Meal plans for meeting the reference values using food items available in shelters

Background We have suggested “Revised Nutritional Reference Values for Feeding at Evacuation Shelters” (Revised RV) as a daily nutritional recommendation for meals served at evacuation shelters where poor diets had been reported. Since there are no meal examples to satisfy the Revised RV, our object...
Ausführliche Beschreibung

Background We have suggested “Revised Nutritional Reference Values for Feeding at Evacuation Shelters” (Revised RV) as a daily nutritional recommendation for meals served at evacuation shelters where poor diets had been reported. Since there are no meal examples to satisfy the Revised RV, our objectives were, for the future meal provision, to develop nutritionally adequate meal plans using the foods served at shelters in the past and to examine if the Revised RV could be met by changing combination of foods available. Methods In this case study using secondary data, we analyzed food weights of 86 meals served and recorded at 12 shelters after the heavy rains in July 2020. We obtained these data from Kumamoto Prefecture that was damaged and asked us dietary assessment for nutrition assistance. Foods were classified into 3 types according to the check mark in the record sheets: food aid (commercial packaged food), boxed meal, and hot meal service. We counted serving frequency of each food and analyzed nutritional differences by their combinations. Menus were devised by choosing foods that were served more frequently or were more nutritious among those served at shelters. The target values for one meal were set at 1/3 of the Revised RV for energy, protein, vitamins $ B_{1} $, $ B_{2} $, and C, and salt. Results None of the meals served in the shelters satisfied the target. We created 2 menus using food aid only: (#1 curry doughnut, milk with long shelf-life, and orange jelly) and (#2 salmon rice ball, ham and cheese sandwich, and vegetable juice); 1 menu by combination of boxed meal and food aid: (#3 boxed meal and vegetable juice); and 2 menus by combination of hot meal service and food aid: (#4 chicken meatball soup, packaged tofu, soy sauce, preprocessed white rice, and bottled green tea) and (#5 bamboo shoots rice, chicken and vegetable miso soup, and bottled green tea). Planned menus generally contained more energy, protein, and vitamins and less salt than the meals served. Their vitamin C contents were especially higher. Conclusion Nutritionally adequate meals could be planned by changing the combination of foods available in shelters. Ausführliche Beschreibung

Autor*in:	Takeda, Tamaki [verfasserIn] Sudo, Noriko Tsuboyama-Kasaoka, Nobuyo Shimada, Ikuko Sato, Keiichi Shibamura, Yuki Nagao-Sato, Sayaka

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Evacuation shelter Food aid Nutrition assistance Meal plan Nutritional profile Natural disaster

Anmerkung:	© The Author(s) 2023

Übergeordnetes Werk:	Enthalten in: BMC nutrition - London : BioMed Central, 2015, 9(2023), 1 vom: 24. Juni
Übergeordnetes Werk:	volume:9 ; year:2023 ; number:1 ; day:24 ; month:06

Links:	Volltext

DOI / URN:	10.1186/s40795-023-00726-9

Katalog-ID:	SPR052020517