Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

SBF352

Course Name:

Professional Ethics

Course Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Area Ellective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi BÜŞRA CEYHAN

Course Lecturer(s):

Asst. Prof. Büşra CEYHAN

Course Assistants:

Course Purpose and Content

Course Objectives:	It is to gain competencies related to professional ethics and to transfer the skills to deal with ethical problems that may be encountered in professional life.
Course Content:	This course includes moral and ethical concepts, professional ethical values, the importance of effective communication and teamwork in health services, patient rights, ethical principle violations and professional responsibilities.

Learning Outcomes

The students who have succeeded in this course;
1) Defines basic concepts such as ethics and morality.
2) Compares the differences between the concepts of ethics and morality.
3) Defines basic professional values.
4) Explains the consequences of unethical behavior in professional life.
5) Makes decisions by analyzing ethical problems and dilemmas.
6) By finding solutions to ethical problems with professional values, applies to case examples.
7) National and international rules of professional ethics how is it included in the regulations? definitions, how they comply with relevant regulations he realizes that he will achieve it.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to ethics, differences between the concepts of ethics and morality.	Bahar, E (2014). Meslek etiği. Ankara: Detay Yayıncılık. Bezirci, M. & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık. Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
2)	The consequences of behavior in accordance with ethical values, factors affecting ethical behavior in the individual.	Bezirci, M. & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık. Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
3)	Concepts related to ethics, moral development process.	Bahar, E (2014). Meslek etiği. Ankara: Detay Yayıncılık. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık.
4)	Ethical society relationship, business ethics (work ethics and professional ethics).	Bezirci, M. & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi.
5)	General ethical rules, factors that play a role in the development of morality.	Bahar, E (2014). Meslek etiği. Ankara: Detay Yayıncılık. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık.
6)	Ethical theories.	Bahar, E (2014). Meslek etiği. Ankara: Detay Yayıncılık. Bezirci, M. & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi. Ceyhan, B. (2018). Fen bilimleri ve sınıf öğretmenlerinin teknoloji ve çevre etiğine yönelik duyarlılıkları [Yayımlanmış doktora tezi]. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık.
7)	Ethical systems.	Özmen, S. (2020). Sağlıkta Etik. Ankara: Nobel Yayıncılık.
8)	Medical ethics and principles of medical ethics.	Özmen, S. (2020). Sağlıkta Etik. Ankara: Nobel Yayıncılık.
9)	Principles of professional ethics in health services, ethical problems in health institutions and organizations.	Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
10)	Patient rights.	Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
11)	Relationship between patient rights and ethics.	Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
12)	Medical malpractice, hospital ethics committees.	Ertin, H. (2020). Modern tıp ve etik. İstanbul: Betim Yayıncılık.
13)	Case discussion.	Cohen, M., (2021). 101 Ahlak ikilemi. İstanbul: Türkiye İş Bankası Kültür yayınları. Terakye, G., & Ocakçı, A. F. (2013). Etik konulardan seçmeler. İstanbul: İstanbul Tıp Kitabevi.
14)	General rewiev	Bahar, E (2014). Meslek etiği. Ankara: Detay Yayıncılık. Bezirci, M. & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi. Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık. Özmen, S. (2020). Sağlıkta etik. Ankara: Nobel Yayıncılık.
14)

Sources

Course Notes / Textbooks:

Bahar, E. (2014). Meslek etiği. Ankara: Detay Yayıncılık.
Bezirci, M., & Konuşkan Bayraktar, M. (2017). Etik ilkeler ve etik eğitimi. Konya: Çizgi Kitabevi.
Ceyhan, B., (2018). Fen bilimleri ve sınıf öğretmenlerinin teknoloji ve çevre etiğine yönelik duyarlılıkları. [Yayımlanmış doktora tezi]. Muğla Sıtkı Koçman Üniversitesi.
Cohen, M., (2021). 101 Ahlak ikilemi. İstanbul: Türkiye İş Bankası Kültür yayınları.
Ertin, H. (2020). Modern Tıp ve Etik. İstanbul: Betim Yayıncılık.
Terakye, G., & Ocakçı, A. F. (2013). Etik konulardan seçmeler. İstanbul: İstanbul Tıp Kitabevi.
Kutlu, H. A. (2020). Meslek Etiği. Ankara: Nobel Yayıncılık.
Özmen, S. (2020). Sağlıkta etik (güncel konular ve yaklaşımlar). Ankara: Nobel Yayıncılık.
T.C Sağlık Bakanlığı Etik Komisyonu, Sağlık Etiği. https://etik.saglik.gov.tr/TR,5636/saglik-etigi.html

References:

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	1
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	1
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	3
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	2
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.
14)	Defines and applies professional ethical rules.	3
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	1
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.

Learning Activity and Teaching Methods

Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Homework
Soru cevap/ Tartışma
Örnek olay çalışması

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Örnek olay sunma

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	2	2			4
Midterms	1	0			0
Final	1	0			0
Total Workload					4