About the Department

Department of Nutrition and Dietetics 

This department has two main branches of study: Nutritional Sciences and Dietetics. The programs are run by instructors experienced in their fields.

Definition of the profession: A dietitian is proficient in investigating, assessing and resolving health issues stemming from food and diet, and ensuring that food is used hygienically.  He/she informs and educates individuals and society about these subjects, plans suitable diets to be followed during illness or under other special circumstances, educates about appropriate nutrition, and applies and monitors nutritional programs.

Department curriculum: In addition to chemistry, biology, physics, mathematics and basic medical science, the nutrition and dietetics department curriculum includes theoretical lessons in nutritional sciences (the chemistry and biochemistry of nutrition, principles of nutrition etc.) and applied lessons (general, organic, physical and quantitative analyses). The programs are directly concerned with nutrition, food and the implementation of diets. In addition to lessons in theory and laboratory work, students gain practical experience by participating in food service systems in organizations, therapeutic nutritional programs for all age groups, and public health and hospital food services.  Training teaches students the principles and concepts, and the necessary knowledge and skills for their career in nutrition.

Category of points required: This department accepts candidates with YGS (Higher Education Entrance Exam) MF-3 category points.

Period of study: The Nutrition and Dietetics department offers 4-year programs.

Areas of employment for graduates: The nutrition and dietetics program is designed according to international standards to train and qualify graduates as clinical dietitians, outpatient clinic dietitians, administrative dietitians, public health dietitians, consultant dietitians, dietitian  instructors, and research dietitians able to work in many different fields including in treatment centers, food and beverage organizations, public health services, weight control centers, the food industry, research centers, and formal and mass education.