Information Package / Course Catalogue
| Course Code | : BDB118 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The primary objective of this course is to equip students with comprehensive knowledge and practical skills in nutrition management during disasters and emergencies. Students will be able to analyze the multidimensional impacts of disasters on food security, apply methods for assessing nutritional status, and plan evidence-based nutrition interventions for at-risk populations. The course aims to equip students with professional competencies in food safety, hygiene standards, water and sanitation management, the nutritional needs of special populations, food distribution logistics, and multisectoral coordination. Students who successfully complete the course will be equipped to play an active role in the planning, implementation, monitoring, and evaluation of disaster nutrition services in accordance with national and international standards.
This course adopts an integrated approach to the theoretical foundations and practical applications of nutrition management in disasters and emergencies; it examines the direct and indirect effects of various types of disasters on food security within the framework of the disaster management cycle and the institutional structure in Turkey (AFAD, Turkish Red Crescent, NGOs), using anthropometric measurements (MUAC, etc.), WHO standards, malnutrition indicators (SAM, MAM, stunting, wasting), and various food insecurity assessment tools (FCS, HDDS, HFIAS, CSI, SMART) to determine nutritional status; addressing water, sanitation, waste management, HACCP, and ISO 22000 food safety/hygiene standards in accordance with Sphere and Ministry of Health criteria; analyzing the nutritional needs of vulnerable groups (infants, children, pregnant women, breastfeeding mothers, the elderly, and people with disabilities) as well as the management of acute malnutrition and micronutrient deficiencies (IYCF-E, CMAM, OTP, SFP); and finally, comprehensively covering food distribution, logistics management (GFD, PDM, cash/voucher transfers), field kitchen operations, and multisectoral coordination processes.
| Ins. Mahmut ÇERİ |
| 1. | The student will be able to identify the direct and indirect effects of disasters and emergencies on food security, the stages of the disaster management cycle, and the institutional structure of disaster management in Turkey. |
| 2. | The student will be able to explain nutrition intervention strategies specific to different types of disasters, the basic principles of nutrition assessment methods, and the importance of food safety standards. |
| 3. | The student will be able to administer anthropometric measurements (MUAC, height-weight indices, edema assessment) and food security surveys (FCS, HDDS, HFIAS, CSI) in disaster conditions and interpret the results. |
| 4. | The student will be able to prepare operational plans for food procurement, storage, distribution, and hygiene standards in disaster situations, and select and implement appropriate techniques for water and sanitation management. |
| 5. | Students will be able to analyze the nutritional needs of specific at-risk groups (infants, children, pregnant and breastfeeding women, the elderly, and those with chronic illnesses) and identify evidence-based nutritional support and therapeutic interventions. |
| 6. | Students will be able to assess the effectiveness and efficiency of post-disaster food services using monitoring and evaluation methods in accordance with national and international standards (Sphere Standards, WHO criteria) and develop recommendations for improvement. |
| 1. | AFAD Official Website: https://www.afad.gov.tr/ - Disaster management policies, reports, and educational materials in Turkey. |
| 2. | International Organization for Standardization (ISO). (2018). ISO 22000:2018 Food Safety Management Systems - Requirements for Any Organization in the Food Chain. Geneva: ISO. |
| 3. | Ministry of Health of the Republic of Turkey. (2019). Public Health Response Guide for Disasters and Emergencies. Ankara: Directorate General of Public Health, Ministry of Health of the Republic of Turkey. |
| 4. | Presidency for Disaster and Emergency Management (AFAD). (2020). Disaster Management and Natural Disasters. Ankara: AFAD Publications. |
| 5. | Turkish Red Crescent. (2021). Guide to Post-Disaster Nutrition Services. Ankara: Turkish Red Crescent General Directorate. |
| 6. | Global Nutrition Cluster. (2019). Harmonized Training Package (HTP): Resource Material for Training on Nutrition in Emergencies. Version 2. |
| 7. | UNICEF. (2017). Infant and Young Child Feeding in Emergencies (IFE): Operational Guidance for Emergency Relief Staff and Programme Managers. New York: UNICEF. |
| 8. | World Food Programme (WFP). (2020). Emergency Food Security Assessment Handbook. Rome: WFP |
| 9. | World Health Organization (WHO). (2017). Guideline: Assessing and Managing Children at Primary Health-Care Facilities to Prevent Overweight and Obesity in the Context of the Double Burden of Malnutrition. Geneva: WHO. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Quiz | 1 | %1 |
| Midterm Examination | 1 | %39 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Quiz | 1 | 2 | 0 | 2 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 3 | 4 | 3 | 3 | ||||||
OÇ-2 | 4 | 4 | 4 | 4 | ||||||
OÇ-3 | 4 | 5 | 4 | 4 | 4 | |||||
OÇ-4 | 5 | 3 | 4 | 4 | ||||||
OÇ-5 | 4 | 4 | 4 | 5 | 4 | |||||
OÇ-6 | 4 | 4 | 4 | 4 | 5 | |||||