Food selection criteria for disaster response planning in urban societies

Nutrition Journal

Joan Sabaté²  Michelle Wien¹ 

[1] Human Nutrition and Food Science Department, College of Agriculture, California State Polytechnic University, Pomona, 3801 West Temple Avenue, Pomona 91768, CA, USA;Loma Linda University, School of Public Health, Loma Linda 92350, CA, USA

关键词: Plant-based foods;    Cultural acceptance;    Naturally nutrient rich score;    Nutrient density;    Disaster management;   

Others  :  1222125
DOI  :  10.1186/s12937-015-0033-0

 received in 2015-02-06, accepted in 2015-04-30,  发布年份 2015

【 摘 要 】

Background

Nutrition professionals that have menu planning and disaster management responsibilities should consider factors that have transcended from ancient to current times, in addition to recognizing societal trends that have led to our current increased vulnerability in the event of a disaster. Hence, we proceeded to develop a set of “Disaster Response Diets” (DRDs) for use in urban societies inclusive of the aforementioned considerations.

Methods

A three-phase multidimensional approach was used to identify food groups suitable for creating a set of DRDs. Phase One consisted of calculating the percent daily nutrient intake and Drewnowski’s naturally nutrient rich (NNR) score for an individual or mean composite for one serving of food from 11 specific food groups. In Phase Two, in addition to nutrient density, the 11 food groups were evaluated and scored based on the following DRD planning criteria: storage and handling properties, preparation ease and, cultural acceptance/individual tolerance. During Phase Three, three DRDs were developed based upon the data retrieved from Phases one and two.

Results

In Phase One, the NNR scores ranged from 2.1 for fresh fruits to 28.1 for dry cereals, a higher score indicating a higher nutrient density. During Phase Two, a maximum score of 12 was possible based on appropriateness for a disaster situation. Five plant-based food groups (dry cereals, nuts, dried fruits, grains and legumes) achieved a score ranging between 7 and 12, whereas the five fresh food groups were deemed ineligible due to sanitation and perishability concerns. During Phase Three, three DRDs (milk-inclusive, milk-free and Grab-and-Go) were developed as benchmarks for disaster response planning.

Conclusions

Plant-based DRDs are universally acceptable and tolerated across cultures and religions. Therefore, we suggest nutrition professionals consider using a plant-based approach for creating DRDs for public health institutions and organizations.

【 授权许可】

   
2015 Wien and Sabaté.

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