Assessment of food needs in emergency situations slideshare.pptx

Assessment of food needs in emergency situations : methods and importance

1. Assessment of food needs in emergency situations MSc. Nutrition and Dietetics Sarojini Naidu Vanita maha Vidyalaya

2. EMERGENCY : An extraordinary event with serious, sudden, or unexpected public health risks that, through the international spread of disease, could require a coordinated international response Types of emergencies Health Emergency Security Emergency Natural Disaster Man-made Disaster Source: Euro-Med Human Rights Monitor A pic of Northern Gaza

3. https://www.euractiv.com/news/air-strikes-rocket-attacks-push-israel-gaza-into-second-day-of-fighting/ https://www.renewablematter.eu/en/bhopal-disaster-india-continues-after-40-years https://icdo.org/about-icdo/disasters/floods.html https://www.cardahealth.com/post/what-happens-if-you-have-a-heart-attack-and-dont-go-to-the-hospital

4. Consequences of emergencies During an emergency, there is a huge loss of livelihood of the people living in that region. Displacement of people. No access to safe food. No access to clean drinking water. The mental health of the people is severely affected. Hence people are more susceptible to PEM( Protein Energy Malnutrition) and Micronutrient deficiencies. Hence, providing food aid to the people living in and around the affected region is very crucial.

5. Organizations that provide food aid during emergencies

6. 3 phases of nutritional management in emergencies

7. steps to be followed to manage food insecurity during an emergency

8. Estimate the quantity of food available By conducting surveys in the region. Estimation of stored food kept for emergency use. Examining the soil and water quality to know if harvesting is possible. 2. Calculate the dietary needs of the affected population By conducting a rapid nutritional survey. Knowing the most at-risk population groups (infants, pregnant and lactating women, elderly, hospitalized patients, etc.). Knowing the dietary patterns of the population prior to the emergency. This serves as a reference standard for providing food aid. 3. Determine the food rations in accordance with the characteristics of the population Establish a reference figure: Use a standard minimum energy estimate, such as 2,100 kilocalories (kcal) per person per day. Distribute simple, high-energy foods that require little or no cooking. Options include fortified biscuits, ready-to-eat rations, or local staples that are easily accessible. Focus on areas with immediate and urgent needs, such as isolated communities, hospitals, or temporary shelters. 

9. Nutritional Survey Nutritional survey is a part of nutritional assessment used for the following: to overview the nutritional situation of the affected region to identify any problems such as malnutrition, micronutrient deficiencies or infections to determine which area or population group is worst affected. Surveys should be repeated periodically or else the data will be unreliable or misleading. Aims of a nutritional survey : To know the population-level nutritional status. To identify at-risk groups. To find out the prevalence of malnutrition and micronutrient deficiencies. To understand the dietary patterns and risk factors of the community. To formulate the program effectiveness on the affected community.

10. Management of malnutrition during emergency Definition : According to the  World Health Organization (WHO) , malnutrition is a condition resulting from deficiencies, excesses, or imbalances in a person's intake of energy and/or nutrients.  TYPES OF MALNUTRITION : Undernutrition Overnutrition Micronutrient deficiencies https://www.civilsdaily.com/news/micronutrient-malnutrition/

11. Treatment of malnutrition Community management of acute malnutrition (CMAM) Community management of acute malnutrition (CMAM) is an effective standard approach for treating malnourished individuals in emergencies CMAM focuses on identifying malnourished individuals, providing suitable treatment, and ensuring follow-up care.  It involves : Systematic screening of individuals for malnutrition using anthropometric measurements such as Mid Upper Arm Circumference (MUAC). Treatment of malnutrition in collaboration with UNICEF to ensure the supply of therapeutic products, food aids and nutrient formulas. Supplementary feeding programs provide wet or dry rations or facilitate access to a complementary healthy diet. Nutrition support for malnutrition management should also systematically include pregnant and breastfeeding mothers Treatment and food aid should also be provided to patients suffering from diseases like HIV AIDS, TB etc. The support should also be sensitive to age, gender, and disability.

12. IYCF-E (Infant and Young Child Feeding in Emergencies) IYCF-E (Infant and Young Child Feeding in Emergencies) plays a key role in preventing malnutrition and micronutrient deficiencies among children : It protects, promotes, and supports exclusive breastfeeding for infants younger than 6 months, and combines appropriate complementary feeding for older infants. Promotes the provision of age- appropriate complementary foods for infants and young children 6-23 months Availability of a nutritious diet for pregnant and breastfeeding women is also provided. https://theconversation.com/evacuating-with-a-baby-heres-what-to-put-in-your-emergency-kit-127026 https://images.theconversation.com/files/302553/original/file-20191119-111655-p2m1l6.png?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip

13. Micronutrient Deficiency Reduction Interventions in Emergencies Micronutrient deficiencies can easily develop or worsen during an emergency, presenting significant health risks, particularly for vulnerable groups such as children and women. This is caused due to limited access to nutritional food and clean water. Children, infants and mothers deficient in micronutrients face increased susceptibility to infections, illnesses and even mortality. Steps to reduce micronutrient infections : Assess the prevalence of micronutrient deficiencies. Check for signs and symptoms such as - pale skin, brittle hair, spots in the eyes, oedema in the abdomen or other parts of the body etc. Provide most at-risk people with foods rich in vitamins, minerals and antioxidants. Provision of fortified foods should be done to enhance the nutritional status of the community. Nutritional supplements should also be provided to vulnerable groups. https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.alamy.com%2Fvitamins-minerals-and-micronutrients-from-iherb-box-lots-of-different-jars-biologically-active-food-additives-dietary-supplement-set-buy-online-medicines-for-health-kyiv-ukraine-july-13-2022-image541588498.html&psig=AOvVaw2dRRkBvdQZ0k46pbeToJTT&ust=1761554034606000&source=images&cd=vfe&opi=89978449&ved=0CBUQjRxqFwoTCMCW2aTcwZADFQAAAAAdAAAAABAc

14. Providing water aid during emergency Safe water, sanitation and hygiene are among the most urgent needs after a natural disaster. Consumption of unhygienic water leads to outbreak of various waterborne diseases like cholera and malaria that spread quickly. The three major goals during an emergency are : provision of sufficient quantities of safe water. Basic sanitation arrangements. promotion of good hygiene behaviours. https://www.wateraid.org/us/emergency-disaster-relief

15. 1. Provision of sufficient quantity of safe water : The first priority is to provide an adequate quantity of water. A total of 15 liters per person per day should be provided as soon as possible In the immediate post-impact period at least a minimum of 7.5 liters per day per person should be provided. untreated water can be used for laundry, bathing, etc. Water-quality improvements can be made over succeeding days or weeks 2. Basic sanitation arrangements : Water can be cleaned by various methods such as disinfection, boiling Water sources should be protected and contamination should be prevented. Promotion of good hygiene behaviours : Washing of hands thoroughly with soap after handling babies' faeces and before preparing or eating food should be encouraged. Disposal of faeces should be done safely.

16. Organizations that provide water aid in emergencies WaterAid UNICEF water.org

17. Modification of Traditional Foods of Four Disaster Prone States of India to Develop Nutritious and Culturally Accepted Emergency Relief Foods Authors : D Pushpa et al . In this study, Six Emergency Relief Foods (ERFs) were developed for four disaster-prone states by modifying their traditional foods . The states were Jammu and Kashmir, Assam, Orissa and Gujarat . The ERFs were cereal based which provided option to substitute an amount of cereal with pulses and millets, thus increasing the nutrient content mainly protein, fat and some minerals like iron, calcium along with appropriate amino acid balance. These ERFs had a moderate shelf-life. The ERFs were made in the Food Laboratory of Department of Food and Nutrition, Punjab Agricultural University, Ludhiana. The value-added foods were developed in such a way that the basic ingredient was a cereal-pulse mix. The developed ERFs were designed to provide calorie dense, protein rich products packed with optimum amino acids, minerals and vitamins

18. Development of emergency food assistance design: a nutritionally balanced, culturally tailored and cost-effective strategy for flood mitigation Authors : B Satesh et al . A Cross-Sectional Survey In this study, food assistance among the flood victims was surveyed and an alternative food assistance plan was developed. This study aims to Investigate emergency food assistance received by the flood victims; and Develop a nutritionally balanced, culturally tailored, and cost-effective emergency food assistance design using scenario modeling and linear programming The food aid consisted of rice, drinking water, instant noodles, canned food (chicken, fish, fruits, lentils and legumes) malted milk powder, bread, oil, dried fruits and biscuits. Three post-disaster food requirement scenarios were considered: (1) immediate food requirement (IFR); (2) emergency food basket (EFB); and (3) mass feeding (MF) at the evacuation shelters

19. references UNHCR.(2025). Food security needs assessment. https://emergency.unhcr.org/emergency-assistance/food-security/food-security-needs-assessment UNHCR.(2025). Nutrition needs assessment. https://emergency.unhcr.org/emergency-assistance/health-and-nutrition/nutrition/nutrition-needs-assessment UNHCR.(2025). Nutrition specific interventions to prevent and treat malnutrition in emergencies. https://emergency.unhcr.org/emergency-assistance/health-and-nutrition/nutrition/nutrition-specific-interventions-prevent-and-treat-malnutrition-emergencies World Health Organization.(2025). Nutrition in emergencies. https://www.emro.who.int/nutrition/nutrition-in-emergencies/ PAHO WHO.(2019). Food and Nutrition in Disasters. https://www.paho.org/en/health-emergencies/food-and-nutrition-disasters WaterAid.(2022). Emergency response. https://www.wateraid.org/us/emergency-disaster-relief WHO Geneva.(2000). The management of nutrition in major emergencies (2 nd ed.).WHO Geneva B. Satesh et al. (2018). Development of emergency food assistance design: a nutritionally balanced, culturally tailored and cost-effective strategy for flood mitigation. Ecology of Food and Nutrition,57 (4),314-329. https://doi.org/10.1080/03670244.2018.1492380 D. Pushpa et al. (2022). Modification of Traditional Foods of Four Disaster-Prone States of India to Develop Nutritious and Culturally Accepted Emergency Relief Foods. Proceedings of the National Academy of Sciences, India - Section B: Biological Sciences.92 (2),441-450. DOI: 10.1007/s40011-022- 01358-y