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HERDIN Record #: PCHRD08161102082267 Submitted: 16 August 2011 Modified: 19 November 2019

Food and nutrition management during disasters: An ethnographic profile.

Catherine Q. Castañeda

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The study was designed to conduct an inventory of existing disaster management program for both natural and man-made disaster situations nationwide. It also documented the food behavior of evacuees, their perceptions, and the actual implementation of a disaster management program. The inventory of existing disaster management programs highlighted the interagency coordination for disaster response which addresses all the calamities. The review indicated that the current disaster management operations of the involved agencies were in-place and carried out. The limited available resources for disaster operations hampered effective implementation of programs. Disaster assistance was limited to the provision of basic food commodities, clothing and shelter. The food behavior of household during disasters provided significant input for policy recommendations. While disaster assistance were provided, these were generally limited. Food preference for the typical rice and viand combination in times of disaster was indicated. Sustained efforts in disaster feeding operations and inadequate facilities in evacuation centers were also noted. Actual food management was characterized as orderly distribution of rice, canned foods, noodles and limited fresh foods which was provided mainly by the Department of Social Welfare and Development (DSWD). There was hardly cooking in evacuation sites except fort the steaming of rice. A sustained food program was hardly realized so that menu planning and cooking actual recipes were unheard of in most evacuation sites. Withe the existing condition and limited resources, the study recommends that for a workable food and nutrition management during disasters, some aspects should be considered. Culture specific concerns, particularly, on the types of food relief and the nutritional considerations in the long-term approach to disaster should be addressed. Similarly, feeding operation and the system of food distribution should be specific to the need and situation of the affected groups. Continuous efforts for establishing linkages with national donors should be pursued through consultations and dialogues to ensure sustainability of disaster feeding programs. Finally, facilities for evacuation of disaster victims should be designed and improved to accommodate disaster operations.


GENERAL OBJECTIVE: To develop a model of nutritional/food disaster management for implementation of agencies involved in disaster rehabilitation and operations.


SPECIFIC OBJECTIVES: 1. To conduct an inventory of existing management programs for various situations (typhoons, floods, earthquakes, volcanic eruptions, etc.); 2. To document and analyze the food behavior of evacuees in selected rehabilitation centers or poor evacuees in disaster sites; 3. To document the implementation of a disaster management program (with emphasis on food management) of actual evacuation operations in a disaster site; 4. To develop a culture-sensitive model for a worldwide food management intervention in Philippine communities

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Research Project
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Philippine Council for Health Research and Development Library Abstract pdf (Request Document)