NTD1110 Occupational Orientation and EthicsBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD1110 Occupational Orientation and Ethics Spring 1 0 1 2

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi YONCA SEVİM
Course Lecturer(s): Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components: None.
Course Objectives: Gaining general knowledge of the department objectives, courses, regulations, professional standarts and practices, history of the profession, related associatons and literature

Learning Outcomes

The students who have succeeded in this course;
Gain knowledge about the department divisions and objectives.
Learn their responsibilities, rules and regulations to follow.
Learn professional standarts and practices.
Understand how to find literature and sources necessary to support their courses helping them to prepare their assignments.

Course Content

Information about the Department and the Subdivisions, Professional ethics and deontology, Introduction to the courses, Regulations and students responsibilities, Professional standarts and practices, Professional history and International Associations, Introduction to Professional literatures

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Information about Nutrition and Dietetic Department
2) Information about Departments
3) Introduction to the courses
4) Teaching the regulations and student responsibilities
5) Professional standarts and Associations
6) Professional history and International Associations
7) Introduction to Professional literatures
8) Midterm Exam
9) Professional ethics and deontology
10) Professional ethics and deontology
11) Professional practises
12) Professional practises
13) Sharing of professional experiences
14) Sharing of professional experiences


Course Notes / Textbooks: Meslek Tanım ve Kuruluşları, Yönetmelikler
References: FAD, ICDA ve IUNS web sayfaları, Beslenme ve Diyet Dergisi, JADA vb dergiler

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 13 1 13
Study Hours Out of Class 7 5 35
Midterms 1 1 1
Final 1 1 1
Total Workload 50

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 4
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 1
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 4
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 4
7) To use life-long learning, problem-solving and critical thinking skills. 3
8) To act in accordance with ethical principles and values in professional practice. 5
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 3
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 4
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 3
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 2