NUTRITION IN EMERGENCIES #haiyan #yolanda #wastongnutrisyon

Continuing Education forBarangay Nutrition Scholars

CE

MODULE 11NUTRITION IN EMERGENCIES

1. Revitalizing the Role of Nutrition in Disaster Situations

2. Managing Food and Nutrition during Disaster Situations

3. Conducting Rapid Nutritional Assessment during Disaster Situations

SESSIONS

SESSION 1

REVITALIZING THE ROLE OF NUTRITION IN

DISASTER SITUATIONS

1. Define disaster and disaster management

2. Specify the different kinds of disasters

3. Enumerate the components of disaster management

OBJECTIVES

4. Explain the importance of nutrition in disaster situations

5. Enumerate the agencies and organizations involved in disaster management

6. Identify the roles of BNS in disaster management

OBJECTIVES

ACTIVITIES

Activity 1: Defining Disaster and Disaster Management

Activity 2: Explaining the Importance of Nutrition in Disaster Situations

Activity 3: Enumerating the Agencies Involved in Disaster Management

ACTIVITY 1DEFINING DISASTER

AND DISASTER MANAGEMENT

EXERCISE

Disaster vs. Emergencies

Disaster

An event causing great stress or damage Local emergency actions are not enough

to cope with danger, whether due to lack of time, power or resources

May cause physical injury, distress, death, and damage to the community and environment

Can also cause problems in a society

Types of Disaster

1. Natural disasters

Typhoons, floods, drought, and volcanic eruption

Typhoons and floods and volcanic eruptions are the major causes of disasters in the country

Types of Disaster

2. Man-made or human-induced disasters Armed conflict and war

3. Technological disasters Chemical explosions,

plane crash, fire, and when buildings collapse

Disaster Management

Includes all aspects of planning for and responding to disasters

Refers to the management of risk and consequences of disasters

EXERCISE

Components of Disaster Management Cycle

DISASTER

Response

Recovery

Mitigation Risk Reduction

Prevention

Preparedness

DISASTER

Response

Recovery


Prevention

Preparedness

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DISASTER

Response

Recovery


Prevention

Preparedness

DISASTER

Response

Recovery


Prevention

Preparedness


Prevention

Preparedness

Disaster

Response

Recovery

Components of Disaster Management

Preparedness Response Recovery Mitigation Risk reduction Prevention

ACTIVITY 2EXPLAINING THE IMPORTANCE OF

NUTRITION IN DISASTER SITUATIONS

What is the importance of nutrition during

disaster?

Nutrition is necessary during times of disaster to prevent malnutrition

The primary objective during emergencies and disasters is to prevent death and malnutrition

It is necessary to prevent the worsening of the nutritional situation

ACTIVITY 3ENUMERATING THE

AGENCIES INVOLVED IN DISASTER MANAGEMENT

Who are involved in disaster management in your areas?

What agencies are involved in disaster management in your areas?

Agencies Involved in Disaster Management

NDRRMC

The National Disaster Risk Reduction and Management Council (NDRRMC) [formerly called National Disaster Coordinating Council (NDCC)] is the organization at the national level.

NDRRMC

Provides direction and control of the overall emergency operations from the regional down to the barangay level.

NDRRMC

ChairpersonSecretary of Department of National Defense

Vice Chairperson for Disaster PreparednessSecretary of Interior and Local Government

Vice Chairperson for Disaster ResponseSecretary of Department of Social Welfare and Development

Vice Chairperson for Disaster Prevention and MitigationSecretary of the Department of Science and Technology

Vice Chairperson for Disaster Rehabilitation and RecoveryDirector-General of the National Economic Development Authority

NDRRMC

Members

1. Department of Health (DOH)2. Department of Environment and Natural Resources (DENR)3. Department of Agriculture (DA)4. Department of Education (DepEd)5. Department of Energy (DOE)6. Department of Finance (DOF)7. Department of Trade and Industry (DTI)8. Department of Transportation and Communication (DOTC)9. Department of Budget and Management (DBM)10. Department of Public Works and Highways (DPWH)11. Department of Foreign Affairs (DFA)12. Department of Justice (DOJ)

NDRRMC

Members (cont’d)

13. Department of Labor and Employment (DOLE)14. Department of Tourism (DOT)15. The Executive Secretary16. Office of the Presidential Adviser on the Peace Process

(OPAPP)17. Chairman, Commission on Higher Education (CHED)18. Chief of Staff, Armed Forces of the Philippines (AFP)19. Chief, Philippine National Police (PNP)20. The Press Secretary21. Secretary-General of the Philippine National Red Cross

(PNRC)22. Commissioner of the National Anti-Poverty Commission-

Victims of Disasters and Calamities Sector (NAPC-VDC)

NDRRMC

Members (cont’d)

23. Chairperson, National Commission on the Role of Filipino Women

24. Chairman, Housing and Urban Development Coordinating Council (HUDCC)

25. Executive-Director of the Climate Change Office of the Climate Change Commission

26. President, Government Service Insurance System27. President, Social Security System28. President, Philippine Health Insurance Corporation29. President of the Union of Local Authorities of the

Philippines (ULAP)30. President of the League of Provinces in the Philippines

(LPP)

NDRRMC

Members (cont’d)

32. President of the League of Cities in the Philippines (LCP)33. President of the League of Municipalities in the Philippines

(LMP)34. President of the Liga ng Mga Barangay (LMB)35. Four (4) representatives from the CSOs36. One (1) representative from the Private Sector37. Administrator of the OCD

LDRRMC

Local Disaster Risk Reduction Management Council

Regional: Regional Disaster Risk Reduction and Management Councils (RDRRMCs)

Provincial/ City/ Municipal: Provincial/ City/ Municipal Disaster Risk Reduction and Management Councils (P/C/MDRRMCs)

LDRRMC

Local Disaster Risk Reduction Management Council

Barangay: Barangay Development Councils (BDCs)

LDRRMC

Composition of LDRRMC

1. The Local Chief Executives, Chairperson2. The Local Planning and Development Officer, member3. The Head of the LDRRMO, member4. The Head of the Local Social Welfare and Development

Office, member5. The Head of the Local Health Office, member6. The Head of the Local Agriculture Office, member7. The Head of the Gender and Development Office,

member8. The Head of the Local Engineering Office, member

LDRRMC

Composition of LDRRMC (cont’d)

9. The Head of the Local Veterinary Office, member10.The Head of the Local Budget Office, member11. The Division Head/Superintendent of Schools of the

DepEd, member12.The highest-ranking officer of the Armed Forces of the

Philippines assigned in the area, member13.The Provincial Director/City/Municipal Chief of the

Philippine National Police (PNP), member14.The Provincial Director/City/Municipal Fire Marshall of

the Bureau of Fire Protection (BFP), member

LDRRMC

Composition of LDRRMC (cont’d)

15.The President of the Association of Barangay Captains (ABC), member

16.The Philippine National Red Cross (PNRC), member17.Four (4) accredited CSOs, members18.One (1) private sector representative, member

Local Nutrition Committee

A local nutrition cluster under the local disaster coordinating council has been organized (or can be organized if there is none yet) that will take charge of nutrition management in emergencies and disasters.

This local nutrition cluster can be a sub-committee or sub-group of the local nutrition committee (LNC).

The members of the local nutrition cluster can include local health offices, social welfare and development, nutrition, NGOs and others, which may be considered by the LGU.

The tasks of the local nutrition cluster include activities on water, sanitation, health, food, psychosocial, and social protection.

Local Nutrition Committee

Roles of BNS

Assisting in nutritional assessment

Distributing micronutrient supplements

Assisting in mass and supplementary feeding

Counseling on breastfeeding and complementary feeding

Roles of BNS

Advocating to the BNC the preparation and implementation of a plan for nutrition during disasters and emergency as part of the barangay nutrition action plan

Referring individuals and families that need further medical and nutrition attention.

How were you able help the victims during disaster?

Pre-Disaster Activities Start from the formulation of disaster

response plans and developing national human resources like having courses, meetings, collaborating with other agencies and organizations

Nutrition Management During Disasters

PRE-DISASTER ACTIVITIES• Evacuation/

Operation Centers• Community Kitchens

ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General

Characteristics• Tips

POST-DISASTER ACTIVITIES (Rehabilitation works)

Pre-Disaster Activities Planning of different agencies’

commitments

Organization of disaster response/actions teams/committees, volunteer organizations, families and communities

Establish linkages and effective networking

Generation of resources both food and non-food items







Evacuation/ Operation Centers Prepare evacuation centers and

evacuation paraphernalia

Prepare/construct water pumps for sufficient water supply

Provide latrines/toilet facilities and if possible running water in each room of the evacuation centers







Community Kitchens Consider equipment/utensils and fuel as

special items needed during crisis situation



Operation Centers• Community

Kitchens




Equipment and Utensils in Community KitchensUtensils for Food Preparations: Stove, all- purpose knives, pots, measuring cups, kawa, cutting board, drum can opener, fuels, ladles

For food services: Ladles, soup ladles, water jug, soup bowls or cups, glasses, plates, spoons

For cleaning: Broom, dust pan, waste can



Operation Centers• Community

Kitchens




Activities During DisasterEmergency feeding: supplying food or meals to persons made destitute or otherwise deprived to access to food or meals







Emergency feeding aims to To preserve life

To maintain morale of people

To relieve the condition of causalities

To further motivate emergency workers in their work







Stages of Emergency Feeding1. Early emergency period

2. Intermediate emergency period

3. Extended emergency period

Table 11.1 (page ____)







1. Early emergency period Immediate period following a disaster Lasts from 1-2 days, or even for just a few

hours depending on the nature of the calamity

characterized by stress, anxiety and in other cases shock

Food supply is severe or cut-off No productive labor is possible People are hungry but not starving

Three Stages of Emergency Feeding






CHARACTERISTICS

2. Intermediate emergency period Transition period from initial onset of

disaster to rehabilitation Condition is still far from normal but the

initial shock is over Provision of food is part of the relief

package







CHARACTERISTICS

3. Extended emergency period Rehabilitation to near normal condition take

place. The afflicted community is encouraged to

start anew so they do not become dependent on the subsistence given them.

In devastated areas, however, the crisis may still be far from over the after this time such that emergency mass feeding must be extended.







CHARACTERISTICS

1. Early emergency period To provide the victims with something to eat To provide comfort and improve morale To help counteract shock

2. Intermediate emergency period To provide food within nutritional limits for

temporary maintenance

3. Extended emergency period To sustain life and maintain health by providing

adequate food within the recommended levels.







OBJECTIVES

1. Early emergency period All calamity victims with special considerations for

infants

2. Intermediate emergency period Special consideration to the following vulnerable

groups: pregnant mothers, lactating, elderly; sick and injured; and rescue workers

3. Extended emergency period Those with demonstrated needs; feeding should still

provide special consideration to vulnerable groups, needy victims like sick and injured and rescue workers







PRIORITY GROUPS

1. Early emergency period Water: at least 4 cups of water per

person per day must be given under all circumstances

Calories: to provide energy which keeps the vital processes of the body going







PRIORITY NUTRIENTS

2. Intermediate emergency period Water, Calories Protein: this nutrient is important because

of its body function for body repair. Thiamin: this is nutrient is called “morale”

vitamin because it helps minimize nervous tension.

Salt: it is needed to conserve water in the body, thus prevent dehydration







PRIORITY NUTRIENTS

3. Extended emergency periodDiet should be aimed at reaching the recommended amount in a day. To avoid or prevent malnutrition, the diet should provide the following nutrients: Calories Proteins Vitamins Minerals







PRIORITY NUTRIENTS

1. Early emergency period Water: plain water, beverage (like tea,

coffee, cocoa, softdrinks, salabat, buko water), soups, juices, milk

Calories: cereal products, breads, noodles, spreads, rootcrops, tubers







PRIORITY FOOD SOURCES

2. Intermediate emergency period Water: plain water, beverage (like

tea, coffee, cocoa, softdrinks, salabat, buko water), soups, juices, milk

Calories: cereal products, breads, noodles, spreads, rootcrops, tubers

Proteins: canned, cured, dried meats, fish, seafood, milk and milk products, eggs, legumes








3. Extended emergency period Calories: cereal products, breads,

noodles, spreads, rootcrops, tubers Proteins: canned, cured, dried

meats, fish, seafood, milk and milk products, eggs, legumes

Vitamins and minerals: fruits and vegetables, fortified foods, processed food mixtures








1. Early emergency period On-the-spot refreshment; simple and easy to

prepare energy foods with high caloric value

2. Intermediate emergency period Simple, nourishing, hygienically prepared one dish

hot meals or two course meals; easy to serve and easy to hold on foods are included

3. Extended emergency period Meals are more varied than that of intermediate

stage; hearty one-dish meals are adequate in amounts are given







MENU CHARACTERISTICS

1. Early emergency period Beverage and Cereal Hot soup and bread Crackers and plain water Pan de Sal and juice







MEAL PATTERN

2. Intermediate emergency period1-2 meals with snacks Breakfast: champorado with milk Lunch/Supper: Smoked fish or

toasted dried fish and rice Snack: Macaroni soup with milk







MEAL PATTERN

3. Extended emergency period2-3 meals per day, may include fruits and vegetables Breakfast: Bread with margarine and

coffee/milk if possible Snack: biscuit and tea Lunch: Sautéed munggo with malunggay,

rice and banana Supper: Vegetable soup, fish adobo and

rice







MEAL PATTERN

How foods are given during disasters Dry Rations Mass feeding Complementary feeding Therapeutic feeding







General characteristics of food in emergency feeding Easy to cook Appeal to all age groups Can be cooked in bulk Simple menu







Frequency of food distribution during disasters: This should be given in daily basis since evacuation has no proper storage facilities





Characteristics• Frequency• Tips


Tips in Emergency Feeding Preparation Use perishable foods first If water is lacking, save juices from

canned goods Make palatable soups Imported “aid” food, which may be foreign

to the population, can be made acceptable with additional spices and imaginative cooking







Post-Disaster ActivitiesRehabilitation activities: Provision of food for work activities and supplemental feeding for malnourished children







NUTRITION IN EMERGENCIES #haiyan #yolanda #wastongnutrisyon

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