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 | 3. Semester | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer, Problem Solving, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | To provide ethical knowledge and skills for nutrition and dietetics education and the 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 | Introduction to Ethics | Krishnamurthy, Prabhakar, An Introduction to Ethics,Available at SSRN: https://ssrn.com/abstract=1781502 or http://dx.doi.org/10.2139/ssrn.1781502 |
| 2 | Ethics Concept | Zizzo, N., Bell, E., & Racine, E. (2016). What is everyday ethics? A review and a proposal for an integrative concept. The Journal of Clinical Ethics, 27(2), 117–128. |
| 3 | Ethical Theory, Ethical Decision Making | Cottone, R.R. and Claus, R.E. (2000), Ethical Decision-Making Models: A Review of the Literature. Journal of Counseling & Development, 78: 275-283. https://doi.org/10.1002/j.1556-6676.2000.tb01908.x |
| 4 | Bioethics, Medicine Ethics | Emmerich, N. What is Bioethics?. Med Health Care and Philos 18, 437–441 (2015). https://doi.org/10.1007/s11019-015-9628-7 |
| 5 | Ethical Issues for Students Professional Ethics | Thompson, A., Brookins-Fisher, J., Kerr, D., & O’Boyle, I. (2012). Ethical issues in professional development: Case studies regarding behaviour at conferences. Health Education Journal, 71(5), 539-545. https://doi.org/10.1177/0017896912450819 (Original work published 2012) |
| 6 | Professional Ethics | Approaches to Ethical Decision-Making: Ethics in Practice 2023 Update, Nelkin, Mindy et all., Journal of the Academy of Nutrition and Dietetics, Volume 123, Issue 5, 824 - 830 |
| 7 | Mid Term | |
| 8 | Ethical Principles in Dietitian (World) | Approaches to Ethical Decision-Making: Ethics in Practice 2023 Update, Nelkin, Mindy et all., Journal of the Academy of Nutrition and Dietetics, Volume 123, Issue 5, 824 - 830 |
| 9 | Ethical Principles in Dietitian (Turkey) | Source 3 |
| 10 | Ethics in Social Media | Pellechia, K., & Kelly, S. Ethics and the dietitian in the digital age: Using social media responsibly and ethically. |
| 11 | Presentation | |
| 12 | Presentation | |
| 13 | Presentation | |
| 14 | Presentation | |
| 15 | Presentation | |
| 16 | Final Exam |
Sources
| Course Book | 1. International Confederation of Dietetic Associations.International Code of Ethicsand 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 | |
| Other Sources | 4. Lecture Notes |
| 5. Websites, Articles |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 10 |
| Project | 1 | 10 |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
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 | 16 | 2 | 32 |
| Presentation/Seminar Prepration | 2 | 5 | 10 |
| Project | |||
| Report | 1 | 5 | 5 |
| Homework Assignments | 2 | 3 | 6 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 100 | ||