| Applies theoretical and practical knowledge of nutrition and dietetics in clinical, outpatient, and institutional food services. |
| Follows disease-specific nutrition therapy practices through observation. |
| Follows methods to be applied in patient monitoring in outpatient and clinical settings. |
| Analyzes information in patient files and follows nutrition principles appropriate to clinical and laboratory findings. |
| Organizes medical nutrition therapy for pediatric and adult diseases. |
| Proposes suitable solutions for issues encountered in medical nutrition therapy and clinical monitoring. |
| Adheres to teamwork with all stakeholders in disease nutrition therapy. |
| Follows the management skills of the dietitian in institutional food services. |
| Studies quality control, food safety, hygiene, and crisis management practices. |
| Follows and uses theoretical knowledge for menu planning strategies targeting various groups. |
| Studies and uses theoretical knowledge for all necessary processes and application documents to ensure the quality of institutional food services. |
| Organizes nutrition and in-service training programs for different social groups and prepares training materials. |
| Proposes solutions for the community's nutritional habits and issues. |
| Traces ethical principles in clinical, outpatient, and institutional food services. |