Nutrition and Dietetics
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code: BES114
Course Name: Professional Principle and Ethics
Semester: Fall
Course Credits:
ECTS
6
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Compulsory Courses
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator: Prof. Dr. FUNDA ELMACIOĞLU
Course Lecturer(s): Ass Prof. Yeter Çelik
Course Assistants:

Course Objective and Content

Course Objectives: The aim of this course is to teach the professional principles and ethical rules for the dietitian profession.
Course Content: In this course, professional principles and ethical rules for the dietitian profession are explained.

Learning Outcomes

The students who have succeeded in this course;
1) 1Nutrition and Dietetics Education and Training
2) Establishment and work of the Turkish Dietetic Association
3) Nutrition and Dietetics Education and Training in Other Countries
4) The concept of ethics
5) Professional ethics and importance
6) Ethical rules for the dietitian profession

Course Flow Plan

Week Subject Related Preparation
1) Nutrition and Dietetics Education and Training Tayfur M, Barış O, Baştaş NN. Dünyada ve Türkiye'de Beslenme ve Diyetetik EğitimiÖğretimi, Diyetisyenin Meslek Etiği, Hatiboğlu Basım ve Yayım San Tic. Ltd Şti, Ankara, 2011
2) Establishment and Studies of the Turkish Dietetic Association Tayfur M, Barış O, Baştaş NN. Dünyada ve Türkiye'de Beslenme ve Diyetetik EğitimiÖğretimi, Diyetisyenin Meslek Etiği, Hatiboğlu Basım ve Yayım San Tic. Ltd Şti, Ankara, 2011.
3) Nutrition and Dietetics Education in Other Countries Tayfur M, Barış O, Baştaş NN. Dünyada ve Türkiye'de Beslenme ve Diyetetik EğitimiÖğretimi, Diyetisyenin Meslek Etiği, Hatiboğlu Basım ve Yayım San Tic. Ltd Şti, Ankara, 2011.
4) Ethics concept
5) The Importance of Professional Ethics
6) The Importance of Professional Ethics
7) Mid Term
8) Receiving guests of dietitians working in different fields
9) Receiving guests of dietitians working in different fields
10) Receiving guests of dietitians working in different fields
11) Receiving guests of dietitians working in different fields
12) Receiving guests of dietitians working in different fields
13) Receiving guests of dietitians working in different fields
14) Receiving guests of dietitians working in different fields

Sources

Course Notes / Textbooks: 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. Turkish Dietetic Association. Code of Ethics in Dietetics, 2012
4. Morris JC. Dietitian's guide to assessment and Documentation, Jones and Bartlett
Publishers, Massachusetts, 2011.
References: 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. Turkish Dietetic Association. Code of Ethics in Dietetics, 2012
4. Morris JC. Dietitian's guide to assessment and Documentation, Jones and Bartlett
Publishers, Massachusetts, 2011.

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4

5

6

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. 1
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. 1 1
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. 2
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. 1
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. 2 2

Course - Learning Outcome Relationship

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. 1
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. 2
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. 1
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. 2

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Workload
Course Hours 13 26
Study Hours Out of Class 2 35
Homework Assignments 2 40
Midterms 1 20
Final 1 20
Total Workload 141