NUTRITION IN EMERGENCIES

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What is nutrition in emergencies?

A variety of classification systems at national, regional and global level have been developed to classify the severity of a food and nutritional crises. These classifications suggest that emergencies can be divided into progressive stages.

What are the causes of nutrition emergencies?

  • Poverty
  • Urban pressures
  • Climate change
  • Chronic food insecurity
  • Poor infrastructure
  • Conflicts

Who are the most nutritionally vulnerable in emergencies?


·         Physiological vulnerability (e.g. young children, pregnant and lactating women, older people, disabled and people living with chronic illness such as HIV and AIDS)

·         Geographical vulnerability (e.g. people living in drought- or flood-prone areas or in areas of conflict)

·         Political vulnerability (e.g. oppressed populations)

·         Internal displacement and refugee status (e.g. those who have fled with few resources)



What types of malnutrition occur in emergencies?



The largest nutrition concerns in emergencies are acute malnutrition (wasting or edema) and micronutrient deficiency diseases (particularly iron, vitamin A and iodine deficiencies, common in disadvantaged populations, and vitamin C, thiamine and niacin deficiencies often found in emergency-affected populations). 


Nutrition during pandemic Covid-19



1. Eat fresh and unprocessed foods every day

2. Include fruits, vegetables, legumes, nuts and whole grains and foods from animal sources (e.g. meat, fish, poultry)

3. Snack on raw vegetables and fruit, rather than foods that are high in sugar, fat or salt

4. Avoid overcooking vegetables and fruit - to avoid the loss of important vitamins. If you're using canned fruit or vegetables, choose wisely, avoid varieties with added salt and sugar

5. Drink enough (8 - 10 cups) water every day (essential).

6. Avoid consuming too much caffeine, sweetened fruit juices, fizzy drinks and drinks high in sugar

7. Eat moderate amounts of fat and oil

8. Eat unsaturated fats rather than saturated fats

9. Choose meat that is low in fat

10. Avoid processed meats as it is high in salt and fat

11. Avoid industrially produced trans fat - fast food, fried food

12. Eat less salt and sugar

13. When cooking and preparing food, limit the amount of salt

14. Limit daily salt intake to less than 5g (1 teaspoon)

15. Avoid foods high in salt and sugar

16. Limit intake of soft drinks and sodas that are high in sugar

17. Choose fresh fruits instead of sweet snacks such as cookies, cake and chocolate


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