NUTRITION AND DIETETICS (MASTER) (WITH THESIS)
Qualification Awarded Program Süresi Toplam Kredi (AKTS) Öğretim Şekli Yeterliliğin Düzeyi ve Öğrenme Alanı
Master's ( Second Cycle) Degree 2 120 FULL TIME TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7
QF-EHEA:Second Cycle
TR-NQF-HE, ISCED (1997-2013): 72

Program Outcomes

Classified

1 - Knowledge
Theoretical - Conceptual
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
2 - Skills
Cognitive - Practical
1) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
2) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
3) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
4) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
3 - Competences
Communication and Social Competence
1) It develops a positive attitude towards lifelong learning and turns it into behavior.
Learning Competence
1) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
2) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
Field Specific Competence
1) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
Competence to Work Independently and Take Responsibility
1) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.

Program Gains Program Level

Program Outcomes TR-NQF-HE 7 (Master) Level Descriptors TR-NQF-HE Main Field Descriptors
72 - Health
1 - Knowledge
Theoretical - Conceptual
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
2 - Skills
Cognitive - Practical
1) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
2) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
3) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
4) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
3 - Competences
Communication and Social Competence
1) It develops a positive attitude towards lifelong learning and turns it into behavior.
Learning Competence
1) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
2) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
Field Specific Competence
1) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
Competence to Work Independently and Take Responsibility
1) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.

Conjoined

1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession.
2) Takes at least two out-of-field courses in the training programs.
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies.
7) It develops a positive attitude towards lifelong learning and turns it into behavior.
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills.
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired.
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies.
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development.