To inform students about the education given in the field of nutrition and diet, professional laws and regulations, working areas and ethical rules.
Course Content
This course contains; Defining the dietitian profession,Interpretation of Nutrition and Dietetics Education in Turkey,Interpretation of Nutrition and Dietetics education in the world,Expression of professional organizations and other professional associations,Evaluation of the development of nutrition and dietetics science,Examining the first applications in the field of Nutrition and Dietetics,Determining the areas where nutrition and dietetics can be studied,Interpretation of the development of dietetics in our country,Defining professional ethics,Defining the concept of deontology,Evaluation of the importance of the concept of professional ethics,Expressing the ethical principles of the dietitian profession,Application of the ethical principles of the dietitian profession,Examining examples of ethical problems encountered in practice.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Evaluate the education given in the field of Nutrition and Dietetics in the world and in Turkey.
10, 16, 9
A
Explain the laws and regulations related to Nutrition and Dietetics.
10, 16, 9
A
Explain national and international professional organizations related to Nutrition and Dietetics.
10, 16, 9
A
Explain the dietitian's work areas and ethical rules.
Interpretation of Nutrition and Dietetics Education in Turkey
3
Interpretation of Nutrition and Dietetics education in the world
4
Expression of professional organizations and other professional associations
5
Evaluation of the development of nutrition and dietetics science
6
Examining the first applications in the field of Nutrition and Dietetics
7
Determining the areas where nutrition and dietetics can be studied
8
Interpretation of the development of dietetics in our country
9
Defining professional ethics
10
Defining the concept of deontology
11
Evaluation of the importance of the concept of professional ethics
12
Expressing the ethical principles of the dietitian profession
13
Application of the ethical principles of the dietitian profession
14
Examining examples of ethical problems encountered in practice
Resources
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.
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.
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
0
0
0
Guided Problem Solving
0
0
0
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)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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 HEALTH SCIENCES
-
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)
Assist.Prof. Mahmut TOKAÇ
Assistant(s)
Aim
To inform students about the education given in the field of nutrition and diet, professional laws and regulations, working areas and ethical rules.
Course Content
This course contains; Defining the dietitian profession,Interpretation of Nutrition and Dietetics Education in Turkey,Interpretation of Nutrition and Dietetics education in the world,Expression of professional organizations and other professional associations,Evaluation of the development of nutrition and dietetics science,Examining the first applications in the field of Nutrition and Dietetics,Determining the areas where nutrition and dietetics can be studied,Interpretation of the development of dietetics in our country,Defining professional ethics,Defining the concept of deontology,Evaluation of the importance of the concept of professional ethics,Expressing the ethical principles of the dietitian profession,Application of the ethical principles of the dietitian profession,Examining examples of ethical problems encountered in practice.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Evaluate the education given in the field of Nutrition and Dietetics in the world and in Turkey.
10, 16, 9
A
Explain the laws and regulations related to Nutrition and Dietetics.
10, 16, 9
A
Explain national and international professional organizations related to Nutrition and Dietetics.
10, 16, 9
A
Explain the dietitian's work areas and ethical rules.
Interpretation of Nutrition and Dietetics Education in Turkey
3
Interpretation of Nutrition and Dietetics education in the world
4
Expression of professional organizations and other professional associations
5
Evaluation of the development of nutrition and dietetics science
6
Examining the first applications in the field of Nutrition and Dietetics
7
Determining the areas where nutrition and dietetics can be studied
8
Interpretation of the development of dietetics in our country
9
Defining professional ethics
10
Defining the concept of deontology
11
Evaluation of the importance of the concept of professional ethics
12
Expressing the ethical principles of the dietitian profession
13
Application of the ethical principles of the dietitian profession
14
Examining examples of ethical problems encountered in practice
Resources
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.
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.
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
