Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu
Graduate School of Health Sciences - Nutritional Science

General Description

History

Started education in 2012-13 education year, fall semester

Qualification Awarded

The Master’s Degree in Nutritional Science

Level of Qualification

Second Cycle

Specific Admission Requirements

Graduates of Nutritional Sciences and Dietetics related schools can apply the program.

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

"Students who has got courses in another institutions may be exempted with these courses providing the approve of the Board of Directors of the Institute.
"

Qualification Requirements and Regulations

Students must complete a minimum of 24 local credits (60 ECTS credits) courses with a grade of 65 on a 100 scale and successfully defend a master thesis.

Profile of The Programme

The Master’s Degree in Nutritional Sciences is a professionally oriented program that prepares graduates for advanced practice and leadership positions in nutrition and dietetics and for advanced graduate study.

Occupational Profiles of Graduates With Examples

Graduates of the programme can work in all nutrition related areas such as hospitals or clinics, catering companies, nursing homes, research development laboratories, food production companies and schools as nutritional lecturer or educators.

Access to Further Studies

The candidates who successfully completed undergraduate program can attend post-graduate doctoral programs.

Examination Regulations, Assessment and Grading

Evaluation and assessment methods for each course are determined according to Ondokuz Mayis University Graduate Eduaction Regulations. To succesfully complete a course a minimum of 65 is required on a 100 system.

Graduation Requirements

Students must complete a minimum of 24 local credits (60 ECTS credits) courses with a grade of 65 on a 100 scale and successfully defend a master thesis.

Mode of Study (Full-Time, Part-Time, E-Learning )

Full Time

Address, Programme Director or Equivalent

Dr. ALİYE ÖZENOĞLU

Facilities

Programme Outcomes

  1. • Have learning skills and use these skills at the work
  2. • Knowledge and experience in the field of dietetics for itself continually renew and enhance that contains methods to prepare to professional development plan,
  3. • Apply basic concepts of physical and behavior sciences to nutrition care.
  4. • Able to work as part of a team and be able to lead the group or individual as a member of knowing the methods used to assess performance,
  5. • Have knowledge and experience, which is based on the undergraduate level and / or in excess of this level, supported by research to generate ideas, interpretation, and application
  6. • Integrate knowledge and to cope with complex situations and having the ability to determine decisions of incomplete or limited information, their knowledge and practices in connection with decisions to reflect the social and ethical responsibilities,
  7. • Knowledge and problem-solving skills to apply to all environments, implications, and information to people of every segment of society, without doubt, a clear logical way to transfer and to support them in
  8. Practice as good consumers of research information, as well as being adept in interpreting, designing, and conducting research in nutrition and dietetics
  9. Practice as good consumers of research information, as well as being adept in interpreting, designing, and conducting research in nutrition and dietetics
  10. • Professional ethics and practices in the field of dietetics in their own country and in Europe, and the responsibility of being aware of what is going on,
  11. Integrate knowledge of nutritional needs and human behavior, as well as the economic and management aspects of health.
  12. Practice appropriate use of cognitive, communication, and technological skills in professional practice in nutrition and dietetics.
  13. Guide change in dietary behavior for both the treatment of disease and the promotion of health.
  14. Demonstrate a scientific and ethical approach to the acquisition and use of knowledge regarding nutrition and dietetics.
  15. • Knowledge and problem-solving skills to apply to all environments, implications, and information to people of every segment of society, without doubt, a clear logical way to transfer and to support them in
  16. advanced practice and leadership positions in nutrition and dietetics and for advanced graduate study.
  17. • Knowledge and experience in the field of dietetics for itself continually renew and enhance that contains methods to prepare to professional development plan,
  18. Integrate knowledge of nutritional needs and human behavior, as well as the economic and management aspects of health.
  19. Practice appropriate use of cognitive, communication, and technological skills in professional practice in nutrition and dietetics.
  20. • Utilize effective oral and written communication skills, using current technology where appropriate.
  21. Demonstrate a scientific and ethical approach to the acquisition and use of knowledge regarding nutrition and dietetics.
  22. • Professional ethics and practices in the field of dietetics in their own country and in Europe, and the responsibility of being aware of what is going on,
  23. • Profesyonel mesleki rolü için gerekli standartları ve gereksinimleri koruyabilmeli,

Course Structure Diagram with Credits

T:Theoretical,P:Practice, L:Laboratory
Semester 1
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SBE-1Optional Subject SDG 0 0 0 0.0 0.0
Total 0 0 0 0.0 0.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBE-2Optional Subject SDG 0 0 0 0.0 0.0
SBESYLSeminar Zorunlu 0 2 0 0.0 0.0
Total 4 2 0 0.0 0.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBETZThesis Zorunlu 0 0 0 0.0 30.0
Total 4 0 0 0.0 30.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
SAUA100Specialization Field Course Zorunlu 4 0 0 0.0 0.0
SBETZThesis Zorunlu 0 0 0 0.0 30.0
Total 4 0 0 0.0 30.0

Seçmeli Ders Grupları (SDG)

SBE-1 / Optional Subject
Course Unit Code Course Unit Title T P L Credit ECTS
BSL601 Advanced Nutrition-I 3 0 0 3.0 6.0
BSL602 Advanced Nutrition-II 3 0 0 3.0 6.0
BSL603 Assessment Of Nutritional Status 3 0 0 3.0 6.0
BSL604 Scientific Research Methods and Ethics 3 0 0 3.0 3.0
BSL605 Mother And Child Nutrition 3 0 0 3.0 6.0
BSL606 Nutrition And Diet Therapy in Diseases 2 2 0 3.0 6.0
BSL607 Pathophsiology Of Diseases Nutrition 3 0 0 3.0 0.0
BSL609 Yeasts, Mycotoxins And Health 2 2 0 3.0 6.0
BSL610 Nutrient - Drug interaction 3 0 0 3.0 6.0
BSL611 Nutritional Biochemistry 3 0 0 3.0 6.0
BSL612 Elderly Nutritional 3 0 0 3.0 6.0
BSL613 Food Safety 3 0 0 3.0 6.0
BSL614 Biyoistatistik ve İstatistik Paket Program Kullanımı 2 2 0 3.0 0.0
BSL615 Nutrition Education 3 0 0 3.0 6.0
BSL616 Food And Beverage Services Organization And Management 3 0 0 3.0 6.0
BSL618 Functional Foods 3 0 0 3.0 0.0
SBE-2 / Optional Subject
Course Unit Code Course Unit Title T P L Credit ECTS
BSL601 Advanced Nutrition-I 3 0 0 3.0 6.0
BSL602 Advanced Nutrition-II 3 0 0 3.0 0.0
BSL603 Assessment Of Nutritional Status 3 0 0 3.0 6.0
BSL604 Scientific Research Methods and Ethics 3 0 0 3.0 3.0
BSL605 Mother And Child Nutrition 3 0 0 3.0 6.0
BSL606 Nutrition And Diet Therapy in Diseases 2 2 0 3.0 6.0
BSL607 Pathophsiology Of Diseases Nutrition 3 0 0 3.0 6.0
BSL609 Yeasts, Mycotoxins And Health 2 2 0 3.0 0.0
BSL610 Nutrient - Drug interaction 3 0 0 3.0 6.0
BSL611 Nutritional Biochemistry 3 0 0 3.0 6.0
BSL612 Elderly Nutritional 3 0 0 3.0 6.0
BSL613 Food Safety 3 0 0 3.0 6.0
BSL614 Biyoistatistik ve İstatistik Paket Program Kullanımı 2 2 0 3.0 0.0
BSL615 Nutrition Education 3 0 0 3.0 0.0
BSL616 Food And Beverage Services Organization And Management 3 0 0 3.0 6.0
BSL618 Functional Foods 3 0 0 3.0 0.0