LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
KNOWLEDGE Aim ObjectivesT %
(Described in terms of theoretical and factual knowledge) 12345123
1 To be able to relate the necessary information in the field of nutrition and dietetics to the developments in the current and / or national-international field. They also have the knowledge of researching, implementing and assessing the accuracy, reliability and validity of new developments.453202552665.00
2 In the study process related to the field; use materials, materials, information tools and communication technologies.535205553075.00
3 Determines the health problems based on nutrition at the individual and social level, and proposes solutions by considering professional and ethical values.555505553587.50
4 Evaluates the factors affecting the nutritional quality of the individual and society in the production-consumption chain and has the knowledge of implementing standards and legal regulations on food safety and security.555505553587.50
SKILLS Aim ObjectivesT %
(Described in terms of cognitive and practical skills) 12345123
1 The theoretical and practical knowledge acquired at individual, family and social level; Uses for health promotion, prevention and treatment of diseases.545305543177.50
2 Use their competence in research in nutrition sciences.555505553587.50
3 Uses computer, statistics, information and communication technologies as required by the field.555505553587.50
4 To determine the nutritional status of the individual, society, patient and special groups (pregnant, lactating, female, child, elderly, athlete) by using the current knowledge and skills acquired in the field of Nutrition and Dietetics. have the ability to work with all national and international stakeholders in the social fields and to act according to the ethical rules.555505543485.00
5 Monitor and evaluate the events / developments on the agenda of the society and the world in the field of nutrition and dietetics.555505553587.50
Autonomy & Responsibility 12345123
1 Adopts personal development and lifelong learning; Supports quality improvement and training-promotion programs related to the field, and exhibits its professional behavior at international level.454405543177.50
2 Have the ability to think and apply basic knowledge about Nutrition and Dietetics in detail, especially problem solving and decision making, evaluate with a critical approach, create a research project, use current technologies, computer and computing skills in the process of data collection and report preparation.555505553587.50
3 Students can plan, implement, monitor, evaluate and participate in clinical research in an interdisciplinary approach in accordance with the sociocultural and economic structure of the patients in different age groups.555505553587.50
Learning to Learn 12345123 T %
1 Follow current treatment approaches and academic developments.545505553485.00
2 Adopts the philosophy of lifelong learning.545504553382.50
Communication & Social 12345123 T %
1 To demonstrate the accuracy of the practices in individual and / or team work in the field of Nutrition and Dietetics, he / she uses his knowledge, provides justifications and evidence, expresses his opinions and opinions clearly and verbally, and communicates effectively with all stakeholders in line with ethical principles.525305553075.00
2 It establishes effective communication with its patients and other disciplines required by the treatment at every stage of its studies, and ensures that team work is carried out in a coordinated manner.435405432870.00
3 Monitor and evaluate the events / developments in the field of nutrition and dietetics.455305553280.00
4 Have the knowledge and skills to establish intercultural communication11120111820.00
5 Follow the information in the field of nutrition and dietetics by using a foreign language at least at the European Language Portfolio B1 General Level and can communicate with colleagues.222102221332.50
6 Uses information and communication technologies together with computer software at the level of European Computer Driving License required by the field of nutrition and dietetics.213202221435.00
7 Documents professional activities and practices effectively and safely, can keep accurate and effective records.222202221435.00
Occupational and/or Vocational 12345123 T %
1 In order to contribute to the development of the profession of dietician, he conducts scientific researches based on evidence and follows the developments554404553280.00
2 Safe and healthy nutrition / nutritional choice for individuals and society. develop and implement strategies to encourage554503553280.00
3 By using his / her knowledge about nutrition and dietetics, he / she carries out a study independently and takes responsibility as a team member in cooperation with other professional groups working in this field.544503553177.50
4 Describes the specific information required for expert individuals who are educated in child and adolescent nutrition, and critically evaluates this information.544503352972.50
5 Evaluate the competence of individuals who are experts in nutrition in pregnancy and lactation.544503553177.50
6 To support the organization of activities aiming to improve the nutritional status of individuals living in the environment in which they live as a knowledge of social structure and community nutrition.334304332357.50
7 Evaluates the ideal of human health, quality and economy in the services provided by the collective nutrition institutions.554504553382.50
Related number of programme learning outcomes/ 2828282828282828--
Level of contribution121111118110112122120--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.