Program Qualifications

SANKO UNIVERSITY FACULTY OF HEALTH SCIENCES
NUTRITION AND DIETETICS DEPARTMENT
Purpose and Program Proficiencies

Purpose: To produce dietitians who have a strong academic background, developed administrative, leadership and clinical decision-making competencies and effective communication skills, and who can work both locally and internationally, and provide healthcare that prioritizes patient safety.

Program proficiencies:
This program will allow students to:

  1. 1. Acquire and use, throughout their career, the fundamental and social sciences knowledge required of a practicing dietitian. To research and apply basic information and evidence-based current developments in the field of nutrition and dietetics, and be able to assess the accuracy, safety and validity of the information.
  2. 2. Develop individually tailored feeding plans according to the principles of sufficient and balanced nutrition.
  3. 3. Determine individuals’ energy and nutrient requirements via scientific methods, and to develop food and nutrition plans and policies in order to protect, enhance and improve health.
  4. 4. Determine society’s, an individual’s, or a patient’s nutritional status by applying the current knowledge and skills he/she has gained in the field of nutrition and dietetics, and to use this knowledge to improve the public’s level of health and quality of life.
  5. 5. Develop the ability to evaluate a patient’s nutritional status and interpret clinical findings from a nutritional standpoint, and develop personalized medical nutrition therapies for the patient.
  6. 6. Understand the essential values and culture of the society in which he/she lives,to accommodate to these, and to make positive changes in themselves.
  7. 7. Carry out laboratory work in order to develop products, analyze foods and the factors which affect food quality, and to make assessments according to legal regulations.
  8. 8. Develop a firm understanding of the anatomy, physiology, functioning and maintenance of the biological systems which underpin human health.
  9. 9.Participate in individual and/or teamwork applications in the field of nutrition and dietetics, using their knowledge to support the integrity of the practice, clearly expressing their thoughts and views orally and in writing by providing justification and sound evidence, and communicate in ethical and effective ways with all members of the team.
  10. 10. Employ appropriate methods to determine the nutritional status of the society and to develop food and nutrition plans in order to protect, promote and improve public health.