Bioethics and Professional Deontology

As a first-year subject, the recommended basic knowledge is that derived from the access to Higher Education programme.

The curricular unit will be developed according to a predominantly theoretical model, combining structured presentation of the contents with their analysis, discussion and debate. An interrogative and interactive methodology will be used prior to the presentation of the main contents and concepts, as well as the demonstration and illustration of these through their practical application to everyday situations, using, whenever appropriate, videos, software and professional tools. Active learning methodologies will also be promoted, namely case analysis and discussion, individual and collaborative reflection, strategies such as Think-Pair-Share, and the occasional use of interactive digital tools for gathering perceptions and conducting formative assessment. The course will also include autonomous study, through research on the topics addressed and the reading and critical analysis of scientific articles and texts, fostering the development of autonomy, critical thinking and ethically informed decision-making skills.

– Sensitize to issues of an ethical nature, namely those related to the area of health, particularly with the areas of nutrition and dietetics;

– To analyse the ethical consequences of advances in technology and medicine;

– Contribute to a better understanding of ethical aspects and their applicability in the nutrition profession;

– Learn about personal values and the underlying ethical principles, enabling reflection on their applicability in the profession and in society in general;

– Identify new ethical paradigms and adopt a critical approach to decision-making;

– Understand and analyse specific concepts and apply them to problems of ethical nature.

INTRODUCTION TO BIOETHICS

– Definition, structure and origin of ethics and bioethics.

– Values, principles and norms. The theorisation of bioethics.

– Basic and fundamental human rights. The right to adequate food.

– Informed consent: structural elements and variants. Autonomy and the right to privacy.

– The responsibility of health professionals (professional competence, their roles and interprofessional respect): professional secrecy/confidentiality of clinical data; patients’ rights and duties.

BIOETHICS, DEONTOLOGY AND NUTRITION

– Codes of ethics and deontological codes;

– Health and nutrition from a bioethical point of view. Ethics of scientific research in the nutritional sciences.

SPECIFIC TOPICS FOR GROUP WORK

– Bioethics, diets and individual autonomy;

– Bioethics and nutritional assistance;

– Bioethics and access to healthy food;

– Bioethics and research in the field of nutrition;

– Bioethics, food and nutrition literacy and personal responsibility;

– Bioethics, communication and marketing in the field of nutrition;

– Nutrition for cancer patients at the end of life;

– Ethics and regulation of food advertising aimed at children and adolescents;

– Bioethics and ageing populations;

– Bioethics, nutritional policies and public health;

– Bioethics, euthanasia and dignity in death;

– Bioethics, society, health and quality of life;

– Bioethics and abortion;

– Environment, biodiversity and biopolitics.

Assessment methodologies:

1) Periodic:

- Distributed assessment consisting of:

A. Tests (n=4), with open and closed questions (70% of the final assessment);

B. Group work (30% of the final assessment).

- Minimum grade of 9.5 (out of 20.0) in each assessment. The final grade corresponds to the weighted average of the grades obtained in each assessment (A+B), with a pass mark of 10 or above.

2) Exam:

- Final written test with open-ended and closed-ended questions (100% of the final assessment).

- Minimum grade of 10.0 (out of 20.0).

NAO