Code of Ethics and Professional Conduct PDF

CODE OF ETHICS AND PROFESSIONAL CONDUCT What are Ethics? Ethics are the common moral framework at the core of every health profession. Dietitians carry out their professional activities within a larger social context and thus need to adhere to ethical principles to contribute to a stable...

CODE OF ETHICS AND PROFESSIONAL CONDUCT What are Ethics? Ethics are the common moral framework at the core of every health profession. Dietitians carry out their professional activities within a larger social context and thus need to adhere to ethical principles to contribute to a stable society. What is Professional Conduct? Professional Conduct is the do and don’t of professional practice. The standards of professional conduct are those defined by the Board describing the behavior or conduct that dietitians are expected to uphold. The purpose of this Code of Ethics and Conduct is to: 1. Provide a set of standards for the ethical and professional behavior expected of dietitians towards consumers, society, self and profession. 2. Provide tools to evaluate the ethical and professional behavior conduct of dietitians. PRINCIPLES OF THE PROFESSION The dietetic profession is characterized by a defined body of knowledge and skills, tertiary level education and by common attributes, values and principles. The Code describes the ethical principles of registered dietitians. Acceptance of these principles and adherence to the Code are obligations of each registered dietitian. The Code is not intended to be exhaustive. There may be obligations or situations that are not expressly provided for. professional decisions on the following: 1. Autonomy - The right of consumers to make their own choices, after receiving objective evidence-based information, must be respected. 2. Beneficence - You must act in the best interests of consumers. 3. Non-Maleficence - You must not cause harm. 4. Justice - You must act fairly and provide services in an objective, non- discriminatory and unbiased manner. PRINCIPLES OF THE CODE All dietitians must: 1. Make the best interests of consumers their top priority. 2. Work in partnership with consumers. 3. Respect the confidentiality and privacy of consumers. 4. Maintain and demonstrate high standards of professional conduct and assume responsibility and accountability for their actions. 5. Advertise products, brands or services only in a manner that protects and supports the health and wellbeing of the public, also upholding the integrity of the profession. 6. Work with colleagues in ways that best serve the interests of consumers. 7. Act in a manner that promotes public trust and confidence in dietitians and enhances the reputation of the profession. 8. Maintain their competence.  Principle One Dietitians make the best interests of consumers their top priority Dietitians must: Consider the health and wellbeing of consumers to be their top priority. Treat every consumer with respect and dignity. Base all dietetic practice and recommendations on the best available scientific evidence. Provide services in a manner that minimizes the potential for harm and optimizes the quality of life of consumers.  Refer a consumer to other practitioners if the requirements of that consumer fall outside the dietitian’s expertise or scope of practice. Respect the unique needs and values of all consumers without discrimination. Respect the cultural needs and values of consumers. Recognize the imbalance of power and knowledge inherent in the professional/consumer relationship.  Conduct themselves with honesty, integrity and fairness. Not financially or emotionally exploit consumers. Balance their duty of care to each patient/client with their duty of care to the wider community - In particular, this means allocating and using resources fairly and efficiently. Principle Two Work in partnership with consumers Actively engage with their communities to promote good health and nutrition Respect the autonomy and freedom of choice of consumers. Establish respectful partnerships with patients/clients’ consumers that acknowledge consumer needs and goals. Communicate effectively and appropriately with consumers.  Explain the options available to the consumer, including the risks, side effects, benefits and costs, so that they can make informed decisions. Make sure all information given is impartial, honest and relevant. Communicate scientific advice accurately and in a clear and understandable manner. Respect a consumer’s right to refuse treatment. Principle Three Dietitians respect the confidentiality and privacy of consumers Dietitians must: Hold all patient/client information securely and in confidence. Only use the information provided by a consumer for the purpose it was provided for, unless the use is authorized by the consumer or as required by law Keep all consumer information confidential after the relationship has ended. Maintain records that are accurate, comprehensive and current.  Not disclose identifiable personal or health information about a consumer without their consent, unless disclosure is required Take all reasonable steps to respect and protect the dignity and privacy of consumers at all times. Principle Four Principle Four Dietitians maintain and demonstrate high standards of professional conduct and assume responsibility and accountability for their actions Dietitians must: Be able to justify all professional decisions. Be accountable for practicing safely and competently. Not practice under the influence of drugs or alcohol. Not engage in a sexual or intimate relationship with a client/patient.  Principle Five Dietitians advertise products, brands or services, only in a manner that protects and supports the health and wellbeing of the public, whilst also upholding the integrity of the profession Dietitians who advertise must: Recognize the overriding duty to protect the health and wellbeing of consumers, over the personal or financial interests of the dietitian and those close to him or her. Ensure that any advertising in which they are involved, or which uses their name or likeness is not false, misleading or deceptive. Not make claims for the health benefits of products, brands of services unless these are supported by the principles of evidence based practice4, nor claim that one is better than another unless the claim is validated by scientific evidence that has been published Not allow any potential financial reward to influence the recommendation of a product, brand or service. Not make any unsubstantiated representation and ensure they comply with the Fair Trading Principle Six Work with colleagues in ways that best serve the interests of consumers Dietitians must: (a) Treat colleagues courteously, respectfully and reasonably. (b) Support the professional development of other dietitians. (c) Engage in effective communication and cooperation with colleagues and other health practitioners, to achieve optimum nutritional outcomes for the consumers. (d) Take responsibility for the transfer of dietetic care of a consumer to other dietitians, health practitioners, or organizations, ensuring that information is communicated in a clear and timely manner. (e) Recognize and acknowledge differences in opinion and remain objective. Principle Seven Dietitians act in a manner that promotes public trust and confidence in dietitians and enhances the reputation of the profession Dietitians must: (a) Recognize and uphold the duty of care a dietitian has to protect and enhance the health of consumers. (b) Notify any breaches or potential breaches of the Code of Ethics and Professional Conduct to the Registrar of the Dietitians Board. (d) Protect members of the public by reporting the unethical or incompetent behavior of dietitians to the appropriate persons or bodies if they pose a risk to the safe delivery of health services (e) Ensure the consumer understands any conflicts of interest or potential conflicts that you have and which might affect your advice or decision-making. (f) Not offer or accept incentives, gifts, financial reward or hospitality that may be seen to affect their professional judgment. (g) Not bring the profession into disrepute. (h) Not compromise standards of practice to meet commercial targets. (i) Not allow any agreement, arrangement or business association to compromise professional independence. (j) Comply with all relevant provisions in the Health Practitioners Competence Assurance Act 2003 and all other applicable law. (k) Comply with the responsibilities set out in the Code of Health and Disability Services Consumers Code of Rights. (l) Comply with all professional, ethical, and other relevant standards. Principle Eight Maintain their competence Dietitians must: (a) Hold a current Annual Practicing Certificate at all times when practicing dietetics. (b) Maintain a high standard of skill and knowledge through on-going Professional Development and annual participation in the Dietitians Board Continuing Competence Programmed. (c) Practice in areas where the dietitian has the relevant competencies, training, experience, and professional supervision as required