Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
Introduction: Addressing immediate food requirement, alleviating hunger and ensuring survival of the disaster victims remains the primary aim of emergency food aid. The lack of standardised emergency food aid policy in the country has led to the provision of inconsistent emergency food aid in ter...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf http://eprints.usm.my/48255/ |
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| Summary: | Introduction: Addressing immediate food requirement, alleviating hunger and
ensuring survival of the disaster victims remains the primary aim of emergency food
aid. The lack of standardised emergency food aid policy in the country has led to the
provision of inconsistent emergency food aid in terms of food type, energy and
micronutrient content, and overall cost of food aid. The lack of transparent standard
operating procedures involving food procurement, distribution and preparation also
places the country at risk during disaster. Provision of emergency food aid targeting
populations with diabetes mellitus, cardiovascular disease and chronic kidney disease
is lacking and requires immediate attention. The objective of the study was to design
a nutritionally-appropriate, cost-effective, socially-acceptable and sustainable
emergency food aid. Methodology: Mixed methodology approach was employed in
developing the emergency food aid plan targeting the following population: healthy,
diabetes mellitus (DM), cardiovascular disease (CVD) and chronic kidney disease
(CKD). Phase I primarily focused on developing 3-day emergency food menu using
principles of dietetics and Nutritionist Pro software which addressing three scenarios:
immediate food requirement (IFR); emergency food basket (EFB); and congregate
feeding (CF) at the evacuation shelters. |
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