Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS481

NUTRITION AND GASTRONOMY IN DISASTER AND EMERGENCY SITUATIONS

Course Code
GMS481
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Defines the types of disasters and emergencies.
  2. Knows disaster management systems and can examine and develop them within his/her professional focus.
  3. In times of crisis, it plans and develops mass nutrition systems with menus and adaptations appropriate to the type of disaster.
  4. Develops sustainable and long-lasting food production methods.
  5. Participates in food safety and hygiene practices during times of crisis. May participate in training under limited circumstances.
  6. Analyzes and improves cultural appropriateness and nutritional ethics in post-disaster nutrition planning.
  7. Disaster kitchens, mobile kitchens, etc., develop menus appropriate to disaster types in line with designs, solutions and risk analyses.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course aims to equip students with a theoretical and practical understanding of sustainable gastronomy and nutrition practices in disaster and emergency situations, and to develop their professional expertise in interdisciplinary areas through fundamental disaster knowledge. The aim is to equip students with the ability to apply their gastronomy knowledge in times of crisis, conduct risk analysis focused on gastronomy and nutrition in both slow and fast-moving disasters, and contribute professionally to recovery efforts.
Course Contents
WEEK TOPICS
1st Week Introduction, Introduction, and Disaster Types: Natural and man-made disasters, basic concepts, disaster analysis methods
2nd Week Basic concepts and applications of the Disaster Management and Disaster Risk Management discipline. The Importance of Nutrition in Disasters:Malnutrition, post-disaster nutritional problems, nutritional awareness related to disaster types.
3rd Week Disaster Management and Nutrition Strategies:Crisis planning, duties of public authorities, local government disaster agencies, and NGOs, volunteering and culinary, professional solutions.
4th Week Food Safety and Hygiene: Water and sanitation, contamination risks, nutrition in biological and chemical outbreaks as holistic disasters.
5th Week Risk reduction of malnutrition in disasters. Long-Term Storage Foods: Disaster cooking techniques such as drying, canning, and freeze-drying.
6th Week Nutrition of Groups with Special Needs in Disasters: Infants, pregnant women, chronic and acutely ill patients, the elderly, etc.
7th Week Mass Feeding Stations and Systems in Disasters: Field kitchens, mobile kitchens, crisis and disaster kitchen organization; Ankara Metropolitan Municipality trip
8th Week Midterm Exam:Theoretical exam and case study
9th Week Alternative Cooking Methods:Risk analyses, cooking solutions in the absence of electricity/water
10th Week Cultural Appropriateness and Ethics in Disaster Kitchens: Cultural choices in food distribution, awareness of groups that need to be prioritized, and ethical sensitivities
11th Week Psychosocial Support through Gastronomy: Supporting the healing and trust process at the table, solidarity, and collective table awareness
12th Week Practice 1: Preparing a 72-Hour Emergency Food Kit
13th Week Practice 2: Mobile Kitchen Menu Design
14th Week Final Project Presentation: Group work Nutrition plan based on a disaster scenario
15th Week Final Exam
Recommended or Required ReadingMain Resources
- T.C. AFAD ve T.C. Sağlık Bakanlığı
- TAMP (Türkiye Afet Müdahale Planı)
-İRAP (İl Afet Risk Azaltma Planları)
-FAO Nutrition in Emergencies, UNDRR, Official documents of internationally recognized NGOs, public institutions and organizations
- Afetlerde Sürdürülebilir Beslenme ve Gastronomi: Disiplinler arası Yaklaşımlar

Extra Resources
- Yenilebilir Gıda: Dayanıklı Beslenme ve Kriz Mutfakları?
- Books and documents on First Aid and Psychosocial Support in Disasters
- Field guides from international aid organizations
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz 6 2 12
Individual or group work 14 4 56
Preparation for Final exam 1 10 10
Course hours 14 3 42
Preparation for Midterm exam 1 10 10
Laboratory (including preparation) 14 0 0
Final exam 1 2 2
Homework 4 4 16
Total Work Load150
Total Work Load / 30 (h)5
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

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