PROGRAM OUTCOMES
PÇ1.	Throughout every stage of life, individuals take responsibility for developing professional skills for the health of themselves and society, with the aim of preventing disease and establishing nutrition policies.
PÇ2.	Students acquire theoretical and practical knowledge about the fundamental, field-specific, and social courses required for the profession of dietitian in the Department of Nutrition and Dietetics.
PÇ3.	Recognizes problems encountered in the field of Nutrition and Dietetics and uses appropriate technology and evidence-based information to solve them.
PÇ4.	Acquire the ability to design experiments, research, projects, and fieldwork using appropriate methods in the field of Nutrition and Dietetics, collect data, analyze the results, and report them.
PÇ5.	They can effectively use information technologies in accordance with the principle of lifelong learning and quality management processes to access up-to-date scientific data sources/tools appropriate for their field.
PÇ6.	Works as part of individual and/or team efforts alongside other relevant disciplines in the field, utilizing effective communication skills on national and international platforms (at B1 level English).
PÇ7.	Works as a process manager in food services within mass catering systems.
PÇ8.	Develops nutritional recommendations by providing nutrition education, nutrition counseling, and medical nutrition therapy to patients and healthy groups.
PÇ9.	Is aware of the individual, societal, and universal impacts of nutrition and dietetics practices and their legal consequences, and acts in accordance with professional ethical principles. Knows the responsibilities required by their profession and sets an example for their colleagues and community in this regard.