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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
Mitigation Risk Reduction
Prevention
Preparedness
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DISASTER
Response
Recovery
Mitigation Risk Reduction
Prevention
Preparedness
DISASTER
Response
Recovery
Mitigation Risk Reduction
Prevention
Preparedness
Mitigation Risk Reduction
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
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)
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
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)
Community Kitchens Consider equipment/utensils and fuel as
special items needed during crisis situation
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)
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
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)
Activities During DisasterEmergency feeding: supplying food or meals to persons made destitute or otherwise deprived to access to food or meals
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)
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
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)
Stages of Emergency Feeding1. Early emergency period
2. Intermediate emergency period
3. Extended emergency period
Table 11.1 (page ____)
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)
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
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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.
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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.
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
PRIORITY FOOD SOURCES
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
PRIORITY FOOD SOURCES
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
MENU CHARACTERISTICS
1. Early emergency period Beverage and Cereal Hot soup and bread Crackers and plain water Pan de Sal and juice
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
Three Stages of Emergency Feeding
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
MEAL PATTERN
How foods are given during disasters Dry Rations Mass feeding Complementary feeding Therapeutic feeding
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)
General characteristics of food in emergency feeding Easy to cook Appeal to all age groups Can be cooked in bulk Simple menu
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)
Frequency of food distribution during disasters: This should be given in daily basis since evacuation has no proper storage facilities
Nutrition Management During Disasters
PRE-DISASTER ACTIVITIES• Evacuation/
Operation Centers• Community Kitchens
ACTIVITIES DURING DISASTERS (Emergency Feeding)• Stages• General
Characteristics• Frequency• Tips
POST-DISASTER ACTIVITIES (Rehabilitation works)
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
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)
Post-Disaster ActivitiesRehabilitation activities: Provision of food for work activities and supplemental feeding for malnourished children
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)