2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
- University
- Academic
- Schools/Vocational Schools
- Vocational School of Justice
- Vocational School
- Vocational School
- Department of Banking and Insurance (Turkish)
- Department of Computer Programming (Turkish)
- Department of Foreign Trade (Turkish)
- Department of Graphic Design (Turkish)
- Department of Interior Design (Turkish)
- Department of Construction Technology (Turkish)
- Department of Occupational Health and Safety (Turkish)
- Department of Media and Communication (Turkish)
- Department of Architectural Restoration (Turkish)
- Department of Radio and Tv Programming (Turkish)
- Department of Civil Aviation Cabin Services (Turkish)
- Department of Civil Aviation Transportation Management (Turkish)
- Department of Tourism and Hotel Management (Turkish)
- Department of Applied English Translation
- Vocational School Of Health Services
- Vocational School Of Health Services
- Department of Child Development (Turkish)
- Department of Physiotherapy (Turkish)
- Department of Paramedic (Turkish)
- Department of Opticianry (Turkish)
- Department of Medical Documentation and Secreteriat (Turkish)
- Department of Medical Imaging Techniques (Turkish)
- Department of Medical Laboratory Techniques (Turkish)
- Department of Elderly Care (Turkish)
- School of Applied Management Sciences
- School of Foreign Languages
- Faculties
- Faculty of Arts and Sciences
- Faculty of Fine Arts and Design
- Faculty of Law
- Faculty of Communication
- Faculty of Business
- Faculty of Engineering
- Faculty of Engineering
- Department of Computer Engineering
- Department of Biomedical Engineering
- Department of Electrical and Electronics Engineering
- Department of Industrial Engineering
- Department of Food Engineering
- Department of Genetics and Bioengineering
- Department of Aerospace Engineering
- Department of Civil Engineering
- Department of Mechanical Engineering
- Department of Mechatronics Engineering
- Department of Software Engineering
- Faculty of Health Sciences
- Medicine
- Graduate School
- Common Courses
- Schools/Vocational Schools
- Research
- Research Centers
- Library
- Smart Campus
- Technology Transfer Office
- İzmir Sciencepark
- Continuous Education Center (EKOSEM)
- Children's University
- Ethics Committee
- Teaching and Learning Center (EKOEĞİTİM)
- Psychology Application and Research Center
- Researcher Training Coordinatorship
- Research Collaborations And Innovation Coordinatorship
- Campus
- INTERNATIONAL
- Contact
Department of Nutrition and Dietetics
BES 106 | Course Introduction and Application Information
| Course Name |
Nutritional Sciences and Ethics
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 106
|
Spring
|
3
|
0
|
3
|
3
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | This course aims to provide students with a fundamental understanding of morality and ethics. It also covers the evolution of nutrition from antiquity to the present day and the perceptions of various societies. It emphasizes the concept of ethics and current theories; the importance of ethical behavior in nutrition and dietetics education and practice; the responsibilities of dietitians to society, patients and clients, colleagues, and other professional groups; and what is considered moral and ethical behavior. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The concept of ethics and current theories; the importance of ethical behavior in nutrition and dietetics education and practice; the responsibilities of dietitians to society, patients and clients, colleagues and other professional groups, and behaviors that are considered moral and ethical are covered. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | The historical development of deontology and ethics | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:5-15 |
| 2 | Types of ethics, ethical principles, Ethical dilemmas and decision making | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:13-23 |
| 3 | What should scientific research and publication ethics be like? | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:23-30 |
| 4 | An interdisciplinary team approach to health and ethical principles | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:30-37 |
| 5 | Introducing the science of nutrition and dietetics and the dietetic profession, principles of professional ethics and deontology | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 38-42 |
| 6 | Ensuring the Right to Sustainable Nutrition in the World from an Ethical Perspective and the Role of Dietitians | Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık" s:43-48 |
| 7 | Patient rights and ethics, situations where legal obligations are violated | Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık" s:48-54 |
| 8 | MIDTERM | |
| 9 | National and international health-related organizations: WHO, UICC, ECSI | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 54-56 |
| 10 | Ethics Studies in International Professional Organizations I - International Confederation of Dietetic Association | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:56-60 |
| 11 | Dietitian profession ethics rules: EFAD, Turkish Dietetic Association (TDD), Ethics Board and Commission Studies | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 60-63 |
| 12 | What are the ethical impacts of social media and artificial intelligence on the practice of nutrition and dietetics and the dietetic profession? | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 63-67 |
| 13 | What are the ethical impacts of Introducing the science of nutrition and dietetics and the dietetic profession, principles of professional ethics and deontology social media and artificial intelligence on the practice of nutrition and dietetics and the dietetic profession? | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 67-70 EFAD 2022 Supplementary document to the current International Code of Ethics |
| 14 | Examples of successful practices in nutrition and dietetics in our country and around the world. | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy: 70-76 |
| 15 | Discussion of the importance of internationally defined practice principles and discussion of positive and negative examples of current scientific and professional ethics in the field | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . sy. 80-89 1-EFAD Ethics and Good Practice 2-EFAD 2022 Supplementary document to the current International Code of Ethics |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | 1. Türkiye Beslenme Rehberi TÜBER 2021”, T.C. Sağlık Bakanlığı Yayın No: 1031, Ankara 2022 2.Whitney, E.N., Rolfes, S.R. (2016) Understanding Nutrition. 14th Edition, Cengage Learning. 3.Mahan, L.K., Raymond, J. (2017)Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elsevier. |
| Suggested Readings/Materials | -Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık -Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
55
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
45
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
5
|
5
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
25
|
25
|
| Total |
90
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
X
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
X
|
-
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
X
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
X
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWSALL NEWS
IZMIR UNIVERSITY OF ECONOMICS GÜZELBAHÇE CAMPUS
DetailsGLOBAL CAREER
As Izmir University of Economics transforms into a world-class university, it also raises successful young people with global competence.
More..CONTRIBUTION TO SCIENCE
Izmir University of Economics produces qualified knowledge and competent technologies.
More..VALUING PEOPLE
Izmir University of Economics sees producing social benefit as its reason for existence.
More..
You are one step ahead with your graduate education at Izmir University of Economics.