| History |
| With the decision of Ege University Senate at November 13, 2007, Department of Nutrition and dietetics was formed under İzmir Atatürk School of Health and at December 17, 2007 Higher Education Foundation (YÖK) approved its establishment. First students were accepted in 2009-2010 educational year. |
| Qualification Awarded |
| Graduates are titled as ‘dietitians’. |
| Level of Qualification |
| First Cycle |
| Specific Admission Requirements |
| The general requirements explained in “General Admission Requirements” of Information on the Institution part are applied for admission of students. |
| Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) |
| The rules and regulations for recognition of formal prior learning are well defined. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful vocational school graduates to continue their educaiton to obtain Bachelor’s degrees if they are successful in the selection and the placement examination (DGS, i.e. vertical transfer examination) are admitted. The courses to be taken by these students are determined by the relevant department, on the basis of courses they have completed in the programs from which they have graduated. Recognition of prior non-formal and in-formal learning is at the beginning stage in Turkish Higher Education Institutions. Ege University and hence of the Department is not an exception to this. However, exams of exemption are organised at the start of each year at the University for the courses of English Language and Computer Skills. The students who have completed the proficiencies for these courses on his/her own or through other means, and believe that they have achieved the learning outcomes specified are given the right to take the exemption exam. The students who achieve a passing grade from these exams are held exempt from the related course in the curriculum. |
| Qualification Requirements and Regulations |
| Students must obtain a grade point average of at least 2.00 out of 4.00 and successfully pass all courses on the programme (equivalent to a total of 240 ECTS). |
| Profile of The Programme |
| There are four scientific branches of nutrition and dietetics. First one is ‘fundamentals of nutritional sciences’ where students take courses such as principles of nutrition, nutritional biochemistry, food chemistry and etc. mainly within the first two years. Second branch is ‘dietetics’ where students learn medical nutritional therapy and education in diseases of childhood and adulthood. Third is ‘community nutrition’ which deals with the level of nutrition in the community and tries to set up nutritional policies. Forth branch is ‘institutional food services’ where students learn all the process involving food, from buying foods through serving meals, in large institutions.
Besides fundamental nutritional courses, students get courses on sociology, psychology, anatomy, physiology, microbiology, health administration and policy, management, research planning and analyses. After the third year there is a summer practice. Forth year is conducted as internship and a thesis must be completed.
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| Occupational Profiles of Graduates With Examples |
| Graduates may work in state or private hospitals, policlinics or kitchens, in Ministry of Health, in some primary healthcare facilities, in units of social services such as Child Protection Institution or nursing homes and food industry as a dietitian. |
| Access to Further Studies |
| The graduates holding Bachelor’s Degree are eligible to apply to Master’s Degree programmes at national level and /or international level both in the same and in related disciplines. |
| Examination Regulations, Assessment and Grading |
| Courses are designed in semester base and evaluated with one semi-final and one final exam. For the laboratory courses a laboratory note can be given and for the summer practice students are evaluated as succeeded/not succeeded. |
| Graduation Requirements |
| Graduation requirements are explained in the section “Qualification Requirements and Regulations” . |
| Mode of Study (Full-Time, Part-Time, E-Learning ) |
| Full-Time |
| Address, Programme Director or Equivalent |
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| Facilities |
| Among the department these is one ‘Fundamentals of Nutrition Laboratory’ for the conducting practices of fundamentals of nutrition and dietetics courses. Our second laboratory ‘Food Analysis Laboratory’ is nearly finished and will be used for practices of general, organic and food chemistry courses. Courses are held in classroom hall. Even though there are not many professors in the department, department is supported mainly by the other departments of the School and Faculty of Medicine, as well as Faculty of Engineering, Science and Communication.
Negotiations for student movements still continue.
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