Program Information
Program Bilgileri
Amaç
Nutrition and Dietetics Department's purpose is the protection of lifelong community health improvement, providing adequate and balanced nutrition of the society towards increasing the development and quality of life, according to the qualifications set out in the framework of international professional standards, universal values with scientific and ethical values in the light, in nutrition and dietetics to follow the developments, research and apply to graduates.Kazanılan Derece
First Cycle (Bachelor's Degree)Kayıt ve Kabul Koşulları
Admission to the program is conducted based on the results of the centralized placement process carried out by the Student Selection and Placement Center (ÖSYM), in accordance with the principles outlined in the “Guide to Higher Education Programs and Quotas.”Mezuniyet Koşulları
The graduation requirements of Nutrition and Dietetics the Department are determined in accordance with the provisions of the Ankara Medipol University Associate Degree and Undergraduate Education and Examination Regulations, as well as the relevant Department/Program legislation.Önceki Öğrenimin Tanınması
There isn’t compulsory English Preparatory Program in the Nutrition and Dietetics Department. For horizontal and vertical transfer, it is required to fulfill the conditions specified in the Ankara Medipol University Associate Degree, Undergraduate Education and Examination Regulations. Admission of students to the Nutrition and Dietetics Department is carried out in accordance with the principles determined by the Council of Higher Education (YÖK) and the decision of the Senate, in line with the relevant legislation. Students who have previously enrolled in other higher education institutions in Türkiye or abroad may, upon request, apply for credit and grade transfer; such applications are evaluated by the relevant units.Ders Planı- AKTS Kredileri
* Bu ders planı tablosunda gösterilen dersler öğrenci işlerindeki güncel ders plan bilgilerini göstermektedir.
** İlgili dönemde zorunlu dersler mutlaka açılırken, seçmeli ve programa bağlı seçmeli derslerin açılması tercih ve kontenjan durumuna bağlı olarak değişkenlik gösterebilir.
*** Mesleki klinik derslerin teorik ve uygulama ders saatleri, haftalık değil toplam ders saatini ifade etmektedir.
Her hangi bir dersin amaç, öğrenme kazanımları vs. detay bilgilerini görmek için aşağıdaki tabloda dersin ismine tıklayınız.
| 1. Yarıyıl Ders Planı (Güz Dönemi) | ||||||
| Kodu | Ders | Dil | T+U | UK | AKTS | İndir |
| BES1110000 | NUTRITION PRINCIPLES I | Türkçe | 2 | 2 | 3 | |
| BES1110144 | NUTRITION PRINCIPLES APPLICATION I | Türkçe | 0+4 | 2 | 3 | |
| BES1110147 | OCCUPATIONAL ORIENTATION | Türkçe | 1 | 1 | 1 | |
| BES1110141 | ENGLISH-I | İngilizce | 4 | 4 | 4 | |
| BES1110114 | BASIC CHEMISTRY I | Türkçe | 3 | 3 | 3 | |
| BES1110145 | BASIC CHEMISTRY LABORATORY I | Türkçe | 0+4 | 2 | 2 | |
| BES1110279 | BASIC MATHEMATICS | Türkçe | 3 | 3 | 3 | |
| BES1110072 | GERMAN I | İngilizce | 2 | 2 | 2 | |
| BES1110834 | INTRODUCTION TO COMMUNICATION SCIENCE | Türkçe | 3 | 3 | 3 | |
| BES1121672 | PROFESSIONAL AND MEDICAL TERMINOLOGY | Türkçe | 2 | 2 | 4 | |
| BES1121673 | QUALITY AND ACCREDITATION | Türkçe | 2 | 2 | 4 | |
| BES1122651 | FOOD WASTE | Türkçe | 2 | 2 | 4 | |
| BES1122652 | DEPENDENCE | Türkçe | 2 | 2 | 4 | |
| BES1122661 | BASIC PRINCIPLES IN NUTRITIONAL SCIENCES | Türkçe | 2 | 2 | 4 | |
| BES1122662 | NUTRITIONAL ANTHROPOLOGY | Türkçe | 2 | 2 | 4 | |
| BES1122663 | TURKISH CUISINE CULTURE | Türkçe | 2 | 2 | 4 | |
| BES1180023 | BASIC PRINCIPLES IN NUTRITION SCIENCE I | Türkçe | 1 | 1 | 2 | |
| BES1180031 | SOCIOLOGY | Türkçe | 2 | 2 | 4 | |
| BES1110043 | NUTRITIONAL ANTHROPOLOGY | Türkçe | 1 | 1 | 2 | |
| BES1110044 | TURKISH CUISINE CULTURE | Türkçe | 1 | 1 | 2 | |
| BES1110071 | GENERAL ECONOMICS | Türkçe | 3 | 3 | 3 | |
| TDL1110139 | TURKISH LANGUAGE I | Türkçe | 2 | 2 | 2 | |
| 2. Yarıyıl Ders Planı (Bahar Dönemi) | ||||||
| Kodu | Ders | Dil | T+U | UK | AKTS | İndir |
| BES1210269 | NUTRITION PRINCIPLES-II | Türkçe | 2 | 2 | 3 | |
| BES1210274 | NUTRITION PRINCIPLES APPLICATION II | Türkçe | 0+4 | 2 | 3 | |
| BES1210283 | USE OF INFORMATION AND COMMUNICATION TECHNOLOGIES | Türkçe | 0+2 | 1 | 2 | |
| BES1210281 | DEMOGRAPGHICAL STRUCTURE AND HEALTH | Türkçe | 2 | 2 | 2 | |
| BES1210188 | ENGLISH II | İngilizce | 4 | 4 | 4 | |
| BES1210275 | BASIC CHEMISTRY II | Türkçe | 3 | 3 | 3 | |
| BES1210277 | BASIC CHEMISTRY LABORATORY II | Türkçe | 0+4 | 2 | 2 | |
| BES1210115 | MEDICAL BIOLOGY AND GENETICS | Türkçe | 3 | 3 | 3 | |
| BES1210242 | GERMAN II | İngilizce | 2 | 2 | 2 | |
| BES1210285 | BASIC PRINCIPLES IN NUTRITION SCIENCE I | Türkçe | 1 | 1 | 2 | |
| BES1210287 | HEALTHY FOOD CHOICE | Türkçe | 1 | 1 | 2 | |
| BES1221674 | GEOGRAPHICALLY IMPLICATED FOODS IN TURKIYE | Türkçe | 1 | 2 | 2 | |
| BES1221675 | WATER AND FOOD RESOURCES IN THE WORLD | Türkçe | 1 | 2 | 2 | |
| BES1222653 | FOOD SECURITY | Türkçe | 2 | 2 | 4 | |
| BES1222654 | ETHICS IN HEALTH SCIENCES | Türkçe | 2 | 2 | 4 | |
| BES1210288 | BASIC PSYCHOLOGY | Türkçe | 2 | 2 | 2 | |
| TDL1210179 | TURKISH LANGUAGE II | Türkçe | 2 | 2 | 2 | |
Program Yeterliliği
Theoretical, Factual
Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics.
Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition.
Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community.
To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies.
To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security.
| Program Çıktısı TYYÇ Temel Alan Matrisi | |
| Temel Alan Yeterliliği | Program Yeterliliği |
| KNOWLEDGE | |
| Theoretical, Factual | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
| SKILLS | |
| Cognitive, Practical | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
| COMPETENCIES | |
| Ability to work independently and take responsibility | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. | |
| Learning Competence | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
| Communication and Social Competence | |
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4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles.
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7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. | |
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14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles.
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| Field-based Competence | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. | |
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3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. | |
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3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. | |
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8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
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1 - Has the knowledge of research, application, accuracy, reliability and validity of basic knowledge and evidence based developments in the field of nutrition and dietetics. 2 - Has the ability to use the theoretical knowledge gained in discipline-specific education in the field of nutrition and dietetics. 3 - Has the knowledge of determining the energy and nutrient requirements of individuals with scientific methods, developing individual nutrition plan and program in accordance with the rules of adequate and balanced nutrition. 4 - Have the knowledge of developing nutritional and nutritional plans and policies for the protection, improvement and improvement of health by using methods for determining the nutritional status of the community. 5 - To be able to evaluate nutritional status of patient individuals and to interpret them in terms of nutrition based on their clinical findings and to develop patient-specific medical nutrition therapies. 6 - To be able to evaluate the factors affecting the nutritional quality of the individual and the society in production consumption chain and to apply the standards and legal regulations for food safety and security. 7 - To think and apply basic knowledge about nutrition and dietetics, to use problem-solving and decision-making skills, to create research projects, to use information technologies and computer skills. 8 - Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social areas, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. 9 - Taking into consideration the energy and nutrient requirements of the target group, evaluating the nutrition and dietetic aspects, makes menu planning in the institutions that make food service system nutrition, and provides appropriate service delivery by taking advantage of technological developments by taking care of food safety at all stages from the purchase of food to the service. 10 - Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant training materials. 11 - Makes laboratory applications for product development, nutrient analysis and factors affecting quality, interprets and evaluates according to legal regulations. 12 - Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies for the development of healthy nutrition awareness of individuals and society throughout the whole life cycle. 13 - Carries out its duty within the framework of professional responsibility and ethical values, adopts the importance of lifelong learning, improves itself continuously by following the developments in science, technology and health and ensures the advancement and development of the dietitian profession. 14 - Uses his/her knowledge in the field of Nutrition and Dietetics in order to demonstrate the accuracy of the practices in the individual and/or team works, expresses his/her thoughts and opinions in oral and written form by presenting justifications and evidence and communicates effectively with all stakeholders in accordance with ethical principles. 15 - Plans, applies, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of the patients with different age groups and their eating habits. Participates in clinical trials. | |
İstihdam Olanakları
Graduates may work in; • As dietitians in inpatient healthcare facilities, childcare and eldercare centers, Family Health Centers (FHC), Community Health Centers (CHC), and private nutrition and diet counseling centers. • As managers, researchers, and educators in public and private institutions that provide institutional food service and food management. • In public or private organizations active in the fields of food, nutrition, and public health, providing research, education, and consulting services. • As academics and researchers at universities and research institutions. • As dietitians in public institutions, provided they achieve the required score on the Public Personnel Selection Exam (KPSS).Üst Dereceye Geçiş
Necessary legislation is associated.Eğitim Türü
Full TimeÖlçme ve Değerlendirme
The absolute evaluation system is used in calculating the student’s grade. The success of a course is determined by the course. Course achievement is achieved by the student's success in the semester (mid-term exams, assignments, practical work, etc.) and the overall examination. The effect of mid-term exam on the success score is 40 % and the effect of the final exam on the success score is 60 %. The effect of midterm and final exams on the achievement score can be changed by the Senate decision. In this case, the effect rate of the general exam on the course grade is at least 50 % and at most 70 %. In order to be able to count the success of the mid-term and the final exam on the course grade and the student to be successful, the minimum grade to be taken in the general exam and the application plan of the course are announced to the students at the beginning of the semester by the responsible instructor of the course. Students who do not take the general exam are considered unsuccessful. The raw scores from the exams are converted to points over 100 (one hundred) points, and the general achievement grade is given by adapting to the note system in the 37th article of the Ankara Medipol University Associate, Bachelor of Education and Examination Regulations. Exam grades are announced in writing. The principles for calculating the course grade are determined by the Senate.Bölüm/Program Başkanı
Head Of Department
Prof.Dr. Nevin ŞANLIERÖğrenme Durumları
Öğrenme durumları öğrencilerin yaratıcı, eleştirel, yansıtıcı düşünme becerilerini mantıksal, matematiksel düşünme becerileri gibi üst düzey düşünme becerilerini geliştirmeyi hedefler. Bunun yanında öğrencilerin meta-bilişsel becerilerini geliştirmeyi hedefler. Öğrenme durumları öğrenme stratejileri, yöntemleri, tekniklerinin yanında kullanılan araç gereçler ile ölçme değerlendirme yöntemlerini kapsamaktadır. Programlarda kullanılan öğrenme durumları aşağıdaki listede verilmiştir:
Öğrenme Durumları * | Başlıca öğrenme faaliyetleri | Kullanılan Araçlar |
|---|---|---|
Question–Answer Technique | Asking questions, critically evaluating responses, generating questions and answers, providing critique, analyzing and assessing creative responses, asking structured questions and producing answers, and asking closed-ended questions and generating responses. | Course textbooks, recommended readings, worksheets, question banks, and multimedia tools (text, images, graphics, drawings, audio, video, cartoons, and animations) are utilized. |
Case Studies | ||
Discussion Method | Listening, speaking, questioning, generating responses, developing opinions and inquiry, examining and researching viewpoints, producing critical thinking, and fostering creative thinking. | tandard classroom technologies, multimedia tools (text, images, graphics, drawings, audio, video, and animations), computers, projectors, online environments, conference halls, and workshops are utilized. |
Lecture Method | Listening and speaking activities are emphasized, and techniques such as direct instruction, conferences, seminars, speeches, statements, and briefings are applied. | |
Written Examination | written exams are used to assess creative, critical, and reflective thinking. In addition, multiple-choice and short-answer exams (including fill-in-the-blank, matching, true/false, and similar formats) are conducted to evaluate cognitive skills such as knowledge, comprehension, application, and analysis. | Written exam papers, multiple-choice tests, short-answer tests, mixed-format tests, and answer keys are utilized. |
Ders - Program Yeterlilikleri İlişkileri
| Ders | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| FOOD CONTROL AND LEGISLATION | 5 | 0 | 0 | 5 | 0 | 5 | 0 | 0 | 0 | 3 | 0 | 0 | 5 | 0 | 0 |
| NUTRITIONAL ANTROPHOMETRY | 5 | 3 | 5 | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| NUTRITIONAL THERAPY IN EATING BEHAVIOR DISORDERS | 4 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 3 |
| ADOLESCENT NUTRITION | 5 | 3 | 3 | 3 | 0 | 0 | 4 | 5 | 0 | 3 | 0 | 5 | 5 | 3 | 3 |
| ALTERNATIVE FOOD SOURCES | 3 | 0 | 3 | 0 | 0 | 4 | 0 | 0 | 5 | 3 | 4 | 0 | 3 | 4 | 0 |
| ANATOMY I | 0 | 4 | 0 | 0 | 5 | 0 | 0 | 3 | 4 | 0 | 0 | 0 | 3 | 0 | 0 |
| ARTIFICIAL INTELLIGENCE IN HEALTH SCIENCES | 4 | 3 | 3 | 3 | 0 | 5 | 5 | 3 | 0 | 0 | 0 | 4 | 5 | 5 | 4 |
| ASSESSMENT METHODS OF ENERGY EXPENDITURE AND PHYSICAL ACTIVITY | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 0 | 5 | 3 | 0 |
| ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
| ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
| BASIC APPROACHES TO DIETARY ASSESSMENT | 3 | 0 | 4 | 0 | 0 | 0 | 5 | 0 | 4 | 4 | 0 | 3 | 4 | 0 | 3 |
| BASIC CHEMISTRY I | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 3 | 3 | 0 | 0 |
| BASIC CHEMISTRY II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 0 | 0 |
| BASIC CHEMISTRY LABORATORY I | 3 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 4 | 0 | 3 | 0 | 0 |
| BASIC CHEMISTRY LABORATORY II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 0 | 0 |
| BASIC MATHEMATICS | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
| BASIC PRINCIPLES IN NUTRITION SCIENCE I | 4 | 3 | 4 | 4 | 4 | 4 | 3 | 3 | 4 | 4 | 3 | 3 | 3 | 3 | 3 |
| BASIC PRINCIPLES IN NUTRITIONAL SCIENCES | 4 | 3 | 4 | 4 | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 4 |
| BASIC PSYCHOLOGY | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 3 |
| BIOCHEMISTRY OF NUTRITION-RELATED DISEASES | 3 | 3 | 4 | 0 | 4 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 4 | 4 | 4 |
| BIOSTATISTICS | 5 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| BIOTICS AND HEALTH | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 4 | 3 | 4 | 3 | 0 | 0 | 4 | 0 |
| BREASTFEEDING CONSULTANCY | 4 | 0 | 5 | 3 | 4 | 0 | 5 | 5 | 3 | 3 | 0 | 3 | 3 | 5 | 5 |
| CANCER AND NUTRITION | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 3 | 0 | 5 | 0 | 0 |
| CHEMISTRY AND ANALYSIS APPLICATIONS II | 3 | 0 | 5 | 0 | 3 | 4 | 0 | 0 | 5 | 5 | 5 | 4 | 4 | 0 | 0 |
| COMMUNITY AND HEALTH | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| DEMOGRAPGHICAL STRUCTURE AND HEALTH | 3 | 0 | 0 | 4 | 0 | 0 | 3 | 0 | 3 | 3 | 0 | 4 | 0 | 0 | 3 |
| DEPENDENCE | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| DETERMINATION OF NUTRITION STATUS IN SOCIETY | 4 | 0 | 0 | 3 | 0 | 0 | 3 | 5 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| DEVELOPING STANDARD RECIPES | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 4 | 0 | 0 | 0 | 3 | 0 | 0 |
| DIET THERAPY IN DISEASES I | 3 | 5 | 5 | 0 | 3 | 0 | 3 | 4 | 0 | 3 | 0 | 0 | 0 | 0 | 4 |
| DIET THERAPY IN DISEASES II | 3 | 5 | 5 | 0 | 3 | 0 | 3 | 4 | 0 | 3 | 0 | 0 | 0 | 0 | 4 |
| DIET THERAPY IN DISEASES PRACTICE I | 3 | 5 | 5 | 0 | 3 | 0 | 4 | 4 | 0 | 4 | 0 | 0 | 0 | 0 | 4 |
| DIET THERAPY IN DISEASES PRACTICE II | 3 | 5 | 5 | 0 | 3 | 0 | 4 | 4 | 0 | 4 | 0 | 0 | 0 | 0 | 4 |
| DIETARY MANNERS OF FOOD ALLERGIES AND SENSITIVITY | 5 | 5 | 3 | 0 | 4 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 5 | 0 | 3 |
| DIETETICS I | 5 | 3 | 3 | 3 | 3 | 0 | 3 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 4 |
| DIETETICS II | 5 | 3 | 3 | 0 | 3 | 0 | 0 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 4 |
| DIETETICS-1 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| DIETETICS-II | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| DIGITAL CONTENT DEVELOPMENT IN HEALTH SCIENCES | 4 | 0 | 0 | 0 | 0 | 4 | 0 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 0 |
| EATING BEHAVIOR DISORDERS IN ADOLESCENTS | 5 | 5 | 4 | 1 | 5 | 0 | 1 | 5 | 0 | 2 | 0 | 2 | 3 | 1 | 5 |
| ELDERLY NUTRITION | 3 | 0 | 3 | 0 | 3 | 0 | 0 | 5 | 5 | 0 | 0 | 4 | 0 | 0 | 4 |
| ENGLISH IV | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| ENGLISH II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| ENGLISH III | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| ENGLISH V | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH VI | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH VII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH VIII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH-I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| ENGLISH-V | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH-VI | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| ENGLISH-VIII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| Enteral and Parenteral Nutrition | 4 | 0 | 5 | 3 | 0 | 0 | 4 | 4 | 0 | 0 | 0 | 3 | 4 | 4 | 3 |
| ETHICS IN HEALTH SCIENCES | 5 | 3 | 0 | 3 | 0 | 3 | 4 | 5 | 0 | 0 | 0 | 0 | 5 | 5 | 0 |
| EXERCISE AND NUTRITION | 5 | 0 | 5 | 0 | 5 | 0 | 0 | 4 | 4 | 0 | 0 | 0 | 3 | 0 | 3 |
| FOOD ADDITIVES | 5 | 0 | 0 | 5 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| FOOD MICROBIOLOGY | 3 | 0 | 3 | 0 | 0 | 4 | 0 | 4 | 4 | 0 | 4 | 0 | 3 | 0 | 0 |
| FOOD PROCESSING METHODS | 3 | 0 | 3 | 0 | 3 | 3 | 3 | 3 | 0 | 4 | 4 | 0 | 3 | 0 | 0 |
| FOOD SAFETY | 5 | 0 | 0 | 3 | 0 | 5 | 3 | 0 | 5 | 3 | 5 | 0 | 5 | 0 | 0 |
| FOOD SECURITY | 3 | 0 | 3 | 5 | 0 | 5 | 3 | 0 | 5 | 3 | 4 | 0 | 0 | 0 | 3 |
| FOOD SERVICE SYSTEMS I | 3 | 4 | 0 | 0 | 0 | 0 | 0 | 3 | 5 | 0 | 0 | 0 | 5 | 3 | 0 |
| FOOD SERVICE SYSTEMS II | 3 | 4 | 0 | 0 | 0 | 0 | 0 | 3 | 5 | 0 | 0 | 0 | 5 | 3 | 0 |
| FOOD TOXICOLOGY | 0 | 0 | 0 | 3 | 4 | 3 | 0 | 0 | 3 | 0 | 0 | 0 | 3 | 0 | 0 |
| FOOD WASTE | 3 | 0 | 0 | 3 | 0 | 3 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| FOOD-NUTRIENT INTERACTIONS | 3 | 0 | 4 | 0 | 4 | 0 | 0 | 3 | 3 | 0 | 0 | 0 | 3 | 0 | 0 |
| GENERAL ECONOMICS | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| GENERAL MICROBIOLOGY | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 3 | 4 | 0 | 0 | 3 | 0 | 0 |
| GEOGRAPHICALLY IMPLICATED FOODS IN TURKIYE | 3 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 0 | 0 | 0 |
| GERMAN I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 |
| GERMAN II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 |
| GERMAN III | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN IV | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN V | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN VI | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN VII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN VIII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN-V | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN-VI | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GERMAN-VIII | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 |
| GUT MICROBIOTAS AND HEALTH | 3 | 0 | 4 | 0 | 0 | 3 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| HEALTH LAW | 5 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 5 | 4 | 0 |
| HEALTH PROMOTION | 3 | 0 | 3 | 3 | 0 | 0 | 0 | 3 | 0 | 4 | 0 | 3 | 4 | 0 | 3 |
| HEALTHY FOOD CHOICE | 3 | 3 | 3 | 0 | 3 | 0 | 0 | 3 | 4 | 4 | 0 | 0 | 0 | 0 | 5 |
| HYGIENE AND SANITATION IN THE FOOD INDUSTRY | 5 | 3 | 0 | 3 | 3 | 5 | 0 | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 0 |
| INTERACTIONS BETWEEN FOOD AND NUTRIENTS AND DRUG | 5 | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 5 | 5 |
| INTERNSHIP IN NUTRITION AND DIETETICS | 3 | 5 | 0 | 3 | 4 | 0 | 3 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| INTRODUCTION TO COMMUNICATION SCIENCE | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 2 | 3 | 3 |
| INTRODUCTION TO NUTRITION I | 4 | 0 | 4 | 4 | 0 | 3 | 4 | 0 | 5 | 0 | 0 | 0 | 4 | 0 | 4 |
| INTRODUCTION TO NUTRITION II | 3 | 0 | 4 | 3 | 0 | 3 | 0 | 0 | 3 | 0 | 0 | 0 | 4 | 0 | 0 |
| INTRODUCTION TO PHARMACOLOGY | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 |
| LITERATURE REVIEW AND EVALUATION | 4 | 3 | 0 | 0 | 0 | 0 | 4 | 4 | 0 | 5 | 0 | 5 | 0 | 0 | 0 |
| MEDICAL BIOLOGY AND GENETICS | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 3 | 3 | 0 | 0 | 0 | 0 |
| MENU MANAGEMENT AND CONTROL | 3 | 5 | 5 | 3 | 0 | 0 | 5 | 5 | 5 | 0 | 0 | 3 | 5 | 0 | 0 |
| MENU PLANNING FOR SPECIAL GROUPS | 5 | 3 | 0 | 3 | 0 | 3 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 3 |
| METHODS OF DETERMINING ENERGY EXPENDITURE AND PHYSICAL ACTIVITY LEVEL | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 |
| MOTHER AND CHILD NUTRITION | 0 | 4 | 5 | 5 | 5 | 0 | 5 | 5 | 5 | 5 | 0 | 5 | 0 | 4 | 5 |
| NUTRACEUTICALS AND FUNCTIONAL FOODS | 3 | 0 | 4 | 4 | 4 | 0 | 0 | 4 | 3 | 0 | 0 | 0 | 4 | 0 | 0 |
| NUTRITION BIOCHEMISTRY | 4 | 0 | 5 | 0 | 5 | 0 | 0 | 4 | 3 | 4 | 4 | 0 | 4 | 0 | 3 |
| NUTRITION BIOCHEMISTRY II | 4 | 0 | 5 | 0 | 5 | 0 | 4 | 0 | 5 | 5 | 0 | 0 | 3 | 0 | 0 |
| NUTRITION CHEMISTRY AND ANALYSIS APPLICATIONS I | 4 | 3 | 4 | 0 | 0 | 4 | 0 | 4 | 4 | 5 | 5 | 0 | 4 | 4 | 0 |
| NUTRITION CHEMISTRY AND ANALYSIS I | 3 | 3 | 4 | 0 | 0 | 3 | 0 | 4 | 4 | 4 | 5 | 0 | 4 | 4 | 0 |
| NUTRITION CHEMISTRY AND ANALYSIS II | 4 | 0 | 4 | 0 | 4 | 3 | 4 | 0 | 4 | 4 | 0 | 4 | 5 | 0 | 0 |
| NUTRITION EDUCATION | 5 | 0 | 3 | 0 | 0 | 0 | 3 | 0 | 0 | 4 | 0 | 0 | 5 | 3 | 3 |
| NUTRITION IN DISABLED INDIVIDUALS | 0 | 0 | 5 | 0 | 0 | 0 | 3 | 3 | 4 | 3 | 0 | 3 | 0 | 0 | 3 |
| NUTRITION IN EMERGENCIES AND DISASTER SITUATIONS | 3 | 0 | 4 | 0 | 0 | 0 | 4 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 3 |
| NUTRITION IN WORKERS | 0 | 0 | 3 | 0 | 0 | 0 | 3 | 0 | 5 | 0 | 0 | 3 | 4 | 0 | 4 |
| NUTRITION PRINCIPLES APPLICATION I | 0 | 5 | 5 | 0 | 4 | 0 | 0 | 0 | 4 | 0 | 3 | 4 | 0 | 3 | 2 |
| NUTRITION PRINCIPLES APPLICATION II | 3 | 4 | 5 | 0 | 3 | 0 | 0 | 4 | 5 | 3 | 3 | 0 | 0 | 0 | 0 |
| NUTRITION PRINCIPLES I | 0 | 0 | 5 | 0 | 4 | 0 | 3 | 3 | 5 | 3 | 3 | 4 | 3 | 3 | 4 |
| NUTRITION PRINCIPLES-II | 3 | 4 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 3 | 3 | 3 | 3 |
| NUTRITION PROBLEMS AND EPIDEMIOLOGY IN SOCIETY | 4 | 0 | 0 | 3 | 0 | 0 | 3 | 5 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| NUTRITIONAL ANTHROPOLOGY | 4 | 0 | 5 | 0 | 3 | 0 | 3 | 3 | 3 | 0 | 0 | 3 | 3 | 4 | 4 |
| NUTRITIONAL LITERACY | 3 | 0 | 4 | 0 | 0 | 0 | 5 | 0 | 4 | 4 | 0 | 3 | 4 | 0 | 3 |
| NUTRITIONAL SCREENING TOOLS | 3 | 4 | 3 | 5 | 0 | 0 | 3 | 5 | 0 | 3 | 0 | 5 | 0 | 0 | 3 |
| NUTRITIONAL SUPPLEMENTS | 4 | 3 | 3 | 4 | 0 | 0 | 4 | 3 | 0 | 0 | 0 | 4 | 5 | 4 | 3 |
| NUTRITIONAL THERAPY IN EATING DISORDERS | 4 | 3 | 5 | 3 | 0 | 0 | 3 | 3 | 0 | 0 | 0 | 0 | 5 | 3 | 3 |
| NUTRITIONAL THERAPY IN INBORN ERRORS OF METABOLISM | 5 | 5 | 5 | 0 | 4 | 0 | 3 | 4 | 0 | 3 | 0 | 3 | 5 | 3 | 3 |
| NUTRITIONAL THERAPY IN PEDIATRIC DISEASES I | 3 | 5 | 5 | 0 | 4 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| NUTRITIONAL THERAPY IN PEDIATRIC DISEASES II | 3 | 5 | 5 | 0 | 4 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| NUTRITIONAL THERAPY IN PEDIATRIC DISEASES PRACTICE I | 3 | 5 | 5 | 0 | 4 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| NUTRITIONAL THERAPY IN PEDIATRIC DISEASES PRACTICE II | 3 | 5 | 5 | 0 | 4 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| OCCUPATIONAL ORIENTATION | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 5 | 3 | 0 |
| PATHOPHYSIOLOGY OF CHRONIC DISEASES | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 5 | 0 |
| PEDIATRIC ENTERAL AND PARENTERAL NUTRITION | 5 | 0 | 5 | 0 | 4 | 0 | 3 | 0 | 0 | 0 | 0 | 4 | 5 | 4 | 4 |
| PHYSIOLOGY I | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| PHYSIOLOGY II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
| PRACTICE PLACEMENT IN CLINICAL NUTRITION - ADULT | 5 | 5 | 5 | 0 | 5 | 0 | 3 | 5 | 0 | 0 | 0 | 3 | 5 | 3 | 4 |
| PRACTICE PLACEMENT IN CLINICAL NUTRITION - CHILDREN | 5 | 5 | 4 | 0 | 5 | 0 | 3 | 5 | 0 | 0 | 0 | 3 | 5 | 4 | 4 |
| PRACTICE PLACEMENT IN COMMUNITY NUTRITION | 5 | 4 | 3 | 5 | 3 | 3 | 4 | 4 | 0 | 3 | 0 | 4 | 4 | 4 | 3 |
| PRACTICE PLACEMENT IN FOOD SERVICE SYSTEMS | 5 | 5 | 0 | 3 | 0 | 3 | 0 | 3 | 5 | 4 | 0 | 0 | 5 | 0 | 0 |
| PRINCIPLES AND PROBLEMS OF DIETETICS PRACTICES | 3 | 5 | 3 | 0 | 3 | 0 | 3 | 3 | 0 | 0 | 0 | 0 | 5 | 3 | 3 |
| PRINCIPLES OF PROJECT PLANNING | 5 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| PROFESSIONAL AND MEDICAL TERMINOLOGY | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PROFESSIONAL ENGLISH | 5 | 0 | 0 | 5 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PROJECT APPLICATION | 5 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| QUALITY AND ACCREDITATION | 0 | 0 | 0 | 4 | 0 | 0 | 3 | 4 | 3 | 0 | 0 | 0 | 0 | 0 | 4 |
| QUALITY IN HEALTH SERVICES | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 4 | 0 | 4 | 0 | 0 | 0 | 0 | 0 |
| RESEARCH METHODS IN DIETETICS | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 5 | 3 | 3 | 3 |
| SEMINAR PREPARATION | 5 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| SEMINAR PRESENTATION | 5 | 5 | 0 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 3 | 5 | 3 | 0 |
| SOCIOLOGY | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 3 |
| SPORTS NUTRITION | 5 | 5 | 5 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5 | 5 | 0 |
| STANDARD FOOD RECIPES DEVELOPMENT | 3 | 3 | 3 | 0 | 0 | 3 | 0 | 4 | 4 | 0 | 0 | 0 | 3 | 0 | 0 |
| SUSTAINABLE NUTRITION | 5 | 5 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 1 | 0 | 0 | 3 | 0 | 0 |
| TURKISH CUISINE CULTURE | 4 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 4 | 3 |
| TURKISH LANGUAGE I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 3 | 0 |
| TURKISH LANGUAGE II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 3 | 0 |
| USE OF INFORMATION AND COMMUNICATION TECHNOLOGIES | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 |
| VEGETARIAN DIET | 0 | 0 | 5 | 0 | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 |
| VEGETARIAN NUTRITION | 3 | 3 | 5 | 0 | 5 | 0 | 0 | 0 | 5 | 3 | 0 | 0 | 0 | 0 | 5 |
| VOCATIONAL ENGLISH | 5 | 0 | 0 | 5 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 |
| WATER AND FOOD RESOURCES IN THE WORLD | 5 | 5 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 1 | 0 | 0 | 3 | 0 | 0 |
| İlişkili Ders Sayısı / 153/166 | 426 | 261 | 316 | 181 | 207 | 118 | 250 | 304 | 210 | 181 | 90 | 180 | 452 | 276 | 239 |
Öğrencilere Uygulanan Anketler
| Öğretim elemanı değerlendirme anketi | Kesinlikle katılmıyorum | Katılmıyorum | Kısmen katılıyorum | Katılıyorum | Kesinlikle katılıyorum | Fikrim yok |
|---|---|---|---|---|---|---|
| Dönem başında dersin amacını, kapsamını ve öğrenciden beklenenleri anlaşılır bir şekilde açıklar. | ||||||
| Dersin kaynaklarını dersin amaçlarına uygun olarak seçer ve duyurur. | ||||||
| Ders için önerdiği kaynaklara ulaşmada öğrencilere yol gösterir/yardımcı olur. | ||||||
| Anlatımı (Dersi sunumu) akıcı, açık ve anlaşılırdır. | ||||||
| Öğretim teknolojilerini (etkili bir şekilde) kullanabilir. | ||||||
| Sınıfta çok yönlü iletişim ve etkileşim sağlayacak uygulamalara yer verir. | ||||||
| Geleneksel öğretim strateji yöntem ve teknikleri konusunda gelişmiş bir bilgi birikimine sahiptir. | ||||||
| Derste işlediği öğretim yöntemlerini kendi uygulamalarında kullanır. | ||||||
| Ders saatleri dışında ders ile ilgili öğrenciye yeterince zaman ayırır. | ||||||
| Derse düzenli olarak gelir ve zamanı etkin kullanır. | ||||||
| Ders sırasında sınıfa hakimiyeti kurmada oldukça başarılıdır. | ||||||
| Güncel konular hakkında öğrencileri bilgilendirir. | ||||||
| Öğrenci görüşlerine açık tutum ve davranışları ile örnek teşkil eder. | ||||||
| Başarı ölçme yöntemleri ve araçları (klasik/test/sözlü sınav/ proje/ödev vb.) dersin hedef ve içeriği ile uyumludur. | ||||||
| Sınav kağıdımla ilgili soru sormak istediğimde bana yardımcı olur. | ||||||
| Laboratuvar/saha/uygulama çalışmaları dersin amacı ile uyuşmaktadır. | ||||||
| Dersin öğrenme ve öğretme sürecinin yaratıcı düşünme süreç ve becerilerini geliştirir. | ||||||
| Ders güncel konu ve konuklarla desteklenir. | ||||||
| Yukarıdaki sorular dışında iletmek istedikleriniz | ||||||
| Bu hocadan tekrar bir ders almak ister miydiniz ? |