Nutrition in

Emergencies

Presented by:
Nisha Khan
National Nutrition Advisor

Nutrition
1. Concepts, Terminology & causes
of malnutrition

2. Monitoring Nutritional Status

3. Nutrition Program Strategies &

Guidelines

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 Nutrition Concepts

Nutrition – study of food in Relation to

health

Nutrition Status – state of the body
resulting from the consumption &
utilization of food & its nutrients

Malnutrition – undesirable health
status due to either lack or excess of
nutrient supply ( Under or Over Nutn)

Calories- Unit for measure of food
energy-( CHO 4cals/gm, Prot 4 & Fat 9)

Common Nutritional Problems

1. PEM
2. Micro-nutrient Deficiencies

Vitamin A Deficiency [VAD]

Iron Deficiency Anaemia [IDA]

Other multivits

Iodine Deficiency Disorders [IDD]

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 Nutritional Preparedness in
Disasters
1. Planning
2. Organization
3. Networking
4. Resources Generation
5. Setting up of Facilities
6. Training

Nutritional Preparedness
1.Planning Issues

National Plans should include a
nutrition preparedness plan

Pre, during & post Disaster operations-
(who will do what)

Plans for Nutrition programs in
disaster prone areas to lessen impact
of disasters- (Integrated)

Manuals should include Nutrition
preparedness plans

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Nutritional Preparedness
cont.
2.Organization

To have disaster response teams

To have Identified roles and

responsibilities for TEAMS for
pre, during and post- disaster

Nutrition Preparedness Cont.

3. Networking

Identify and co-ordinate with private
donors and companies that can
donate food during disaster

Provide a list of food items to the

donors and companies

Identify and co-ordinate with store

/Supermarket owners that can be
sources of food supply at local levels

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Nutrition Preparedness Cont.
4.Resource Generation

Stockpile food items such as rice,
canned foods, noodles, and powdered
milk, lentils

Strategic locations of relief goods
before disaster strikes

Ensure acceptability of the food
packs

Promote vegetable gardens in schools

Innovate fortified – ready to eat foods

Nutrition Preparedness Cont.

5.Setting up Facilities

Identify evacuation centers
(usually schools/community
halls for setting up of kitchen
and dining rooms

Possible trial tests of the
operations.

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For Kitchen Sites

1. Use existing facilities that require

little or no renovation

2. Located in strategic areas

3. Appropriate for such feeding

Nutrition Preparedness Cont.

6. Training

Locals should be trained

Community should be orientated

regarding pre, during and post
disaster roles & responsibilities

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Nutrition Activities During
Disaster
1. Mobilization of disaster teams
2. Emergency feeding

Means of food distribution

Sources of food

Ideal foods for disaster

General characteristics of food for
disaster

Distribution scheme in disaster feeding

Factors to consider in providing food

Golden rules for safe food preparation

3. MN (Iron, Vit A) supplementation

Means of food distribution

Dry Ration

For affected & needy families not
evacuated

Foods-raw dry and canned foods

Enables Household food

preparations

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 Means of Food Distribution
Mass Feeding

Given in evacuation centres during
first few days

Meals to be given include rice, tin
foods, lentils, root crops etc – one
dish meals

Means of Food Distribution

Supplementary feedings

Provision of additional foods to:

vulnerable groups(Young Chn,
P&L mothers & Elderly)

Complementary feedings for
infants (Pureed or mashed fruits.
veges, eggs, meats with margarine)
Theraputic Feeding: For
Malnourished Chn-High Energy,
appropriate consistency, 3hrly for 3-5
weeks- ( Fiji =in Hospitals)

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Sources of Food Supply during
Disaster

Purchased by Government thru
Govt Supplies

Donations by Individuals, Food

Companies, NGOs or Overseas
(Govt or via NGOs)

Ideal Foods for Disaster

Rice
Eggs

Root Crops
Milk

Breads
Water

Noodles (Fortified)
Fresh food items

Fruits

Lentils

Vegetables

Dried Foods

Drinks

Oils/Margarine
Cocoa

Canned Foods
Tea/coffee etc

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Distribution Schemes - by
Nominated Authority

Responsible Authorities must
have a reliable master list of
recipients –(be it in evacuation
centers of for HH distribution)

Delivered to Centers OR

Collection from distribution
points

Have cards, tickets etc issued by
the authorities

Factors to Consider in
Preparation for Food
Distribution

The Calorie(E) and Protein
requirement –Must be provided
[kcal –2100cal ( Fiji 2300cals) & 68 gm
protein per person]

Nutritionally sound, culturally
appropriate, varied and palatable

Local foods should be used OR
donations as per pre-set list
provided.

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FOOD SAFETY- Golden Rules

Breastfeed infants and young children

In cases of BM substitutes-Strictly
controlled(MOH or WHO policy guidelines)

Cook foods thoroughly

Cook just before meal time –eat
immediately

Prepare/cook for one meal at a time

AVOID CONTACT BETWEEN RAW &
COOKED FOODS

Cont.

Choose safe foods/ safety in mind

BE cautious with purchases from
outside

Wash hands repeatedly

Use safe water

Keep all food preparation premises
meticulously clean- H/I to monitor.

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Micronutrient Supplements

Iron and Vitamins – for vulnerable groups

Vit A:

Infants 6-11 months –Dosage as per country
status & decision by Authorities
-[ Usually 1 high dosage universal scheme-(100,000 IU)]

Children –1-6yrs:

[1 capsule every 6 months (200,000 IU)

Post- Disaster Activities

Nutritional Rehabilitation

Provision/distribution for affected families –
using the food list & amounts calculated

Provision of Additional food supplements for
vulnerable individuals

Include additional foods to complement
infants 6 months & Over

Agriculture Rehab. Plans to be activated-
provision of seeds & planting materials

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Cont.

Coordination of the activities

Monitoring of the implementation

of the planned activities – most
important

Evaluation

How Efficient and Effective were the

Food Services OPERATION system

Was the Food and Nutrition
management during disaster
successful?

Were the feeding operations
successful?

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References

Food & Nutrition Needs in

Emergencies ( UNHRC, UNICEF, WFP& WHO)

Nutrition Management During
Disasters- FNRI, 2002

THANK YOU

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