Programme Outcomes
School of Health Sciences

Programme Outcomes

KNOWLEDGE

Theoretical - Factual

Students:

  • Have knowledge of fundamental and social sciences essential for the profession as a dietician.
  • Follow the developments in the field of nutrition and dietetics. 
  • Have knowledge and skill of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Acquire the ability to apply the knowledge and skills they obtain to the situations encountered in both national and international level, as well as the ability of lifelong learning. 
  • Acquire the skill of understanding the basic values and culture of the society they live in, adapting to these, and changing themselves positively. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field. 
  • Have knowledge of the concepts of anatomy, physiology, function, and maintenance of biological systems forming the basis of human health. 

SKILLS

Cognitive – Applied 

Students: 

  • Have knowledge of the fundamental and social sciences essential for the profession as a dietician, and use this all their lives. 
  • Accept the principles of protection and improvement of individual and community health as a basis throughout their professional lives. 
  • Have knowledge and skills of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Acquire the ability to apply the knowledge and skills they obtain to the situations encountered in both national and international level, as well as the ability of lifelong learning.
  • Are aware of professional ethics. 
  • Have the skills of understanding the basic values and culture of the society they live in, adapting to these, and changing themselves positively. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field. 
  • Acquire the skills of designing experiments/projects, and conducting and interpreting them by analysing their results.
  • Have the skills of planning the work processes in the fields of professional application, being a team member, collaborating, and conducting collaborative studies. 

COMPETENCES

Competence of Working Independently and Taking Responsibility

Students:

  • Follow the developments in the field of nutrition and dietetics. 
  • Have knowledge and skills of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Have the skills of understanding the basic values and culture of the society they live in, adapting to these, and changing themselves positively. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field.
  • Acquire the skills of designing experiments/projects, and conducting and interpreting them by analysing their results.
  • Have the skills of planning the work processes in the fields of professional application, being a team member, collaborating, and conducting collaborative studies. 

Competence of Learning

Students:

  • Have knowledge of the fundamental and social sciences essential for the profession as a dietician, and use this all their lives. 
  • Accept the principles of protection and improvement of individual and community health as a basis throughout their professional lives.
  • Use the knowledge they acquire to increase the society’s level of health and quality of life.  
  • Follow the developments in the field of nutrition and dietetics. 
  • Have knowledge and skills of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Acquire the ability to apply the knowledge and skills they obtain to the situations encountered in both national and international level, as well as the ability of lifelong learning. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field.
  • Acquire the skills of designing experiments/projects, and conducting and interpreting them by analysing their results.
  • Have the skills of planning the work processes in the fields of professional application, being a team member, collaborating, and conducting collaborative studies.

Communication and Social Competence

Students:

  • Have knowledge of the fundamental and social sciences essential for the profession as a dietician, and use this all their lives.
  • Accept the principles of protection and improvement of individual and community health as a basis throughout their professional lives. 
  • Use the knowledge they acquire to increase the society’s level of health and quality of life.  
  • Follow the developments in the field of nutrition and dietetics. 
  • Have knowledge and skills of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Acquire the ability to apply the knowledge and skills they obtain to the situations encountered in both national and international level, as well as the ability of lifelong learning. 
  • Are aware of professional ethics. 
  • Have the skills of understanding the basic values and culture of the society they live in, adapting to these, and changing themselves positively. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field.
  • Acquire the skills of designing experiments/projects, and conducting and interpreting them by analysing their results.
  • Have the skills of planning the work processes in the fields of professional application, being a team member, collaborating, and conducting collaborative studies.  
  • Have knowledge of the concepts of anatomy, physiology, function, and maintenance of biological systems forming the basis of human health. 

Field-Specific Competence

  • Have knowledge of the fundamental and social sciences essential for the profession as a dietician, and use this all their lives. 
  • Accept the principles of protection and improvement of individual and community health as a basis throughout their professional lives. 
  • Use the knowledge they acquire to increase the society’s level of health and quality of life.   
  • Follow the developments in the field of nutrition and dietetics. 
  • Have knowledge and skills of the information and communication technologies essential to follow today’s technological developments and improve themselves in this field.
  • Acquire the ability to apply the knowledge and skills they obtain to the situations encountered in both national and international level, as well as the ability of lifelong learning. 
  • Are aware of professional ethics. 
  • Have the skills of understanding the basic values and culture of the society they live in, adapting to these, and changing themselves positively. 
  • Apply the scientific methods and techniques, as well as quality management processes related to their field. 
  • Acquire the skills of designing experiments/projects, and conducting and interpreting them by analysing their results.
  • Have the skills of planning the work processes in the fields of professional application, being a team member, collaborating, and conducting collaborative studies. . 
  • Have knowledge of the concepts of anatomy, physiology, function, and maintenance of biological systems forming the basis of human health.