Every year, June 6th is celebrated as Dietitians' Day. The online event titled ‘Yesterday's, Today's, Tomorrow's Dietetics: June 6th Dietitians' Day’ was moderated by Assoc. Prof. Dr. Müge Arslan, Head of the Nutrition and Dietetics Department at Üsküdar Üniversitesi Faculty of Health Sciences. Dr. Dyt. Tuğçe Aytulu, Executive Dietitian at American Hospital and Koç University Faculty of Medicine Hospital, participated as a speaker in the event. There was high demand for the event, where students gained different perspectives.
Dr. Dyt. Tuğçe Aytulu: “I chose my profession as a conscious preference”
Dr. Dyt. Tuğçe Aytulu, Executive Dietitian at American Hospital and Koç University Faculty of Medicine Hospital, spoke about her initial journey. Aytulu said; “My starting point was Hacettepe University. The initial establishment of dietetics in Turkey actually happened under the leadership of Hacettepe. It was not a very coincidental choice for me; I chose my profession as a conscious preference. Later, with the suggestion of one of my professors, I became curious about my profession, wondering ‘What is dietetics?’ I decided it wouldn't be bad at all. I can say that I struggled a lot in my first year at Hacettepe. At Hacettepe, I was very enthusiastic about the clinical side. On the other hand, I was also very curious about research and development. However, I couldn't find such a job opportunity for myself.”
You can find these opportunities as you prove yourself…
Aytulu emphasized that students should try to build upon the scientific foundation provided by their professors by always adding more to it as much as possible; “Considering the conditions in my country, I work in a hospital with very good economic conditions. However, not everyone may have such a chance. But sometimes we have to seize these opportunities for ourselves. You can find these opportunities as you prove yourself. This is especially my advice to my young colleagues. Therefore, try to build your scientific background by always adding more to what your professors provide, as much as possible. A person can bring themselves to this stage.” she said.
“A clinical dietitian who does not know the kitchen cannot exist”
Aytulu stated that when hiring a new colleague, she looks for a greater inclination towards clinical work; “Is there an area you don't like, don't work in, or never want to work in? If I get the answer ‘kitchen,’ they are eliminated from the start. A clinical dietitian who does not know the kitchen cannot exist. The kitchen is our distinction. I don't believe someone can be a good clinical dietitian without knowing the kitchen. Besides these, when hiring team members, we also pay attention to their inclination towards clinical work, professional flexibility, openness to learning, not saying 'I already know,' and being individuals who research new information.” she said.
“Internships have an important place in learning the practical side of the job”
Aytulu, mentioning that the kitchen is actually the sanctuary of the work; “I believe internships have a very important place in learning the practical side of the job. Being able to spend the internship period with experienced satisfaction, being able to read patient files, or pressing the dietitian on duty there, saying 'Teach me something,' is very important. The kitchen is actually the sanctuary of the work. That is, someone who doesn't understand the kitchen aspect cannot know the diets for patients, nor can they have an idea about their content. Training processes accompany individuals up to a certain point, and they can be involved in the intervention process up to a certain point. Actually, the process after that is related to the individual's self-development and openness to research.” she stated.
Assoc. Prof. Dr. Müge Arslan: “Doors don’t open for people, people open doors”
Assoc. Prof. Dr. Müge Arslan, Head of the Nutrition and Dietetics Department at Üsküdar Üniversitesi Faculty of Health Sciences, who moderated the program, said; “I believe that ‘Doors don't open for people, people open doors.’ For this, I think one can advance with these steps by being fully equipped and, above all, by doing their utmost to develop themselves.”