The Department of Nutrition and Dietetics within the Faculty of Health Sciences of Gazi University began its education life in 2009. The duration of the program is 8 semesters, and the language is Turkish. The Department of Nutrition and Dietetics consists of four departments: Nutritional Sciences, Dietetics, Institutional Food Systems and Public Health Nutrition.

The aim of the Department of Nutrition and Dietetics program is to train researchers and innovative "Dietitians" with universal thoughts and values, who apply and develop their professional knowledge with the awareness of lifelong learning, to protect, improve, develop and improve the health of society with adequate and balanced nutrition. The education program of the Department of Nutrition and Dietetics consists of theoretical and applied courses in accordance with the Nutrition and Dietetics Core Education Program (CEP) of the Council of Higher Education. In the first three years, theoretical and applied courses are conducted to create a professional infrastructure. In the first year, basic medical sciences (anatomy, physiology, medical biology and genetics) courses are given, and in the following years, the basis for professional field courses is formed. Simultaneously, subjects such as ethical principles, the history of the profession, and basic application areas are included in the introductory courses to the profession. In addition to the summer internship at the end of the third year, in the last year, four different practice courses, which cover the working areas of four departments, are practiced for 7 weeks, at least 24 h a week, in four different practice courses. In order for the students to graduate, they must have completed all the compulsory and elective courses in 8 semesters and have completed 240 ECTS.

Dietitians who graduated from the Department of Nutrition and Dietetics have employment opportunities in many fields. Some of these areas are inpatient treatment institutions, renal care units, diabetes education centers, enteral-parenteral nutrition team, special nutrition and diet centers, collective nutrition systems (nurseries, schools, food factories, catering services of hotels, all institutions that provide mass nutrition, etc.), food industry, food and nutrition-related private or public institutions, maternal and child health centers, family health centers, elderly care centers, sports centers, education and research institutions.

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