Derivation of Nutrient Requirements for Disaster-Affected Populations: Sphere Project 2011

Seal, Andrew; Thurstans, Susan

doi:10.1177/156482651303400106

Food Nutr Bull

2013

DOI: 10.1177/156482651303400106

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Derivation of Nutrient Requirements for Disaster-Affected Populations: Sphere Project 2011

Andrew Seal¹,

Susan Thurstans²

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Cited by 3 publications

(1 citation statement)

References 12 publications

(11 reference statements)

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“…12,13 Globally and historically, food aid during disasters has focused on preventing caloric restriction and micronutrient deficiencies that could result in undernutrition amid increasing burden of diet-related noncommunicable diseases that could be further distressed by the disasters and exacerbate pre-existing vulnerabilities if there is no comprehensive feeding plan. [14][15][16] In the United States, the Department of Agriculture (USDA) is designated to work with the Federal Emergency Management Agency (FEMA) to delegate responsibility for coordinating state government and nongovernment organizations to determine the feeding and nutritional needs of the population in the affected areas in disasters. 17 Nonetheless, in the United States there is scant evidence on how to effectively meet food and nutrition needs in disaster response.…”

mentioning

confidence: 99%

Capturing Disruptions to Food Availability After Disasters: Assessing the Food Environment Following Hurricanes Florence and María

Clay

Slotter

Heath

et al. 2021

Disaster med. public health prep.

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Objective: The aim of this study was to describe the results of food environment assessments completed after Hurricane Florence in North Carolina (2018) and Hurricane María in Puerto Rico (2017), and provide recommendations for assessing disaster food environments. Methods: Adapted structured observation protocols were used to conduct rapid assessments of the availability, price, and quality of specific foods in retail markets. Results: In both settings, unhealthful food items (soda, chips, fruit-flavored drinks) and milk were widely available and at lower prices than domestic averages. The adapted instrument in Puerto Rico allowed for documentation of greater availability of canned items compared with fresh or frozen foods. In both settings, researchers noted the inability of the instrument to document items that are important to assess postdisaster: ready-to-heat and ready-to-eat foods; food preparation facilities and supplies; hygiene supplies; and empty shelf-space. Conclusions: The instruments, despite their limitations, were able to capture food availability issues in postdisaster environments. Future instrument adaptation is necessary to capture availability of all major food groups, healthful and unhealthful options, shelf-stable, ready-to-eat, and ready-to-heat foods versus other formats (fresh, frozen), and cooking and hygiene supplies.

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mentioning

confidence: 99%

Capturing Disruptions to Food Availability After Disasters: Assessing the Food Environment Following Hurricanes Florence and María

Clay

Slotter

Heath

et al. 2021

Disaster med. public health prep.

View full text Add to dashboard Cite

show abstract

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Shahabinejad,

Ghorbani,

Abbaszadeh

et al. 2024

Food Science & Nutrition

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The aim of this study was to evaluate the shelf‐life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120‐day period to perform an accelerated shelf‐life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf‐life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf‐stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

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Development of emergency food assistance design: a nutritionally balanced, culturally tailored and cost-effective strategy for flood mitigation

Balachanthar

Zakaria

Lee

2018

Ecology of Food and Nutrition

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Emergency food assistance forms an integral component of flood mitigation in Malaysia. A cross-sectional survey investigating emergency food assistance among 202 flood victims was conducted and alternative food assistance plan was developed using linear programming targeting post-disaster food requirement scenarios. From the study, the receipt of food aid was significantly associated with ethnicity, household income, residential area and evacuation into temporary shelters. Linear programming analysis identified nutritionally appropriate food assistance targeting mass feeding, emergency food basket, and immediate food requirement for as low as MYR 6.07 (1.55 USD), MYR 7.14 (1.82 USD), and MYR 8.00 (2.04 USD), respectively. This study provides nutritional guidelines for disaster food assistance policy.

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Derivation of Nutrient Requirements for Disaster-Affected Populations: Sphere Project 2011

Cited by 3 publications

References 12 publications

Capturing Disruptions to Food Availability After Disasters: Assessing the Food Environment Following Hurricanes Florence and María

Capturing Disruptions to Food Availability After Disasters: Assessing the Food Environment Following Hurricanes Florence and María

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

Development of emergency food assistance design: a nutritionally balanced, culturally tailored and cost-effective strategy for flood mitigation

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