DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003101 | ||||||||
Ders İsmi: | Disaster Management | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||||||
Course Coordinator : | Ortak Dersler | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Çağla TOPRAK |
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Course Assistants: |
Course Objectives: | To ensure that students have knowledge about disasters and disaster management and to raise individuals with disaster awareness in society. |
Course Content: | This course covers disaster types, pre-disaster management, disaster and risk concepts. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Disaster Management and Basic Concepts | |
2) | Disaster Types | |
3) | Disaster and risk concepts disaster, risk and reduction of damages | |
4) | Crisis management | |
5) | Disaster Types | |
6) | Action plan in disasters | |
7) | Midterm | |
8) | Emergency Health Services in Fire | |
9) | Emergency Health in Nuclear, Radioactive Accidents and Attacks Services | |
10) | Disaster training | |
11) | Preparedness for disasters | |
12) | Vulnerable population in disasters | |
13) | Disaster management process in Turkey | |
14) | An overview | |
15) | Final exam |
Course Notes / Textbooks: | Romig, L.E., Lerner, E.B. (2018) Disaster Nursing and Emergency Preparedness, Veenema, T.G.(ed), Springer Publishing Company, New York, s. 381-398. Markenson, D., Losinski, S. (2018) Disaster Nursing and Emergency Preparedness, Veenema, T.G.(ed), Springer Publishing Company, New York, s. 51-66.Özdikmen, T. (2014). Afet ve acil durum yönetimi. Ankara: Seçkin Yayıncılık. |
References: | Romig, L.E., Lerner, E.B. (2018) Disaster Nursing and Emergency Preparedness, Veenema, T.G.(ed), Springer Publishing Company, New York, s. 381-398. Markenson, D., Losinski, S. (2018) Disaster Nursing and Emergency Preparedness, Veenema, T.G.(ed), Springer Publishing Company, New York, s. 51-66.Özdikmen, T. (2014). Afet ve acil durum yönetimi. Ankara: Seçkin Yayıncılık. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Akran Değerlendirmesi | |
Beyin fırtınası /Altı şapka | |
Bireysel çalışma ve ödevi | |
Grup çalışması ve ödevi | |
Problem Çözme | |
Sosyal Faaliyet |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 20 |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |