About the Department
The purpose of the Department of Nutrition and Dietetics is to contribute to society by training individuals, studies nutrition for the protection of health, the improvement of diseases, and establishing adequate and balanced nutrition awareness in society.
In the first stage of the education program, there are courses in areas such as basic sciences, health, and administrative sciences, while in the second stage, there are courses in areas such as diet therapy, management of food and beverage systems, nutrition in special cases and community nutrition. In addition to the theoretical teaching and laboratory practices in the classroom, students reinforce their knowledge with projects, public health internships, and on-the-job training. Students do clinical internships in adult and children's hospitals, and institutions that provide food and beverage services such as food factories, schools, and public institutions.
Students who successfully complete their four-year education are entitled to receive the "Nutrition and Dietetics Undergraduate Diploma" and the title of "Dietitian".
Mission
Conforming to the specified qualifications, within the framework of international standards, in order to improve, develop and improve the quality of life, and protect the health of the society with lifetime knowledge, skills, innovator values, and adequate and balanced nutrition. Train a dietitian with a student-centered, multidisciplinary approach, and based on science and technology, also provide education, training, research and consultancy services.
Vision
To be a department with national and international recognition that contributes to the improvement of public health with its scientific research, the modern education it offers, with its qualified and equipped graduates who are committed to ethical values.
Education Opportunities
The dietitian profession is defined as a healthcare professional in the relevant law. For this reason, students' education is planned according to universal qualifications in order to meet the needs of modern healthcare services, equipped with knowledge, skills and attitudes, and solve health problems by working in a team.
In the education and training program, students support the knowledge gained from their theoretical education with their applications in nutrition principles, anthropometry, food chemistry and microbiology laboratories. With the public health internship, students contribute to the solution of the nutrition problems of society in the field and are involved in processes that inform society with accurate information and raise awareness. With institutional and hospital nutrition internships, students do their adult, pediatric and collective nutrition systems internships in private and public hospitals.
Students can do a double major with the following departments: Anesthesia, Physiotherapy (associate degree), Physiotherapy and Rehabilitation, Gastronomy and Culinary Arts, Nursing, Law, First and Emergency Aid, Molecular biology and Genetics, Preschool Teaching, Psychology, Guidance and Psychological Counseling, Health Management, Social Work, Turkish Language and Literature and International Trade and Business
Accreditation and Memberships
CIU Faculty of Health Sciences, Nutrition and Dietetics Undergraduate Program was awarded a 2-year accreditation between 19 March 2021 – 30 September 2023, as a result of the evaluation made by the Health Sciences Education Programs Accreditation Board (HSEPAB). Within the scope of the accreditation process, within the framework of the criteria determined by HSEPAB, improvements and innovations were made in the educational objectives of the program, curriculum syllabus and course contents in accordance with the views and demands of internal and external stakeholders. Within the framework of accreditation studies, great steps are taken to increase the various activities and seminars currently held in order to contribute to the academic development of the academic staff, to increase student satisfaction, to increase the employment opportunities of graduates and to facilitate the exchange of students and lecturers between universities.
Career Areas
A dietitian is a health professional who has successfully completed the nutrition and dietetics education program and is entitled to practice and practice this profession by obtaining a "Nutrition and Dietetics Undergraduate Diploma". As the importance of nutrition in growth, development, protection of lifelong health, increasing the quality of life and treatment of health problems has been understood, the need for dietitians, who are an important member of the health team, has also increased.
Working Areas of Dietitians:
Inpatient and outpatient treatment institutions (private and public hospitals, polyclinics, health centers, dialysis units, etc.), collective nutrition systems (food factories, hotel food and beverage departments, all private and public institutions that provide mass nutrition, etc.), public health Institutions that provide services (Mother-child health centers, health centers, child and elderly nursing homes, sports schools, etc.), Dialysis Centers, Enteral - parenteral nutrition team, special diet polyclinics, food industry, public health services, maternal and child health centers, family health centers, elderly care centers, sports centers, education and research institutions.
Contact
Faculty of Health Sciences
Çevik Uraz Center, CU206
Tel: +90 392 671 1111 Extension: 2251
Faculty E-mail: secretary-fhs@ciu.edu.tr
Head of Department: Asst. Prof. Dr. Nazife HÜRER
Head of Department E-mail: nhurer@ciu.edu.tr
Compulsory Courses
First Semester
HEALTH AND COMMUNITY
Course code
BESD107Credit
2Theoretical
2Practical
0Ects
6
In this module society, as an introduction, students will learn community and community structure; health and disease definitions; relationship between community structure and diseases. Public health; health improvement; and health determinant measures will be taught. In addition to definition of Epidemiology; the importance of epidemiology in the public health will be emphasized. Students will also study different epidemiologic study methods and with different examples, they will have an insight into the importance of these methods in epidemiology and public health. This module, also, educate students on scientific research and different scientific research methods. Finally, students will study on health management; health systems; mother and child health; family planning; health education; immunization; environmental health and occupational health, which are important topics in public health area.
PROFESSIONAL ORIENTATION AND ETHIC
Course code
BESD109Credit
2Theoretical
2Practical
0Ects
5
It includes topics such as the introduction of the Department of Nutrition and Dietetics, the concepts of professional ethics and deontology, curriculum, student responsibilities and regulations, and dietician profession, good professional practices, professional organizations, occupational history and occupational resources. nutrition and dietetics education and application of appropriate behaviors in ethical rules in practice; dietitians' responsibilities towards society, patients and clients, colleagues and other professional groups, and behaviors deemed to be ethical. In the course of professional responsibility and ethics, the definition of ethics, principles, principles and relation to law are examined, the concepts of professional, institutional and social responsibility are evaluated, causes of professional degeneration and unethical behaviors in professional life are examined.
ELEMENTARY ENGLISH-I
Course code
INGL123Credit
3Theoretical
3Practical
0Ects
4
The course introduces students with basic speech patterns at the elementary level. Through listening students will identify different sound rhythms and practice pronunciation of letters, words and phrases. Through speaking students will identify different register and use the given language in an appropriate way. In addition students will be able to define themselves or others, answer questions in the Present Simple tense, use the prepositions of place, and talk about their daily routines. Through reading students read paragraphs and simple texts to improve their general comprehension of the passages, and answer the given comprehension questions. Through writing, students will be able to compose guided,controlled paragraphs in the Present Simple tense, and recycle the obtained new vocabulary to produce their own sentences.
GENERAL CHEMISTRY-I
Course code
KIMY103Credit
3Theoretical
2Practical
2Ects
4
The purpose of this course is to teach the basic principles of chemistry to nutrition and dietetics students to introduce molecules and compounds, to give information about different types of materials and also to gain problem solving ability by using basic principles of chemistry. In this course; properties of matter; atoms, molecules and ions, physical and chemical changes; laws in chemistry; atomic structure, number of protons, neutrons and electrons; chemical compounds and nomenclature; chemical reactions and stoichiometry, and mass relations, atomic spectra, the hydrogen atom, quantum numbers, atomic orbitals; shape and sizes; electron configurations in atoms, orbital diagrams of atoms; will be studied.
INTRODUCTION TO MATHEMATICS-I
Course code
MATE111Credit
2Theoretical
2Practical
0Ects
4
The aim of this course is to introduce basic topics of mathematics. The sets, set operations (intersection, union, difference); four operations in natural numbers (addition, subtraction, multiplication and division), various counting systems (base arithmetic); the structure and properties of integers (divisibility rules LCM, GCD, the only ones left pane); fractions and rational numbers; four operations in rational numbers; set of real numbers and operations with real numbers (root, power), Ratio - proportion, abundance, Cartesian product, relations, ordered sets of real numbers, exponents radical numbers, the function concept, function types, data collection - to summarize data, the data graphic representation (histograms, pie charts and line graphs) measures of central tendency (mean, peak, median), dispersion measures (range, absolute deviation, standard deviation) will be studied.
INTRODUCTION TO PSYCHOLOGY
Course code
PSKO103Credit
3Theoretical
3Practical
0Ects
5
Students who are taking this course will have a general perspective on the science of psychology. In this course students will acquire an overview of the definition of psychology, history of psychology, fields of psychology (social psychology, clinical psychology, educational psychology, developmental psychology, school psychology, health psychology, industrial and organizational psychology, forensic psychology, etc.) theories of Psychology (psychoanalytic theories, cognitive theories systemic, existential theory, etc.), foundations of Psychology), biological theories of intelligence and, sensation and perception, memory, personality and abnormal behaviors, theories, motivation and emotion, excitement, the people defense mechanisms. The students who take this course will provide the general knowledge gained in this course and the basis for the courses they will take later.
TURKISH I:WRITING COMMUNICATION
Course code
TREG113Credit
2Theoretical
2Practical
0Ects
2
The main objective of this course is to provide the students with the necessary background of written language and written communication disciplines. The course has a structure that examines a wide range of written expression. This course also provides students with the opportunity to process the newly acquired knowledge and learn how to apply the new knowledge acquired to new situations. Students can write their ideas, decisions, etc. in written narration by making free and planned writing applications in different types of writing. learn the ways to express correctly.
Second Semester
DEMOGRAPHIC STRUCTURE AND HEALTH
Course code
BESD108Credit
2Theoretical
2Practical
0Ects
6
In this module, first of all, students will learn the definition of demography and the development of demography in history. Students will study demographic data, data sources and demographic data collection methods. Policies on population control in both Turkey and other parts of the world will be evaluated and factors and measures that are important on population; problems appearing due to population increase; population increase rate; birth and death rates will be studied. Students will also have information on family planning and related topics. In addition to these; the importance of family planning in the control of women and family health will be emphasized; the birth rates in Turkey and related factors will be studied and evaluated.
BASIC COMPUTING
Course code
BILT110Credit
3Theoretical
2Practical
2Ects
4
Basic concepts are related to information technologies, software and hardware, peripherals, software, operating systems in general, using operating system, windows, menus, files, word processing programs, general information about word processor, using word processing software, spreadsheet programs, table general information about the programs, basic concepts and toolbars, preparing and using formulas, using ready functions, sorting data, general information about the presentation program, data presentation, preparing a presentation program, adding new slides, slime, zooming in and out, giving effect to presentation. , slideshow, internet usage in education, what is a virus, what is a worm, what is a Trojan horse, protect the operating system from viruses, passwords, the effects of information technologies on social structure and its place in education, information systems security and related ethics concepts.
MEDICAL BIOLOGY AND GENETICS
Course code
BIYO110Credit
3Theoretical
2Practical
2Ects
5
In the Medical Biology and Genetics courses, there will be a focus on the medical biology entrance, history, biomolecules and will begin giving information about the common characteristics of living things. The general characteristics of the cells after the basics, cell organization, the cell membrane and its properties, structure and function of cell organelles, cytoskeleton, cell by cell metabolism issues will be discussed in detail. Genetic material to the subject structure, function and DNA - RNA structures, gene organization, chromosomal structure, DNA replication, transcription and translation will continue through the cell cycle and division. In addition, chromosomal structure and number of abnormalities, mutations, polymorphisms, DNA damage and repair mechanisms, cell senescence, apoptosis and carcinogenesis mechanism, will be described Mendelian genetics and Mendelian inheritance pattern of foreign inheritance issues. Finally, the information will be given about diet and disease related genes. The issues will be discussed as a theoretical issue, supported by the consolidation of laboratory applications.
ELEMENTARY ENGLISH-II
Course code
INGL124Credit
3Theoretical
3Practical
0Ects
4
INGL124 is the continuation of INGL123. The course integrates the four main skills at a higher elementary level for students. Through recessive skills, which are listening and reading, students identify different sound rhythms and practice the pronunciation of letters, words and phrases. Also, by reading higher level paragraphs and texts, students infer the meaning of new words by using their existing vocabulary. Through productive skills, which are speaking and writing, students identify different register and use the given language in an appropriate way. Furthermore, students use the Present Continuous and Past Simple tenses to participate in basic dialogues and daily exchanges, and express themselves effectively. Also, through writing, students produce their own sentences by recycling the obtained new vocabulary in guided, controlled paragraphs they compose.
GENERAL CHEMISTRY-II
Course code
KIMY104Credit
3Theoretical
2Practical
2Ects
4
In this course, in addition to the basic principles of chemistry (KIMY103) which is prerequisite, nutrition and dietetics students will study the second part of the basic principles of general chemistry, the basic principles of organic chemistry and organic compounds. In this course introduction to thermochemistry; 1st law of thermodynamics, Hess law; molarity, normality, molality, percent by mass, percent by volume, molar ratios; Acid-base, ionic equilibrium, pH, pOH; introduction to organic chemistry: Saturated Hydrocarbons; Definition of organic compounds and functional groups, Nomenclature of organic compounds, Alkanes, Alkenes, Alkynes, Alcohols, Ethers, Aldehydes and Ketones, Carboxylic Acids, Esters, Amines and Amides will be studied.
MODERN TURKISH HISTORY
Course code
TARH100Credit
0Theoretical
2Practical
0Ects
2
In this course, Ottoman state and society, factors causing the collapse of the state; Ottoman modernization; Tripoli and Balkan Wars, World War I, Mudros Armistice and Sevres Agreement; parties and associations, the national resistance movement led by Mustafa Kemal, the Havza and Amasya Circulars, the Congresses, the National Pact, the Turkish Grand National Assembly; the rebellions, the regular army and the War of Independence; the Mudanya Armistice, the Lausanne Peace Treaty; Revolution in the political field, secularization of the state and society, abolition of the sultanate, declaration of the republic, abolition of the caliphate; 1921 and 1924 constitutions, constitutional changes; Sheikh Said Rebellion; Multi-party experience, secularization and modernization in law, nationalization and secularization in education, Kemalizm and 6 principles, Turkish foreign policy(1923-1938) are covered.
TURKISH II: ORAL EXPRESSION
Course code
TREG114Credit
2Theoretical
2Practical
0Ects
2
Basic features of oral language and verbal communication. Verbal lecture; basic characteristics of speaking skills (using natural language and body language); basic principles of good speech; basic characteristics of a good speaker (emphasis, intonation, pause, diction etc.). Unprepared and prepared speech; stages of prepared speech (selection and limitation of subject; purpose, perspective, determination of main and sub-ideas, planning, writing the text; presentation of the speech). Types of speech: (conversations, conversations, self-introduction, answering questions, Christmas, birth, feast, etc. celebrating an important event, directing, speaking, calling for work, interview / interview with someone, radio and television conversations, different culture, participating in art programs as a speaker etc). To make unprepared speeches on various subjects, studies on speech examples and verbal expression practices, correcting language and expression mistakes in speeches.
ÜNİVERSİTE SEÇMELİ
Course code
UNISXX1Credit
2Theoretical
2Practical
0Ects
3
ÜNİVERSİTE SEÇMELİ
Third Semester
ANATOMY
Course code
ANAT201Credit
4Theoretical
3Practical
2Ects
6
The anatomical structure of all systems within the scope of this course, students will be transferred by taking a human body in detail. At the end of this course, students will learn the anatomical structures of the entire system, terminological solutions in the Latin and they have learned. Introduction to anatomy and to teach students general information about the terminology bones, to teach students the development and classification of upper limb joints, muscles, blood vessels and nerves / plexus of teaching students, lower extremity joints, muscles, blood vessels and nerves / plexus of teaching students, the head and vertebral column joints muscle, to teach students the blood vessels and nerves, nervous system anatomy, circulatory system anatomy of the respiratory system anatomy, digestive system anatomy of the urinary system anatomy, anatomy of the sense organs, introduction to teach students as detailed in neuroanatomy.
PRINCIPLES OF NUTRITION -I
Course code
BESD201Credit
4Theoretical
2Practical
4Ects
6
Nutrition input, where nutrition wellness, development of nutritional science, adequate and balanced diet, grouping of nutrients, description, composition, the importance of nutrition and the use, the nutrient function, digestion, absorption and metabolism, requirement level and resources, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Definition of adeaquate, balanced and healthy nutrition, features of food groups and foods, definition and classification of nutrients, proteins and amino acids, carbohydrates and lipids, fat-soluble and water-soluble vitamins, macro minerals and trace elements, water balance, water requirement and drinks, basic principles of nutrition in special cases, adverse consequences of obesity and malnutrition, frequently asked basic nutrition questions and answers, examples of menu planning for daily food consumption, calculation of energy and nutrient values of the menus, introduction of tables and formulas used in the calculation of energy and nutrient needs of individuals.
NUTRITIONAL BIOCHEMISTRY I
Course code
BESD205Credit
3Theoretical
3Practical
0Ects
5
Introduction to nutrition biochemistry, the chemical composition of the body, cell structure and metabolic pathways, carbohydrate digestion, absorption and metabolic processes, protein digestion, absorption and metabolic processes, lipid digestion, absorption and metabolic processes, energy metabolism, vitamins and their roles in metabolism. The definition of biochemistry and content, functions of biological water, importance, acids and bases, pH concept, importance, buffer systems, amino acids, structure and classification of the three-dimensional structure of proteins, biological importance, classification of enzymes, enzyme regulation, functions and coenzymes, Carbohydrates, oils, their metabolism and definitions of protein and amino acid, wherein the function of enzymes and hormones, nucleic acids and purine and pyrimidine metabolism.
FOOD CHEMISTRY AND ANALYSIS I
Course code
BESD207Credit
3Theoretical
2Practical
2Ects
5
In this course, food chemistry and analysis, nutrients without categorized according to the names they contain provide comprehensive information based on basic food items: at the end of the course, the student take some information about the macro elements in the structure of food and other components of the physical and chemical properties, physical and chemical reactions that affect the quality of the food, and learn about the principles of fundamental analysis. Water chemistry, carbohydrates, amino acids, vitamins and minerals, essential elements in food, the structure of proteins and fats - classification, properties, qualitative and quantitative tests, enzyme structure, classification, factors affecting enzyme activity, flavor and uses the presence and the food industry in the food, flavor and fragrance substances given In the course and theoretically bet is being studied in the laboratory of the subject.
PHYSIOLOGY
Course code
FIZY201Credit
3Theoretical
3Practical
0Ects
4
The aim of this course is to provide students in all medical physiology to have the basic knowledge of. basic concepts and terms, students physiology In this course, cell functions, respiratory mechanics, transportation of blood oxygen and carbon dioxide and function, heart function, blood and lymph circulation, blood and fluid-electrolyte, central nervous system, peripheral system, endocrine system, urinary system digestive system, they will have detailed information about the scope of this course, students also senses; Cell-blood-muscle-circulation learn the 'aspiration physiology may explain the physiological mechanisms level of income, you can get to come identify the cell physiology, muscles may explain the physiology level of income, blood physiology, is the knowledge of respiratory physiology, they gain the ability to explain the physiological oly on.
GENERAL MICROBIOLOGY
Course code
MIKB201Credit
3Theoretical
2Practical
2Ects
4
In this General microbiology course, first, the students will learn introduction to microbiology, basic microbiological and immunological terms, identification and classification of microorganisms and will continue with morphological features of bacteria, viruses, fungi and parasites. Metabolism of microorganisms, genetic of microorganisms, growth and reproduction of microorganisms will be also taught. Relationship between microorganisms and hosts, normal body flora, bacteria, viruses, fungi and parasites which have medical importance, routes of transmission, pathogenesis of microorganisms, types of sterilization and disinfection, antibiotics and mechanism of action, bacterial resistance mechanism to antibiotics will be explained. Finally general immunology, vaccines and serums will be covered .
Fourth Semester
EXERCISE AND NUTRITION
Course code
BESD204Credit
2Theoretical
2Practical
0Ects
4
Activity in the body work and the importance of nutrition in providing energy, how it should be, physical performance effects of various food groups, the importance of water before exercise, post-exercise, the body energy requirements, the importance of exercise for the formation and healthy life, the effects of nutrient requirements, students are informed about the importance of exercise and nutrition in the prevention and treatment of various diseases and nutrition to be able to make suggestions about exercising. The importance of regular exercise is essential for good health, physical fitness and nutrition, children, and practices for adults, increasing physical activity, adults, exercise health and nutrition, in relation to the exercise of the disease, complementary and exercise in alternative medicine practices, developing training proposals for health.
NUTRITIONAL BIOCHEMISTRY II
Course code
BESD206Credit
3Theoretical
3Practical
0Ects
5
The definition of biochemistry and content, water functions, acids and bases, pH concept and its importance, amino acids, structure and classification, the structure of proteins and biological significance, function, classification of carbohydrates, fatty acids, lipids, ketone bodies, and cholesterol, vitamins soluble in water and oil , the importance of organisms essential and macro elements, associated diseases, classification of enzymes, function and co-enzymes, the definition of hormone functions, the relationship between diet, digestion of proteins, metabolic diseases associated with protein metabolism, digestion of lipids, digestion of carbohydrates, metabolism, diabetes mellitus, metabolic the integration of the , obesity and related disorders, oxidative stress and antioxidants in water and fat-soluble vitamins, vitamin-like substances, minerals, electrolytes and water. Nutrition is metabolized in the body by way of food taken into the body and metabolic changes that they had different ways of metabolism of nutrients that enter the main metabolic pathways and their relationship with each other.
FOOD CHEMISTRY AND ANALYSIS II
Course code
BESD208Credit
3Theoretical
2Practical
2Ects
5
This course was set up for evaluation of nutrition the quality and objective and subjective methods, general structure and characteristics of the basic food groups, sufficient information about functional foods and current issues related to food science and apply. At the end of this course, students will learn some structures and characteristics of the basic food groups such as fruits and vegetables, adequate information about functional foods and knows the current issues related to food science and application. Content of this course; food quality and control, kinesthetic properties of food, milk and dairy products, meat, poultry, fish and products, eggs, cereals and legumes, fruits and vegetables, tea, coffee, items found in cocoa and chocolate, features and functions, functional foods, pre- and probiotics, located genetically modified foods.
MICROBIOLOGY
Course code
BESD210Credit
3Theoretical
3Practical
0Ects
4
In the Food Microbiology, there will be a focus on the introduction to food microbiology, the classification of microorganisms and microbial contamination in foods and nutrients to the roads. Then, the factors affecting the growth of microorganisms in food will be followed to discuss. Meat and meat products, fish and other seafood, eggs and egg products, milk and dairy products, fruits and vegetables, cereals and cereal products in fermented products, canned food and other items will be discussed microbial spoilage. Foodborne infection, toksikoenfeksiyon and microorganisms and diseases they cause, which results in the intoxication, food with the mold, parasites, viruses and algae, food preservation methods, found in food pathogen indicators will be covered. Finally, this course will focus on the information about micro-organisms in food and fermented products used in fermentation.
PRINCIPLES OF NUTRITION -II
Course code
BESD218Credit
4Theoretical
2Practical
4Ects
6
To understand the importance of water and electrolytes in the body work, know the importance of vitamins and minerals in human nutrition, to assess in terms of vitamin and mineral content of foods. Principles to be considered in food laboratroy usage, changes happening in carbohydrates, protein and fats during cooking, types of fiber and the effect of acid and base, changes in pigments of foods during preparation and cooking, the use of sugar and salt in food preservation for long-term storage, food drying methods, the use of a refrigerator, placement of foods in it and the cleaning of refrigerators, definition of critical areas for microbial growth in laboratory and issues to be considered in laboratory cleaning, definition and usage principles of cleaning tools and solutions.
AREA ELECTIVE
Course code
BESDXX1Credit
2Theoretical
2Practical
0Ects
3
ALAN SEÇMELİ
PUBLIC RELATIONS HEALTH
Course code
SGBL230Credit
2Theoretical
2Practical
0Ects
3
Definition and historical development of public relations.
Close concepts in public relations. Reasons of public relations need in health institutions. Objectives and principles in public relations.Public relations in hospitals
manager's responsibilities, Activities of public relations specialist in hospitals, The characteristics that should be available in the public relations department in hospitals and in the workplaces. Public Relations and Communication. Communication Process, Types, Barriers, Problems, Listening Skills, Effective Speaking, Presentation, Communication Tools Used in Public Relations, Determination of Target Audience and Target Audience in Public Relations Applications, Basic Concepts Related to Public Relations Process, Plan, Program, Project, Budget, Objective, Standard, Goal, Policy, Strategy, Decision, Public Relations Process; Objectives, Limits, Basic Task Lists, Work Program, Research, Information Gathering and Evaluation Process,
Transition of Public Relations to Practice, Public Relations Practice examples from organizations in the world and Turkey.
Fifth Semester
MOTHER AND CHILD NUTRITION
Course code
BESD301Credit
3Theoretical
2Practical
3Ects
5
Importance of mother and child nutrition, physiological changes, problems and nutritional requirements during pregnancy and lactation, nutrition and mental development, 0-1 years old baby feeding, characteristics of breast milk, complementary nutrition and infant formulas, the characteristics of children between 1-3 age group and 3‐5 age group, energy and nutrient requirements, energy and nutrient requirements of school-age children and adolescents, childhood obesity and nutrition planning. Students will learn; mother and child feeding (newborn), preschool, school age, feeding of adolescent child, principles of nutrition patterns for pregnant and lactating children. Students will be able to discuss the real cases and provide training on the preparation and implementation of nutrition programs according to their socio-economic and cultural levels.
DETERMINATION OF NUTRITIONAL STATUS IN SOCIETY
Course code
BESD303Credit
2Theoretical
1Practical
2Ects
4
Community nutrition and nutritional epidemiology and nutrition status of the detection methods, nutritional anthropometry, clinical, biophysical methods, biochemical and hematological methods, health statistics; age-specific mortality and morbidity rates, food consumption surveys, to determine the ecological factors. Community nutrition and nutritional epidemiology and nutrition status of the detection methods, nutritional anthropometry, clinical, biophysical methods, biochemical and hematological parameters, health statistics; age-specific mortality and morbidity rates, food consumption surveys, determining the ecological factors.
INSTITTUTIONAL NUTRITION I
Course code
BESD305Credit
3Theoretical
3Practical
0Ects
4
Toplu beslenme hizmetinden yararlanan tüm gruplara yeterli ve dengeli, yüksek hijyenik kalitede, yüksek besin değeri özelliklerine sahip, tüketilebilir, bir toplu beslenme hizmetinin en ekonomik ekilde verilmesini sağlamak amacıyla eğitim vermek. Bu dersin sonunda öğrenciler yönetici diyetisyen olma becerisini kazanacaklar, toplu beslenme süreçlerine ilişkin edindikleri bilgiler doğrultusunda menü denetimi ve mutfak modernizasyonu yapabileceklerdir. Ayrıca öğrencilere toplu beslenme ve önemini öğretilmesi TBS sistem tipleri/ yeni üretim sistemlerinin öğretilmesi, yönetim ve organizasyonun öğretilmesi, mutfak/yemekhane planlama ve kullanılan araç gereçler ile ilgili konuların öğretilmesi, menü yönetiminin, standart yemek tarifeleri ve denetiminin öneminin vurgulanması , satın alma, depolama teknikleri ve iş güvenliğinin öneminin vurgulanması.
DIET THERAPY OF DISEASE I
Course code
BESD307Credit
3Theoretical
2Practical
2Ects
6
At the end of this course, students will learn; nutrition-health relationship, duties and powers of the dietician in clinical studies, diet planning principles, obesity, weakness, eating disorders, diabetes, cardiovascular diseases, hypertension, diseases of the digestive system,
inflammation and infectious diseases, movement system diseases, medical nutrition therapy for burns, Obesity, eating disorders, diabetes mellitus, reactive hypoglycemia, coronary heart diseases, hypertension, gastrointestinal system diseases, special feeding methods in the movement system diseases.
NUTRITION EDUCATION
Course code
BESD309Credit
2Theoretical
2Practical
0Ects
3
Nutrition concepts and definitions related to education, training principles, different teaching techniques, audiovisual tools, training plan, evaluation, implementation, new approaches in education training principles, fundamental characteristics of adult and child education, pregnant and lactating basic principles of maternal education, obesity and weakness such as body weight management, improved behavior modification methods to those issues, in-service training programs for staff working in nutrition services and communities will be considered in developing educational programs to raise awareness of nutrition issues, nutrition education programs in the samples used in other countries. Patient rights, history and anamnesis, determination of nutritional status, assessment of body composition and other testing, treatment and follow-up, evaluation and restructuring program, consult until approach, training principles, methods, methods, adult counseling, children, counseling, corporate counseling, athletes counseling includes counseling for the community.
MENU PLANNING IN INSTITUTIONAL FOOD SYSTEM
Course code
BESD313Credit
2Theoretical
2Practical
0Ects
3
Factors affecting menu planning, menu types and examples, menu planning principles and steps, menu control and evaluation. To gain basic knowledge and skills related to menu planning. At the end of this course, students will learn menu planning principles and methods, plan menus for various groups, be able to provide the management and control menu. TBS system types / new production systems, management and organization, kitchen / cafeteria plan, the tools used in TBS, menu management and control, standard recipes and control.
AREA ELECTIVE
Course code
BESDXX2Credit
2Theoretical
2Practical
0Ects
3
ALAN SEÇMELİ
HEALTH MANAGEMENT
Course code
SGBL310Credit
3Theoretical
3Practical
0Ects
3
This lecture is to explain the basic concepts involved in business and be told to students, general business principles, the historical development of management science, management theory, business organizations work, firm size, types, be described as comprehensive of the business management function, to teach students the basic information about the business, organization of business and having students about the legal structure, business ethics and social responsibility to be with students about the importance of managerial functions for students to be knowledgeable, to be with students about the importance of marketing management, product promotion and product distribution students to be informed about strategies, production management about the student is familiar with the student to be knowledgeable about human resources management.
Sixth Semester
NUTRITION IN CHILDHOOD DISEASES
Course code
BESD302Credit
3Theoretical
2Practical
3Ects
6
Students will have knowledge about pediatric diseases and methods of medical nutrition therapy in these diseases, and gain the skills of Medical Nutrition Therapies in these diseases. They will also learn;
Malabsorbtions, enteral-parenteral nutrition,
Type 1 Diabetes, congenital metabolic diseases,
diet therapy in various child diseases such as kidney diseases, acute and chronic diarrhea, infectious diseases, malnutrition, malabsorption syndromes,
metabolic diseases and dietary treatments, enteral and parenteral nutrition in children, gestational diabetes treatment and fetal growth, childhood obesity and treatments. Pediatry, principles of medical nutrition therapy applied in these diseases.
EPIDEMIOLOGY AND NUTRITION PROBLEMS in THE COMMUNITY
Course code
BESD304Credit
2Theoretical
1Practical
2Ects
3
Defining the nutrition problems in society, prevention of diseases and to examine the relationship of diet and nutrition in the etiology, the creation of special food for the community and the protection of the health and nutrition plans and policies developed in the group. (Eg. School children, the preparation of dietary guidelines for adults) Food and nutrition policy, nutrition problems and epidemiology, protein-energy malnutrition, protection of breastfeeding, encourage and support, monitoring of growth, obesity, chronic diseases related to diet, physical activity and health, iron deficiency anemia, iodine deficiency diseases, dental caries, zinc deficiency, rickets, osteomalacia, osteoporosis, vitamin deficiencies of folic acid deficiency, workers, elderly nutrition, disasters nutrition, food fortification and nutritional support (supplementation), guides, national food and nutrition plans and policies.
INSTITTUTIONAL NUTRITION II
Course code
BESD306Credit
3Theoretical
3Practical
0Ects
5
At the end of this course, students will learn; to emphasize and teach the importance of adequate and balanced nutrition, high nutritional value with high hygienic quality and high nutritional value. Information on principles of collective nutrition in commercial enterprises, hygiene / HACCP management and control skills, ability to control cost, commercial enterprises in collective nutrition systems, and the organization / kitchen staff in these enterprises, kitchen / restaurant plan in commercial enterprises, preparation, cooking and service methods, Hygiene, ability to control cost.
DIET THERAPY OF DISEASE II
Course code
BESD308Credit
3Theoretical
2Practical
2Ects
6
This course includes; liver disease, gallbladder disease, kidney disease, alcoholism, infections, AIDS, cancer, burns, allergies, neurological and psychiatric diseases, food-drug interactions, pre-post operative nutrition, diagnostic test diets, enteral and parenteral nutrition, the name of the definition of the disease , etiology, clinical manifestations, complications and diet therapy.
FOOD CONTROL AND LEGISLATION
Course code
BESD310Credit
2Theoretical
2Practical
0Ects
3
his course is designed to explain the basic concepts of food control and legislation. the course also includes;
Food regulations and practices, legal regulations on food safety and its effects on health, structure of Turkish food legislation,implementation of food legislation,
additives in food legislation, food hygiene, control traces,
packaging, taking sample samples, analysis methods,
Students who take this course will be able to comprehend and explain the importance of food control and legislation, legal regulations and practices related to food, factors that impair food safety.
ENTERAL-PARENTERAL NUTRITION
Course code
BESD312Credit
2Theoretical
2Practical
0Ects
3
The aim of this course is to improve the level of knowledge and skills in theoretical and practical applications to enteral-parenteral nutrition Nutritional support methods for non-nutritive patients include selecting enteral or parenteral products and planning nutritional therapies by calculating energy, protein and nutrients for enteral or parenteral nutrition. At the end of this course, the students will be able to apply the nutritional support methods of the patients who can not take orally in the hospitals and calculate the energy, protein and nutrition items of the enteral or parenteral diet patients and select the appropriate enteral or parenteral product and adjust the patients' diets.
BIOSTATISTICS
Course code
ISTA110Credit
2Theoretical
2Practical
0Ects
3
The main topics of this course are basic statistical definitions, mass and sample definitions, data types, descriptive statistics, classification of data. Then, the measures of central tendency, the mean, the calculation of the median and the determination of the peak value and the central distribution measures, for example, the calculation of the standard error and variant. In addition to this, students will be able to use this information to work with some known discrete and continuous probability distributions such as frequency tables, visualization of data through graphs, probability distributions, Normal distribution, Binomial distribution and Poisson distribution. Finally, statistical tests for normality control, main idea of sampling, sampling distributions and distribution of sample average, Confidence intervals are among the topics covered in this course.
Seventh Semester
PUBLIC HEALTH INTERNSHIP
Course code
BESD400Credit
0Theoretical
0Practical
0Ects
5
The summer internship is a field practice in the form of a questionnaire survey to determine the nutritional status of the community. In this application, students develop the methods of raising the awareness of the society about healthy nutrition. The area that each student will go to for the questionnaire survey, the number of the questionnaires and the age group to be applied for the questionnaire are selected by the consultant's students and reported to the students. In order to determine the nutritional status of the society, the results of the collected surveys are evaluated by the students. This internship work must be concluded within 21 working days and the required documents must be delivered on the date determined by the consultant's instructors.
NUTRITION TRAINING INSTITUTIONS AND HOSPITALS IN
Course code
BESD401Credit
13Theoretical
4Practical
18Ects
16
The purpose of the Institution and Hospital Internship practice is to enable dietician candidate students to see cases related to the diseases they have learned especially in 3rd grade vocational courses and to accompany the clinical dietician in medical nutrition treatment. Applications are carried out in the form of programmed rotations in all adult and child clinics, and each student is given a case report to the internship responsible for the internship and to the advisors if necessary. In addition, it is ensured that the health institutions and organizations that the students apply under the internship, prepare a comprehensive report covering all the medical and administrative units of the hospitals, the functions and practices of the hospitals, the steps they will follow in order to gain practical knowledge and skills during the semester and the ways in which the internship institutions work.
SEMINAR I
Course code
BESD403Credit
2Theoretical
2Practical
0Ects
2
Within the scope of the seminar preparation course, the students will be able to prepare and discuss in front of the group, to discuss, discuss, discuss and develop communication skills in accordance with the scientific research methods and to prepare a study that will contribute to the current and educational process related to a topic or thesis topics. The aim of this study is to conduct research on any subject related to the field and to improve the ability to present the subject. Current topics related to food, nutrition and dietetics are investigated and selected among the subjects with the instructor of the seminar, and their competencies are increased by reviewing the literature about the subject within the framework of report preparation techniques under the supervision of a seminar consultant.
GRADUATION STUDY I
Course code
BESD405Credit
2Theoretical
2Practical
0Ects
2
Within the scope of graduation work; In this course, researches are carried out on individual topics related to food, nutrition and dietetics. This course includes the following processes; under the supervision of the thesis supervisor, conducting necessary research and evaluations, planning the stages of the thesis study,
literature research related to the subject,
evaluating and creating results related to the subject,
forming a discussion section on the subject,
creation of a summary part describing all thesis work,
reference of those used among the scanned literature,
delivery of the full report to the advisory instructor and faculty in the case of a CD with the full report,
it also includes the processes of presentation if required.
AREA ELECTIVE
Course code
BESDXX3Credit
2Theoretical
2Practical
0Ects
3
ALAN SEÇMELİ
ÜNİVERSİTE SEÇMELİ
Course code
UNISXX2Credit
2Theoretical
2Practical
0Ects
3
ÜNİVERSİTE SEÇMELİ
Eighth Semester
AGENCIES AND HOSPITAL NUTRITION PRACTICE II
Course code
BESD402Credit
14Theoretical
4Practical
20Ects
18
The aim of the Institution and Hospital Internship practice is to enable dietician candidate students to see cases related to the diseases they learned in vocational courses especially in the 3rd grade and to accompany the clinical dietician in medical nutrition treatment.
Applications are carried out in the form of programmed rotations in all adult and child clinics, and each student is given a case report to the internship responsible for the internship and to the advisors if necessary. In addition, it is ensured that the health institutions and organizations that the students apply under the internship, prepare a comprehensive report covering all the medical and administrative units of the hospitals, the functions and practices of the hospitals, the steps they will follow in order to gain practical knowledge and skills during the semester and the ways in which the internship institutions work.
SEMINAR II
Course code
BESD404Credit
2Theoretical
2Practical
0Ects
2
Within the scope of the seminar preparation course, the students will be able to research, prepare, discuss, discuss and communicate in front of the group by researching and preparing a study that will contribute to the current and educational process related to a topic or thesis topics that are dominated by 4th grade students. A study aiming to improve the ability of researching and presenting the subject is provided. Current topics related to food, nutrition and dietetics are investigated and selected among the subjects with the seminar supervisor.
GRADUATION STUDY II
Course code
BESD406Credit
2Theoretical
2Practical
0Ects
3
Within the scope of Graduation Study II; researches on current topics related to food, nutrition and dietetics field and planning and conducting these researches.
It includes the following processes; Planning the stages of the thesis study on the topic chosen by the student by conducting the necessary research and evaluation under the supervision of the thesis advisor, literature research related to the subject, evaluating and creating results related to the subject, forming a discussion section on the subject, creation of a summary part describing all thesis work, reference of those used among the scanned literature, delivery of the whole report to the advisory instructor and faculty in the case of CD with the full report and also to present if required.
AREA ELECTIVE
Course code
BESDXX4Credit
2Theoretical
2Practical
0Ects
3
ALAN SEÇMELİ
AREA ELECTIVE
Course code
BESDXX5Credit
2Theoretical
2Practical
0Ects
3
ALAN SEÇMELİ
Elective Courses
WORLD CUISINE OF
Course code
BESD211Credit
2Theoretical
2Practical
0Ects
2
The world's different countries and cultures and cuisines to be familiar with local dishes, China, Japan, Mexico, France, the Middle East, India, study international cuisine of its effects on health, such as the Mediterranean. Food and culture, historical development of Cuisine, Turkish Cuisine, Turkish traditional foods and health interaction, Asia countries mutfakları- East and West Asian countries, Asia countries mutfakları- South and North Asian countries, Europe countries mutfakları- Eastern Europe, Europe countries mutfakları- other countries in Europe, the Americas cuisine African continent kitchen, Beverages and culture.
NUTRITIONAL ANTHROPOLOGY
Course code
BESD212Credit
2Theoretical
2Practical
0Ects
3
Diet and environment interaction, historical process, the dietary changes that occur in the habit of countries eating habits, feeding the development of the change in the historical process, religions and nutrition, economic affect nutrition, political, social and geographical factors. exchange-development of eating habits during the historical period, different religions and eating habits in the culture, nutrition affects social, economic, cultural, political, geographic reasons / factors, the differences in our country and between countries eating habits.
ELDERLY AND NUTRITION
Course code
BESD412Credit
2Theoretical
2Practical
0Ects
2
Old age to teach the relationship between diet changes that occur in the body's structure and function, changes in diet and its impact on health, the creation of appropriate diet plan that period, to teach the common principles of nutrition and chronic diseases. quality of life of older people with adequate and balanced nutrition and health indicators will be much better. Definition of a healthy diet in this course, the importance of healthy nutrition, teaching nutrition-related issues. Nutrients; (Carbohydrates, proteins, fats, vitamins, water and minerals) to teach groups .. Food, beverages and features, probiotics will be taught. Energy requirements of knowledge, will gain ability to calculate the ideal body weight and height. To teach the characteristics of the elderly nutrition. Diabetes, obesity, cardiovascular disease, which is to teach nutrition in the elderly.
DIETETICS PRINCIPLES OF CHILDHOOD DISEASES AND PROBLEMS
Course code
BESD314Credit
2Theoretical
2Practical
0Ects
3
Problems and solutions in nutrition and dietary practices in childhood diseases, Nutrition and Dietetics students to prepare dietetics profession, teaching clinical studies level. In addition, students taking this course; Childhood obesity and eating disorders, premature infants, acute gastroenteritis, malnütrsiyo the absorption disorders (malabsorption), the food allergies, hereditary metabolic diseases, infectious diseases, Type 1 diabetes, kidney disease, oncological diseases, enteral and parenteral nutrition, nutrition in congenital heart disease gaining the ability to plan
ADOLESCENT EATING DISORDERS
Course code
BESD315Credit
2Theoretical
2Practical
0Ects
2
Introduction to eating disorders, extreme weakness, and eat less, anorexia nervosa, bulimia nervosa, binge eating syndrome, night eating syndrome and others, emotional eating behaviors, dietary restrictions and controlled eating, medical nutrition therapy in eating disorder patients to bring in students' assessment skills, obesity, children, other special requirements related to these diseases in men and athletes and to teach students the cultural perspective.
NUTRITION AND HEALTHY LIFE
Course code
BESD214Credit
2Theoretical
2Practical
0Ects
3
To teach the definition of health, adequate and balanced nutrition-deficient and to teach students the definition of malnutrition, ensuring the student's understanding of the relationship between health, nutrition, ensuring owned basic knowledge of nutrition. Obesity, cardiovascular disease, type-2 diabetes and cancer associated with defining the risk of developing chronic diseases such as nutrition lifetime relationships with students to teach. Diet quality, payoff as a medium scale for evaluating the quality of life of the practices done about explaining the student evaluation forms.
SPORTS NUTRITION
Course code
BESD410Credit
2Theoretical
2Practical
0Ects
2
Definition of nutrition, the importance of exercise physiology, energy metabolism, carbohydrates, description, position, effects on physical performance, the definition of proteins, function, effects on physical performance, the definition of oil, position, effects on physical performance, vitamins and physical performance effects, liquids and electrolytes, nutrition the evaluation of the situation, race pre- and post-exercise nutrient and effects on the performance of energy systems is necessary to exercise, fluid intake, body composition, energy balance and body weight control, nutritional supplements with insufficient and unbalanced nutrition-related problems, before the race, as after examining the diet and athletes. Professional-level sports that athletes and should be considered in the nutrition of the people involved in amateur sport, athlete's gender, age, subjects in order to take on the length and his kinds of sports daily physical activity training and adequate food made arrangements according to the competition period and in a balanced manner examined
HEALTHY FOOD CHOICE
Course code
BESD215Credit
2Theoretical
2Practical
0Ects
The importance of food choice adequate and balanced nutrition, biological factors that influence food choice (hunger, appetite, taste etc.), Appetite mechanism and food choice, people's taste perception and food choice (sweet, salty, sour and bitter tatları- food choice), Genetics taste markers, the economic factors that influence food choice (cost, price, food accessibility, etc.), physical factors influence food choice (accessibility, education, cooking knowledge and skills, and time etc.), social factors influence food choice (culture, family, friends and meal scheme etc.), and psychological factors that influence food choice (mood, stress and guilt etc.), food neofibi, Nutrition and lifestyle changes to prevent factors, factors affecting learning new food choice, food in the food choice labels and nutrient pattern profiles, childhood food choice, you Obezitedeb choice and taste, food choice and eating disorders
FOOD-DRUG INTERACTION
Course code
BESD408Credit
2Theoretical
2Practical
0Ects
At the end of this course students; nutrient-nutrient interactions enhance their knowledge.
They increase their knowledge about food-drug interaction. Most agents who interact with and learn it for nutrition. Pharmacology: Basic Concepts, Pharmacokinetics, Pharmacodynamics, Drug Description and Application to the Basic Rules, Drug Interactions, antibiotics, Autonomic Nervous, Central Affecting Drugs on the nervous and gastrointestinal system, cardiovascular, renal system, antihypertensive chemotherapeutic drugs, analgesics, antiinflammatory, Endocrine System, digestive system, obesity-appetite drugs and others, Nutritional Support System for Drug Interactions and the elderly Drug-Nutrient Interactions, carbohydrates and drug interactions of proteins and drug interactions, lipid and drug interactions, Vitamin-Mineral Interactions, Alcohol, Coffee Break Drug Interactions , Herbal and dietary supplements and medications, learn the dietary recommendations to avoid food-drug interactions
TÜRK MUTFAĞI
Course code
BESD240Credit
2Theoretical
2Practical
0Ects
FOOD PRODUCT SUPPORT AND FUNCTIONAL FOOD
Course code
BESD409Credit
2Theoretical
2Practical
0Ects
2
Students in this course; the definition of functional foods, learn about composition and types. functional foods gain information about health interaction. will have information about the development process of functional foods, teaching the definition of functional foods, components of functional foods and will have detailed information on functional foods, methods of production of functional food and functional food with health-related functions, methods of health-related functions of functional foods, the level of consumption of functional foods and bioactive teaching of components, to ensure that they have comprehensive knowledge about bioactive compounds, also
Probiotics and Health, prebiotics and health, plant sterols, stanols and health, Polyphenols and Health I, phenolic acids, Polyphenols and Health II, Flavonoids: Catechins, Anthocyanidins, Phytoestrogens and Health, Carotenoids and Health, fatty acids (n-3 Polyunsaturated fatty Acids, Functional Foods: Dietitian will be carried out as the teaching of Commitments.
POPULAR DIETS AND HEALTH
Course code
BESD415Credit
2Theoretical
2Practical
0Ects
3
The aim of this course is to examine the application conditions of popular diets such as : ketogenic diet, intermitten fasting diet, MIND diet, DASH diet, detox diets, on health and the effects of popular diets on diseases. How does popular culture, media and social media, effects population’s aweranes to these popular diets. As well as students will understand and provide problem solving, and examin by using knowledge and skills. Within the scope of this course students will be explained and discussed the advantages/disadvantages of popular diets on health, growth and developtment, chronic diseases, antropometric mesurments etc and the latest innovations and practices in diets.
CANCER AND NUTRITION
Course code
BESD425Credit
2Theoretical
2Practical
0Ects
3
The aim of this course; To define the metabolic relationship between cancer and macro-micronutrients and various dietary components, to teach the basic subjects related to the subject theoretically. At the end of this course, students; defines cancer and cancer-related concepts, has information about the mechanisms of cancer formation, explains the genetic and environmental factors effective in cancer formation, knows the functions and possible mechanisms of nutrients, nutrients and dietary components that are effective in cancer formation and during cancer, learn about metabolic disorders. Within the scope of this course; Cancer, cancer formation, the effects of nutrients, nutrients and dietary components on cancer formation and its process, food carcinogens, nutritional support products used in cancer patients will be explained.
BIOCHEMISTRY OF NUTRITION AND RELATED DISEASES
Course code
BESD411Credit
2Theoretical
2Practical
0Ects
disease states of nutrients, the impacts will be explained in terms of cellular and molecular. the cellular reaction to the human diet, nutrition and metabolism in the course of examining the relationship between nutrition principles are described in terms of biochemical and physiological. It also discussed the relationship between macro and micro nutrients on disease course, the student will be transferred in detail. chronic metabolic diseases and those associated with feeding during semester students individually irdelenenerek will be described. Diabetes, malnutrition, obesity, cancer, burns, traumatic stress, infectious diseases and related diseases with nutrition such as sepsis, such as biochemical and metabolic changes that occur according to normal healthy individuals selected topics planned discussion sessions on specific topics is aimed to inform the students by providing more detailed approach
COMMUNICATION IN HEALTH
Course code
SGBL260Credit
2Theoretical
2Practical
0Ects
3
The course includes lectures on communication concept, types of communication, communication process, effecting factors on communication, communication styles, listening, body image, self esteem, self-disclosure, self-concept, stress and anxiety, crisis management, management of difficult patient, and oral and written presentation skills.
PUBLIC HEALTH AND MEDICAL DEONTOLOGY
Course code
SGBL202Credit
2Theoretical
2Practical
0Ects
0
PUBLIC HEALTH AND MEDICAL DEONTOLOGY
TR Applicants
TR Students who are successful in the exams conducted by the Higher Education Council Student Selection and Placement Center (ÖSYM) and are entitled to enroll in our university in line with their preferences can complete the registration process with the necessary documents for registration from our Registration and Liaison Offices throughout Turkey or from the Marketing Directorate on campus.
Click for detailed admission requirements information.
TRNC Applicants
TRNC citizens and TR citizen candidate students who have completed their entire high school education in TRNC. They are placed in undergraduate programs in line with their success in the CIU Student Placement and Scholarship Ranking Exam and the programs they prefer.
Students who are successful in the exam can register from the TRNC Marketing Office.
Applicants can directly apply online to our undergraduate programs using the application portal. Please fill in your details correctly and upload all the required documents listed on the last page of the application form.
Required documents;
- Completed application form,
- Higher/Secondary Certificate or equivalents (e.g. O/A’Level, WAEC/NECO),
- Evidence of English Language competence: TOEFL (65 IBT) or IELTS (5.5). Students without these documents will take the CIU English proficiency exam on campus following arrival,
- Scanned copy of international passport/birth certificate,
- Fully completed and signed CIU Rules and Regulations document (which can be downloaded during the online application).
Cyprus International University provides academic scholarships for its students as an incentive for success, with most students benefiting from 50%, 75% or 100% scholarships or discounted tuition fees. Click for more information.
Tuition Fees are determined at the beginning of each academic year. Candidate students who are entitled to enroll in CIU can learn their fees in line with the Tuition Fee Calculation system.
Mission of the Department
The mission of the department is to establish a unique educational environment formed by the integration of different components such as information at global standards, research activities, contributions to science, sharing information and aesthetic values. Further aims of the department is to graduate expert professionals who would respect the values of the society, protect human health in line with scientific principles based on evidence and work in relevant areas to cure illnesses. In terms of the society, Department of Nutrition and Dietetics aims to provide contributions by educating qualified health professionals, educators and researchers serving the society in accordance with scientific findings and ethical values.
Educational Purposes
- To work as an academic who has the knowledge to research, apply, evaluate the accuracy, reliability and validity of current developments based on evidence and basic knowledge in the field of nutrition and dietetics,
- To determine the energy and nutrient needs of healthy individuals, to work in nutrition and diet counseling centers in line with adequate and balanced nutrition rules,
- To work in family health, community health and healthy living centers for the protection, improvement and development of health by using methods for determining the nutritional status of society,
- To work in public, private and university hospitals to evaluate the nutritional status of sick individuals and to apply patient-specific medical nutrition treatments based on their clinical findings,
- Nursery, school, hospital, catering companies, nursing homes, etc. in order to ensure nutrition and food safety in accordance with the needs of individuals and groups in the production consumption chain. is to train dietitians who will work in institutions where mass nutrition is provided, adopt professional ethical rules and respect the universal law.
Program Outputs
- Has the theoretical and applied knowledge required by the dietitian profession.
- Uses the knowledge and skills acquired in the field as an example throughout her/his professional life, in the protection and improvement of individual, family and community health, in the prevention and treatment of diseases.
- Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of society.
- Uses learning to learn, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- Uses information technologies and technological equipment specific to the field effectively.
- Maintains personal and professional development with the awareness of lifelong learning..
- Carries out his profession in accordance with the legal framework, ethical principles and standards
- Uses her/his professional skills in accordance with the basic values and culture of the society at national and international level.
- Acts in accordance with quality management processes.
- Takes a role in research, projects and activities in cooperation with the healthcare team and other disciplines.
- Have the ability to follow the information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.
Eğitim Amaçları Dosyaları
1- Sağlık Bilimleri Fakültesi ve Beslenme ve Diyetetik Bölümü Organizasyon Şemaları
2- Beslenme ve Diyetetik Programındaki Dersler ile Program Çıktılarının ve Eğitim Amaçlarının İlişkisi
3- Beslenme ve Diyetetik Eğitim programı ve UÇEP Uyumu
4- Beslenme ve Diyetetik Program Yeterlilikleri ve Eğitim Amaçları ile TYYÇ İlişkisi Matrisleri
5- Beslenme ve Diyetetik Bölümü Dikey-Yatay Geçiş Yönergesi ve İş Akış Şeması
6- Beslenme ve Diyetetik Bölümü Ders Kayıt Sürecine İlişkin İş Akış Şeması
7- Beslenme ve Diyetetik Bölümü Komite- Komisyonları
8- Sağlıklı Yaşam ve Beslenme Kulübü