Ethics Paper

Running Head: ETHICS ASSIGNMENT

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Ethics Assignment Mariam Aoun Madonna University

ETHICS ASSIGNMENT

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Ethics Assignment The Academy/CDR Code of Ethics for the Nutrition and Dietetics Profession establishes the principles and ethical standards that underlie the nutrition and dietetics practitioner’s roles and conduct. The primary goal is the protection of the individuals, groups, organizations, communities, or populations with whom the practitioner works and interacts. It guides decision making and the behavior of individuals, as well as providing them with specific guidelines to make ethical decisions in the work environment. This Code applies to nutrition and dietetics practitioners who act in a wide variety of capacities, provides general principles and specific ethical standards for situations frequently encountered in daily practice. It also applies to all members of the Academy who are credentialed by CDR, all members of the Academy who are not credentialed by CDR, and all CDR credentialed practitioners, whether or not they are members of the Academy. Although all of the principles of The Code are important, there are a few that are viewed to be the most significant. Principle one states that the practitioner conducts himself/herself with honesty, integrity, and fairness. These are all important qualities that are looked for in a healthcare professional, as each client should be treated with the same amount of fairness and respect. This can also be tied in with principle three, where the practitioner considers the health, safety, and welfare of the public at all times, which is vital for any professional owing to the fact that they should always be honest when reporting any behavior that is unethical and will interfere with the client’s well being. Another principle that is seen to be majorly important is principle five. It is critical that the dietitian provides services with objectivity and respect for the needs and values of an individual and that they are sensitive of a person’s cultural differences without discriminating against their race, gender, disability, or

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sexual orientation. This is one of the biggest seen problems in any workplace and it is unfair to be treating anyone differently based on the way they are. Lastly, principle thirteen is crucial to a practitioner because they should always be giving information that is trustworthy and reliable without being bias in order to ensure that the client is being provided the most optimal care and treatment knowing that they are in good hands and do not have to second guess what they are told. If the ethical behavior of a registered dietitian is disagreed with, a complaint can be submitted in writing to the Ethics Committee to be reviewed and will determine if an ethics issue is involved. Based on this case, there are a few principles that can be applied from the information given. Principle one can be applied because Mr. Helpon was not being fair to JB. The way he was performing his duties were very unprofessional and he did not even bother to look at the current medical history, blood glucose records, or the medication regimen. He tore up a piece of paper and quickly wrote a sample menu for only one day and he was not providing JB with sufficient information, which can also apply to principle 6, where it states that the practitioner does not engage in false or misleading practices or communications, something that was done by Mr. Helpon. Principle fourteen applies to this case as well because it seemed like Mr. Helpon did not care, as he was not striving to increase his professional knowledge and skills and apply them in practice, and more like he was in a hurry to finish the appointment quickly. As a member of the Ethics Committee, this case is ruled to be an ethics issue. This conclusion has been made based on the fact that Mr. Helpon was unprofessional in the time that he was awakened by the knock on the door, did not review the current medical history or other records of the client, quickly ripped out a piece of paper and only provided the client with a sample menu for one day, along with handing a bill for the short consultation that was not done properly.