Bachelor of Science in Nutrition and Dietetics

Standard 1: Knowledge – Standard 2: Skills
An in-depth description of the fundamental principles and theoretical concepts related to the Nutrition and Dietetics program, including physical and biological sciences, principles of food science and systems, quality and safe food preparation techniques, and the principles of human nutritional care.
1

Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development – Standard 5: Job-Related Competencies
Integrating the theoretical knowledge acquired from the program into professional practice and using scientific principles and research methods to identify and solve nutrition-related problems.
2

Standard 1: Knowledge – Standard 2: Skills – Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development
Carrying out the nutritional care process, including assessing nutritional status, analyzing and interpreting assessment data, identifying nutrition-related problems, and implementing nutrition interventions based on evidence-based practice.
3

Standard 1: Knowledge – Standard 2: Skills – Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development
Evaluating, developing, and monitoring healthy nutrition programs for individuals and groups, and applying nutritional quality standards and management principles to various food service systems.
4

Standard 1: Knowledge – Standard 2: Skills – Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development
Practicing independently or within a team to deliver effective nutritional care in different settings, demonstrating leadership and innovation in providing and managing professional services in the community.
5

Standard 1: Knowledge – Standard 2: Skills – Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development
Practicing nutritional care activities in diverse areas with high professionalism and collaborating with healthcare providers, the community, and industry partners to improve individual health outcomes and promote community health and well-being.
6

Standard 1: Knowledge – Standard 2: Skills – Standard 3: Working Responsibly and Professionally – Standard 4: Personal Development
Observing legal and ethical standards when applying professional guidelines to food and nutrition services, and taking responsibility for continuous self-development and lifelong learning.
7