Qualification Awarded

Bachelors Degree

Specific Admission Requirements

To satisfactorily meet the required points in the placement and transition to higher education exams held by OSYM

Qualification Requirements

Eight semesters of education after the completion of the summer internship of 240 credits, a student with a 2.00 GPA (4.00 system) and above is eligible to graduate.

Recognition of Prior Learning

Upon student's request, courses completed earlier are evaluated by the Recognition of Prior Learning Committee taking course content and course hours into account. If deemed appropriate, student's planner is aligned with current undergraduate program.

History

With the decision of Turkish Higher Education Council in its meeting held on 11/05/2011, it was deemed appropriate to open "Nutrition and Dietetics" section as a part of Fethiye Faculty of Health Sciences. Academic staff of Department of Nutrition and Dietetics consists of one Professor in Biochemistry, three Ph. D. senior lecturers in Food Microbiology, Food Chemistry, and Organic Chemistry. The Department of Nutrition and Dietetics continues its activities by rules and regulations of Turkish Higher Education Council with reference to letter #39264 dated 24/05/2018 within Fethiye Faculty of Health Sciences Higher Education with its 60+2 students as of 2018-2019 academic year. The department has a fully-equipped laboratory for research and education purposes.

Profile of the Programme

Nutrition and Dietetics Department investigates, evaluates and offer solutions to the health problems caused by nutrients and nutrition; determines the nutritional status of the community; researches the solutions for the improvement of nutritional level and applies suggestions; identifies and directs the country's nutrient and nutrition plans and policies; creates, trains, enforces and monitors both natural and therapeutic nutrient planning in presence of diseases and other specialties in accordance with the medical and surgical treatment; runs scientific studies on management and organization of food service/catering; aims to educate manpower to ensure adequate and balanced nutrition awareness in terms of public healthcare specifically health protection, health improvement and treatment of diseases.

Program Outcomes

1-	Gains the ability to research, apply, and evaluate the reliability and validity of evidence-based current developments related to their profession.

2-	Effectively utilizes knowledge of the fundamental and social sciences required by the dietetics profession throughout their professional life.

3-	Gains the ability to design, research, implement, monitor, and evaluate projects in accordance with ethical principles and human rights to improve individuals' quality of life and health.

4-	Gains knowledge and practical skills in developing nutrition recommendations and formulating nutrition policies at national and international levels, considering the nutritional status of individuals from different cultures throughout their professional life.

5-	Gains the ability to identify, define, interpret, make decisions, and solve problems they may encounter throughout their professional life.

6-	Possesses the ability to follow developments in the field of nutrition and dietetics and to use evidence-based fundamental and professional knowledge both theoretically and practically.

7-	Gains the ability to effectively use current, field-specific equipment and information technologies necessary for self-development in their field.

8-	Gains the ability to continuously develop themselves by adopting a contemporary learning mindset and following the latest developments in science, technology, education, and health throughout their professional life.

9-	Gains the ability to develop nutrition plans and/or treatments tailored to the physiological, environmental, and sociocultural needs of individuals with a multidisciplinary approach.

10-	Gains the awareness to practice their profession within the framework of laws, regulations, legislation, and professional ethical codes related to their duties, rights, and responsibilities.

11-	Gains the ability throughout their professional career to independently conduct studies using their knowledge and skills in the field, perform experiments, collect data, analyze and interpret findings, and take responsibility as required.

12-	Gains the ability to communicate orally and in writing in Turkish and at least one foreign language in their field

Exam Regulations & Assesment & Grading

Determined by the instructor in charge of the course in accordance with Muğla Sıtkı Koçman University undergraduate education regulations.

Graduation Requirements

The education activity consists of 4 years and 8 semesters. Students must take a minimum of 240 ECTS credits overall.

Occupational Profiles of Graduates

Graduates can work at all private and public institutions providing inpatient and outpatient services; healthcare institutions (Diabetes, oncology, metabolic, cardiology, rehabilitation,and etc.); institutional food service which are the entities that provide meals at institutions including schools, daycare centers, hotels, catering factories, government institutes, health centers, restaurants, and etc.); food industry and food control laboratories; national and international organizations for community health; nutrition and diet counseling centers

Access to Further Studies

Graduated students can continue (post)graduate courses if they meet the necessary requirements.

Mode of Study

Turkish

Programme Director

Prof.Dr. Fatmagül YUR

ECTS Coordinator

Asist Prof.Dr. Nilgün ÖNCÜL

Course Structure Diagram with Credits

Evaluation Questionnaires

Course & Program Outcomes Matrix