Istanbul Aydın University -Education & Training Information System -

09080 NUTRITION AND DIETETICS -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Upon successful completion of the program designed in accordance with the aims and objectives of the program and the program learning outcomes in terms of knowledge, skills and competencies given below, students/learners will be able to:

Classified	Conjoined	TYYÇ Level / TYYÇ Field of Education / IAU Programmme Comparison

PROGRAMME LEARNING OUTCOMES

LEARNING & TEACHING
METHODS

ASSESMENT & GRADING
METHODS

KNOWLEDGE

(Described in terms of theoretical and factual knowledge)

1	It can relate the necessary information in the field of nutrition and dietetics with the developments encountered in the current life and / or the national-international developments.
2	In the process of working in the field; uses the necessary materials and technologies.
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3	Identifies nutritional health problems at individual and social levels and offers solutions.
4	Gains the knowledge of applying standards and legal regulations for food safety and security.
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SKILLS

(Described in terms of cognitive and practical skills)

1	Uses the theoretical and practical knowledge acquired for health promotion, disease prevention and treatment when necessary.
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2	Uses the competencies to conduct research in nutritional sciences.
3	Uses computer, statistics, information and communication technologies as much as the field requires.
4	Using the current knowledge and skills in the field of Nutrition and Dietetics, determines the nutritional status of individuals, evaluates, interprets, produces solutions, and applies medical nutrition therapy.
5	In the field of nutrition and dietetics, it monitors and evaluates the events / developments on the agenda of the society and the world, and applies the ethical rules in health.
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS

Autonomy & Responsibility

1	It adopts personal development and lifelong learning; It supports quality improvement and educational and promotional programs.
2	Has the ability to think and apply basic information about nutrition and dietetics in detail, especially problem solving and decision making, and evaluate them with a critical approach.
3	They can plan, apply, monitor, evaluate and participate in clinical nutrition therapy suitable for patients with different age groups.
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Learning to Learn

1	Follows current treatment approaches and academic developments.
2	It adopts lifelong learning philosophy.
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Communication & Social

1	It uses its knowledge to demonstrate the correctness of practices in the field of Nutrition and Dietetics, expresses its opinions and opinions clearly, verbally and in writing, and provides effective communication with all stakeholders in line with ethical principles.
2	Communicates effectively with patients and other disciplines required by the treatment at every stage of their work, and ensures that the team work is carried out in a coordinated manner.
3	In the field of nutrition dietetics, it monitors and evaluates the events / developments on the agenda of the society and the world.
4	Have the knowledge and skills to communicate between cultures.
5	Follows the information in the field of nutrition and dietetics and can communicate with colleagues by using a foreign language at least at the European Language Portfolio B1 General Level.
6	Uses information and communication technologies required by the field of nutrition and dietetics.
7	Document professional activities and practices effectively and safely, and keep accurate and effective records.
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Occupational and/or Vocational

1	In order to contribute to the development of the dietician profession, it conducts evidence-based scientific research and follows developments.
2	Safe and healthy nutrition / food selection for individuals and society. develops and implements strategies that will encourage them.
3	It carries out a study independently by using its knowledge in the field of nutrition and dietetics and takes responsibility as a team member.
4	Defines the specific information required for specialists who are trained in child and adolescent nutrition, and evaluates this information with a critical attitude.
5	Evaluates the competencies of individuals who are experts in nutrition during pregnancy and lactation periods.
6	It supports the organization of activities aimed at improving the nutritional status of individuals related to the environment they live in, having knowledge about social structure and community nutrition.
7	Evaluates the ideal status of the service provided in the institutions where mass nutrition is made in terms of human health, quality and economy.
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