| Yeterlilik Kodu | TR0030004330 | |
| Yeterlilik Adı | Beslenme ve Diyetetik Lisans Diploması | |
| Sorumlu Kurum | Ankara Yıldırım Beyazıt Üniversitesi | |
| Sorumlu Kurum İletişim Bilgisi | Çankırı Caddesi, Çiçek Sokak No:3, Ankara | |
| Sorumlu Kurum URL | http://www.aybu.edu.tr | |
| Yönelim | - | |
| AYÇ Seviyesi | 6 | Yeterlilik TYÇ’ye yerleştirilmemiştir. |
| TYÇ Seviyesi | 6 | |
| Sınıflandırma (Tematik Alan) | Tıp | |
| Sınıflandırma (Meslek Kodu) | - | |
| Kategori | - | |
| Kredi Değeri | - | |
| Programın Normal Süresi | - | |
| Program Profili (Amaç) | - | |
| Öğrenme Ortamları | - | |
| Öğrenme Kazanımları (Tanım) |
| |
| Anahtar Yetkinlikler | - | |
| Ölçme ve Değerlendirme Yöntemleri | - | |
| Kalite Güvencesi | - | |
| Giriş Şartı | Türk uyruklu öğrenciler: ÖSYM tarafından yapılan sınav ile yerleştirilirler. Yabancı uyruklu öğrenciler: Üniversitemizce kararlaştırılan yurtdışı kontenjanına göre öğrenci alımı yapılmaktadır. | |
| Başarma Şartları | Programın gerektirdiği minimum kradiyi (240 AKTS) almak,Genel akademik başarı not ortalamasından en az 2,00/4,00 ortalama puan almış olmak. | |
| İlerleme Yolları (İlişki Türü) | Tedavi Kurumları (özel ve kamuya bağlı hastaneler, poliklinikler, sağlık merkezleri, diyaliz üniteleri, enteral ve parenteral beslenme ve destek grupları, diyabet üniteleri vb.),Toplu Beslenme Sistemleri (Yemek fabrikaları, Otellerin yiyecek ve içecek bölümleri, Toplu beslenme yapılan tüm özel ve kamu kuruluşları vb.),Halk Sağlığı Hizmeti verilen Kurumlar ( Ana-Çocuk Sağlığı Merkezleri, Sağlık Ocakları, Çocuk ve Yaşlı Bakımevleri, Spor Okulları vb.),Besin Sanayii,Araştırma ve Eğitim Kurumları. | |
| Yasal Dayanağı | - | |
| Geçerlilik Süresi (Varsa) | Yeterlilik sürekli geçerlidir. | |
| Yeterliliğe Erişim için İnternet Adresi | Adresi Aç | |
TR0030004330
- Beslenmeyle ilintili genel sağlık sorunlarını belirler ve değerlendirir.
- Temel beslenme ve diyetetik bilgilerini uygulamaya geçirebilir, eleştirel değerlendirebilir, problem çözme ve karar almada yetkin olabilir.
- Bilgi edinir ve bilgi verme sürecinde güncel teknolojileri kullanır.
- Bilgi kullanımında yasal ve etik ilkeleri uygular.
- Araştırma planlama, araştırma bilgilerini değerlendirir ve uygulama gibi temel araştırma yeteneklerine sahip olur.
- Beslenme ve diyetetik alanında yeni gelişmeleri takip edebilecek kadar yabancı dil bilgisine sahip olur.
- Bireyler arası yazılı ve sözlü etkin iletişim kurabilir, disiplinler arası ekip çalışması yapabilir.
- Farklı kültürleri tanıyarak bireysel çeşitlilik ve kültürel farklılıkları özümseyebilir.
- Temel değer ve sosyal hakların evrenselliğini gözetebilir.
- Özellikle insan, çevre ve besin arasındaki ilişkiyi inceleyen, beslenme ve diyetetik uygulama biliminin temelini oluşturan tüm disiplinler ile ilgili bilgiyi özümseyerek değerlendirebilir ve uygulamaya geçirebilir.
- Beslenme ve diyetetik uygulamalarını, bu alandaki bilgi birikimini kullanarak açıklayabilir; mantığa ve kanıta dayalı veri sunabilir.
- Beslenme ve diyetetik uygulama alanlarındaki bilgileri kullanarak eğitim materyalleri geliştirebilir.
- Mezunlar danışanların sağlık, sosyal ve çevre durumları ile ilişkili beslenme sorunlarına cevap verebilir.
- Mezunlar, danışanların sorununa yönelik, çeşitli beslenme ve diyet önerileri sunabilmek için gereksinimlerinin tespitine yönelik tarama testleri ve saptama yöntemleri ile tanımlanması, hedeflerin belirlenmesi, bireysel tedavi protokolü yapılması, gerekiyorsa müdahale programı oluşturulması ve sonuçların değerlendirilmesi gibi uygulamaları gerçekleştirebilir.
- Mezunlar danışanların beslenme durumlarını değerlendirir ve klinik bulgularını beslenme açısından yorumlayabilir ve danışana özgü beslenme tedavileri geliştirebilir.
- Toplumun beslenme durumunun saptanmasına yönelik yöntemleri kullanarak, sağlığın korunması ve geliştirilmesi için besin ve beslenme plan ve politikaları geliştirebilir.
- Üretim-tüketim zincirinde birey ve toplumun besin kalitesine etki eden etmenleri değerlendirebilir, toplu beslenme yapılan kurumlarda besin üretiminin tüm aşamalarında besin güvenliği ve güvencesine yönelik standartları ve yasal düzenlemeleri uygulayabilir.
- Ürün geliştirme, besin analizi ve kalitesini etkileyen etmenlere yönelik laboratuvar uygulamaları yapabilir, yorumlayabilir ve yasal düzenlemelere göre değerlendirebilir.
- Beslenme ve diyetetik uygulamalarının temeli olan diyetisyen-danışan iletişimini oluşturabilir ve sürdürebilir.
- Mezunlar beslenme, diyetetik ve yaşam tarzı hakkında hastalara tavsiyelerde bulunabilirler.
- Beslenme ve diyetetik uygulamaları kapsamında etkili ve verimli bir şekilde plan yapabilir.
- Yaşam boyu öğrenim gerekliliği doğrultusunda mezuniyet sonrası eğitimini yürütebilir.
- Diyetisyenlik mesleğini etkileyen plan, politika, yasa, yönetmelik ve mevzuatları izleyebilir.
- Mezun öğrenciler akademik çalışmalar veya uygulama temelli yöntemler hakkında eğitim öğretim verebilir.
- Beslenme ve diyetetik alanı ile ilgili sorunları saptayıp araştırabilir.
- Beslenme ve diyetetik uygulamaları ile ilgili geniş kapsamlı kaynakları ve veri tabanlarını sürekli ve etkin şekilde tarayarak bilgiye ulaşabilir.
- Danışanların sağlıklı yaşamaları için besin ve beslenme ile ilgili bilgiye ulaşmalarını sağlayacak programlar ve etkinlikler düzenleyebilir.
- Danışanın gereksinimine göre öncelikleri belirleyebilir ve beslenme ve diyetetik uygulamalarını planlayabilir.
- Beslenme ve diyetetik öğrencilerine ve stajyerlerine, uygulama ve stajlarında mesleki danışmanlık yapabilir.
- Danışanların güvenli, sağlıklı ve ulaşılabilir yiyecekleri seçmesini destekleyecek stratejiler geliştirebilir.
Türk uyruklu öğrenciler: ÖSYM tarafından yapılan sınav ile yerleştirilirler. Yabancı uyruklu öğrenciler: Üniversitemizce kararlaştırılan yurtdışı kontenjanına göre öğrenci alımı yapılmaktadır.
Tedavi Kurumları (özel ve kamuya bağlı hastaneler, poliklinikler, sağlık merkezleri, diyaliz üniteleri, enteral ve parenteral beslenme ve destek grupları, diyabet üniteleri vb.),Toplu Beslenme Sistemleri (Yemek fabrikaları, Otellerin yiyecek ve içecek bölümleri, Toplu beslenme yapılan tüm özel ve kamu kuruluşları vb.),Halk Sağlığı Hizmeti verilen Kurumlar ( Ana-Çocuk Sağlığı Merkezleri, Sağlık Ocakları, Çocuk ve Yaşlı Bakımevleri, Spor Okulları vb.),Besin Sanayii,Araştırma ve Eğitim Kurumları.
Yeterlilik sürekli geçerlidir.
| Qualification Code | TR0030004330 | |
| Qualification Title | BESLENME VE DİYETETİK License | |
| Awarding Body | ANKARA YILDIRIM BEYAZIT UNIVERSITY | |
| Awarding Body Contact | ||
| Awarding Body Url | www.aybu.edu.tr | |
| Orientation | - | |
| EQF Level | 6 | The Qualification hasn't been included in TQF. |
| TQF Level | 6 | |
| Thematic Areas | Medicine | |
| National Occupation Classification | - | |
| Category | - | |
| Credit Value | - | |
| Program Duration | - | |
| Program Profile | - | |
| Learning Environments | - | |
| Description | Graduates can identify and evaluate nutrition related health problems.Graduates can apply basic nutrition and dietetics knowledge into a practice, evaluate it critically and be competent in both solving problems and making decisions.Graduates obtain information and use up-to-date technology in the process of providing information. Students apply legal and ethical principles in the use of information.Graduates evaluate research planning, research information and have basic research skills in application.Graduates have enough foreign language knowledge to be able to follow new advances in nutrition and dietetics.Graduates can communicate effectively in written and verbal communication and do interdisciplinary team workGraduates can internalize individual diversity and cultural differences by recognizing different cultures.Graduates can preserve the universality of fundamental values and social rights.Graduates can evaluate and apply knowledge about all disciplines that form the basis of the science of nutrition and dietetics, especially the relationship between human, environment and nutrition.Graduates can explain practice of Nutrition and Dietetics by using knowledge in these scope; can present data based on logic and evidence.Graduates can develop training materials by using information on nutrition and dietetic practice scopeGraduates can respond to nutritional problems associated with health, social and environmental conditions of individuals.Graduates may perform such applications by identifying screening tests and detection methods to determine patients needs to provide dietary and dietary recommendations for the clients problem, setting goals, making individual treatment protocols, setting up an intervention program if necessary and evaluate the results.Graduates can assess nutritional status of individuals and interpret clinical findings in terms of nutrition and develop individual-specific nutrition therapies.Graduates can develop nutrition plans and policies for the protection and development of health by using determination methods for the nutritional status of the community.Graduates can evaluate the factors affecting the nutritional quality of the individual and the society in the production-consumption chain, apply standards and legal regulations on nutritional safety and quality at all stages of nutritional production in the institutional food systems.Graduates can make, interpret and evaluate laboratory practices for product development, nutritional analysis and factors affecting quality according to legal regulations.Graduates can create and continue to dietitian-patient communication that is fundamental for nutrition and dietetics practices.Graduates can give advices to the patients about nutrition, dietetics and lifestyle.Graduates can make plan effectively and efficiently within the context of nutrition and dietetic applications.Students can carry out post-graduate education for life-long learning necessity.Students can follow plans, policies, laws, regulations and legislation that affect the dietitians professionGraduate students are able to provide training on academic studies or practice-based methods.Graduates can identify and investigate problems related to nutrition and dietetics.Graduates can access informations by searching extensive resources and databases on nutrition and dietetics practices continuously and effectively.Graduates can organize events and programmes to provide information o people.Graduates can determine priorities according to the individuals needs and plan nutritional and dietetics practices. Graduates can provide counseling to students and interns through their practical learning process and internship.Graduates can develop strategies that will he | |
| Key Competencies | - | |
| Further Info | The measurement and evaluation method for each module applied for each course is determined by Ankara Yildirim Beyazıt University Education Regulation and Examination Implementation Principles.I. Examinations consist of short, midterm, half year/final, excuse, make-up, additional, internship and exemption exams. These exams can be written, oral or written&oral and/or practical.II. At least one midterm and final exam are held in common compulsory courses. The contribution rates of the exams of these courses are equal.III. A student who doesnt take the test is considered to use his/her right and receives a score of zero (0) from that examination.IV. Students must take the examination at the day/time and place announced by the faculty administrations and/or the official website of the university.V. Midterm and final examinations and final exam grades are given out of 100 grades.1. Graduates can identify and evaluate nutrition related health problems.2. Graduates can apply basic nutrition and dietetics knowledge into a practice, evaluate it critically and be competent in both solving problems and making decisions.3. Graduates have enough foreign language knowledge to be able to follow new advances in nutrition and dietetics.4. Graduates can develop nutrition plans and policies for the protection and development of health by using determination methods for the nutritional status of the community.5. Graduates can evaluate the factors affecting the nutritional quality of the individual and the society in the production-consumption chain, apply standards and legal regulations on nutritional safety and quality at all stages of nutritional production in the institutional food systems.6. Graduates can make, interpret and evaluate laboratory practices for product development, nutritional analysis and factors affecting quality according to legal regulations.7. Students can follow plans, policies, laws, regulations and legislation that affect the dietitians profession.8. Graduates can assess nutritional status of individuals and interpret clinical findings in terms of nutrition and develop individual-specific nutrition therapies. | |
| Quality Assurance | - | |
| Access Requirements | Turkish students are placed into the department based on The Student Selection and Placement Examination (OSYS) organized by The Student Selection and Placement Center (OSYM). Foreign students are placed into the department according to the foreign student quota determined by our university. | |
| Conditions for Success | 1. Graduates can identify and evaluate nutrition related health problems.2. Graduates can apply basic nutrition and dietetics knowledge into a practice, evaluate it critically and be competent in both solving problems and making decisions.3. Graduates have enough foreign language knowledge to be able to follow new advances in nutrition and dietetics.4. Graduates can develop nutrition plans and policies for the protection and development of health by using determination methods for the nutritional status of the community.5. Graduates can evaluate the factors affecting the nutritional quality of the individual and the society in the production-consumption chain, apply standards and legal regulations on nutritional safety and quality at all stages of nutritional production in the institutional food systems.6. Graduates can make, interpret and evaluate laboratory practices for product development, nutritional analysis and factors affecting quality according to legal regulations.7. Students can follow plans, policies, laws, regulations and legislation that affect the dietitians profession.8. Graduates can assess nutritional status of individuals and interpret clinical findings in terms of nutrition and develop individual-specific nutrition therapies.Get minimum credit (240 ECTS) required by programme & general academic average must be at least 2,00 out of 4,00. | |
| Progression Paths (Relationship Type) | Treatment Centers (Public and private hospitals, outpatient clinics, health centers, dialysis units, enteral and parenteral nutrition and support groups, diabetes units, etc.)Institutional Food Services (Food factories, food and beverage departments of hotels, private and public institutions related to nutrition, etc.)Public Health Services (Maternity Health Services, Health Centers, Care Centers for Children and Elderly, Sport Centers)Food IndustryResearch and Education Centers | |
| Legal Basis | - | |
| Validity Period (If Any) | Qualification is continuous | |
| Url | Open Address | |
TR0030004330
Graduates can identify and evaluate nutrition related health problems.Graduates can apply basic nutrition and dietetics knowledge into a practice, evaluate it critically and be competent in both solving problems and making decisions.Graduates obtain information and use up-to-date technology in the process of providing information. Students apply legal and ethical principles in the use of information.Graduates evaluate research planning, research information and have basic research skills in application.Graduates have enough foreign language knowledge to be able to follow new advances in nutrition and dietetics.Graduates can communicate effectively in written and verbal communication and do interdisciplinary team workGraduates can internalize individual diversity and cultural differences by recognizing different cultures.Graduates can preserve the universality of fundamental values and social rights.Graduates can evaluate and apply knowledge about all disciplines that form the basis of the science of nutrition and dietetics, especially the relationship between human, environment and nutrition.Graduates can explain practice of Nutrition and Dietetics by using knowledge in these scope; can present data based on logic and evidence.Graduates can develop training materials by using information on nutrition and dietetic practice scopeGraduates can respond to nutritional problems associated with health, social and environmental conditions of individuals.Graduates may perform such applications by identifying screening tests and detection methods to determine patients needs to provide dietary and dietary recommendations for the clients problem, setting goals, making individual treatment protocols, setting up an intervention program if necessary and evaluate the results.Graduates can assess nutritional status of individuals and interpret clinical findings in terms of nutrition and develop individual-specific nutrition therapies.Graduates can develop nutrition plans and policies for the protection and development of health by using determination methods for the nutritional status of the community.Graduates can evaluate the factors affecting the nutritional quality of the individual and the society in the production-consumption chain, apply standards and legal regulations on nutritional safety and quality at all stages of nutritional production in the institutional food systems.Graduates can make, interpret and evaluate laboratory practices for product development, nutritional analysis and factors affecting quality according to legal regulations.Graduates can create and continue to dietitian-patient communication that is fundamental for nutrition and dietetics practices.Graduates can give advices to the patients about nutrition, dietetics and lifestyle.Graduates can make plan effectively and efficiently within the context of nutrition and dietetic applications.Students can carry out post-graduate education for life-long learning necessity.Students can follow plans, policies, laws, regulations and legislation that affect the dietitians professionGraduate students are able to provide training on academic studies or practice-based methods.Graduates can identify and investigate problems related to nutrition and dietetics.Graduates can access informations by searching extensive resources and databases on nutrition and dietetics practices continuously and effectively.Graduates can organize events and programmes to provide information o people.Graduates can determine priorities according to the individuals needs and plan nutritional and dietetics practices. Graduates can provide counseling to students and interns through their practical learning process and internship.Graduates can develop strategies that will he
The measurement and evaluation method for each module applied for each course is determined by Ankara Yildirim Beyazıt University Education Regulation and Examination Implementation Principles.I. Examinations consist of short, midterm, half year/final, excuse, make-up, additional, internship and exemption exams. These exams can be written, oral or written&oral and/or practical.II. At least one midterm and final exam are held in common compulsory courses. The contribution rates of the exams of these courses are equal.III. A student who doesnt take the test is considered to use his/her right and receives a score of zero (0) from that examination.IV. Students must take the examination at the day/time and place announced by the faculty administrations and/or the official website of the university.V. Midterm and final examinations and final exam grades are given out of 100 grades.1. Graduates can identify and evaluate nutrition related health problems.2. Graduates can apply basic nutrition and dietetics knowledge into a practice, evaluate it critically and be competent in both solving problems and making decisions.3. Graduates have enough foreign language knowledge to be able to follow new advances in nutrition and dietetics.4. Graduates can develop nutrition plans and policies for the protection and development of health by using determination methods for the nutritional status of the community.5. Graduates can evaluate the factors affecting the nutritional quality of the individual and the society in the production-consumption chain, apply standards and legal regulations on nutritional safety and quality at all stages of nutritional production in the institutional food systems.6. Graduates can make, interpret and evaluate laboratory practices for product development, nutritional analysis and factors affecting quality according to legal regulations.7. Students can follow plans, policies, laws, regulations and legislation that affect the dietitians profession.8. Graduates can assess nutritional status of individuals and interpret clinical findings in terms of nutrition and develop individual-specific nutrition therapies.
Turkish students are placed into the department based on The Student Selection and Placement Examination (OSYS) organized by The Student Selection and Placement Center (OSYM). Foreign students are placed into the department according to the foreign student quota determined by our university.
Treatment Centers (Public and private hospitals, outpatient clinics, health centers, dialysis units, enteral and parenteral nutrition and support groups, diabetes units, etc.)Institutional Food Services (Food factories, food and beverage departments of hotels, private and public institutions related to nutrition, etc.)Public Health Services (Maternity Health Services, Health Centers, Care Centers for Children and Elderly, Sport Centers)Food IndustryResearch and Education Centers
Qualification is continuous