Faculty of Health Sciences
Nutrition and Dietetics
Applications open
Tuition and study format
Academic year: 2026/27
Intakes and application dates
- 2026/2027 Ön BaşvuruApplications openJanuary 1, 2026 — August 31, 2027
Programme information package
The programme's definition and learning outcomes, as the university publishes them in its official information package.
Programme definition
History
The Department of Nutrition and Dietetics was established in 2020 within the School of Health Sciences and began its educational activities by admitting its first students in the 2020–2021 academic year. As of 2022, the Department has continued its activities within the Faculty of Health Sciences and graduated its first cohort in 2024. The curriculum of the Department of Nutrition and Dietetics is structured in accordance with national and international higher education standards, the quality assurance approach of the Turkish Higher Education Quality Council (YÖKAK), relevant accreditation criteria, and the core educational requirements of the field. The educational process is carried out through a holistic approach aimed at developing students’ professional qualifications in terms of knowledge, skills, and competencies. Within this framework, students’ theoretical and scientific knowledge is developed through coursework; their professional and practical skills are supported through laboratory activities, applied training, and case-based learning processes; and their competencies in applying acquired knowledge and skills in real-life and professional practice settings are strengthened through field and professional practices. The program aims to educate dietitians who are able to follow current scientific developments in nutrition and dietetics, adopt an evidence-based approach, adhere to ethical principles, assess the nutritional needs of individuals and populations, plan appropriate nutrition and diet interventions, participate effectively in interdisciplinary teamwork, and sustain their professional development through a lifelong learning approach. The curriculum and learning outcomes are regularly monitored and evaluated in line with the principles of quality assurance and continuous improvement.
Qualification Awarded
Bachelor’s Degree in Nutrition and Dietetics
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Bachelor degree (EQF-LLL Level 6)
Specific Admission Requirements
Admission to the Bachelor’s Degree Program in Nutrition and Dietetics is based on the results of the Higher Education Institutions Examination (YKS) administered by the Student Selection and Placement Center (ÖSYM). Candidates who are entitled to enroll in the program are required to fulfill the registration requirements announced by the University. Application, admission, and registration procedures for international students are carried out in accordance with the principles and procedures determined by the Council of Higher Education (YÖK) and the provisions of the Istanbul Nişantaşı University Directive on Application, Admission and Registration Requirements for International Students to Associate and Undergraduate Degree Programs. This directive is included in the current University regulations. Admission through horizontal transfer is carried out in accordance with the principles determined by the Council of Higher Education, the “Regulation on the Principles of Transfer between Associate and Undergraduate Degree Programs, Double Major, Minor and Inter-Institutional Credit Transfer at Higher Education Institutions”, and the provisions of the Istanbul Nişantaşı University Directive on Horizontal Transfer in Associate and Undergraduate Programs. This directive is also referenced in the University’s education information package regarding horizontal transfer procedures.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
In Türkiye, the recognition of prior formal learning completed at higher education institutions is carried out within the scope of horizontal transfer, intra-institutional transfer, double major, minor, and inter-institutional credit transfer. These procedures are conducted in accordance with the “Regulation on the Principles of Transfer between Associate and Undergraduate Degree Programs, Double Major, Minor and Inter-Institutional Credit Transfer at Higher Education Institutions,” published in the Official Gazette dated 24 April 2010 and numbered 27561, the subsequent amendments to this Regulation, the principles determined by the Council of Higher Education (YÖK), and the relevant regulations adopted by the Senate of Istanbul Nişantaşı University. At Istanbul Nişantaşı University, the recognition of courses successfully completed by students who have previously studied at another higher education institution, as well as course equivalency, exemption, and academic adjustment procedures, are carried out in accordance with the provisions of the “Istanbul Nişantaşı University Directive on the Recognition of Previously Acquired Qualifications, Course Equivalency and Academic Adjustment Principles.” Students enrolled in the Department of Nutrition and Dietetics may apply for exemption and course equivalency for courses they have successfully completed previously at Istanbul Nişantaşı University or at other higher education institutions recognized or deemed equivalent by the Council of Higher Education. Applications are evaluated by taking into consideration course content, learning outcomes, credit/ECTS values, and the assessments of the relevant academic units. For students placed in the Bachelor’s Degree Program in Nutrition and Dietetics by ÖSYM through the Vertical Transfer Examination (DGS), registration, course exemption, and academic adjustment procedures are carried out in accordance with the “Regulation on the Continuation of Undergraduate Education for Graduates of Vocational Schools and Open Education Associate Degree Programs,” published in the Official Gazette dated 19 February 2002 and numbered 24676, the subsequent amendments to this Regulation, the principles determined by YÖK, and the relevant decisions of the Istanbul Nişantaşı University Senate. In addition, the recognition, crediting, and integration into the curriculum of knowledge, skills, and competencies acquired by students outside higher education institutions through non-formal or informal learning are evaluated within the scope of the “Istanbul Nişantaşı University Procedures and Principles on the Recognition of Prior Learning.” Within this framework, knowledge, skills, and competencies acquired through individual learning experiences, workplace experience, vocational training, and certificates obtained from accredited organizations may be recognized through the application, assessment, portfolio, and/or exemption examination procedures specified in the relevant regulation.
Qualification Requirements and Regulations
In order to qualify for graduation from the Bachelor’s Degree Program in Nutrition and Dietetics, students must successfully complete all compulsory and elective courses included in the curriculum, complete a minimum of 240 ECTS credits, and achieve a cumulative grade point average of at least 2.00 out of 4.00. Qualification and graduation requirements are implemented in accordance with the Istanbul Nişantaşı University Associate and Undergraduate Education, Teaching and Examination Regulation, relevant University directives, and Senate decisions. Program qualifications and the extent to which students achieve the program outcomes are regularly evaluated within the framework of quality assurance and accreditation processes. The results obtained are used for the continuous development and improvement of the curriculum.
Profile of The Programme
Program Educational Objectives PEO1: To promote the lifelong health of individuals and communities by performing evidence-based nutritional assessment, diagnosis, intervention, and monitoring for healthy individuals and patients in accordance with professional ethical principles. Performance Indicator: The proportion of graduates undertaking professional responsibilities in nutritional assessment, dietary counselling, and medical nutrition therapy exceeds 75%. PEO2: To prepare professionals who are capable of planning and implementing medical nutrition therapy for different age groups, physiological conditions, and clinical conditions in accordance with current guidelines and evidence-based practices, who possess effective communication skills, and who are competent in multidisciplinary teamwork. Performance Indicator: The proportion of graduates employed in professional positions involving evidence-based nutritional practices and/or participation in multidisciplinary healthcare teams exceeds 60%. PEO3: To educate entrepreneurial individuals and leaders who contribute to the development, implementation, and evaluation of nutrition policies at national and international levels to protect and promote public health and address nutrition-related problems. Performance Indicator: The proportion of graduates participating in community nutrition, public health, nutrition policy initiatives, social responsibility projects, or professional leadership activities exceeds 25%. PEO4: To educate graduates who embrace lifelong learning, continuously update their professional knowledge and skills, are capable of conducting or interpreting scientific research, and pursue academic or professional specialization through postgraduate education. Performance Indicator: The proportion of graduates participating in postgraduate education, certificate programmes, scientific research, congresses, or continuing professional development activities exceeds 25%. PEO5: To educate dietitians who are capable of assuming professional responsibilities, developing solutions, and contributing to society with a strong sense of social responsibility across diverse fields, including public institutions, the private sector, community health organizations, educational institutions, and their own professional enterprises. Performance Indicator: The proportion of graduates seeking employment who secure positions related to their profession in public institutions, the private sector, community health organizations, educational institutions, or entrepreneurial ventures exceeds 75%.
Occupational Profiles of Graduates With Examples
Graduates of the Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Nişantaşı University may work as dietitians in public and private hospitals, university hospitals, family health centers, community health centers, rehabilitation centers, private medical centers, outpatient clinics, elderly care and rehabilitation institutions, sports centers, schools and educational institutions, organizations providing food service systems, food production and catering companies, food industry organizations, nutrition counseling centers, and other relevant healthcare and service institutions. Graduates may work in various professional fields such as clinical nutrition, community nutrition, food service systems, sports nutrition, child and adolescent nutrition, adult and elderly nutrition, weight management, nutrition education, and counseling. They may also assume professional responsibilities in public health projects, research and development activities, and institutions and organizations operating in the food and nutrition sector. Within the framework of relevant legal regulations and professional scope of practice, graduates may engage in individual entrepreneurial activities and provide nutrition counseling services. Graduates who continue their postgraduate education may pursue academic careers at universities, provided that they meet the required academic and professional qualifications, or may continue their professional development in different specialized areas of nutrition and dietetics.
Access to Further Studies
Graduates who successfully complete the Bachelor’s Degree Program in Nutrition and Dietetics may apply to relevant postgraduate programs offered by universities. Admission requirements for postgraduate programs may vary depending on the university and the specific program applied to. Depending on the requirements of the relevant program, applicants may be required to meet criteria such as a sufficient score from the Academic Personnel and Graduate Education Entrance Examination (ALES), foreign language proficiency, and/or other application requirements. Graduates who meet the necessary conditions may continue their education at the master’s level and, where applicable, at the doctoral level.
Examination Regulations, Assessment and Grading
At the Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Nişantaşı University, examination, assessment, and evaluation processes are conducted in accordance with the University's Regulation on Associate and Undergraduate Education, Teaching, and Examinations, based on the principles of student-centered education, transparency, fairness, objectivity, and equality. Students' academic performance is assessed through various methods, including written examinations, quizzes, assignments, projects, presentations, case analyses, and practical performance assessments, in alignment with course learning outcomes and program qualifications. In theoretical and practical courses, students' knowledge, skills, and professional competencies are evaluated, while laboratory and professional practice activities focus on applying theoretical knowledge and professional skills in practical settings. Assessment and evaluation methods, along with their contribution to the final course grade, are announced to students at the beginning of each semester. In determining academic achievement, in-semester assessments contribute 40%, while the final examination contributes 60% to the overall course grade. Examinations, grading, resit examinations, make-up examinations, and appeals against examination results are conducted in accordance with the relevant university regulations. Assessment and evaluation results are used to determine the extent to which students achieve course and program learning outcomes. Student feedback and academic performance data are considered to support the continuous improvement of the quality of education and teaching.
Graduation Requirements
To be eligible for graduation from the Nutrition and Dietetics Undergraduate Program, students must successfully complete all compulsory and elective courses included in the program curriculum, earn a minimum of 240 ECTS credits, and achieve a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
Mode of Study (Full-Time, Part-Time, E-Learning )
Tam Zamanlı
Address, Programme Director or Equivalent
Head of Department: Asst. Prof. Mustafa KAÇAR E-mail: mustafa.kacar@nisantasi.edu.tr Address: Neotech Kampüs, Maslak Mah., Taşyoncası Sok. No: 1V ve No: 1Y, 34398 Sarıyer/İstanbul
Facilities
The Department of Nutrition and Dietetics at the Faculty of Health Sciences, Istanbul Nişantaşı University, provides modern educational and research facilities that support the integration of theoretical knowledge with practical training. The department has a Nutrition and Dietetics Anthropometry Laboratory, a Food Chemistry and Analysis Laboratory, and a Nutrition and Dietetics Practice Kitchen. Students also have access to the university's Biochemistry, Microbiology, Medical Biology and Genetics, Anatomy, and Physiology laboratories. Practical training activities are conducted in clinical nutrition, community nutrition, and food service systems to enhance students' professional knowledge and skills. The university's computer laboratories, library, reading and study areas, and technological infrastructure support students' academic activities. The department aims to develop students' competencies in evidence-based practice, problem-solving, and lifelong learning through academic advising, scientific research activities, and professional development opportunities.
Programme outcomes
- Explains advanced theoretical and applied knowledge in the field of basic health sciences, nutrition and dietetics.
- Analyzes nutrition-related problems and develops solution suggestions to protect and improve the health of individuals and society.
- Develops an individualized approach in the planning and implementation of nutritional therapy.
- It makes evaluations in accordance with scientific and ethical principles on nutritional elements, food hygiene and safety.
- Can conduct intra-disciplinary and inter-disciplinary teamwork, take responsibility and make independent decisions.
- Evaluates and contributes to policies and programs related to community nutrition.
- Applies effective communication and education methods while providing nutrition education and consultancy.
- Acts in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the results of the data related to the field.
- Shows a positive attitude in terms of lifelong learning by following local and international developments.
- Uses Turkish effectively, conveys information in his/her field verbally and in writing; uses a foreign language at a professional level.
Programme outcomes and the Turkish Qualifications Framework
Each line is an item of the Turkish Qualifications Framework; the numbers beside it are the programme outcomes that meet it.
KNOWLEDGE
- 1
Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources
Programme outcomes1 · 2 · 3 · 4 · 5 · 6 · 7 · 8 · 9 · 10
SKILLS
- 1
Use of advanced theoretical and practical knowledge within the field
Programme outcomes1 · 2 · 3 · 4 · 6 · 7 · 9 · 10 - 2
Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field
Programme outcomes2 · 4 · 6 · 7
COMPETENCES ( Competence to Work Independently and Take Responsibility )
- 1
Conduct studies at an advanced level in the field independently
Programme outcomes1 · 2 · 3 · 5 · 7 · 8 · 10 - 2
Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field
Programme outcomes2 · 3 · 5 · 6 · 8 · 10 - 3
Planning and managing activities towards the development of subordinates in the framework of a project
Programme outcomes2 · 3 · 5 · 7 · 8 · 10
COMPETENCES ( Learning Competence )
- 1
Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach
Programme outcomes1 · 4 · 6 · 7 · 9 · 10 - 2
Determine learning needs and direct the learning
Programme outcomes1 · 5 · 6 · 9 · 10 - 3
Develop positive attitude towards lifelong learning
Programme outcomes1 · 4 · 6 · 9 · 10
COMPETENCES ( Communication and Social Competence )
- 1
Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field
Programme outcomes3 · 4 · 7 · 8 · 10 - 2
Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data
Programme outcomes1 · 4 · 7 · 9 · 10 - 3
Organize and implement project and activities for social environment with a sense of social responsibility
Programme outcomes1 · 3 · 4 · 5 · 7 · 8 · 10 - 4
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level
Programme outcomes1 · 7 · 9 - 5
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge
Programme outcomes1 · 9
COMPETENCES ( Field Specific Competence )
- 1
Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field
Programme outcomes1 · 3 · 7 · 8 · 10 - 2
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security
Programme outcomes3 · 4 · 8