Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
It is aimed to teach the necessary information in the management of nutrition services before, during and after disaster.
Course Content
The content of this course includes the definition of disasters; ensuring food security and safety in the management of nutrition before, during, and after a disaster; identification of nutritional status and related problems; development of nutrition programs based on age, gender, and physiological conditions (such as breastfeeding, complementary feeding, and nutrition during pregnancy); establishment, implementation, monitoring, and evaluation of mass feeding systems; and the fundamental principles in developing and implementing appropriate educational programs.
Required Resources
World Health Organization (WHO), United Nations High Commissioner for Refugees (UNHCR), United Nations Children’s Fund (UNICEF), & World Food Programme (WFP). (2000). The management of nutrition in major emergencies. Geneva: World Health Organization.
World Health Organization (WHO). (2004). Ensuring optimal feeding of infants and young children during emergencies. Geneva: World Health Organization.
Republic of Turkey, Ministry of Health, General Directorate of Primary Health Care Services. (2002). Nutrition services in disaster situations. Ankara: Ministry of Health.
Recommended Resources
1. WHO. Caring For The Nutritionally Vulnerable During Emergencies. WHO. 1999.
2. WHO, UNHCR, UNICEF, WFP. Food and Nutrition Needs İn Emergencies. WHO. 2004.
3. ENN, IBFAN-GIFA, Fondation Terre des hommes, CARE USA, Action Contre la Faim, UNICEF, UNHCR, WHO, WFP, Linkages. Infant Feeding in Emergencies Module 2 Version 1.1. 2007.
Course Learning Outcomes
- Manages nutrition for individuals in risk groups.
- Explains the importance of nutrition in emergencies and disasters.
- Organizes food safety management during and after a disaster.
- Identifies nutritional problems by assessing the nutrition status during a disaster.
- Implements nutrition programs based on age, gender, and physiological conditions.
- Applies the fundamental principles in the development and implementation of appropriate educational programs.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 4 | 4 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | What are emergencies and disasters? The importance of nutrition. | Review of the course syllabus and references |
| 2 | Ensuring adequate energy and nutrient intake during emergencies and disasters. | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 3 | Nutrition and health problems encountered in emergency and disaster situations – Part 1 | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 4 | Nutrition and health problems encountered in emergency and disaster situations – Part 2 | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 5 | Assessment and screening of nutritional status in emergency and disaster situations. | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 6 | Management of nutrition services in the short term. | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 7 | Management of nutrition services in the long term. | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 8 | Midterm | Midterm |
| 9 | Management of nutrition in high-risk groups, breastfeeding, and complementary feeding. | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 10 | Breastfeeding and complementary feeding. | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 11 | Management of mass nutrition systems – Part 1 | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 12 | Management of mass nutrition systems – Part 2 | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 13 | Food safety – Part 1 | Obtaining lecture notes and studying the relevant sections of the recommended course materials |
| 14 | Food safety – Part 2 | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 15 | Nutrition education | Obtaining lecture notes and studying the relevant sections of the recommended course materials. |
| 16 | Final Exam | Final Exam |