Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ETHICS in NUTRITION and DIETETICS | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The objective of the course is to inform student about education, laws regulations, working areas, ethical rules that are in nutrition and dietectics field. |
| Course Content | This course contains; Identification of dietician profession,Interpretation of Nutrition and Dietetic education in Turkey,Interpretation of nutrition and dietetics education in the world,Professional Foundations and other Professional communities,Evaluation of the development of nutrition and dietetics science,Examination of the first applications in nutrition and dietetics,Determination of areas where nutrition and dietetics can be studied,Interpretation of the development of dietitian in our country,Identification of professional ethics,Define the concept of deontology,Evaluation of the concept of occupational ethics,Expression of ethical principles of dietician profession,Implementation of ethical principles of dietician profession,Examination of examples of ethical problems encountered in practice. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the education given in the field of nutrition and dietetics in the world and Turkey. | 10, 16, 9 | A, E |
| 2. İnterprets laws and regulations in the field of nutrition and dietetics. | 10, 16, 9 | A, E |
| 3. İllustrates national and international professional organizations related to Nutrition and Dietetics. | 10, 16, 9 | A, E |
| 4. Evaluates the working areas of dietician and ethic rules. | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification of dietician profession | Preparing the related subject from the recommended sources. |
| 2 | Interpretation of Nutrition and Dietetic education in Turkey | Preparing the related subject from the recommended sources. |
| 3 | Interpretation of nutrition and dietetics education in the world | Preparing the related subject from the recommended sources. |
| 4 | Professional Foundations and other Professional communities | Preparing the related subject from the recommended sources. |
| 5 | Evaluation of the development of nutrition and dietetics science | Preparing the related subject from the recommended sources. |
| 6 | Examination of the first applications in nutrition and dietetics | Preparation of related subject from suggested sources. |
| 7 | Determination of areas where nutrition and dietetics can be studied | Preparation of related subject from suggested sources. |
| 8 | Interpretation of the development of dietitian in our country | Preparation of related subject from suggested sources. |
| 9 | Identification of professional ethics | Preparing the related subject from the recommended sources. |
| 10 | Define the concept of deontology | Preparing the related subject from the recommended sources. |
| 11 | Evaluation of the concept of occupational ethics | Preparing the related subject from the recommended sources. |
| 12 | Expression of ethical principles of dietician profession | Preparing the related subject from the recommended sources. |
| 13 | Implementation of ethical principles of dietician profession | Preparation of related subject from suggested sources |
| 14 | Examination of examples of ethical problems encountered in practice | Preparation of related subject from suggested sources. |
| Resources |
| Powerpoint Presentations |
| 1-Morris JC. Dietitian’s guide to assessment and Documentation, Jones and Bartlett Publishers, Massachussetts, 2011. 2-Tayfur M, Barış O, Baştaş NN. Dünyada ve Türkiye’de Beslenme ve Diyetetik Eğitimi- Öğretimi, Diyetisyenin Meslek Etiği, Hatiboğlu Basım ve Yayım San Tic Ltd Şti, Ankara, 2011. 3-Tayfur M. Diyetisyenlik Eğitimi ve Meslek Etiği, Hatiboğlu Yayınları, 2. Baskı, Ankara, 2014. 4-Tayfur M. Diyetisyenin Çalışma Rehberi, Hatiboğlu Yayınları, 1. Baskı Ankara, 2014. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ETHICS in NUTRITION and DIETETICS | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | The objective of the course is to inform student about education, laws regulations, working areas, ethical rules that are in nutrition and dietectics field. |
| Course Content | This course contains; Identification of dietician profession,Interpretation of Nutrition and Dietetic education in Turkey,Interpretation of nutrition and dietetics education in the world,Professional Foundations and other Professional communities,Evaluation of the development of nutrition and dietetics science,Examination of the first applications in nutrition and dietetics,Determination of areas where nutrition and dietetics can be studied,Interpretation of the development of dietitian in our country,Identification of professional ethics,Define the concept of deontology,Evaluation of the concept of occupational ethics,Expression of ethical principles of dietician profession,Implementation of ethical principles of dietician profession,Examination of examples of ethical problems encountered in practice. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the education given in the field of nutrition and dietetics in the world and Turkey. | 10, 16, 9 | A, E |
| 2. İnterprets laws and regulations in the field of nutrition and dietetics. | 10, 16, 9 | A, E |
| 3. İllustrates national and international professional organizations related to Nutrition and Dietetics. | 10, 16, 9 | A, E |
| 4. Evaluates the working areas of dietician and ethic rules. | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification of dietician profession | Preparing the related subject from the recommended sources. |
| 2 | Interpretation of Nutrition and Dietetic education in Turkey | Preparing the related subject from the recommended sources. |
| 3 | Interpretation of nutrition and dietetics education in the world | Preparing the related subject from the recommended sources. |
| 4 | Professional Foundations and other Professional communities | Preparing the related subject from the recommended sources. |
| 5 | Evaluation of the development of nutrition and dietetics science | Preparing the related subject from the recommended sources. |
| 6 | Examination of the first applications in nutrition and dietetics | Preparation of related subject from suggested sources. |
| 7 | Determination of areas where nutrition and dietetics can be studied | Preparation of related subject from suggested sources. |
| 8 | Interpretation of the development of dietitian in our country | Preparation of related subject from suggested sources. |
| 9 | Identification of professional ethics | Preparing the related subject from the recommended sources. |
| 10 | Define the concept of deontology | Preparing the related subject from the recommended sources. |
| 11 | Evaluation of the concept of occupational ethics | Preparing the related subject from the recommended sources. |
| 12 | Expression of ethical principles of dietician profession | Preparing the related subject from the recommended sources. |
| 13 | Implementation of ethical principles of dietician profession | Preparation of related subject from suggested sources |
| 14 | Examination of examples of ethical problems encountered in practice | Preparation of related subject from suggested sources. |
| Resources |
| Powerpoint Presentations |
| 1-Morris JC. Dietitian’s guide to assessment and Documentation, Jones and Bartlett Publishers, Massachussetts, 2011. 2-Tayfur M, Barış O, Baştaş NN. Dünyada ve Türkiye’de Beslenme ve Diyetetik Eğitimi- Öğretimi, Diyetisyenin Meslek Etiği, Hatiboğlu Basım ve Yayım San Tic Ltd Şti, Ankara, 2011. 3-Tayfur M. Diyetisyenlik Eğitimi ve Meslek Etiği, Hatiboğlu Yayınları, 2. Baskı, Ankara, 2014. 4-Tayfur M. Diyetisyenin Çalışma Rehberi, Hatiboğlu Yayınları, 1. Baskı Ankara, 2014. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |