NUTRITION IN EMERGENCIES #haiyan #yolanda #wastongnutrisyon
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NUTRITION IN EMERGENCIES #haiyan #yolanda #wastongnutrisyon

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Presentation for Continuing Education for Barangay Nutrition Scholars. Revitalizing the Role of Nutrition in Disaster Situations. Managing Food and Nutrition during Disaster Situations.Conducting......

Presentation for Continuing Education for Barangay Nutrition Scholars. Revitalizing the Role of Nutrition in Disaster Situations. Managing Food and Nutrition during Disaster Situations.Conducting Rapid Nutritional Assessment during Disaster Situations.



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  • 1. CE Continuing Education for Barangay Nutrition Scholars
  • 2. MODULE 11 NUTRITION IN EMERGENCIES
  • 3. SESSIONS 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
  • 4. SESSION 1 REVITALIZING THE ROLE OF NUTRITION IN DISASTER SITUATIONS
  • 5. OBJECTIVES 1. Define disaster and disaster management 2. Specify the different kinds of disasters 3. Enumerate the components of disaster management
  • 6. 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
  • 7. 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
  • 8. ACTIVITY 1 DEFINING DISASTER AND DISASTER MANAGEMENT
  • 9. EXERCISE Disaster vs. Emergencies
  • 10. 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
  • 11. 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
  • 12. Types of Disaster 2. Man-made or humaninduced disasters  Armed conflict and war 3. Technological disasters  Chemical explosions, plane crash, fire, and when buildings collapse
  • 13. Disaster Management  Includes all aspects of planning for and responding to disasters  Refers to the management of risk and consequences of disasters
  • 14. EXERCISE Components of Disaster Management Cycle
  • 15. ? Mitigation ? Risk Reduction Recovery ? Prevention ? ? Preparedness Response ? ? DISASTER
  • 16. Mitigation Risk Reduction Recovery Recovery Response Response Prevention Prevention Preparedness Preparedness Disaster DISASTER
  • 17. Components of Disaster Management  Preparedness  Response  Recovery  Mitigation  Risk reduction  Prevention
  • 18. ACTIVITY 2 EXPLAINING THE IMPORTANCE OF NUTRITION IN DISASTER SITUATIONS
  • 19. What is the importance of nutrition during disaster?
  • 20.  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
  • 21. ACTIVITY 3 ENUMERATING THE AGENCIES INVOLVED IN DISASTER MANAGEMENT
  • 22. Who are involved in disaster management in your areas? What agencies are involved in disaster management in your areas?
  • 23. Agencies Involved in Disaster Management
  • 24. NDRRMC The National Disaster Risk Reduction and Management Council (NDRRMC) [formerly called National Disaster Coordinating Council (NDCC)] is the organization at the national level.
  • 25. NDRRMC Provides direction and control of the overall emergency operations from the regional down to the barangay level.
  • 26. NDRRMC Chairperson Secretary of Department of National Defense Vice Chairperson for Disaster Preparedness Secretary of Interior and Local Government Vice Chairperson for Disaster Response Secretary of Department of Social Welfare and Development Vice Chairperson for Disaster Prevention and Mitigation Secretary of the Department of Science and Technology Vice Chairperson for Disaster Rehabilitation and Recovery Director-General of the National Economic Development Authority
  • 27. NDRRMC Members 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Department of Health (DOH) Department of Environment and Natural Resources (DENR) Department of Agriculture (DA) Department of Education (DepEd) Department of Energy (DOE) Department of Finance (DOF) Department of Trade and Industry (DTI) Department of Transportation and Communication (DOTC) Department of Budget and Management (DBM) Department of Public Works and Highways (DPWH) Department of Foreign Affairs (DFA) Department of Justice (DOJ)
  • 28. NDRRMC Members (cont’d) 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Department of Labor and Employment (DOLE) Department of Tourism (DOT) The Executive Secretary Office of the Presidential Adviser on the Peace Process (OPAPP) Chairman, Commission on Higher Education (CHED) Chief of Staff, Armed Forces of the Philippines (AFP) Chief, Philippine National Police (PNP) The Press Secretary Secretary-General of the Philippine National Red Cross (PNRC) Commissioner of the National Anti-Poverty CommissionVictims of Disasters and Calamities Sector (NAPC-VDC)
  • 29. 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 System 27. President, Social Security System 28. President, Philippine Health Insurance Corporation 29. President of the Union of Local Authorities of the Philippines (ULAP) 30. President of the League of Provinces in the Philippines (LPP)
  • 30. 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 CSOs 36. One (1) representative from the Private Sector 37. Administrator of the OCD
  • 31. 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)
  • 32. LDRRMC Local Disaster Risk Reduction Management Council Barangay: Barangay Development Councils (BDCs)
  • 33. LDRRMC Composition of LDRRMC 1. 2. 3. 4. 5. 6. 7. 8. The Local Chief Executives, Chairperson The Local Planning and Development Officer, member The Head of the LDRRMO, member The Head of the Local Social Welfare and Development Office, member The Head of the Local Health Office, member The Head of the Local Agriculture Office, member The Head of the Gender and Development Office, member The Head of the Local Engineering Office, member
  • 34. LDRRMC Composition of LDRRMC (cont’d) 9. The Head of the Local Veterinary Office, member 10.The Head of the Local Budget Office, member 11.The Division Head/Superintendent of Schools of the DepEd, member 12.The highest-ranking officer of the Armed Forces of the Philippines assigned in the area, member 13.The Provincial Director/City/Municipal Chief of the Philippine National Police (PNP), member 14.The Provincial Director/City/Municipal Fire Marshall of the Bureau of Fire Protection (BFP), member
  • 35. LDRRMC Composition of LDRRMC (cont’d) 15.The President of the Association of Barangay Captains (ABC), member 16.The Philippine National Red Cross (PNRC), member 17.Four (4) accredited CSOs, members 18.One (1) private sector representative, member
  • 36. 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 subcommittee or sub-group of the local nutrition committee (LNC).
  • 37. Local Nutrition Committee  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.
  • 38. Roles of BNS Assisting in nutritional assessment Distributing micronutrient supplements Assisting in mass and supplementary feeding Counseling on breastfeeding and complementary feeding
  • 39. 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.
  • 40. How were you able help the victims during disaster?
  • 41. 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  Start from the formulation of disaster response plans and developing national human resources like having courses, meetings, collaborating with other agencies and organizations
  • 42. 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
  • 43. 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
  • 44. 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
  • 45. 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 Kitchens Utensils for Food Preparations: Stove, allpurpose 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
  • 46. 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 Disaster Emergency feeding: supplying food or meals to persons made destitute or otherwise deprived to access to food or meals
  • 47. 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
  • 48. 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 Feeding 1. Early emergency period 2. Intermediate emergency period 3. Extended emergency period Table 11.1 (page ____)
  • 49. 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  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
  • 50. 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
  • 51. 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.
  • 52. 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    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.
  • 53. 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  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
  • 54. 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: 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
  • 55. 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
  • 56. 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 period Diet 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
  • 57. 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  Water: plain water, beverage (like tea, coffee, cocoa, softdrinks, salabat, buko water), soups, juices, milk  Calories: cereal products, breads, noodles, spreads, rootcrops, tubers
  • 58. 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
  • 59. 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
  • 60. 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  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
  • 61. 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 1. Early emergency period  Beverage and Cereal  Hot soup and bread  Crackers and plain water  Pan de Sal and juice
  • 62. 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 period 1-2 meals with snacks  Breakfast: champorado with milk  Lunch/Supper: Smoked fish or toasted dried fish and rice  Snack: Macaroni soup with milk
  • 63. 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 period 2-3 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
  • 64. 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) How foods are given during disasters  Dry Rations  Mass feeding  Complementary feeding  Therapeutic feeding
  • 65. 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
  • 66. 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) Frequency of food distribution during disasters: This should be given in daily basis since evacuation has no proper storage facilities
  • 67. 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) 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
  • 68. 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 Activities Rehabilitation activities: Provision of food for work activities and supplemental feeding for malnourished children