Çankırı Karatekin Üniversitesi

Program Outcomes

1	Gains the ability to follow, evaluate, convey current information in the field of health, and participate in multidisciplinary research.
2	Gains the ability to take an active role in dietary education, management, practices, counseling, and research aimed at improving public health.
3	Gains the ability to develop, implement, and provide education on strategies for food safety for individuals and society.
4	Learns professional ethical values and gains the competence to act in accordance with these ethical principles with all stakeholders.
5	Has knowledge of the factors affecting quality in the food production-consumption chain and the ability to implement legal regulations.
6	Conducts laboratory practices related to product development, food analysis, and quality-affecting factors; interprets results and gains the ability to take individual responsibility to solve problems.
7	Gains knowledge about national/international food and nutrition policies and legal regulations.
8	Gains the ability to use foreign language skills, statistics, computers, informatics, and communication technologies required by the profession.
9	Gains the ability to communicate effectively with patients/healthy individuals, families, and team members during professional practices.
10	Gains the ability to plan, implement, and evaluate menus and nutrition programs in protecting public health and treating diseases.