | 3 | 7 | |
| BESY1178700 | ADVANCED NUTRITIONAL BIOCHEMISTRY | Turkish | 3 | 3 | 7 | |
| BESY1178900 | WEIGHT CONTROL & EATING PROBLEMS | Turkish | 3 | 3 | 7 | |
| BESY1179100 | CORONARY HEART DISEASES & NUTRITION | Turkish | 3 | 3 | 7 | |
| BESY1179300 | COMMUNITY NUTRITION | Turkish | 3 | 3 | 7 | |
| BESY1179400 | NUTRITION ANTHROPOMETRY | Turkish | 3 | 3 | 7 | |
| BESY1179500 | NUTRITIONAL CONSULTATION & COMMUN. SKILLS | Turkish | 3 | 3 | 7 | |
| BESY1179700 | FOOD SAFETY & HACCP | Turkish | 3 | 3 | 7 | |
| BESY1110120 | NUTRITION in PREGNANCY & LACTATION | Turkish | 3 | 3 | 7 | |
| BESY1110438 | BIOSTATISTICS | Turkish | 3 | 3 | 8 | |
| Spring Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| BESY1210020 | ADVANCED NUTRITION II | Turkish | 3 | 3 | 10 | |
| BESY1214014 | HOW to PREPARE a SCIENTIFIC RESEARCH PROJECT | Turkish | 2 | 2 | 6 | |
| BESY1234830 | FOOD SUPPL0., EVALU. of HEALTH and NUTRI. CONTR. | Turkish | 3 | 3 | 7 | |
| BESY1279200 | PARENTERAL & ENTERAL NUTRITION | Turkish | 3 | 3 | 7 | |
| BESY1279600 | NUTRITION in CHILDHOOD & ADOLESCENCE | Turkish | 3 | 3 | 7 | |
| BESY1210040 | FUNCTIONAL FOODS | Turkish | 3 | 3 | 7 | |
| BESY1210050 | NUTRITION & GENETIC | Turkish | 3 | 3 | 7 | |
| BESY1210060 | CHILD NUTRITION in DISEASES | Turkish | 3 | 3 | 7 | |
| BESY1210070 | PREVENTING and TREATING CHILDHOOD OBESITY | Turkish | 3 | 3 | 7 | |
| BESY1210080 | GASTROINTESTINAL DISEASES & NUTRITION | Turkish | 3 | 3 | 7 | |
| BESY1210110 | NUTRITIONAL ANTROPOLOGY | Turkish | 3 | 3 | 7 | |
| BESY1210130 | NUTRITION in ELDERLY | Turkish | 3 | 3 | 7 | |
| BESY1210140 | SPORTS NUTRITION | Turkish | 3 | 3 | 7 | |
| BESY1210150 | MENU PLANING | Turkish | 3 | 3 | 7 | |
| BESY1231250 | NUTRITION PSYCHOLOGY | Turkish | 3 | 3 | 7 | |
| BESY1231260 | NUTRITION in NEUROLOGICAL and PSYCHIATRIC DISORDERS | Turkish | 3 | 3 | 7 | |
Program Qualification
Theoretical, Factual
They have basic knowledge in the field of Nutrition and Dietetics.
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
| Program Output TYYÇ Basic Area Matrix | |
| Basic Area Qualification | Program Qualification |
| KNOWLEDGE | |
| Theoretical, Factual | |
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1- Having up-to-date knowledge at the level of expertise in the field of health based on undergraduate level competencies, develops and deepens them.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 9 - Communicates effectively both verbally and written in occupational field. |
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2- Understanding the interaction between the disciplines that it is related to in the field of health.
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4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 9 - Communicates effectively both verbally and written in occupational field. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. |
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3- Having advanced knowledge about other technological tools including computers and devices specific to the field at the level required by the health field.
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5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 10 - They have general cultural knowledge that profession requires. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 9 - Communicates effectively both verbally and written in occupational field. |
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5- Having knowledgeable about statistical methods used continuously in studies conducted in the field of health.
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5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. |
| SKILLS | |
| Cognitive, Practical | |
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1- Having the ability to use, develop and deepen the theoretical and practical knowledge it has acquired at the level of expertise in its field.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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2- Integrating the information it has in the field of health with information from different disciplines and interpreting it to create new information, analysing and synthesising it using different research methods and offering solutions.
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4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 9 - Communicates effectively both verbally and written in occupational field. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 10 - They have general cultural knowledge that profession requires. 1 - They have basic knowledge in the field of Nutrition and Dietetics. |
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3- Publishing the report of the research he /she has done/participated in and publishes it in a nationally/internationally accepted refereed journal or presents it in a scientific meeting.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 10 - They have general cultural knowledge that profession requires. 9 - Communicates effectively both verbally and written in occupational field. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. |
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4- Performing the necessary examination by using the devices and devices specific to the field with other technological tools including computer at the level required by the health field and solves the problems and problems.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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5- Using information and communication technologies related to its field.
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5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 9 - Communicates effectively both verbally and written in occupational field. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. |
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6-The ability to choose, calculate and interpret the correct statistical methods while conducting research on his/her field.
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8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 10 - They have general cultural knowledge that profession requires. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. |
| COMPETENCIES | |
| Ability to work independently and take responsibility | |
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1- Constructing issues that require expertise in the field of health, offering solutions, solving problems, evaluating the results obtained and applying them when necessary.
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9 - Communicates effectively both verbally and written in occupational field. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. |
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2- Developing solution proposals and produces solutions by taking responsibility in case of unforeseen complex situations in health field-related issues.
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9 - Communicates effectively both verbally and written in occupational field. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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3- Carrying out studies related to the health field independently and/or as a team.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. |
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2- Performing statistical analysis at a level that can evaluate a scientific article.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 10 - They have general cultural knowledge that profession requires. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. |
| Learning Competence | |
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1- Evaluating information about the health field with a critical approach and directs learning.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 9 - Communicates effectively both verbally and written in occupational field. |
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2- Performing statistical analysis at a level that can evaluate a scientific article.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. |
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3- Following evidence-based practices and conducting research that will create evidence in his/her field about professional practices.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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4- Applying the principles of advanced professional development and lifelong learning related to the health field in his/her studies.
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7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 9 - Communicates effectively both verbally and written in occupational field. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. |
| Communication and Social Competence | |
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1- ingand shares his/her knowledge in the field of health, current developments and his/her own works in a systematic way in writing, verbally and visually with groups in the same field or outside.
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9 - Communicates effectively both verbally and written in occupational field. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 10 - They have general cultural knowledge that profession requires. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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2- Examining the social relations in the professional and professional environment and the norms that guide these relationships from a critical perspective and does what is necessary to improve them.
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4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 9 - Communicates effectively both verbally and written in occupational field. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 10 - They have general cultural knowledge that profession requires. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. |
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3- Establishing verbal and written communication by using a foreign language at least at European Language Portfolio C1 General Level.
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9 - Communicates effectively both verbally and written in occupational field. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. |
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4- Having knowledge about computer software and communication technologies at the level required by the health field and uses them at an advanced level.
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5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 1 - They have basic knowledge in the field of Nutrition and Dietetics. |
| Field-based Competence | |
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1- Developing strategies and policies on health-related issues and interprets implementation plans and evaluates the results obtained within a scientific and ethical framework.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. |
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2- Observing social, scientific and ethical values during the collection, interpretation and announcement of data related to the health field and teaches these values.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 9 - Communicates effectively both verbally and written in occupational field. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. |
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3- Applying the knowledge and problem-solving abilities it absorbs in the field of health in interdisciplinary studies.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 10 - They have general cultural knowledge that profession requires. 9 - Communicates effectively both verbally and written in occupational field. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. |
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4- Evaluating current developments in the field of health in line with national values and country facts, including children and families, which are the basic units of the society.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 10 - They have general cultural knowledge that profession requires. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. |
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5- Developing strategy, policy and implementation plans on issues related to the health field and evaluates the results obtained within the framework of quality processes.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. |
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6- Contributing to national and international health policy studies on taking health further.
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1 - They have basic knowledge in the field of Nutrition and Dietetics. 4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 7 - Uses at least one foreign language to reach, evaluate and use it for professional development. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. 3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. |
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6-Having experience in working with other health disciplines.
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4 - Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. 5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. 6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. 8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. 9 - Communicates effectively both verbally and written in occupational field. 10 - They have general cultural knowledge that profession requires. 11 - Develop positive attitudes toward lifelong learning and turn them into behavior. 1 - They have basic knowledge in the field of Nutrition and Dietetics. |
Employment Opportunities
Those who successfully complete the program can take part in various research laboratories, the food industry. Those who pass the Academic Personnel and Postgraduate Education Exam (ALES) and foreign language exams can be appointed to research and teaching assistant at universities. He can continue his doctorate program. As an expert dietitian, he can work in the consultancy center.Upgrading
May apply to third cycle programmes.Type of Training
Full TimeAssessment and Evaluation
Students are evaluated by oral and written exam during the year. In addition, homework and projects are given.Head of Department/Program
Learning Experiences
Learning situations aim to develop students' creative, critical, reflective thinking skills and higher level thinking skills such as logical and mathematical thinking skills. In addition, it aims to develop students' meta-cognitive skills. Learning situations include learning strategies, methods and techniques as well as the tools used and assessment and evaluation methods. The learning situations used in the programs are given in the list below:
Learning Experiences * | Learning Activities | Tools Used |
|---|---|---|
Discussion Method | Listening, speaking, asking questions, producing answers, developing and questioning opinions, examining and researching opinions, producing critical thinking, producing creative thinking, (workshop, panel, opposite panel, open forum, debate techniques are applied) collegium, forum, aquarium technique application, talking circle technique, application. | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room, workshop, panel, panel opposite, open forum collegial, forum environments. |
Demonstration Method | The instructor demonstrates the use of a tool or equipment, the instructor demonstrates a performance/practice/practice to the student, the students repeat the use of the tool or equipment, the student repeats a performance/practice/practice. | Real tools or model tools and equipment, multimedia tools, videos and animations), computer. |
Problem Solving Method | Identifying a scientific / theoretical and / or real life problem, analyzing the data related to the problem, developing alternative solutions, choosing the appropriate solution method, evaluating the solution to the problem, individual study | Textbooks, research reports, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer |
Case Study Method | Presentation of case studies, exploring case studies, sampling typical cases, sampling outlier cases, alternative cases, comparing case studies, case study analysis, case study interpretation, case study evaluation. | Standard classroom technologies, multimedia tools (text, images, graphics, drawings, audio, video and animation, cartoons), computer, projection, online environments. |
Self Study Method | Student interest, curiosity and motivation, learning objective, detailed research and investigation according to the topic; in- depth research and investigation, extensive reading, listening and watching, repeating a performance. | Library, e-library, laboratory, workshop |
Question - Answer Technique | Asking Socratic questions, criticizing answers, generating questions, generating answers, criticizing, analyzing and evaluating creative answers, asking structured questions and generating answers, asking closed-ended questions and generating answers | Textbooks, recommended books, worksheets, question bank, multimedia tools (text, images, graphics, drawings, audio, video, cartoons and animations) |
Micro Teaching Technique | Performance of presentation, development of reflective thinking skills, student self-evaluation. The lecturer distributes topics (seminar topics can also be) to the students. Students examine the topics; research. Student presentations are prepared. Students make their presentations. Students' video recordings are watched. | Camera, video recording devices, checklist, rubric, rating scale, observation form. |
Project Based Learning Model | Creating a real-life problem situation scenario, identifying a real-life problem situation, collecting data related to the problem, analyzing data, data processing, data conversion, developing alternative solutions, choosing the appropriate solution method, applying the solution method / creating a model / design / concrete product / producing a concrete service, evaluating the model / design / concrete product / service, exhibiting project products | Problem scenario texts / Sample projects, databases, books, research reports, laboratory, workshop, application areas, library, computer software, standard classroom technologies, tools and equipment according to the project subject |
Inquiry-Based Learning | Exploring, finding case studies, establishing cause and effect relationship, questioning, examining, researching (learning circle=3E,5E,7E models | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room |
Cooperative Learning | Cooperation, communication, leadership, sharing tasks, sharing responsibility, learning together, social interaction. Heterogeneous groups are formed among the students. The task is given to the groups. Groups of students do tasks such as project, performance, problem solving, role playing, classical homework together. | In-class and out-of-class, in-school and out-of- school environments. |
Experiential Learning | Faculty-external stakeholder (industrial organizations, schools and others) cooperation is established. Students directly observe professional skills in the real environment. Observation results are analyzed in the classroom environment. | Internship places according to the program, professional practice places, Student product file sample, observation forms and other alterative measurement tools |
Flipped Classroom Learning | Problem solving, discussion, case study presentation, case analysis, critical thinking, creative thinking, video recordings appropriate to the learning objective are created or selected. Students make preliminary preparation by watching video recordings. The problem is solved in the classroom. The problem is discussed. | Video recordings, online environments, classroom |
Lecture Method | Listening, speaking, (lecture, conference, seminar, speech, statement and briefing techniques are applied) | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room |
Traditional Written Exam | Classical written exams to assess creative, critical and reflective thinking. Multiple- choice, short-answer (fill-in-the-blank, matching, true-false and other) exams to assess cognitive skills such as knowledge, comprehension, application and analysis. | Written exam papers, multiple choice tests, short answer tests, mixed tests, answer keys |
Oral Exam | It aims to assess student-specific, creative, critical, reflective thinking skills and cognitive skills such as knowledge, comprehension, application, analysis and synthesis. It is not a general measurement and evaluation method. It is not applied in every program; it is program specific. | Oral question bank/ oral question pool, answer keys, checklists, rubrics, rating scales |
Homework | It is used to improve students' knowledge and skills, to encourage them to research and study, to complete their learning deficiencies, and to deepen their understanding of a subject. | Library, e-library, books, articles |
Project Task | Identifies, field of application, collecting, and analyzing data, literature review, preparing and presenting report | Internet databases, library databases, e-mail, textbooks, or supplementary books |
Performance Task | It is used when it is aimed to evaluate students holistically (cognitive, affective and psychomotor). It is used to measure and evaluate the learning process and learning products. Performance assignments involve a workload of at least two weeks. | Problem scenario texts, checklists, rubrics, grading scales |
Course - Program Competencies Relations
| Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| ADVANCED NUTRITION I | 5 | 4 | 2 | 5 | 3 | 5 | 5 | 3 | 1 | 1 | 1 |
| ADVANCED NUTRITION II | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 4 | 5 | 5 | 3 |
| ADVANCED NUTRITIONAL BIOCHEMISTRY | 4 | 5 | 1 | 4 | 2 | 4 | 4 | 5 | 1 | 1 | 1 |
| BIOSTATISTICS | 5 | 4 | 2 | 5 | 3 | 4 | 5 | 5 | 5 | 4 | 4 |
| CHILD NUTRITION in DISEASES | 0 | 3 | 0 | 5 | 0 | 4 | 0 | 4 | 4 | 0 | 2 |
| COMMUNITY NUTRITION | 4 | 4 | 5 | 4 | 5 | 3 | 4 | 2 | 4 | 4 | 5 |
| CORONARY HEART DISEASES & NUTRITION | 4 | 5 | 1 | 2 | 5 | 3 | 3 | 4 | 2 | 1 | 4 |
| FOOD PREPA., COOKING METH. and COST CONT. in INSTI. FOOD SYS. | 3 | 4 | 4 | 3 | 2 | 3 | 2 | 1 | 1 | 2 | 1 |
| FOOD SAFETY & HACCP | 2 | 4 | 5 | 5 | 3 | 2 | 3 | 1 | 1 | 2 | 4 |
| FOOD SUPPL0., EVALU. of HEALTH and NUTRI. CONTR. | 2 | 2 | 4 | 4 | 1 | 5 | 1 | 1 | 3 | 4 | 3 |
| FUNCTIONAL FOODS | 3 | 1 | 2 | 3 | 2 | 4 | 2 | 4 | 4 | 3 | 1 |
| GASTROINTESTINAL DISEASES & NUTRITION | 0 | 0 | 0 | 4 | 4 | 4 | 0 | 5 | 4 | 0 | 0 |
| HOW to PREPARE a SCIENTIFIC RESEARCH PROJECT | 0 | 0 | 0 | 4 | 3 | 0 | 0 | 5 | 0 | 0 | 5 |
| MENU PLANING | 1 | 0 | 4 | 1 | 0 | 0 | 0 | 4 | 3 | 0 | 0 |
| NUTRITION & GENETIC | 3 | 0 | 0 | 5 | 3 | 5 | 0 | 5 | 5 | 5 | 0 |
| NUTRITION ANTHROPOMETRY | 3 | 4 | 2 | 4 | 5 | 2 | 3 | 3 | 3 | 2 | 4 |
| NUTRITION in CHILDHOOD & ADOLESCENCE | 4 | 4 | 3 | 5 | 2 | 1 | 2 | 3 | 2 | 3 | 3 |
| NUTRITION in ELDERLY | 3 | 4 | 4 | 3 | 3 | 1 | 3 | 4 | 4 | 4 | 4 |
| NUTRITION in NEUROLOGICAL and PSYCHIATRIC DISORDERS | 2 | 3 | 0 | 4 | 0 | 4 | 0 | 3 | 4 | 0 | 3 |
| NUTRITION in PREGNANCY & LACTATION | 4 | 5 | 3 | 5 | 2 | 2 | 3 | 2 | 1 | 2 | 3 |
| NUTRITION PSYCHOLOGY | 4 | 4 | 1 | 3 | 2 | 4 | 1 | 5 | 2 | 3 | 3 |
| NUTRITIONAL ANTROPOLOGY | 1 | 2 | 0 | 2 | 4 | 3 | 0 | 2 | 3 | 4 | 1 |
| NUTRITIONAL CONSULTATION & COMMUN. SKILLS | 3 | 3 | 4 | 3 | 5 | 5 | 3 | 1 | 4 | 3 | 2 |
| PARENTERAL & ENTERAL NUTRITION | 4 | 3 | 5 | 3 | 2 | 4 | 2 | 1 | 1 | 0 | 1 |
| PREVENTING and TREATING CHILDHOOD OBESITY | 1 | 0 | 0 | 0 | 4 | 3 | 0 | 4 | 4 | 3 | 0 |
| SEMINAR | 1 | 2 | 3 | 5 | 4 | 5 | 5 | 5 | 2 | 2 | 1 |
| SPORTS NUTRITION | 0 | 3 | 3 | 4 | 4 | 4 | 0 | 4 | 5 | 3 | 0 |
| WEIGHT CONTROL & EATING PROBLEMS | 3 | 4 | 1 | 4 | 3 | 2 | 2 | 1 | 1 | 3 | 1 |
| İlişkili Ders Sayısı / 28/28 | 74 | 82 | 64 | 104 | 81 | 90 | 56 | 91 | 79 | 64 | 60 |
Surveys for Students
| Öğretim elemanı değerlendirme anketi | Kesinlikle katılmıyorum | Katılmıyorum | Kısmen katılıyorum | Katılıyorum | Kesinlikle katılıyorum | Fikrim yok |
|---|---|---|---|---|---|---|
| Dönem başında dersin amacını, kapsamını ve öğrencidenbeklenenleri anlaşılır bir şekilde açıklar. | ||||||
| Dersin kaynaklarını dersin amaçlarına uygun olarak seçer veduyurur. | ||||||
| Ders için önerdiği kaynaklara ulaşmada öğrencilere yolgösterir/yardımcı olur. | ||||||
| Anlatımı (Dersi sunumu) akıcı, açık ve anlaşılırdır. | ||||||
| Öğretim teknolojilerini (etkili bir şekilde) kullanabilir. | ||||||
| Sınıfta çok yönlü iletişim ve etkileşim sağlayacakuygulamalara yer verir. | ||||||
| Geleneksel öğretim strateji yöntem ve teknikleri konusundagelişmiş bir bilgi birikimine sahiptir. | ||||||
| Derste işlediği öğretim yöntemlerini kendi uygulamalarındakullanır. | ||||||
| Ders saatleri dışında ders ile ilgili öğrenciye yeterince zamanayırır. | ||||||
| Derse düzenli olarak gelir ve zamanı etkin kullanır. | ||||||
| Ders sırasında sınıfa hakimiyeti kurmada oldukça başarılıdır. | ||||||
| Güncel konular hakkında öğrencileri bilgilendirir. | ||||||
| Öğrenci görüşlerine açık tutum ve davranışları ile örnek teşkileder. | ||||||
| Başarı ölçme yöntemleri ve araçları (klasik/test/sözlü sınav/proje/ödev vb.) dersin hedef ve içeriği ile uyumludur. | ||||||
| Sınav kağıdımla ilgili soru sormak istediğimde bana yardımcı olur. | ||||||
| Laboratuvar/saha/uygulama çalışmaları dersin amacı ileuyuşmaktadır. | ||||||
| Dersin öğrenme ve öğretme sürecinin yaratıcı düşünme süreç vebecerilerini geliştirir. | ||||||
| Ders güncel konu ve konuklarla desteklenir. | ||||||
| Yukarıdaki sorular dışında iletmek istedikleriniz |