FNP 550 Lecture Notes - Lecture 1: Shunning, Professional Responsibility, Dietitian
Document Summary
Value that puts ethical and high quality services before self-interest. Competence: providing high quality services every time. Honesty: requires being truthful and open in your statements, and not misleading by omission. Fairness: refers to appropriately balancing competing interests. Most professions have developed a sophisticated sense of how their members should act in recurring situations because ethical dilemmas tend to follow patterns. True professionalism does not come from obeying written professional codes; it is a mind-set, informed by training, experience and professional relationships. Code of ethics vs. the professional misconduct regulation. Dietitians have both a written code of ethics and a professional misconduct. The code of ethics sets out the ideals that dietitians should strive to achieve, focusing on the values needed to reach excellence. Sets out the minimum legal requirements that a dietitian must practice. Failure to meet requirements can result in disciplinary proceedings by the. Refer for page xi for professional misconduct regulation.