Faculty of Health Sciences | Department of Nutrition and Dietetics

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support

Key Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17
Anatomy I
Anatomy II
Physiology I
Physiology II
Social Anthropology
Nutrition Principles I	2	3	2	2	1	2	1	3	2	2	3	3	1	2	3	2	1
Nutrition Principles II	2	3	1	2	1	2	1	3	2	2	3	3	1	2	2	3	1
Occupational Orientation and Ethics
Communication in Health Services
Medical Terminology
Nutritional Biochemistry I
Nutrition Biochemistry II
Evaluation of Food Consumption Status	2	3	3	2	3	2	3	3	2	1	2	3	2	3	3	1	1
Nutrition Problems and Epidemiology in Society
Mother and Child Nutrition
World Culinary Culture
Turkish Cuisine
Sociology of Nutrition
Nutrition and Genetics
Healthy Nutrition
Nutrition Chemistry and Analysis I	2	2	1	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Nutrition Chemistry and Analysis II	2	1	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Nutrition and Media	1	2	1	2	2	1	2	1	2	2	2	2	2	1	2	1	2
Developing Standard Recipes	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Foodservice Organizations Systems I
Foodservice Organizations Systems II
Determining Nutritional Status
Food Control and Legislation
Cancer and Nutrition	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Nutrition Education and Counseling
Hygiene and Sanitation	1	2	2	1	0	0	0	2	1	2	3	1	0	0	3	2	0
Current Issues in Nutrition and Dietetics	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2	2
Nutrition in Child Diseases I	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3
Nutrition in Child Diseases II
Nutrition Therapy in Diseases I
Nutrition Therapy in Diseases II
Food Hygene and Technology
Food Additives and Food Toxicity
Enteral and Parenteral Nutrition
Nutritional Supplements
Sustainable Nutrition
Exercise and Nutrition
Quality Management Systems in Food Service Systems	2	0	0	3	2	1	2	0	2	3	2	2	3	3	2	0	0
Nutrition in Elderly
Menu Planning in Special Occasions	2	3	3	3	2	1	1	2	0	1	0	1	2	1	1	0	0
Graduation Project Preparation
Graduation Project
Seminar Preparation
Seminar
Professional Practices in Nutrition and Dietetics
Challenges and Ethical Approaches in Nutrition and Dietetics
Nutrition in Bariatric Surgery	1	1	2	2	2	2	2	2	1	2	2	2	1	2	2	2	2
Obesity Management
Microbiota and Nutrition	3	2	2	1	1	2	1	3	1	1	1	3	2	1	2	3	3
Professional Practices I	2	3	3	3	3	2	2	3	3	1	1	2	3	2	3	1	1
Professional Practices II	3	3	3	2	3	2	2	3	3	1	2	2	3	2	3	1	1
Functional Foods
Weight Management and Popular Diets
Food Drug Interaction
Food Processing and Storage
Physical Education	0	0	0	1	0	0	2	1	0	0	2	0	1	0	2	2	1
Fundamentals of Information Technology
Medical Biology and Genetics
Food Microbiology
General Microbiology
Occupational Health and Safety
History and Philosophy of Science
Interpersonal Relations and Communication	3	3	3	3	3	3	3	3	3	2	3	3	3	3	3	3	3
English I
English II
Academic English I
Academic English II
Biostatistics
Bioistatistical Practices
Economics and Entrepreneurship
Basic Chemistry I	2	0	0	2	0	3	2	0	2	0	0	0	0	0	2	2	0
Basic Chemistry II
Career Planning
Volunteer Work
Cultural Activities
Culture and Language
Turkish Folk Music	0	0	0	0	0	2	2	0	2	0	2	0	0	0	1	2	0
Development and Learning Psychology
Introduction to Psychology	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	1	0
Marketing Management	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
Basic Health Knowledge	1	0	1	0	1	1	1	2	2	0	2	0	0	0	1	1	0
Physical Activity and Health
Hydration and Health	3	1	2	1	1	2	3	3	1	2	1	2	1	1	3	2	2
Health Legislation	0	1	1	1	0	0	0	0	1	0	1	2	2	1	1	0	0
First Aid in Health Services	2	2	1	2	1	1	2	2	1	1	2	2	1	1	2	1	2
Hall Dances
History of Art
Introduction to Sociology	0	1	0	1	1	0	0	2	0	0	2	1	0	0	0	2	0
Folkdance
Demographic Structure and Health
Atatürk's Principles and History of Turkish Revolution I	0	0	0	2	0	2	2	1	0	1	3	0	0	0	2	2	2
Atatürk's Principles and History of Turkish Revolution II
Technology and Innovation Management
Community Services
Turkish Sign Language	0	0	0	1	0	1	1	2	0	0	0	0	0	0	2	2	1
Turkish Language I	0	0	0	2	0	0	1	2	0	0	2	0	0	0	2	2	2
Turkish Language II
Speaking and Diction

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support