• To become individuals who follow and apply current scientific and evidence-based developments in nutrition and dietetics. To have the competence to evaluate the reliability and validity of developments.
• To be able to develop personalized nutrition plans and programs within the framework of balanced nutrition rules that determine the needs of individuals and therefore of society with analytical methods.
• To be able to determine nutritional requirements based on clinical diagnoses by evaluating the nutritional needs of patients and to develop personalized medical nutrition treatments.
• To be able to analyze the factors affecting the quality of food in the production-consumption chain, to observe and apply legal regulations and standards for food safety.
• To have problem solving and decision making skills in nutrition and dietetics. To be able to prepare a research project and use information technologies effectively in data collection and reporting processes.
• To make menu planning in terms of nutrition and dietetics by considering the energy and nutrient requirements in the institutions where mass nutrition is made. To pay attention to hygiene rules at all stages from purchase of food to presentation.
• Develop, apply and improve strategies to raise awareness of individual and community about choosing healthy food.
• To make laboratory applications for product development, nutrient analysis and factors affecting quality, interpret and evaluate according to legal regulations.
• To perform its duties within the framework of responsibility and ethical values, to follow the developments in science, technology and health by adopting the philosophy of continuous education. To contribute continuously to the development of the profession.
• To plan, apply, observe, evaluate and participate in clinical research the individual medical nutrition treatment by arranging the nutrition habits of the patients in different socio-cultural and economic segments in the society in an interdisciplinary approach.