| 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. |