| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI359 | ||||
| Course Name: | Disaster and Emergency Management | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. OYA ÇAKIN | ||||
| Course Lecturer(s): | Prof. Dr. Oya Çakın | ||||
| Course Assistants: |
| Course Objectives: | Disaster and emergency management is a kind of multi-disciplinary subject which includes engineering, social and health sciences and has great importance in Turkey where natural disasters, earthquakes in particular, are the major threats. That’s why, it is aimed to teach the phases of disaster managements, concepts of emergency and risk managements, the responsibility and jurisdictions of the stakeholders, legislations for the disaster managements, implications of risk, hazard and SWOT analysis to the students of all disciplines. |
| Course Content: | What are the Disasters? How can they classified? What are their properties? Vision, Mission and Principles of Integrated Disaster Management. Phases of Disaster Management – Introduction to Preparedness, Response, Recovery and Mitigation Phases, Risk and Emergency Management Concepts, their advantages and disadvantages. Preparedness Phase – Rapid Response ans Early Warning Systems, Disaster Scenarios, Emergency Action Plans. Response Phase – Search and Rescue, First Aid, Sire Safety, Security Systems. Incident Command System. Recovery Phase – Temporary Residences, Housing, Repairment or replacement of roads,public buildings and bridges, Implementation of Mitigation Measures. Mitigation Phase – Economical Aspets of Disasters, Risk Transfer Systems: Disaster Funds and Insurance, DASK as an example. SWOT /Risk Analysis – Information, Methods and Examples. Stakeholders in Disaster Management Systems (Central and Local Governments, Private Sector, NGOs and Citizens) – Their responsibilities and duties. Legisletion of Disaster Management System in Turkey, evaluation of the situation after 1999 and 2023 Earthquakes. Evaluation, Comparison and Examples of Disaster Management Systems from different Countries over the World and Turkey. |
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The students who have succeeded in this course;
1) Knows the phases of Disaster Management System, Emergency and Risk Management concepts, 2) Recognizes Stakeholders in disaster management system, their jurisdiction and responsibilities, 3) Learns risk transfer methods 4) Knows Legislation of disaster management system in Turkey, 5) Understands the Incident Command System and its applications. 6) Defines Risk, hazard and SWOT Analysis and applications. |
| Week | Subject | Related Preparation |
| 1) | What are the Disasters? How can they classified? What are their properties? | www. preventionweb.net www.emdat.be |
| 2) | Vision, Mission and Principles of Integrated Disaster Management | FEMA, Principles of Emergency Management, September 11, 2007. |
| 3) | Phases of Disaster Management – Introduction to Preparedness, Response, Recovery and Mitigation Phases, Risk and Emergency Management Concepts, their advantages and disadvantages. | -Fundamentals of Emergency Management, Independent Study, May 25, 2011, FEMA -Introduction to Disaster Management , Virtual University for Small States of the Commonwealth (VUSSC), Disaster Management, Version 1.0 -Nilgün Okay, Online Natural Disaster Risk Management Program, World Bank Institute. |
| 4) | Mitigation Phase – Economical Aspects of Disasters, Risk Transfer Systems: Disaster Funds and Insurance, DASK as an example. | -Fundamentals of Emergency Management, Independent Study, May 25, 2011, FEMA -Introduction to Disaster Management , Virtual University for Small States of the Commonwealth (VUSSC), Disaster Management, Version 1.0 -F. Bendimerad and Louise Comfort, Reducing Vulnerability and Improving Sustainability of the World’s Megacities, The EMI Experience, A Presentation to the US Agency for International Development, Washington DC, 5 December 2002 -www.gndr.org- 2018 Global Network of Civil Society Organisations for Disaster Reduction. |
| 5) | Preparedness Phase – Rapid Response and Early Warning Systems, Disaster Scenarios, Emergency Action Plans | -Fundamentals of Emergency Management, Independent Study, May 25, 2011, FEMA -ABC Temel Afet Bilinci, Boğaziçi Üniversitesi, Kandilli Rasathanesi ve Deprem Araştırma Enstitüsü, Afete Hazırlık Eğitim Birimi, www.aheb.org |
| 6) | Response Phase – Search and Rescue, First Aid, Sire Safety, Security Systems | -Fundamentals of Emergency Management, Independent Study, May 25, 2011, FEMA -M. Kadıoğlu, Afet Yönetimi, Beklenilmeyeni Beklemek, En Kötüsünü Yönetmek, T.C. Marmara Belediyeler Birliği Yayını, 2011. -Community Volunteers Training Program, Boğaziçi University, Kandilli Observatory and Earthquake Research Institute, Disaster Preparedness Education Unit, www.aheb.org |
| 7) | Incident Command System and its applications. | -Community Volunteers Training Program, Boğaziçi University, Kandilli Observatory and Earthquake Research Institute, Disaster Preparedness Education Unit, www.aheb.org |
| 8) | Midterm Exam | 7 weeks lecture material |
| 9) | Recovery Phase – Temporary Residences, Housing, Repairment or replacement of roads,public buildings and bridges, Implementation of Mitigation Measures. | -Fundamentals of Emergency Management, Independent Study, May 25, 2011, FEMA -M. Kadıoğlu, Afet Yönetimi, Beklenilmeyeni Beklemek, En Kötüsünü Yönetmek, T.C. Marmara Belediyeler Birliği Yayını, 2011. |
| 10) | Disasters and Development Gender Mainstraeming in Disaster Management United Nations Hyogo and Sendai Framework for Action. | www.preventionweb.net |
| 11) | SWOT /Risk Analysis – Information, Methods and Examples | |
| 12) | Legislation of Disaster Management System in Turkey, Stakeholders in DM (Central and Local Goverments, Private Sector, NGOs andividuals), Evaluation of the situation after 1999 and 2023 Earthquakes. | www.afad.gov.tr www.akom.ibb.istanbul |
| 13) | Evaluation, Comparison and Examples of Disaster Management Systems from different Countries over the World and Turkey | www.bousai.go.jp www.fema.gov |
| 14) | Evaluation and Discussion on the concepts and gains of the lecture |
| Course Notes / Textbooks: | • Derste sunulan slaytlar / Presentations of lecture |
| References: | -FEMA Independent Study, “Principles of Emergency Management”, February 2006. -“Natural Disaster Risk Management Program”, World Bank Institute, On-Line Course Material, 2004. -DEMETER, K., A. GÜNER and N. EKİN ERKAN, “The Role of Local Governments in Reducing the Risk of Disasters, The World Bank, USA, 2006. -“Perspectives in Disaster Management”, METU Disaster Management Implementation and Research Center, METU Press, Ankara, Turkey, 2009. -Prof. Dr. Mikdat Kadıoğlu, “Afet Yönetimi; Beklenilmeyeni Beklemek En Kötüsünü Yönetmek; Marmara Belediyeler Birliği Yayını, İstanbul, 2011. |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |