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From the Academy Ethics in Action| Volume 115, ISSUE 10, P1715-1717, October 2015

Ethical Considerations When Students Experience an Active Eating Disorder during Their Dietetics Training

Published:September 27, 2015DOI:https://doi.org/10.1016/j.jand.2015.08.011
Ethical Considerations When Students Experience an Active Eating Disorder during Their Dietetics Training
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      The examination of eating disorders among dietetics students and nutrition and dietetics practitioners is not new. But whether the topic involves an ethical dilemma is worth exploring. The authors modified a framework used by Fornari
      • Fornari A.
      Approaches to ethical decision-making.
      J Acad Nutr Diet. 2015; 115: 120-121
      and O’Sullivan Maillet and colleagues
      • O’Sullivan Maillet J.
      • Baird Schwartz D.
      • Posthauer M.E.
      Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: Ethical and legal issues in nutrition, hydration, and feeding.
      J Acad Nutr Diet. 2013; 113: 828-833
      to examine the ethical considerations that arise when students experience a spectrum of disordered eating or eating disorders during their academic training to become a nutrition and dietetics practitioner (see Figure).
      FigureProcess for addressing ethical dilemmas in practice. Modified from: O’Sullivan Maillet J, Baird Schwartz D, Posthauer ME, Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: Ethical and legal issues in nutrition, hydration, and feeding. J Acad Nutr Diet. 2013;113(6):828-833.
      • O’Sullivan Maillet J.
      • Baird Schwartz D.
      • Posthauer M.E.
      Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: Ethical and legal issues in nutrition, hydration, and feeding.
      J Acad Nutr Diet. 2013; 113: 828-833
      • 1.
        Determine whether the situation represents a potential ethical dilemma or communication problem, relationship issue, or a legal matter.
      • 2.
        Recreate the context by collecting relevant data and considering relevant facts and values.
      • 3.
        Name stakeholders and their relationships.
      • 4.
        Identify ways of ethical thinking used by stakeholders.
        • a.
          Rules thinking—doing what is right by following the rules
        • b.
          Roles thinking—being true to self and your sense of virtue
        • c.
          Goals thinking—producing good outcomes regardless of rules
      • 5.
        Determine practical limits to the situation: policies, laws, standards, and codes.
      • 6.
        Restate the ethical problem.
      • 7.
        Search for possible options.
      • 8.
        Test various options.
        • a.
          Rules—Is it right?
        • b.
          Roles—Can I feel good about this?
        • c.
          Goals—What good will it do?
      • 9.
        Justify the option selected.
        • a.
          Keep the client’s best interest at the center of options.
        • b.
          Provide a description of what will likely happen and provide a clear action.
        • c.
          Plan for each option recommended—suggestions of practical pathways.
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      References

        • Fornari A.
        Approaches to ethical decision-making.
        J Acad Nutr Diet. 2015; 115: 120-121
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        • Baird Schwartz D.
        • Posthauer M.E.
        Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: Ethical and legal issues in nutrition, hydration, and feeding.
        J Acad Nutr Diet. 2013; 113: 828-833
        View in Article
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      4. Academy of Nutrition and Dietetics. About us. http://www.eatrightpro.org/resources/about-us. Accessed February 16, 2015.

        View in Article

      5. Academy of Nutrition and Dietetics. Code of Ethics Video Series: Ethical Dilemmas in Dietetics Practice. http://www.eatrightpro.org/resource/career/code-of-ethics/ethics-education-resources/ethics-video-1-job-search. Accessed February 16, 2015.

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      Article info

      Publication history

      Published online: September 27, 2015

      Footnotes

      This article was written by Cheryl A. Houston, PhD, RD, LD, FAND, professor and director, Dietetics Program, Department of Family & Consumer Sciences, Fontbonne University, St Louis, MO, and certified in Family & Consumer Sciences from the American Association of Family & Consumer Sciences; and Eunice Bassler, MS, RD, LD, senior lecturer, and Alison St. Germain, MS, RD, LD, practicum coordinator/instructor, Food Science and Human Nutrition Department, Iowa State University, Ames.

      STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.

      FUNDING/SUPPORT No funding was reported for this article.

      Identification

      DOI: https://doi.org/10.1016/j.jand.2015.08.011

      Copyright

      © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

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