ECTS - Ethics in Nutrition and Dietetics
Ethics in Nutrition and Dietetics (NUT207) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Ethics in Nutrition and Dietetics | NUT207 | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture. |
| Course Lecturer(s) |
|
| Course Objectives | To provide ethical knowledge and skills for both nutrition and dietetics education and dietetics profession. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The definition of ethics and the current theories about ethics; the importance of ethical behaviors in nutrition and dietetics education and practices; the responsibilities of dietitians to the public, patients, clients colleagues and other health professions. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition of Ethics | Read from the source |
| 2 | Ethical Theories | Read from the source |
| 3 | The Importance of ethics in discipline of nutrition and dietetics | Read from the source |
| 4 | Ethics in nutrition and dietetics education | Read from the source |
| 5 | Ethics in nutrition and dietetics research | Read from the source |
| 6 | Midterm exam | Read from the source |
| 7 | Ethics in Nutrition and Dietetics practice | Read from the source |
| 8 | An ethical approach to dietetians- responsibilities to the public | Read from the source |
| 9 | An ethical approach to dietetians- responsibilities to the patients and clients | Read from the source |
| 10 | An ethical approach to dietetians- responsibilities the nutrition and dietetics discipline | Read from the source |
| 11 | An ethical approach to dietetians- responsibilities to their colleagues and other health professionals | Read from the source |
| 12 | International Professional Association Practice on Ethics - I International Confederation of Dietetic Associations | Read from the source |
| 13 | International Professional Association Practice on Ethics - I Academy of Nutrition and Dietetics | Read from the source |
| 14 | Ethical Committee and Commissions Practices of Turkish Dietetic Association | Read from the soure |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Other Sources | 1. International Confederation of Dietetic Associations. International Code of Ethics and Code of Good Practice,2008 |
|---|---|
| 2. Academy of Nutrition and Dietetics. Code of Ethics in Dietetics, 2009 | |
| 3. Türkiye Diyetisyenler Derneği. Diyetisyenlik Mesleğinin Etik Kuralları, 2012 |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 25 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 25 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 15 | 15 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 100 | ||