FOOD AND NUTRITION IN DISASTER SITUATIONS

The course explores the mechanisms by which nutrition and diet affect the immune system and resistance to infectious diseases and cancer in emergencies. It describes the roles nutrients and other food protective substances play in the formation and maintenance of humeral and cellular immunity and explain the interrelationship between under nutrition, poor diets and immunity and the influence this interrelationship has on overall health. It covers basic concepts concerning types of foods, sources and outcomes of inadequate food (malnutrition). The effects of malnutrition will be discussed and types of food distribution in emergencies. The course will cover the principles, methods, tools, analysis and interpretation of key nutritional status assessments in different settings. This will include anthropometric, dietary, biochemical and haematological techniques as well as clinical examination and will introduce participants to the appropriate manuals, tools and computer software packages and their application in different settings. The course will cover the use of food tables and food balance sheets in determining dietary intake. It also includes principles and methods of monitoring and evaluation.                                                                                                                                                                                                                                              Objective  :  

• To enhance the students’ knowledge and understanding of types of foods, effects of malnutrition, and food distribution and food monitoring in emergencies including the roles of the various stakeholders in food distribution processes.
• The course will also equip students with skills to conduct nutrition status assessment of individuals and communities and make appropriate inferences for use in nutrition planning, interventions and in monitoring and evaluation.