| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ309 | ||||
| Course Name: | Social Issues, Philosophy and Ethics | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. İLHAN TOMANBAY | ||||
| Course Lecturer(s): |
Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | These courses are ethical principles and practice practices in the working profession in social practice and are specific courses required to take them with practical application and enable ethical decision making. The main aim of the course is to have enough of the ethical principles, values and responsibilities of the profession of the social profession so that they can have a social life. Another purpose is to apply with methods that are not used ethically in the field of legal service. This purpose is made to help them understand what ethics, ethical decision-making, ethical action and ethical advocacy are, and how political goals are, by making use of the goal, the goals (historical, etc.) and theory. |
| Course Content: | Moral philosophy, basic concepts of social work ethics (ethics, moral concepts, value and norm concepts; value system, value conflicts; ethical systems; ethics and responsibility, professional ethics); historical and philosophical ethical approaches and theories affecting the social work profession, the development of social work ethics; values of social work profession, ethical principles of social work profession, ethical decision making process and models in social work; factors affecting ethical decision making; problems and challenges faced by social workers; ethical dilemmas in social work, case discussions about ethical dilemmas; evaluation. |
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The students who have succeeded in this course;
1) 1. Gain knowledge about the moral, historical, philosophical, political and faith-based origins of ethical principles. 2) 2. Gain an awareness of the values of the social work profession and the historical development and controversial nature of ethics. 3) 3. Comprehends how ethical theory is applied to social work practice. 4) 4. Gains the ability to identify and critically evaluate personal value positions that can be reflected in social work professional interventions and evaluations. 5) 5. Gains critical thinking ability while identifying, analyzing and solving ethical concerns. 6) 6. Develops an awareness of ethical dilemmas encountered in various fields. 7) 7. Takes responsibility for developing the knowledge and competence in accordance with the ethical codes of the social work profession. 8) 8. Gain an awareness of cultural differences in social work and their impact on ethical decision making; 9) 9. Gains the ability to research and express current ethical problems. |
| Week | Subject | Related Preparation |
| 1) | Lesson Introduction | |
| 2) | Basic concepts, ethics, morality, value, value system, norm, ethics and values relationship | |
| 3) | Moral Development Theories, Historical development of the concept of ethics, ethical systems | |
| 4) | Discussion on the approaches of moral and virtue theories to the concept of ethics | |
| 5) | Philosophical ethical approaches affecting social work. Social work ethical theories (Utilitarian, deontological, Virtue Ethics) and other approaches (feminist ethics, care ethics) | |
| 6) | The concept of professional ethics and the development of social work ethics | |
| 7) | Ethical values in the social work profession, human rights, social justice | |
| 8) | Midterm | |
| 9) | Ethical principles and codes of the social work profession | |
| 10) | Ethical responsibility of social workers, cultural competence, professional competence, ethical service, ethical action and advocacy (case discussions) | |
| 11) | Movie Watching and Analysis-Group Work | |
| 12) | Ethical evaluation and decision making process, ethical decision making models | |
| 13) | Factors affecting ethical decision making, difficulties encountered, ethical dilemmas (case discussions) | |
| 14) | Current ethical violations in social work (case discussions) | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | 1. Apayadın, İnayet (2016). Yönetsel, Mesleki ve Örgütsel Etik. Ankara: PEGEM Yayınları. 2. Kuçuradi, İ. (2013) İnsan ve Değerleri, Ankara: Türkiye Felsefe Kurumu Yayınları. |
| References: | 1. Acar, H., İçağasıoğlu, A. Ç& Polat, G. (2017). Sosyal Hizmetlerde Yanlış Uygulamalar, Etik İhlaller ve Sorunlara İlişkin Bir Araştirma. Ankara: Türkiye Felsefe Kurumu Derneği Yayınları. 2. Artan, T. ve Yanardağ, M. Z. (Eds.) (20020) Sosyal Hizmet Etiği. İstanbul: Nika Yayınevi. 3. Çiftçi, E. G.& Gönen, E. “Sosyal Hizmet Uygulamalarında Etik Karar Verme Süreci”. Toplum ve Sosyal Hizmet. Cilt 22, Sayı 2, 149-160. 4. Özateş, Ö. S. (2010). Sosyal Hizmet Etiğinin Felsefi Temelleri, Toplum ve Sosyal Hizmet, Cilt 21, Sayı 1, 85-97. 5. Reamer, F. G. (2018). Sosyal Hizmet Etiği ve Değerleri. H. Acar ve D. B. Çiftçi Eds. İstanbul: Nika Yayınevi 6. Sosyal Hizmet Uzmanları Derneği (2017). Sosyal Hizmet Uzmanları için Etik Kılavuz |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 3 | 0 | 0 | ||||
| Midterms | 2 | 0 | 0 | ||||
| Final | 2 | 0 | 0 | ||||
| Total Workload | 0 | ||||||