NUTRITION AND DIETETICS
About the Program
The department, in the field of nutritional sciences and dietetics, in our country and in the world, trains health professionals who determine the nutritional and nutritional needs of each individual, group and society, determine and implement evidence-based protocols for a healthy life, and create the capacity to solve the necessary standards.
Our goal is, besides its infrastructure and scientific research and development facilities, Sabahattin Zaim University Faculty of Health Sciences Department, education and training program with leading academicians, theoretical courses with intensive foreign language support, as well as laboratory practices, course practices, hospital and field internships.Opportunities Offered to Students:
- Minor
- Double major
- Study abroad with international exchange programs (1 or 2 semesters)
- Possibility to continue postgraduate programs after graduation.
Career Opportunities:
A dietician is a health professional who has successfully completed the nutrition and dietetics education program and earned the "Nutrition and Dietetics Bachelor Degree".
Working Areas of Dietitians:
- Treatment institutions (private and public hospitals, polyclinics, health centers, dialysis units, etc.)
- Catering industry (food factories, hotel food and beverage departments, all private and public institutions that provide catering, etc.)
- Institutions providing public health services (Mother-child health centers, health centers, child and elderly nursing homes, sports schools, etc.)
- Food industry
- Research institutions
- Educational institutions
Program Objectives & Goals
Objectives
- The objective of the Department of Nutrition and Dietetics is to educate “Dieticians” who enhances the protection, improvement and conditioning of community health and provides opportunities for the sufficient and healthy nutrition of the community, who are in compliance with the qualities determined within the framework of international profession standards, who act in the light of universal values, who bear scientific and ethical values, and who follow search and implement the developments in the science of nutrition and dietetics.
- Yaşam boyu toplumun yeterli ve dengeli beslenme ile sağlığının korunması, iyileştirilmesi, geliştirilmesi ve yaşam kalitesinin artırılması amacıyla, uluslararası standartlar çerçevesinde belirlenen niteliklere uygun, evrensel düşünce ve değerlere sahip, ülke ve dünya kültürüne saygılı diyetisyen yetiştirmek; bilim ve teknolojiye dayalı, uluslararası standartlarda eğitim-öğretim, araştırma ve danışmanlık hizmetleri sunmaktır.
Program Learning Outcomes
KNOWLEDGE
- It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources.
- Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.
SKILL
- Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge.
- Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values.
- Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors.
- It uses occupational domain-specific computer programs, related technologies and educational tools.
COMPETENCE
- It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field.
- Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.
- Identify learning needs and resources, and guide learning to use resources effectively.
- Develop a positive attitude towards lifelong learning and transform it into behavior.
- Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines.
- They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries.
- It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.
- In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics.
- Conforms to quality management and processes
- After graduation, participate in internal, national and international trainings.
- Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.
- It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources.
- Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary.
- Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge.
- Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values.
- Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors.
- It uses occupational domain-specific computer programs, related technologies and educational tools.
- It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field.
- Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications.
- Identify learning needs and resources, and guide learning to use resources effectively.
- Develop a positive attitude towards lifelong learning and transform it into behavior.
- Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines.
- They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries.
- It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level.
- In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics.
- Conforms to quality management and processes
- After graduation, participate in internal, national and international trainings.
- Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices.
| Subject-Specific Qualifications | Programme Learning Outcomes |
|---|---|
| KNOWLEDGE | |
| Theoretical / Conceptual | |
|
|
| SKILL | |
| Cognitive / Pratical | |
|
|
| COMPETENCE | |
| Competence to Work Independently and Take Responsibility | |
|
|
| Learning Competence | |
|
|
| Communication and Social Competence | |
|
|
| Field Specific Competence | |
|
|
Relationship Between Programme Learning Outcomes and Objectives
| KNOWLEDGE | OBJECTIVE | T | % | ||
|---|---|---|---|---|---|
| Theoretical / Conceptual | O1 | O2 | |||
| 1 | It has advanced theoretical and practical knowledge supported by textbooks with basic and up-to-date information on nutrition and dietetics, application tools and multimedia teaching materials and other resources. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | Theoretical and practical knowledge gained in dietician education is used at the individual and social level for the development of health, the prevention of diseases and the treatment when necessary. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| SKILL | OBJECTIVE | T | % | ||
| Cognitive / Pratical | O1 | O2 | |||
| 1 | Scientifically proven knowledge in nutrition and dietetics reaches, evaluates, interprets and shares knowledge. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | Determines nutrition-based health problems at the individual and social level and brings solution proposals by observing professional and ethical values. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 3 | Takes into account the age, gender, socio-cultural, economic, sickness and health conditions and arranges individual nutrition and diet programs, applies, educates and monitors. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 4 | It uses occupational domain-specific computer programs, related technologies and educational tools. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| COMPETENCE | OBJECTIVE | T | % | ||
| Competence to Work Independently and Take Responsibility | O1 | O2 | |||
| 1 | It uses a wealth of knowledge about the field of nutrition and dietetics to conduct a study independently and takes responsibility as a team member in other business groups working in this field. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | Responsible as individuals and team members to solve complex and unforeseen problems encountered in applications. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| Learning Competence | O1 | O2 | |||
| 1 | Identify learning needs and resources, and guide learning to use resources effectively. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | Develop a positive attitude towards lifelong learning and transform it into behavior. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| Communication and Social Competence | O1 | O2 | |||
| 1 | Social responsibility plays a role in research, projects and events in consortia with the health team and other disciplines. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | They can assess individual and cultural differences by having knowledge about the traditions and cultures of countries. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 3 | It follows the scientific resources in its field and communicates with colleagues by using English at least at European Language Portfolio B1 General Level. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| Field Specific Competence | O1 | O2 | |||
| 1 | In nutrition and dietetic applications, it acts in accordance with the legislation on occupational, rights and responsibilities and rules of professional ethics. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 2 | Conforms to quality management and processes | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 3 | After graduation, participate in internal, national and international trainings. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| 4 | Develops and implements strategies that will encourage individuals and communities to choose safe and healthy nutrition / food choices. | 5 VH ✔ | 5 VH ✔ | 10 | %100,00 |
| NUMBER OF PROGRAMME LEARNING OUTCOMES (17) | 17 | 17 | - | - | |
| WEIGHT | 85 | 85 | - | - | |
| PERCENTAGE | %100,00 | %100,00 | - | - | |
| CONTRIBUTION LEVEL - VERY HIGH [5] (VH) | 17 | 17 | |||
* T: Total, %: Percentage
O1 — The objective of the Department of Nutrition and Dietetics is to educate “Dieticians” who enhances the protection, improvement and conditioning of community health and provides opportunities for the sufficient and healthy nutrition of the community, who are in compliance with the qualities determined within the framework of international profession standards, who act in the light of universal values, who bear scientific and ethical values, and who follow search and implement the developments in the science of nutrition and dietetics.
O2 — Yaşam boyu toplumun yeterli ve dengeli beslenme ile sağlığının korunması, iyileştirilmesi, geliştirilmesi ve yaşam kalitesinin artırılması amacıyla, uluslararası standartlar çerçevesinde belirlenen niteliklere uygun, evrensel düşünce ve değerlere sahip, ülke ve dünya kültürüne saygılı diyetisyen yetiştirmek; bilim ve teknolojiye dayalı, uluslararası standartlarda eğitim-öğretim, araştırma ve danışmanlık hizmetleri sunmaktır.
Teaching Methods
The most frequently used Instructional Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.
- Expression
- Question-Answer
- Discussion
- Exercise and Practice
- Presentation
- Guided Practice
- Role Playing
- Group Study
- Simulation
- Brain Storming
- Six Hat
- Case Study
- Experiment - Test / Lab/ Workshop / Field Practice
- Self study
- Problem Solving
- Project Based Learning (Including Field Work)
Assessment Methods
The most frequently used Evaluation Methods of the educational programs of Istanbul Sabahattin Zaim University are given below.
- Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
- Oral Exam
- Homework
- Project / Design
- Portfolio
- Performance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis
Degree and Level Awarded
NUTRITION and DIETETICS is a Bachelor's Degree Programme with 240 ECTS Credits meets the minimum level (cycle) requirements, in terms of ECTS Credits and level descriptors, of the first cycle degree qualifications of the Overarching Framework of European Qualifications Framework of HE(QF-EHEA) as well as the 6th levels of qualifications of the both the Turkish Qualifications Framework for HE (TYYÇ, NQF-HETR) and the European Qualifications Framework for Lifelong Learning (EQF-LLL) in terms of the later.
Students, upon successfully completing this study programme is awarded the qualification of BACHELOR'S DEGREE IN NUTRITION and DIETETICS
Admission Requirements
Admission of national students to the TURKISH LANGUAGE TEACHER EDUCATION program is contingent on success on the nationally centralised Student Selection Examination (ÖSS) conducted by the Student Selection and Placement Centre (OSYM). For further information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution and
The Examination, Selection & Placement Centre (OSYM) .
Admission of foreign students is possible through an evaluation of students’ individual application to the university. For further and detailed information please visit General Admission Requirements and Registration Procedures in the menu items of the Information on the Institution.
Graduation Requirements
The degree is awarded to students who successfully completes a minimum of 240 ECTS from the course units of the programme with a grade point average (GPA) of at least 2.00 out of 4.00.
Recognition of Prior Learning
Recognition of previous formal (formal) learner in Turkish Higher Education Institutions, vertical, horizontal and transitions within the university are determined by the Higher Education Council. "In the institutions of higher education, transition between pre- and undergraduate programs, transfer of credit between two main branches, related regulation "(http://www.yok.gov.tr/content/view/476/).
Employment Opportunities
Department of Nutrition and Dietetics is a leading department in Turkey that provides professional training program at university level.
The first year of professional curriculum program includes; chemistry (general, organic, physical and quantitative analyses), biological sciences, physics, mathematics, basic medical as well as nutritional sciences (nutritional biochemistry, principles of nutrition and foods etc.) underlying the practice of Nutrition and Dietetics. Courses in the second year are directly related to nutrition, food and dietetics practice. In addition to theoretical courses and laboratory studies, students carry out practical work in field for community health nutrition and in hospitals for the therapeutic nutrition for the whole age groups of human beings and food service systems in institutions. Through this integrated sequential courses of study, the students develop an understanding of principles, concepts and the skills necessary for profession of nutrition and dietetics as dietitian and nutritionist. Dietitians are classified in International Classification of Professions within other professions related to health.
Access to Further Studies
The students graduating from this program may apply to second cycle programs.