Beslenme ve Diyetetik Lisans Diploması

ISCO 08

ISCO 08

It is a higher education program that covers an eight-semester program based on secondary education qualifications and provides training for a specific learning field or profession.

Education and training are carried out in the form of formal, open or distance education. In addition, practical training is provided as internships or workplace training in laboratories and workshops within higher education institutions or in industry, healthcare institutions and workplaces.

Gaining the ability to use the evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically. Gaining the ability to identify, define, interpret, decide and solve the problems in several fields of Nutrition and Dietetics. Having skills to assessment of nutritional status of healthy individuals, community and patients, selection and practice the appropriate evidence-based intervention approaches by using analytical thinking in case of problems (case, equipment, product etc.) by using actual knowledge and skills in Nutrition and Dietetics. Gaining the ability to use modern information technologies and technological equipment which is specific to the field effectively in nutrition and dietetics practice. Gaining the ability to communicate as verbal and in written communication about professional issues at the national and international level in the field of nutrition and dietetics. Gaining the ability to follow the latest developments in science, technology, education and health by adopting the importance of lifelong learning and quality management and to improve himself/herself continuously. Having skills to work effectively independent or in national and international disciplinary or interdisciplinary teams in several fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Food Service Systems and Community Nutrition, taking responsibilty, planning scientific studies, collecting data, analyzing, interpreting the results, reporting in written and verbally. Gaining the knowledge and practical skills in development of food and nutrition plans and policies and national and international nutritional recommendations for individuals and community, considering the nutritional status of individuals with different sociodemographic characteristics and population throughout the whole life cycle. Gaining the awareness of behaving in accordance with the principles of professional ethics against individuals, community, profession and other professional groups and the legal process of professional practices. Serve as a model to colleagues and community.

Possesses the key competencies listed below at an advanced level.

• Reading and writing competence
• Multilingual competence
• Mathematical competence and competence in science, technology and engineering
• Digital competence
• Personal, social and learning to learn competence
• Citizenship competence
• Entrepreneurial competence
• Cultural awareness and expression competence

Examination regulations, assesments and grading is performed according to Hacettepe University Undergraduate Education and Examination Regulations. Details of the measurement and evaluation for each course are explained in the section Course information. In order to graduate from this program student must meet requirements that indicated in Hacettepe University Regulations on Undergraduate Education and Examination (http://www.oid.hacettepe.edu.tr/index_sub.php?grp=y&dir=&file=lisans_20070502_1520&filetype=html&submenuheader=3). These requirements are;· *Be successful all courses, applications and practice according to provisions of this regulation that predicted by program· *Get minimum credit required by program (240 ECTS)· *General academic average must be at least 2.00 over 4.00

In order to monitor the quality of higher education programs;

YÖK is responsible for the planning, organization, management and supervision of education, training and other activities carried out in higher education institutions.
"University Monitoring and Evaluation Reports" of higher education institutions, prepared every year within the framework of the criteria determined by YÖK, are published. Reports prepared according to these reports, containing quantitative and qualitative evaluations for higher education institutions, are shared with the public by YÖK.
Every year, YÖK publishes the "Foundation Higher Education Institutions Report", which includes academic, administrative and financial data of foundation higher education institutions. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK. Quality assurance of undergraduate programs in higher education is provided according to the "Procedures and Principles for Providing Quality Assurance of Higher Education Diploma Programs"

1. Creation and Approval of Curriculum:

1.1. YÖK determines the minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will bring to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.3. The curriculum of National Core Education Programs is implemented by higher education institutions with the approval of YÖK after being accepted by the relevant Deans Council.

2. Measurement-Evaluation: How to measure and evaluate the learning outcomes that each undergraduate program will provide to the student is carried out in accordance with the education, training and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in undergraduate programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receives a bachelor's degree.

4. Self-Evaluation-External Evaluation: In the context of continuous monitoring, higher education institutions enter the "Institution Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. The "Institutional Feedback Report" prepared by YÖKAK regarding the external evaluation of higher education institutions is shared with the public.

In addition, accreditation decisions made by accreditation bodies authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is ensured. It carries out regular review activities regarding the qualifications determined in accordance with the YÖKAK legislation.

Association of Evaluation and Accreditation of Health Sciences Programs (SABAK)

ACCREDITATION START AND END DATE;

13.03.2020 / 30.09.2025

Students who are graduated of high school and/or equivalent vocational schools, and having necessary score (science based) from the National University Attendance Exam are accepted to the Nutrition and Dietetics Bachelors program. Language(s) of instruction/examination is Turkish, there is one elective year for English language preparatory, and there are also elective courses in English.

The graduates can work as researcher, educator, treatment and rehabilitation provider at patient treatment institutions, care centers for children and elderly, private diet clinics as well as academician. Moreover, the graduates can work as manager, researcher and educator in other institutional food services, private or public institutions related to nutrition. The graduates of this programme can be appointed as dietician to the mentioned public institutions if they get the required point from KPSS (Public Personnel Selection Examination). The graduates can be a member of the Turkish Dietetic Association, which was established in 1969. The Turkish Dietetic Association is a member of European Federation of the Associations of Dietitians (EFAD) and International Committee of Dietetic Association (ICDA).

1. Higher Education Law No. 2547

1.1. Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, Double Major, Minor and Inter-Institutional Credit Transfer in Higher Education Institutions

1.2. Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education

Law No. 2547 on Higher Education (Additional Article-35)

2.1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

Qualification is continuous