OCCUPATIONAL ORIANTATIONS AND ETHICS

Course Description

It includes topics such as the introduction of the Department of Nutrition and Dietetics, the concepts of professional ethics and deontology, curriculum, student responsibilities and regulations, and dietician profession, good professional practices, professional organizations, occupational history and occupational resources. Nutrition and dietetics education and application of appropriate behaviors in ethical rules in practice; dietitians' responsibilities towards society, patients and clients, colleagues and other professional groups, and behaviors deemed to be ethical. In the course of professional responsibility and ethics, the definition of ethics, principles, principles and relation to law are examined, the concepts of professional, institutional and social responsibility are evaluated, causes of professional degeneration and unethical behaviors in professional life are examined.

OCCUPATIONAL ORIANTATIONS AND ETHICS

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Krause's Food & the Nutrition Care Process
2. 02 EFAD, ICDA and IUNS web pages

Learning Outcomes

1. L01 Recognize the Department of Nutrition and Dietetics and the Dietician Profession SOLO 2
2. L02 Explain the basic information about professional ethics and deontology. SOLO 4
3. L03 Recognize the behaviors and activities required by the profession SOLO 2
4. L04 Explain the necessary regulations during the education SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix