Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
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Course Goals	At the end of the course students will be aware of the earthquakes and able to minimize the risks and dangers of the earthquakes and learn how to reduce the structural and non-structural damages  practically.
Prerequisite(s)
Corequisite(s)
Special Requisite(s)
Instructor(s)
Course Assistant(s)
Schedule
Office Hour(s)
Teaching Methods and Techniques
Principle Sources
Other Sources

Course Schedules
Week	Contents	Learning Methods
1. Week	DISASTER MANAGEMENT
2. Week	DISASTER MITIGATION
3. Week	INTRODUCTION TO CONSCIOUS OF PROTECTION FROM EARTHQUAKE
4. Week	CONSCIOUS OF PROTECTION FROM EARTHQUAKE
5. Week	STRUCTURAL AWARENESS BASIC EDUCATION 1 (Structurel safety 1)
6. Week	STRUCTURAL AWARENESS BASIC EDUCATION 2 (Structurel safety 2)
7. Week	STRUCTURAL AWARENESS BASIC EDUCATION 3 (Structurel safety 3)
8. Week	STRUCTURAL AWARENESS BASIC EDUCATION 4 (Structurel safety 4)
9. Week	METHODS OF REDUCING NON-STRUCTURALHAZARD
10. Week	METHODS OF REDUCING NON-STRUCTURALHAZARD
11. Week	NATURAL DISASTER HAZARD MITIGATION SAFE CONDUCT STUDIES AND PRINCIPLES
12. Week	CULTURE PROTECTION BASIC EDUCATION (overvıew)
13. Week	FIRST AID INFORMATION
14. Week	FIRST AID BASIC EDUCATION
15. Week	CIVIL DEFENCE DOCTRINES
16. Week	RAISING THE AWARENESS OF COMMUNITY LEADERS
17. Week	OTHER NATURAL DISASTER (Flood, Landsilide, Avalanche, Forest fires)

Assessments
Evaluation tools	Quantity	Weight(%)
Homework / Term Projects / Presentations	1	30
Attendance	1	70

Program Outcomes PO-1 It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team. PO-2 To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data. PO-3 Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results. PO-4 Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken. PO-5 To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods. PO-6 Nutrition and Dietetic students and stays, professional trainings and internships. PO-7 To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector. PO-8 Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields. PO-9 Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits. PO-10 To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.

Learning Outcomes LO-1 REWIEW OF THE MOST IMPORTANT IN 20. CENTURY LO-2 INVESTIGATION OF THE EUROPEAN MACROSEISMİC EARTHQUAKE SCALE LO-3 THE CONCEPT OF DISASTER AWARENESS LO-4 EARTHQUAKE PROTECTION IMPORTANCE OF CONCİOUSNESS LO-5 EARTHQUAKE DANGERS AND RISKS LO-6 SEISMIC RISK MITIGATION METHODS LO-7 STRUCTURAL AWARENESS LO-8 REDUCTION OF NON-STRUCTURAL HAZARDS LO-9 BEFORE AND AFTER EARTHQUAKE TOWARDS BEHAVIOR LO-10 FAMILY DISASTER PREPARATION PLAN TO DO LO-11 EARTHQUAKE EXERCİSES LO-12 THE IMPORTANCE OF PSYCHOLOGICAL SUPPORT LO-13 IMPROVING AFTER DISASTER LO-14 DISASTER WILLINGNESS CONCEPT OF IMPORTANCE IN SOCIETY

Course Assessment Matrix: