In the previous topic we discussed food security in the overall population.

In this topic, we shall examine

the food security situation in emergency situations. During emergency, food securing is severely
threatened causing increasing risk of undernutrition, disease and death. Emergency health
workers/organizations have the responsibility of trying to cure the undernourished, prevent
undernutrition amongst the vulnerable and promote adequate distribution of food to allow a healthy
existence.

In an emergency situation, there is often a sudden and massive reduction in food availability (drought,
conflict, isolation, siege, transport problems) or reduction in food accessibility to some sections of the
community (displacement, reduced purchasing power, increased prices). The result is often acute and
severe food insecurity, which may lead to high levels of undernutrition and mortality. However, even in
emergencies, nutrition and food accessibility is a complex social issue and different communities adopt
various copying responses or strategies to deal with reduced availability/access to food such as rationing
of food, sale of excess cattle, sale of capital and income earning assets, migrations, and reliance on aid.

Nutrition feeding strategies in an emergency situation In an emergency situation, two nutrition feeding
strategies can be adopted depending on the degree of emergency and levels of undernutrition. These
are; the general food distribution (when undernutrition is not severe) and selective feeding programmes
(moderate/severe undernutrition).

This consists of general ration given to the population. It aims to bring the nutritional value of the diet,
for the whole population, up to 'sufficient' level for survival. It is usually inadequate to vulnerable groups.
It is given when general undernutrition is less than 25%. It is usually given to everyone in the affected
population irrespective of age and sex i.e. all people receive the same quantity and type of food. The
distribution of an adequate general ration continuous to be the most important humanitarian response
to nutritional emergencies in alleviating and preventing suffering and save lives.

The composition and the quality of the general rations are critical to the wellbeing of emergency affected
populations, especially where they have no other source of food. Improvements on these rations have
been made through having guidelines and policies developed by World Food Programme, World health
organization, United Nations Higher Commission for Refugees among others. Minimum planning figure
for energy requirements for populations entirely dependent on external aid at 2100 calories. Adjustments
are also made according to the age and gender composition of the population, their activity levels, their
health, their nutritional and physiological status, the environmental temperature and their access to
additional source of food.

Recommended levels of fat and protein as a percentage of total energy have been established as at 17%
and 12% respectively. Fortified food and commodities particularly salt (iodized) and vegetable oil
(fortified with vitamin A) is now routinely used. Fortified blended food is now included in general rations
for populations susceptible to micro nutrient deficiency disease. Provision of millet flour, rather than
whole grains is now recommended, particularly in the early stages of an emergency