Relate basic Nutrition and Dietetics information with the field of study. |
Solve the problems encountered in the field of study with basic nutrition and dietetics. |
Arrange the methods to be applied in patient follow-up in the clinic. |
Examine the nutritional loss caused by preparation and cooking in mass nutrition systems. |
Plan patient/client specific medical nutrition therapy. |
Act according to professional ethics. |
Guide the employees about in-service training in institutions that provide food services. |
Cooperatie with all stakeholders. |