ETHICS, WORK, PROFESSIONALISM & CODE OF ETHICS FOR THE PROFESSION OF DIETETICS

ETHICS, WORK, PROFESSIONALISM & CODE OF ETHICS FOR THE PROFESSION OF DIETETICS Program Studi Ilmu Gizi Fakultas Kedokteran Dr. Nurul Muslihah, M.Kes [email protected]/ [email protected] Etika Profesi_230217_NurulM

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  The good work ethic: completing tasks in a timely manner with the highest quality possible and taking pride in completed tasks Etika Profesi_230217_NurulM

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  A professional work ethic may be seen as somebody “walking the walk” regarding their

personal morality and ethics

Etika Profesi_230217_NurulM

Profesionalism in the workplace  Professionals ? a. Courteous (sopan santun, beretika) b. Dependable (dapat dipercaya) c. Cooperative (kooperatif) d. Committed (berkomitmen)  Gaya perilaku spesifik di workplace  Values and professional roles


Profesionalis?  Respect for self and for others  Know – how  Mature responsibility  Problem solving perseverance


Unwritten rules in workplace  Attitudes  Conflict  Approaches  Values  Communication Styles


Where Do I Start?  Self respect  Accept personal responsibility  Respect for others  Respect the experience


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 didefinisikan sebagai "the discipline which can act as the performance index or reference for our control system". Dengan demikian, etika akan memberikan semacam batasan maupun standard yang akan mengatur pergaulan manusia didalam kelompok sosialnya. (Martin [1993] Etika Profesi_230217_NurulM

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 secara pribadi maupun kelompok ( Drs. H. Burhanudin Salam ) Etika Profesi_230217_NurulM

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

konsep seperti benar, salah, baik, buruk, dan tanggung jawab. Etika Profesi_230217_NurulM

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  etika terapan (studi penggunaan nilai-nilai etika).


FUNGSI ETIKA

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.


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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.


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 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.


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SISTEMATIKA ETIKA

Etika Umum

Iptek, Doktrin, ajaran dll

Khusus Individual Sosial

Perorangan Keluarga Bisnis Profesi


CODE OF ETHICS FOR THE PROFESSION OF DIETETICS


Ethics is the strunggle betweem

“Right & Wrong” “Moral & Immoral” “Just & Unjust”


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 conduct of a person or the members of a profession Etika Profesi_230217_NurulM

Types of Codes  Aspirational  Educational  Regulatory


The code consists of five categories 1. 2. 3. 4. 5.

Fundamental principles Responsibilities to the public Responsibilities to clients Responsibilities to the profession Responsibilities to colleagues and other professionals Etika Profesi_230217_NurulM

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 • Meet the guidelines of the accrediting agency for the Commission on Dietetic Registration Etika Profesi_230217_NurulM

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

take away credentials


The Code of Ethics The Standards of Professional Practice Lifelong Learning and Professional Enhancement Professional Development Portfolio

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 American Dietetic Association


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 Internasional Etika Profesi_230217_NurulM

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  Menjaga & meningkatkan mutu pelayanan gizi yang profesional baik individu maupun kelompok


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 melayani masyarakat


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 disease” Etika Profesi_230217_NurulM

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 optimal human health Etika Profesi_230217_NurulM

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 practice. Etika Profesi_230217_NurulM

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 principles of management and systems in the provision of services to individuals and organizations Etika Profesi_230217_NurulM

Standards of Practice in Nutrition Care

1. Standard 2. Standard 3. Standard 4. Standard

1: 2: 3: 4:


Nutrition Assessment Nutrition Diagnosis Nutrition Intervention 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 6: Continued Competence and Professional Accountability Etika Profesi_230217_NurulM

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 1.4. Informs clients and their families and involves them in decision making Etika Profesi_230217_NurulM

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 evidence based approach for policies, procedures, legislation, licensure, credentialing, competency, regulatory requirements, and practice guidelines Etika Profesi_230217_NurulM

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 decisionmaking, 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 research in dietetics 2.6. Collects measurable data and documents outcomes within the practice setting 2.7. Shares research data and activities through various media Etika Profesi_230217_NurulM

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 skills


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 3.9. Communicates, manages knowledge, and supports decision making using information technology Etika Profesi_230217_NurulM

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 4.3. Analyzes safety, effectiveness, and cost in planning and delivering products and services Etika Profesi_230217_NurulM

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 improving quality 5.4. Identify errors and hazards in food and nutrition care and services Etika Profesi_230217_NurulM

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 on measured outcomes 5.11. Implements an outcomes management system to evaluate the effectiveness and efficiency of practice Etika Profesi_230217_NurulM

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 6.4. Develops and implements a plan for professional growth 6.5. Documents professional development activities Etika Profesi_230217_NurulM

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 practice 6.9. Takes active leadership roles Etika Profesi_230217_NurulM

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 6. Wajar menerima imbalan jasa atas pelayanan yang diberikan Etika Profesi_230217_NurulM

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 12. Mempunyai kekuatan dan status dalam pengetahuan spesifik


Ahli Gizi sebagai tenaga kerja profesional

1. Memberikan pelayanan kepada masyarakat yang beresifat khusus atau spesialis 2. Melalui jenjang pendidikan yang menyiapkan tenaga profesional 3. Keberadaannya diakui dan diperlukan oleh masyarakat 4. Mempunyai wewenang yang disahkan atau diberikan oleh pemerintah Etika Profesi_230217_NurulM

Ahli Gizi sebagai tenaga kerja profesional

5. Mempunyai peran dan fungsi yang jelas

6. Mempunyai kompetensi yang jelas dan terukur 7. Mempunyai organisasi profesi sebagai wadah 8. Memiliki etika ahli gizi 9. Memiliki standar praktek 10. Memiliki standar pendidikan yang mendasari dan mengembangkan profesi sesuai kebutuhan pelayanan 11. Memiliki standar berkelanjutan sebagai wahana pengembangan profesi Etika Profesi_230217_NurulM

Questions and Summation

ETHICS, WORK, PROFESSIONALISM & CODE OF ETHICS FOR THE PROFESSION OF DIETETICS

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