ABOUT US

ABOUT US

History of the University and the Department of Nutrition and Dietetics

Munzur University was established in 2008 under the name Tunceli University. The Department of Nutrition and Dietetics was initially founded within the School of Health and began admitting students under the Faculty of Health Sciences in the fall semester of the 2019–2020 academic year.

Vision of Our Department

To become a leading, recognized, and preferred educational institution in Türkiye and worldwide with internationally qualified graduates in the field of nutrition and dietetics; to contribute to society’s healthy development through scientific studies and consultancy services; and to produce impactful research and publications.

Mission of Our Department

Our mission is to educate qualified human resources who can apply scientific principles related to nutrition and food in the protection of health and the treatment of diseases, and to conduct research in this field.

We aim to train dietitians who:

• uphold universal values, respect national and global cultures,

• meet internationally recognized competencies,

• contribute to lifelong protection, improvement, and promotion of community health through adequate and balanced nutrition,

• and provide education, research, and consultancy services based on science and technology at international standards.

Educational Objectives

1. Graduates identify and assess general health problems related to nutrition.

2. They possess the ability to apply core nutrition and dietetics knowledge, critically evaluate information, solve problems, and make informed decisions.

3. They have the fundamental research skills to plan, conduct, evaluate, and report scientific studies in the field of nutrition and dietetics.

4. They provide effective communication and solutions to nutrition-related problems by considering the health, socio-cultural, and environmental conditions of individuals, groups, institutions, or communities.

5. They perform practices such as identifying needs, setting goals, preparing treatment plans, and evaluating outcomes to offer appropriate nutrition and dietetic recommendations.

6. They develop strategies to support individuals in choosing safe, healthy, and accessible foods.

7. They can develop food and nutrition policies and follow regulations to protect, improve, and promote public health.

Learning Outcomes

1. They have the competence to plan menus for target groups in mass feeding institutions, ensure food safety and quality, and implement related standards and legal regulations.

2. They can develop products related to nutrition-related diseases, conduct laboratory analyses on factors affecting food quality, and assess them within the framework of legislation.

3. They use current technologies in nutrition and dietetic practices and effectively search scientific databases to obtain evidence-based information.

4. They organize programs and activities that promote access to accurate food and nutrition information and develop educational materials.

5. They take responsibility in professional practices and decision-making processes while adhering to legal and ethical principles.

6. They demonstrate a positive attitude toward lifelong learning and follow national and international activities related to the field.

7. They possess sufficient foreign language proficiency to follow new developments in nutrition and dietetics.

Career Opportunities

A dietitian is a health professional who has successfully completed a nutrition and dietetics undergraduate program and is granted the “Bachelor’s Degree in Nutrition and Dietetics,” which authorizes them to practice the profession.

Employment Areas for Dietitians

• Treatment institutions (public and private hospitals, clinics, health centers, dialysis units, etc.)

• Mass feeding systems (catering companies, hotel food and beverage departments, all public and private institutions providing mass food services, etc.)

• Public health organizations (maternal–child health centers, health centers, nursing homes for children and elderly individuals, sports schools, etc.)

• Food industry

• Research institutions

• Educational institutions