ETHICS, WORK, PROFESSIONALISM
&
CODE OF ETHICS FOR THE PROFESSION
OF DIETETICS
Program Studi Ilmu Gizi Fakultas Kedokteran
Works, Ethics, Professionalism
Professionalism:
strict adherence to courtesy
(etika/kesopan santuna), honesty and
responsibility when dealing with individuals or
other companies in the environment
Work ethic:
concerned with the personal values
demonstrated by leader/manager or
entrepreneurs and instilled in the company’s
employees
Works, Ethics, Professionalism
Professionalism and the work ethic
demonstrated by individuals
: built around an
internal moral system or code of ethics
Morality and ethics
usually represent the
personal beliefs individuals display when
working in business
Common traits often include transparency,
honesty and integrity
Profesionalism in the
workplace
Professionals ?
a.
Courteous (sopan santun, beretika)
b.
Dependable (dapat dipercaya)
c.
Cooperative (kooperatif)
d.
Committed (berkomitmen)
Profesionalis?
Respect for self and for others
Know – how
Mature responsibility
Unwritten rules in workplace
Attitudes
Conflict
Approaches
Values
Communication Styles
Where Do I Start?
Self respect
Accept personal responsibility
Respect for others
Pengertian Etika
Etika merupakan falsafah moral dan pedoman cara hidup yang benar dipandang dari sudut agama, budaya, dan susila (Mien Uno)
Etika atau etik sebagai pandangan manusia
dalam berprilaku menurut ukuran dan nilai yang baik (Drs. O.P. Simorangkir)
etika adalah teori tentang tingkah laku perbuatan
manusia dipandang dari segi baik dan buruk, sejauh yang dapat ditentukan oleh akal (Drs. Sidi Gajalba dalam
sistematika filsafat)
ETIKA ?
etika adalah cabang filsafat yang
berbicara mengenai nilai dan norma
moral yang menentukan prilaku manusia
dalam hidupnya.
Sebuah refleksi kritis dan rasional
mengenai nilai dan moral yang
menentukan dan terwujud dalam sikap
dan pola perilaku hidup manusia, baik
ETIKA?
Etika (
Yunani Kuno
: "ethikos", berarti
"timbul dari kebiasaan") adalah cabang
utama
filsafat
yang mempelajari
nilai
atau
kualitas yang menjadi studi mengenai
standar dan penilaian
moral
Etika mencakup analisis dan penerapan
PENGERTIAN MORALITAS
Moral (Bahasa Latin Moralitas) adalah istilah manusia menyebut ke manusia atau orang lainnya dalam tindakan yang mempunyai nilai positif.
SISTEM NILAI TENTANG BAGAIMANA KITA HARUS HIDUP SECARA BAIK SEBAGAI INDIVIDU (MANUSIA)
MACAM – MACAM ETIKA
Meta-Etika
sebagai suatu jalan menuju konsepsi atas benar atau tidaknya suatu tindakan atau peristiwa. Dalam meta-etika, tindakan atau peristiwa yang dibahas dipelajari berdasarkan hal itu sendiri dan dampak yang dibuatnya.
Etika Normatif (studi penentuan nilai etika)
1.
Teori Deontologi
2. Teori Teleologis
Aliran Teleologis terbagi atas :
1.
Egoisme
2.
Utilitarianisme
Menurut Bertens, (1994)
1. Kata etika bisa dipakai dalam arti nilai-nilai dan norma-norma moral yang menjadi pegangan bagi seseorang/suatu kelompok masyarakat dalam mengatur perilakunya.
2. Etika berarti kumpulan asas atau nilai moral, yang dimaksud disini adalah kode etik;
3. Etika mempunyai arti lagi: ilmu tentang yang baik atau yang buruk. Etika disini sama artinya dengan filsafat moral.
Macam-macam Etika
ETIKA DESKRIPTIF
,
yaitu etika yang berusaha
meneropong secara kritis dan rasional sikap
dan prilaku manusia dan apa yang dikejar
oleh manusia dalam hidup ini sebagai sesuatu
yang bernilai. Etika Deskriptif memberikan
fakta sebagai dasar untuk mengambil
keputusan tentang prilaku atau sikap yang
mau diambil.
ETIKA NORMATIF, yaitu etika yang mengajarkan berbagai sikap dan pola prilaku ideal yang seharusnya dimiliki oleh manusia dalam kehidupan sehari-hari. Etika Normatif juga memberi penilaian sekaligus memberi norma sebagai dasar dan kerangka tindakan yang akan dilakukan.
SISTEMATIKA ETIKA
Etika
Umum Iptek, Doktrin, ajaran dll
Khusus Individual
Perorangan
Sosial Keluarga
Bisnis
CODE OF ETHICS FOR THE
PROFESSION OF DIETETICS
Ethics is the strunggle
betweem
“Right & Wrong”
“Moral & Immoral”
Ethics: (eth/iks)
1.
The study of standards of conduct and moral
judgment
2.
The study of the general nature of morals
and of the specific moral choices to be made
by a person
3.
The rules or standards governing the
Types of Codes
Aspirational
Educational
Regulatory
The code consists of five
categories
1.
Fundamental principles
2.
Responsibilities to the public
3.
Responsibilities to clients
4.
Responsibilities to the profession
5.
Responsibilities to colleagues and
other professionals
Functions of the Code of
Ethics
The code is intended to:
•
Protect the profession and the credential
•
Influence public and private policy
•
Improve professional practice
•
Educate dietetics practitioners about
ethical decision making
Misconception about the code
of ethics
The Code is not intended to:
Identify and reprimand all
unqualified dietitians and dietetic
technicians
Be a punitive force (kekuatan) to
Professional Development The Standards of Professional Practice Lifelong Learning and Professional Enhancement
Kode etik - internasional
•
Journal of the Academy of Nutrition and
Dietetics, August 2009, pages 1461-1467.
•
Academy Web site –
www.eatrightpro.org/resources/career/cod
e-of-ethics
Standar Profesi Gizi
Keputusan Menteri Kesehatan RI. Nomor
374/Menkes/SK III/2007
Tantangan Ahli Gizi
Transisi Epidemiologi -- Transisi Nutrition
Double Burden Disease (Communicable &
non communicable disease)
Globalisasi -- kesepakatan perdagangan
bebas di tingkat Asia (Asian Free Trade
Aggrement/AFTA) tahun 2003 dan di tingkat
dunia (WTO) Ahli gizi asing dapat masuk ke
Indonesia
Butuh Ahli gizi profesional yang mempunyai
kompetensi setara standar profesional gizi
Standar Profesi Gizi di Indonesia
Disusun oleh PERSAGI – Kepmenkes
No 374 tahun 2007
Tujuan : menyusun standar profesi gizi
sebagai landasan pengembangan
profesi gizi di Indonesia
Acuan bagi penyelenggaraan pendidikan
gizi di Indonesia
Profesi Gizi
Suatu pekerjaan di bidang gizi yang
dilaksanakan berdasarkan keilmuan
(
body of knowledge
) memiliki
kompetensi
yang diperoleh melalui
pendidikan yang berjenjang
,
memiliki
kode etik
dan bersifat
What is Dietitian ?
ICDA : “A dietitian is a person with a
qualification in nutrition and dietetics,
recognized by national authority(s).
The dietitian applies the science of
nutrition to the feeding and education
of individuals or groups in health and
What is Dietitian ?
ADA : Definition of Dietetics as a
Profession : “The integration and
application of principles derived from
the sciences of food, nutrition,
management, communication, and
biological, physiological, behavioral, and
social sciences to achieve and maintain
American Dietetic Association (ADA)
1. Four Domain of Competency – Dietetic
Internship
2. Standards of Practice in Nutrition Care
3. Standards of Professional Performance
Domain of Competency Dietitian -
ADA
1. Scientific and Evidence Base of
Practice: integration of scientific
information and research into practice
2. Professional Practice Expectations:
beliefs, values, attitudes and behaviors
for the professional dietitian level of
Domain of Competency Dietitian - ADA
3. Clinical and Customer Services:
development and delivery of information,
products and services to individuals,
groups and populations
4. Practice Management and Use of
Resources: strategic application of
Standards of Practice in Nutrition
Care
1. Standard 1: Nutrition Assessment
2. Standard 2: Nutrition Diagnosis
3. Standard 3: Nutrition Intervention
4. Standard 4: Nutrition Monitoring
and Evaluation
Standards of Professional performance for dietetics professional
Standard 1: Provision of Services
Standard 2: Application of Research
Standard 3: Communication and Application of
Knowledge
Standard 4: Utilization and Management of
Resources
Standard 5: Quality in Practice
Standard 1: Provision of Services
1.1. Provides input on the development of appropriate screening parameters, en-suring that the right
questions are asked and the screening process is effective
1.2. Contributes to the development of a referral
process to ensure that the public has an identifiable method of being linked to dietetics professionals
who will ultimately provide services
1.3. Collaborates with clients to assess needs,
background, and resources, and to establish mutual goals
Standard 1: Provision of Services
1.5. Recognizes clients’ concepts of illness and their cultural beliefs
1.6. Applies knowledge and principles of disease
prevention and behavioral change appropriate for diverse populations
1.7. Collaborates and coordinates with other professionals as appropriate
1.8. Applies knowledge and skills to determine the most appropriate action plan
1.9. Implements quality practice by following an
Standard 1: Provision of Services
1.10. Fosters excellence and shows professionalism in practice
1.11. Continuously evaluates processes and outcomes of both nutrition/health quality and service quality dimensions (ie, convenience, dignity, ease of access, privacy, comfort, client involvement in
decision-making, and promptness of care)
1.12. Advocates for the provision of food and nutrition services as part of public policy
Standard 2: Application of Research
2.1. Locates and reviews best available research findings for application to dietetics practice
2.2. Bases practice on sound scientific principles, best available research, and theory
2.3. Integrates best available research with clinical/
managerial expertise and client values (evidence-based practice)
2.4. Promotes research through alliances and collaboration with dietetics and other professionals and organizations 2.5. Contributes to the development of new knowledge and
Standard 3: Communication and
Application of Knowledge
3.1. Has knowledge related to a specific area(s) of professional service
3.2. Communicates sound scientific principles, research, and theory
3.3. Integrates knowledge of food and human nutrition with knowledge of health, social sciences,
communication, and management theory
3.4. Shares knowledge and information with clients 3.5. Helps students and clients apply knowledge and
Standard 3: Communication and
Application of Knowledge
3.6. Documents interpretation of relevant
information and results of communication
with professionals, personnel, students, or
clients
3.7. Contributes to the development of new
knowledge
3.8. Seeks out information to provide effective
services
Standard 4: Utilization and Management of
Resources
4.1. Uses a systematic approach to maintain
and manage professional resources
successfully
4.2. Uses measurable resources such as
personnel, money, equipment, guidelines,
protocols, reference materials, and time in
the provision of dietetics services
Standard 4: Utilization and Management of
Resources
4.4. Justifies use of resources by documenting
consistency with plan, continuous quality
improvement, and desired outcomes
4.5. Educates and helps clients and others to
identify and secure appropriate and available
resources and services
Standard 5: Quality in Practice
5.1. Continually understands and measures the
quality of food and nutrition services in terms
of structure, process, and outcomes
5.2. Identify performance improvement criteria
to monitor effectiveness of services
5.3. Designs and tests interventions to change
processes and systems of food and nutrition
care and services with the objective of
Standard 5: Quality in Practice
5.5. Recognizes and implements basic safety design principles, such as standardization and simplification 5.6. Identify expected outcomes
5.7. Documents outcomes of services provided 5.8. Compares actual performance to expected
outcomes
5.9. Documents action taken when discrepancies exist between active performance and expected outcomes 5.10. Continuously evaluates and refines services based
Standard 6: Continued Competence
and Professional Accountability
6.1. Conducts self-assessment at regular
intervals to identify professional strengths
and weaknesses
6.2. Identify needs for professional
development from a variety of sources
6.3. Participates in peer review and mentors
others
Standard 6: Continued Competence
and Professional Accountability
6.6. Adheres to the Code of Ethics for the
profession of dietetics and is accountable and
responsible for actions and behavior
6.7. Implements the American Dietetic Association
Standards of Practice and Standards of
Professional Performance
6.8. Supports the application of research findings
and best available evidence to professional
Standar Profesi Gizi –
Kepmenkes No 374 tahun 2007
Ciri-ciri Profesi Gizi
1. Mengembangkan pelayanan yang unik kepada masyarakat
2. Disiapkan melalui suatu program pendidikan 3. Memiliki serangkaian pengetahuan ilmiah
4. Menjalankan tugas profesi sesuai dengan kode etik yang berlaku
5. Bebas mengambil keputusan dalam menjalankan profesinya
Standar Profesi Gizi –
Kepmenkes No 374 tahun 2007
Ciri-ciri Profesi Gizi
7. Memiliki suatu organisasi profesi yang senantiasa meningkatkan kualitas pelayanan yang diberikan kepada masyarakat oleh anggotanya
8. Pekerjaan/sumber utama seumur hidup
9. Berorentasi pada pelayanan dan kebutuhan obyektif 10.Otonomi dalam melakukan tindakan
11.Melakukan ikatan profesi, lisensi jalur karir
