HEALTH SERVICES IN DISASTER

Course Description

The content of this course; general definitions and concepts related to disastrous situations, causes of disastrous situations and prevention methods, disaster and disaster culture, disaster management, emergency action and evacuation plans, health and support services in disastrous situations are included. These are definition of catastrophic situations, common characteristics, natural disasters and man-made disasters and preparedness for disastrous situations, epidemiological characteristics of catastrophic situations, assessment of the health of individuals in disastrous situations and triage, rapid assessment, response to disastrous situations-emergency phase organization of aid, recognition and protection of risk groups, nutrition in catastrophic situations, environmental health services, temporary shelters and approaches to protection from communicable diseases, evaluation and protection of individuals' mental health in disastrous situations, recognition and prevention of ethical violations in disastrous situations.

HEALTH SERVICES IN DISASTER

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Osman Karababa. OLAĞANDIŞI DURUMLARDA SAĞLIK HİZMETLERİ SAĞLIK ÇALIŞANININ EL KİTABI, Aralık 2002.
2. 02 Havva TEL. OLAĞANÜSTÜ DURUMLAR VE HEMŞİRELİK, Anadolu Hemşirelik ve Sağlık Bilimleri Dergisi, 2016;19:4.

Learning Outcomes

1. L01 Must be able to define emergency and disaster SOLO 3
2. L02 Prepares, implements and supervises theories and approaches in the use of health services in disasters. SOLO 3
3. L03 To knows disaster and crisis management, creates and implements risk maps and disaster plans SOLO 3
4. L04 To shouldbe planned shelter, water, immunization, nutrition and implemented in disasters SOLO 4
5. L05 Should be able to know and apply triage SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix