NEZAHAT KELESOGLU FACULTY OF HEALTH SCIENCES
A dietitian is a health professional who applies nutrition science based on scientific principles in the processes of growth, development, health maintenance, and quality of life improvement for individuals and communities.
The Department of Nutrition and Dietetics at Necmettin Erbakan University aims to train competent dietitians who can analyze the nutritional status of individuals and communities, produce scientific solutions to nutrition-related health problems, determine nutritional requirements according to age and physiological status, and plan and implement medical nutrition treatments.
The department also focuses on training professionals who can contribute to the management of collective nutrition services, the development of healthy nutrition awareness, and the creation of national nutrition policies.
The main objective of the program is to contribute to ensuring adequate and balanced nutrition throughout life, protecting health, and improving quality of life. In this regard, education is provided at the undergraduate level in accordance with national and international standards; scientific research, community-oriented consulting, and educational services are offered.
The program consists of a four-year (eight-semester) undergraduate education.
Students reinforce their theoretical knowledge in the field by completing mandatory internships at hospitals, public health centers, and collective nutrition institutions during their education. During this process, they actively participate in the planning, implementation, and evaluation of individual and institutional nutrition services. Internships aim to increase students' professional competence and provide them with practical experience.
The language of instruction is Turkish. However, some courses utilize English-language resources, and a Professional English course has been included in the program to help students develop proficiency in international literature and professional terminology.
The Nutrition and Dietetics Department curriculum aims to equip students with fundamental scientific knowledge and skills and enable them to apply this knowledge effectively at the individual and societal levels.
The structures, functions, and effects of macro and micro nutrients on the body are examined in detail. Students learn the principles of adequate and balanced nutrition and gain the ability to assess individuals' nutritional needs.
The course teaches how to create appropriate nutrition plans for individuals based on the unique nutritional requirements of pregnancy, breastfeeding, infancy, and childhood.
The chemical properties of food groups, changes during processing, and factors affecting quality are addressed. Students gain the ability to analyze the structure of foods.
The course covers medical nutrition approaches specific to chronic diseases and metabolic disorders. Students acquire the ability to plan and implement disease-specific diets.
Menu planning and the management of production and service processes in terms of hygiene, quality, and cost are taught. Students develop the ability to plan and manage nutrition services for institutions.
The aim is to enable students to become competent in analyzing the nutritional status of the community, preventing nutritional deficiencies, and developing strategies for public health.
There are 6 laboratories in our department.
In this laboratory, where the chemical composition of foods is analyzed, students gain the ability to evaluate carbohydrate, protein, fat, vitamin, and mineral content. The laboratory provides a fundamental educational space for food safety and quality control applications.
This laboratory, where food-borne microorganisms are analyzed, provides students with practical knowledge on food hygiene and safety.
This laboratory, where scientific studies are conducted at the undergraduate and graduate levels, has the necessary infrastructure for experimental projects, data collection, and analysis processes.
In this application area, where individual nutrition counseling and communication skills are developed, students gain experience in effective client interviews and educational material development.
Students develop individual nutrition planning skills through applications such as identifying food groups, working with portion sizes, and calculating energy and nutrient content.
This laboratory, where body composition analyses are conducted, enables students to develop their skills in evaluating height, weight, body mass index, and other anthropometric data using scientific measurement techniques.
