The aim of this course is to equip Nutrition and Dietetics students—who have no prior background in economics or business—with the competencies to understand the economic environment of the businesses where they will work, gain general knowledge regarding production and operational processes, grasp the economic relationship between the consumer and the business, and evaluate a business's economic and operational position. The course ranges from fundamental economic concepts—such as scarcity, opportunity cost, and market mechanisms—to topics like food inflation, health policy, and government economic tools; it integrates subjects such as business startup processes, organizational management, human resources, health marketing, quality management, and financial literacy with the realities of the nutrition and dietetics profession. Throughout the semester, students will create an initial budget for a clinical or catering business, review it at regular intervals, and present a feasibility study that includes a break-even analysis.

The course integrates the fundamentals of economics, food economics, and health policy with topics such as business startup processes, organization, human resources management, health marketing, and financial literacy. Through practice-oriented project work, students learn how to prepare budgets, conduct cost analyses, and calculate break-even points for clinical and mass nutrition enterprises.