1 credit
Fall 2025 Lecture Upper Division
Evaluation of concepts and issues of ethical practice in the dietetics profession and the application of the Scope/Standards of Practice for Nutrition and Dietetics Practitioners and the Code of Ethics for the Nutrition and Dietetics Profession. Permission of department required.
Learning Outcomes1Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethics, evidence-based practice decisions.
2Apply critical thinking skills.
3Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings.
4Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
5Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession.
6Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
7Function as a member of interprofessional teams.
Restrictions
made by Purdue students.