OCCUPATIONAL ORIENTATION AND ETHICS

Course Code:

NUT 117

Course Period:

Autumn

Course Type:

Core

Theoric:

2

Practice:

0

Lab:

0

Credits:

2

ECTS:

3

Course Language:

English

Course Coordinator:

Serdar ÖZTEZCAN

Courses given by:

Handenaz Dere

Course Objectives:

To teach students the history of health, an overview of the relationship between health and nutrition, the definition of a profession, international professional organizations and professional ethics.

Course Content:

Occupation definition, professional terminology, the content of the training and tactics reflection of Nutrition and Dietetics, an international professional organization, professional ethics, legal consequences of unethical behavior

Course Methodology:

Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study

Course Evaluation Methods:

Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
1) It provides the definition of the profession and the recognition of international professional organizations.	1,6,8	1,2,3,4,6	1,2,3,4,6
2) Gives general information about professional terminology.	1,6,8	1,2,3,4,6	1,2,3,4,6
3) It allows to meet experts from the profession.	1,6,8	1,2,3,4,6	1,2,3,4,6
4) It gives information about the concept of health, the history of health services and health ethics.	1,6,8	1,2,3,4,6	1,2,3,4,6
5) Gives information about professional ethics rules and legal consequences of unethical behaviors.	1,6,8	1,2,3,4,6	1,2,3,4,6

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	SCHOOL AND DEPARTMENT INTRODUCTION
2	JOB PRESENTATION
3	OCCUPATIONAL TERMINOLOGY
4	OCCUPATIONAL TERMINOLOGY
5	OCCUPATIONAL RESPONSIBILITY
6	PROFESSIONAL ORGANIZATION AND OTHER PROFESSIONAL ASSOCIATIONS
7	EDUCATION AND OCCUPATIONAL DEVELOPMENT
8	MIDTERM
9	DEFINITION AND HISTORY
10	HEALTH SERVISES
11	ETHICS AND MORALITY
12	ETHIC PRINCIPLE AND MEDICAL WORK ETHIC
13	ETHICAL PROBLEMS AND HEALTH EDUCATION IN HEALTH PRACTICE
14	NON-ETHICAL APPLICATIONS AND RELATIONSHIPS IN HEALTH
15	ETHICS IN HEALTH RESEARCH AND PUBLICATIONS

Recommended Sources

RECOMMENDED SOURCES
Textbook	Diyetisyenlik Eğitimi ve Meslek Etiği, Muhittin Tayfur
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Homework	1	100
Total	1	100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE	1	60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		40
Total		100
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation.					X
2	Gains expertise in the scientific researh methods.			X
3	Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.					X
4	Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.				X
5	Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.				X
6	Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.					X
7	Develops solutions for social nutrition problems and contributes to the development of plans and policies.					X
8	Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.				X
9	Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.				X
10	Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.			X
11	Knows the importance of food service systems institutions on human health and applies total quality management in production processes.					X

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 15x Total course hours)	15	2	30
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Final examination	1	12	12
Total Work Load			84
Total Work Load / 25 (h)			3,36
ECTS Credit of the Course			3

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