Nutrition and Dietetics Master Degree With a Thesis Program
Academic Unit Presenting the Program
Nutrition and Dietetics
Program Director
Institute Director Prof. Dr. Selami GÜRKAN
Deputy Institute Director Assoc. Dr. Birol TOPÇU
Deputy Institute Director Assoc. Dr. Serhat ÖRÜN
Program Type
Master Degree With a Thesis Program
Level of Degree Earned
Master's Degree with Thesis
Degree Earned
A Master's Degree in Nutrition and Dietetics
Education Type
Tam Zamanlı
Registration Acceptance Conditions
In order to apply to the Nutrition and Dietetics Master's Program, candidates must:
a) have a bachelor's degree in Nutrition and Dietetics, have at least 55 standard points in the numerical score type from ALES, which is centrally conducted by ÖSYM, or be successful in internationally recognized exams whose success base points are determined by the Senate and accepted as equivalent to the ALES result.
b) The admission grade for graduate programs is based on the following criteria: 20% of the undergraduate graduation weighted grade point average, 50% of the standard score obtained from ALES, and 30% of the score obtained from the interview conducted by the jury established by the institute's board of directors for each department. To be considered successful, the grade must be at least 65. Students are accepted according to the announced quota, ranked from the highest score to the lowest.
Recognition of Prior Learning
Only candidates who have graduated from the Department of Nutrition and Dietetics are eligible for admission to the Thesis Master's Program in Nutrition and Dietetics. The recognition of prior formal education, vertical, horizontal, and intra-university transitions in Turkish Higher Education Institutions is carried out in accordance with the "Regulation on Transitions, Double Majors, Minors, and Credit Transfer Between Institutions in Associate and Bachelor's Degree Programs in Higher Education Institutions," as determined by the Higher Education Council (YÖK) (http://www.yok.gov.tr/content/view/476/).
Degree Requirements and Rules
to take a minimum of 7 courses with a minimum of 21 local credits.
to succeed in all the courses with a letter grade of at least CC/S
to prepare and defend a master's dissertation
to have a Cumulative Grade Point Average of at least 2.00/4.00 with a minimum of 120 ECTS credits.
Program Profile
The Nutrition and Dietetics Master's Program admitted its first students in the Fall Semester of the 2017-2018 academic year. In our department, educational, teaching, and research activities are carried out by 1 Professor, 1 Associate Professor, and 3 Assistant Professors. The annual quota of the program is determined by the Institute's Board of Directors. The language of instruction is Turkish. The program includes compulsory and elective courses related to the field of nutrition and dietetics. In the 1st and 2nd semesters, compulsory and elective courses related to the field are offered; in the 3rd and 4th semesters, thesis work related to the field is carried out.
Occupational Profiles of Graduates
With this program, expert dietitians in the field will have the opportunity to enhance their professional qualifications through a thesis-based Master's degree, allowing them to document their expertise. As a result, they will have priority in being assigned as responsible or managerial dietitians in the Ministry of Health and its affiliated institutions, universities and private hospitals, specialized clinical areas, institutions providing mass catering services, the food industry, as well as in universities' Faculties of Health Sciences and Vocational Schools as academic staff.
Access To Upper Degree
Graduates who successfully complete the Master's program, provided that they obtain a valid score from the ALES exam and meet the English language proficiency requirements, may apply to doctoral programs in their own field or in multidisciplinary fields. They will be accepted into the relevant programs if they meet the program's qualifications.
Exams, Assessment and Grading
Teaching and learning methods and strategies are selected in a way that enhances students' skills such as self-study, lifelong learning, observation, teaching others, presentation, critical thinking, teamwork, and effective use of information technology.
Graduation Requirements
Teaching Methods
Teaching-Learning Methods
Main Learning Activities
Tools Used
Lecture
Listening and Comprehending
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Debate Class
Listening and comprehending, observation/processing situations, critical thinking, developing questions
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Special Support/Structural Examples
Pre-planned special skills
Standard classroom technologies, multimedia tools
Role Playing/Drama
Pre-planned special skills
Standard classroom technologies, special equipment
Problem Solving
Pre-planned special skills
Standard classroom technologies, special equipment
Case Study
Pre-planned special skills
Standard classroom technologies, special equipment
Brainstorming
Listening and comprehending, observation/processing situations, critical thinking, developing questions, teamwork
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Small Group Discussion
Listening and comprehending, observation/processing situations, critical thinking, developing questions
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Demonstration
Listening and comprehending, observation/processing situations
Real or virtual environments that allow observation
Simulation
Listening and comprehending, observation/processing situations,
Real or virtual environments that allow observation
Seminar
Research - lifelong learning, writing, reading, IT, listening and comprehending, managerial skills
Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipmen
Research - lifelong learning, processing situations, developing questions, interpreting, presentation
Internet databases, library databases, email
Oral
Research - lifelong learning, processing situations, developing questions, interpreting, presentation
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Review/Survey Study
Research - lifelong learning, writing, reading
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Panel
Listening and comprehending, observation/processing situations
Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
Guest Speaker
Listening and comprehending, observation/processing situations
Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
Student Club Activities/Projects
Observation/processing situations, critical thinking, developing questions, teamwork, research - lifelong learning, writing, reading, managerial skills, pre-planned special skill
Standard classroom technologies, multimedia tools, special equipment
Program Outcomes
1-Be able to follow textbooks, application tools and multimedia training tools containing the basic and current information in the field and advanced theoretical and practical knowledge which is supported by other resources. 2-Be able to establish the theoretical andd practical relation between the field of nutrition and dietetics and other fields. 3-Understand both the need to keep skills and knowledge up to date and the importance of career-long learning. 4-By conducing studies on nutrition and dietetics independently or as a team, they can publish and/or present scientific articles at the national and international area. 5-In the context of nutrition and dietetic practices, they use appropriate training strategies, strengthening communication, behavioral change and promoting health. 6-Be able to evaluate and iterpret the nutritional status of individuals. 7-Be able to demonstrate effective and appiropriate verbal and non-verbal communication skills when interacting with a diverse range of individuals, groups and communities. 8-Understand the need to respect and uphold the rights, dignity, values, and autonomy of service users and their central role in decisions about their health. 9-Understand the stucture and function the human body, together with knowledge of health, disease, disorder and dydsfunction relevant to their profession. 10-Be aware of the impact of culture, equality and diversity on practice. 11-Be able to practice within the legal and ethical boundaries of their profession. 12-Be able to design and finalize an original research process independently. 13-Be able to conduct appropriate diagnostic or monitoring procedures, treatment, therapy, interventions or other actions safely and effectively.
Curriculum
Nutrition and Dietetics
Course
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
BSDYL601
Advanced Nutrition I
3
0
5
BSDYL605
Food Safety and Hygiene
3
0
5
LÜ SBE 09
Scientific Research Methods, Research and Publication Ethics
1
2
5
LÜ SBE 04
Special Topics
8
0
10
Elective
2024 - 2025 Güz Beslenme Diyetetik Yüksek Lisans Seçmeli Dersler()
25
BESYL151
Food Myology and Mycotoxins
3
0
5
BSDYL616
Relation of Nutritional processing Methods With Nutrition
3
0
5
BESYL150
Research Methods Used in Health Sciences
2
2
5
Total ECTS:
50
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
BSDYL602
Advanced Nutrition II
3
0
5
BSDYL606
Nutritional Epidemiology
3
0
5
LÜ SBE 09
Scientific Research Methods, Research and Publication Ethics
1
2
5
LÜ SBE 05
Seminar
0
2
5
LÜ SBE 04
Special Topics
8
0
10
Elective
2024-2025 BAHAR YARIYILI BESLENME VE DİYETETİK SEÇMELİ DERSLER()
25
BESYL154
Nutritional Pathogens
3
0
5
BSDYL614
Probiotics,Prebiotics and Health
3
0
5
BESYL150
Research Methods Used in Health Sciences
2
2
5
Total ECTS:
55
Total ECTS(Year):
105
Thesis
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ SBE 04
Special Topics
8
0
10
LÜ SBE 04
Special Topics
8
0
10
SBE TEZ 01
Thesis Proposal
1
0
5
SBE TEZ 02
Thesis Work
1
0
15
SBE TEZ 03
Thesis Writing
1
0
5
Total ECTS:
45
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
LÜ SBE 04
Special Topics
8
0
10
SBE TEZ 01
Thesis Proposal
1
0
5
SBE TEZ 02
Thesis Work
1
0
15
SBE TEZ 03
Thesis Writing
1
0
5
Total ECTS:
35
Total ECTS(Year):
80
Matrix of Course - Program Outcomes
BSDYL601 Advanced Nutrition I
#
3
4
4
4
3
4
4
1
4
0
0
4
1
3
4
4
4
3
4
4
1
4
0
0
4
1
3
3
4
4
4
3
4
1
4
0
0
4
1
BSDYL605 Food Safety and Hygiene
#
5
4
4
4
4
1
5
1
1
1
1
4
1
5
4
4
4
4
1
5
1
1
1
1
4
1
5
4
4
4
4
1
5
1
1
1
1
4
1
LÜ SBE 09 Scientific Research Methods, Research and Publication Ethics
#
3
2
3
2
1
1
2
5
2
4
5
5
2
5
5
5
3
2
3
2
3
4
2
3
5
2
2
2
4
2
1
1
2
5
2
4
5
5
2
BESYL151 Food Myology and Mycotoxins
#
4
5
3
3
3
1
1
1
2
1
1
3
1
3
4
3
2
2
2
1
1
2
2
1
2
1
5
4
3
2
2
2
1
1
2
1
1
2
3
BSDYL616 Relation of Nutritional processing Methods With Nutrition
#
4
4
4
5
4
4
4
2
2
4
4
4
4
4
4
4
5
4
4
4
2
2
4
4
4
4
4
4
4
5
4
4
4
2
2
4
4
4
4
BESYL150 Research Methods Used in Health Sciences
#
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
5
3
5
5
3
2
2
4
2
2
5
5
3
BSDYL602 Advanced Nutrition II
#
5
5
5
5
4
4
3
1
5
1
1
3
1
5
5
5
5
4
4
3
1
5
1
1
3
1
5
5
5
5
4
4
3
1
5
1
1
3
1
5
5
5
5
4
4
3
1
5
1
1
3
1
5
5
5
5
4
4
3
1
5
1
1
3
1
BSDYL606 Nutritional Epidemiology
#
4
4
5
4
4
5
5
4
1
5
4
5
4
4
4
5
4
4
5
5
4
1
5
4
5
4
4
4
5
4
4
5
5
4
1
5
4
5
4
LÜ SBE 09 Scientific Research Methods, Research and Publication Ethics
