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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: Balachanthar, Satesh
Format: Thesis
Language:English
Published: 2019
Subjects:
T11.95-12.5 Industrial directories
Online Access:http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf
http://eprints.usm.my/48255/
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spelling my.usm.eprints.48255 http://eprints.usm.my/48255/ Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness Balachanthar, Satesh T11.95-12.5 Industrial directories 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. 2019-05 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf Balachanthar, Satesh (2019) Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T11.95-12.5 Industrial directories
spellingShingle T11.95-12.5 Industrial directories
Balachanthar, Satesh
Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
description 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.
format Thesis
author Balachanthar, Satesh
author_facet Balachanthar, Satesh
author_sort Balachanthar, Satesh
title Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_short Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_full Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_fullStr Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_full_unstemmed Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_sort development of a nutritionallybalanced, cost-effective, socially acceptable and sustainable emergency food aid design for disaster relief and preparedness
publishDate 2019
url http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf
http://eprints.usm.my/48255/
_version_ 1691733876585529344
score 13.211869

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