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Code of Ethics - JAPINAD

345-FOOD (3663) ADMIN@JAPINAD.COM

Code of Ethics

JAPINAD Code of Ethics and Good Practice for the Profession of Nutrition and Dietetics in Jamaica

INTRODUCTION

The Code of Ethics and Good Practice for the Profession of Nutrition and Dietetics in Jamaica was adapted from the International Confederation of Dietetics Associations (ICDA) Code of Ethics and Code of Good Practice and was duly adopted at the Annual General Meeting of the Jamaica Association of Professionals in Nutrition and Dietetics (JAPINAD) on 23 August 2013.

CODE OF ETHICS

 

Practice of Nutrition and Dietetics in a just and equitable manner to improve nutrition in Jamaica by:

  • Being competent, objective and honest in our actions.
  • Respecting all people and their needs.
  • Collaborating with others.
  • Striving for positive nutrition outcomes for people.
  • Doing no harm.
  • Adhering to the standards of good practice in nutrition and dietetics.

CODE OF GOOD PRACTICE

Provision of service and application of knowledge:

  • Provide high quality, cost efficient services in nutrition and dietetics.
  • Provide services based on the expectation and needs of the community or client.
  • Competently apply the knowledge of nutrition and dietetics and integrate this knowledge with other disciplines in health and social sciences.
  • Work cooperatively with others to integrate nutrition and dietetics into overall care/service regardless of context.
  • Work in partnership with clients and users of the service.
  • Maintain confidentiality as far as possible within the limits of national laws and institutional regulations.
  • Be non-discriminatory and impartial in the delivery of service.

Developing practice and application of research

  • Interpret, apply, participate in or generate research to enhance practice.
  • Develop a unique body of knowledge.
  • Have an in-depth scientific knowledge of food and human nutrition.
  • Develop practice based on evidence.

Communication

  • Communicate effectively through nutrition education, education and training, development of policy and programmes.
  • Advocate for nutrition and dietetics, the alleviation of hunger and the value of services.
  • Advance and promote the nutrition and dietetics profession.

Quality in practice

  • Systematically evaluate the quality of practice and revise practice on the basis of this feedback.
  • Strive to improve services and practice at all times.
  • Maintain continued competence to practice.

Continued competence and professional accountability

  • Ensure accountability to the public.
  • Accept responsibility for ensuring practice meets legislative requirements.
  • Maintain continued competence by being responsible for lifelong learning and engaging in self development.