| 1 | To ensure that students develop a scientific perspective by understanding the definition, history and importance of dietetics |
| 2 | To teach methods for assessing nutritional status and to provide individuals with the ability to interpret their nutritional status |
| 3 | To ensure that students have knowledge about energy balance and body weight management and to estimate their daily energy requirements |
| 4 | To teach the roles of carbohydrates, fats and proteins, which are macronutrients, in metabolism and to ensure their correct use in diet planning |
| 5 | To ensure that students deeply understand the effects of vitamins and minerals, which are micronutrients, on health and to interpret their deficiency and excess situations |
| 6 | To ensure that students make scientifically based evaluations by analyzing the nutritional compositions of macro and micronutrients in diet planning |
| 7 | To ensure that students have information about appropriate cooking, preparation and storage techniques for healthy meals |
| 8 | To ensure that students develop strategies for preserving the nutritional value of nutrients by analyzing their changes in cooking and storage processes |
| 9 | To ensure that students develop recommendations by considering factors such as age, sex, physical activity level and nutritional status when creating an individual nutrition plans |
| 10 | Supporting students to create effective nutrition strategies at individual and social levels in line with the principles of healthy and sustainable nutrition |