Vision
As the Department of Nutrition and Dietetics at Acıbadem Mehmet Ali Aydınlar University, our vision is to become a nationally and internationally recognized and preferred department that provides education and training in line with global standards, specializes in the fields of nutritional sciences and dietetics, and whose graduates are sought after on these platforms. We aim to serve as a reference point in the discipline of nutrition and dietetics by conducting community-oriented initiatives and publications within the scope of preventive and therapeutic healthcare services, while offering research and development activities and being a valued and preferred department in Türkiye.
Mission
As the Department of Nutrition and Dietetics at Acıbadem Mehmet Ali Aydınlar University, our mission is to educate dietitians who contribute to society and humanity through contemporary and innovative education; who are analytical, critical thinkers capable of making informed decisions; who are committed to ethical and universal values; who embrace teamwork and a multidisciplinary approach; and who develop evidence-based nutrition plans to protect, improve, and sustain health. We aim to train professionals who promote and maintain healthy eating habits at both individual and societal levels, continuously update their knowledge through scientific research, adopt lifelong learning, and take part as essential members of preventive and therapeutic healthcare services.
Core Values
The Department of Nutrition and Dietetics, Faculty of Health Sciences at Acıbadem University:
- Recognizes that each individual is unique and should be considered as a whole,
- Emphasizes adherence to ethical principles, reliability, and accountability in services provided to society,
- Believes in the supremacy of science and adopts an innovative, productive, and systematic approach,
- Values institutional belonging, effective communication, and teamwork as key elements of success.
PEA1 – Can provide clinical nutrition care in accordance with professional standards, deliver nutrition education and counseling services, and manage mass catering/food service systems.
PEA2 – Can take part in screening, research, monitoring, solution planning, and implementation processes related to nutrition problems in different population groups and communities.
PEA3 – Can sustain academic, professional, and personal development in line with competencies defined within professional standards.
Program Objectives
Our graduates:
- Develop nutrition plans tailored to the age, gender, socio-economic status, culture, lifestyle, dietary habits, and risk factors of healthy individuals, patients, families, and communities.
- Identify community nutrition problems and take part in the implementation and dissemination of plans and policies aimed at protecting and improving public health.
- Sustain their academic, professional, and personal development throughout their careers by adhering to ethical values and embracing lifelong learning.
Program Outcomes
- Possess theoretical and practical knowledge specific to the field of Nutrition and Dietetics and its supporting scientific disciplines.
- Integrate theoretical and practical knowledge within and beyond the field.
- Access scientific and evidence-based knowledge and apply it in practice.
- Plan and conduct field-specific scientific research using academic research skills.
- Communicate effectively both orally and in writing.
- Apply theoretical and practical knowledge in Nutrition and Dietetics safely, timely, effectively, efficiently, equitably, and in a person-centered manner in line with ethical principles.
- Deliver nutrition care by applying the “Nutrition Care Process.”
- Provide nutrition education and counseling, and contribute to the dissemination of food and nutrition policies.
- Carry out management processes in mass catering/food service systems with a focus on food safety.
- Demonstrate and sustain core attitudes and behaviors such as autonomy, teamwork, accountability, leadership, professional advocacy, and mentorship; act as role models with a strong awareness of sustainability.
- Take at least two non-field elective courses and develop the ability to learn how to learn.
- Use English for professional development and practice at a minimum of B1 level according to the Common European Framework of Reference for Languages (CEFR).
