Program Educational Objectives and Program Outcomes

Program Educational Objectives (PEOs)

PEO 1. To educate dietitians who possess up-to-date knowledge, skills, and competencies required to perform their profession; who can analyze problems, seek solutions, and make informed decisions.

PEO 2. To educate dietitians who, guided by ethical principles and environmental awareness, ensure adequate and balanced nutrition to protect, improve, and promote the lifelong health and quality of life of individuals and society.

PEO 3. To educate dietitians who meet the qualifications defined within the framework of international professional standards.

PEO 4. To educate dietitians who sustain their professional development with an awareness of lifelong learning.

Program Outcomes (POs)

PO 1. Possesses fundamental knowledge in the field of Nutrition and Dietetics.

PO 2. Applies professional knowledge and skills to promote health, and to prevent and treat diseases at both individual and community levels.

PO 3. Provides education and consultancy services to individuals, families, and communities in the field of Nutrition and Dietetics.

PO 4. Acquires effective knowledge and skills in mass catering systems and manages processes such as menu planning, production, hygiene, and food safety.

PO 5. Conducts field-related studies independently using accumulated knowledge and takes part in research, projects, and activities in collaboration with healthcare teams and other disciplines.

PO 6. Practices the profession in line with scientific research, evidence-based approaches, advancing technologies, current literature, and health policies.

PO 7. Performs professional practices in accordance with ethical principles and standards, and serves as a role model for colleagues and society.

PO 8. Accesses, evaluates, and utilizes international literature in the field by using at least one foreign language for professional development.

PO 9. Utilizes critical thinking, problem-solving, and decision-making skills in the field of Nutrition and Dietetics.

PO 10. Communicates effectively in both written and oral forms within the professional field.

PO 11. Possesses general cultural knowledge required by the profession.

PO 12. Develops a positive attitude toward lifelong learning and reflects this into practice.