| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | HEM209 | ||||
| Course Name: | Ethics in Nursing | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. EMİNE TÜRKMEN | ||||
| Course Lecturer(s): | Assoc. Prof. Emine Türkmen | ||||
| Course Assistants: |
| Course Objectives: | • Hemşirelik bakımında karşılaşılan etik sorunların farkına varır. • Hemşirelik uygulamalarını ve sağlık hizmet sunumunda karşılaşılan etik sorunları etkileyen sosyal, ekonomik, politik, kültürel, teknolojik ve kurumsal faktörleri tartışır. • Hemşireliğin temel değerlerini ve mesleki standartları benimser. • Hemşirelik bakımında karşılaşılan etik sorunları konuyla ilgili yasal düzenlemeler, etik teoriler, ilkeler, uluslararası ve ulusal etik bildirgeler ve mesleki değerler açısından analiz eder. • Uygulama ortamındaki etik sorunlara yönelik çözüm üretmeye ilişkin etik karar verme yaklaşımını kullanır |
| Course Content: | This course includes health and nursing philosophy, professional ethical principles and values, professional standards and legal regulations, ethical concepts and ethical theories, the development of patient rights, ethical decision-making methods, critical analysis and resolving an ethical dilemma in health care settings, and case studies. |
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The students who have succeeded in this course;
1) • Becomes aware of ethical problems encountered in nursing care. 2) • Discusses the social, economic, political, cultural, technological, and institutional factors that affect nursing practices and ethical problems encountered in health service delivery. 3) • Adopts the basic values and professional standards of nursing. 4) • Analyzes the ethical problems encountered in nursing care in terms of legal regulations, ethical theories, principles, international and national ethical declarations, and professional values. 5) • Uses the ethical decision-making approach to find solutions to ethical problems in the practice environment. |
| Week | Subject | Related Preparation |
| 1) | Course Description Healthcare & Nursing Philosophy | Power point presentation & Course book |
| 2) | Ethics and Morality Ethical Theories | Power point presentation & Course book |
| 3) | Ethical Principles and Responsibilities for Nurses Values and Nursing | Power point presentation & Course book |
| 4) | Bioethics and Nursing Ethics Ethical Sensitivity, Ethical Dilemma | Power point presentation & Course book |
| 5) | Relationship between Human Rights and Patient Rights International and National Ethical Statements | Power point presentation & Course book |
| 6) | Informing the Patient Patient Autonomy | Power point presentation & Course book |
| 7) | Legal Regulations on Healthcare and Nursing Malpractice | Power point presentation & Course book |
| 8) | Midterm Exam | |
| 9) | Moral Development and Nursing | Power point presentation & Course book |
| 10) | Evaluation of Euthanasia as an Ethical Problem | Power point presentation & Course book |
| 11) | Ethical Issues in Nursing Care (Case study) | Power point presentation & Course book |
| 12) | Ethical Issues in Nursing Care (Case study) | Power point presentation & Course book |
| 13) | Ethical Issues in Nursing Care (Case study) Assisgnment Submission | Power point sunum |
| 14) | Assigment (homework) - discussion | The Little Prince |
| 15) | Final exams | |
| 16) | Final exams |
| Course Notes / Textbooks: | • Ecevit Alpar, Ş. (2013). Çağdaş Hemşirelikte Etik. İstanbul, Türkiye: İstanbul Tıp Kitabevleri |
| References: | • American Nurses Association (ANA). (2015). Nursing Scope and Standards of Practice (3rd ed.). Silver Spring, MD: ANA. • American Nurses Association (ANA). (2015). Code of Ethics for Nurses with Interpretive Statements. Silver Spring, Maryland. https://www.nursingworld.org/practice-policy/nursing-excellence/ethics/code-of-ethics-for-nurses/coe-view-only/ • International Council of Nurses (ICN). (2012). International Council of Nurses Revised 2012. The ICN Code of Ethics for Nurses. Geneva, Switzerland. https://www.icn.ch/sites/default/files/inline-files/2012_ICN_Codeofethicsfornurses_%20eng.pdf • Kuçuradi, İ. (2020). İnsan ve Değerleri. Ankara, Türkiye: Şen Matbaa. • Türk Hemşireler (THD). (2009). Hemşireler İçin Etik İlke ve Sorumluluklar. Türk Hemşireler Derneği. Ankara, Türkiye. https://www.thder.org.tr/uploads/files/hemsire-brosur.pdf • Ünsal, A. (Ed.). (2021). Hemşirelik Tarihi Deontoloji ve Etik. İstanbul, Türkiye: Akademik Basın ve Yayıncılık. • Yıldırım Keskin, A. (Ed.) (2020). Hemşirelikte Etik Yaklaşımlar. Ankara, Türkiye: Akademisyen Kitabevi |
| Course Learning Outcomes | 1 |
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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 |
| Quizzes | 2 | % 10 |
| Homework Assignments | 1 | % 15 |
| Midterms | 1 | % 25 |
| 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 | 2 | 14 | 28 | ||||
| Study Hours Out of Class | 2 | 14 | 28 | ||||
| Homework Assignments | 1 | 10 | 10 | ||||
| Midterms | 1 | 10 | 10 | ||||
| Final | 1 | 10 | 10 | ||||
| Total Workload | 86 | ||||||