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 ...
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Department of Nutrition and Dietetics
BES 106 | Course Introduction and Application Information
| Course Name |
Nutrition Principles 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 | It is aimed to inform students about the basic principles of science and professional ethics and to ensure that students adopt the basic principles of science and professional ethics. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course covers ethics in science, research ethics in health sciences and basic principles of professional ethics. It is aimed to introduce and implement the science of nutrition and dietetics and the profession of dietetics within the framework of ethical conditions. The course will examine the responsibilities of dietitians towards society, patients, colleagues and other professional groups and the behaviors that are considered ethical. In addition, the importance of internationally defined ethical practice principles will be emphasized and positive and negative examples related to scientific and professional ethics will be discussed. |
| 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 | 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:5-15 |
| 3 | Types of ethics, ethical principles | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:5-15 |
| 4 | Ethical dilemmas and decision making | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:5-15 |
| 5 | How should be scientific research and publication ethics | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 6 | Introduction of the science of nutrition dietetics and the profession of dietician, Professional ethics and deontology principles | Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık" |
| 7 | Interdisciplinary team approach to health and ethical principles | Tayfur M, Barış O, Baştaş N.N (2011). Dünyada ve Türkiye’de Beslenme Diyetetik Eğitim Öğretimi, Diyetisyenin Meslek Etiği. Ankara: Hatiboğlu Yayıncılık" |
| 8 | MIDTERM | |
| 9 | The right of people and societies to access healthy and sufficient food and water and the ethical importance of its sustainability.! Patient rights and ethical, legal obligations are violated | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 10 | National and international organizations related to health WHO, UICC ECSI | A.Erzan ,E.Kansu Bilim Etiği El Kitabı TÜBA yayınları 2008 ısbn: 978-994-4252-164 s:5-15 |
| 11 | Ethics Studies in International Professional Organizations I- International Confederation of Dietetic Association | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 12 | Introduction of Nutrition Dietetics science and dietetics profession, Professional ethics and deontology principles | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 13 | Introduction of Nutrition Dietetics science and dietetics profession, Professional ethics and deontology principles | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 14 | Dietitian profession ethics rules EFAD Turkish Dietetics Association (TDD) Ethics Board and Commission Studies, | Tayfur M (2014). Diyetisyenin Çalışma Rehberi. Ankara: Hatiboğlu Yayıncılık . Sy. 2-50 |
| 15 | Discussing the importance of internationally defined application principles, what are the positive and negative examples regarding science and professional ethics in this field today.? | 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. Baysal A. Beslenme. 21. Baskı, Hatiboğlu Yayınevi. Ankara, 2022, ISBN 9789757557732 3.Whitney, E.N., Rolfes, S.R. (2016) Understanding Nutriton. 14th Edition, Cengage Learning. 4.Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver. 5.Berdarier, C.D. ,Dwyer, J.T., Heber, D. (2013). Handbook of Nutrition and Food (Ed by), Third Edition, CRC Press. |
| 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 | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
60
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| 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 |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
27
|
27
|
| Total |
104
|
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
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