ethics, work, professionalism code of ethics for the...

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


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


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 ?

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?

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.


http://id.wikipedia.org/wiki/Yunani_Kuno



http://id.wikipedia.org/wiki/Filsafat

http://id.wikipedia.org/wiki/Nilai

http://id.wikipedia.org/wiki/Moral

http://id.wikipedia.org/w/index.php?title=Benar&action=edit&redlink=1

http://id.wikipedia.org/w/index.php?title=Salah&action=edit&redlink=1

http://id.wikipedia.org/w/index.php?title=Baik&action=edit&redlink=1

http://id.wikipedia.org/w/index.php?title=Buruk&action=edit&redlink=1

http://id.wikipedia.org/w/index.php?title=Tanggung_jawab&action=edit&redlink=1



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).


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.

FUNGSI ETIKA

6 Etika Profesi_230217_NurulM

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

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


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

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


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


Professional

Development

Portfolio

The Standards

of Professional

Practice

Lifelong

Learning and

Professional

Enhancement

The Code of Ethics

Kode etik - internasional

• Journal of the Academy of Nutrition and Dietetics, August 2009, pages 1461-1467.

• Academy Web site –www.eatrightpro.org/resources/career/code-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


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”


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


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.


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


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 6: Continued Competence and Professional Accountability


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



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



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 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


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


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


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


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


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


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


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


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


Questions and Summation