To provide students with knowledge and skills about department, branches of education, vocational education and practice standards, professional ethics and work areas.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Attendance
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule
This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
-Lecture, Discussion
Principle Sources
-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.
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Ethical and scientific publication ethics concepts
Lecture, Discussion
2. Week
Importance and principles of professional ethics
Lecture, Discussion
3. Week
Ethical rules for the profession of dietitian
Lecture, Discussion
4. Week
Patient rights and rules of communication with patients
Lecture, Discussion
5. Week
Examples of ethical problems in practice for the dietitian profession
Lecture, Discussion
6. Week
Examples of ethical problems in practice for the dietitian profession
Lecture, Discussion
7. Week
Midterm
8. Week
Case evaluation (Group 1)
Discussion
9. Week
Case evaluation (Group 2)
Discussion
10. Week
Case evaluation (Group 3)
Discussion
11. Week
Case evaluation (Group 4)
Discussion
12. Week
Case evaluation (Group 5)
Discussion
13. Week
Case evaluation (Group 6)
Discussion
14. Week
Case evaluation (Group 7)
Discussion
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Quizzes
1
20
Homework / Term Projects / Presentations
1
30
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Learn profession ethics in the field of nutrition and dietetics.
LO-2
Learn national and international principles in nutrition and dietetics.
