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And the Storms Came …

And the Storms Came …. Sarah S. Strawn, MS, RD Nutrition Services Administrator Alabama Department of Senior Services. 4th State Units on Aging Nutritionists/Administrators Conference August 2006. ADSS Nutrition Services. Title III—Elderly Nutrition Program 18,000 meals daily

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And the Storms Came …

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  1. And the Storms Came… Sarah S. Strawn, MS, RD Nutrition Services Administrator Alabama Department of Senior Services 4th State Units on Aging Nutritionists/Administrators ConferenceAugust 2006

  2. ADSS Nutrition Services • Title III—Elderly Nutrition Program • 18,000 meals daily • 13 AAAs and 350+ senior centers • 6 production units + 1 frozen distribution unit • Title XIX—E/D Medicaid Waiver • 6,000 frozen and breakfast 7-meal packs weekly • 2 state operating agencies • Vendor delivers D2D to clients throughout state

  3. And the storms came… • Hurricane Ivan—September 16, 2004 • Category 3; landfall at Gulf Shores, AL • Hurricane Dennis—July 10, 2005 • Category 3; landfall at Navarre Beach, FL • Hurricane Katrina—August 29, 2005 • Category 3; landfall in southeast Louisiana and at Mississippi/Louisiana state line

  4. State of Alabama

  5. Each storm is different • Hurricane Ivan • Flood damage along the coast • Wind damage in the interior; major power outages; damage to homes and centers; no fuel • Satsuma and Camden without power two days • Hurricane Dennis • Heavy rain

  6. Each storm is different… • Hurricane Katrina • Heavy coastal flooding due to storm surge • Satsuma without power for a week • Vendor home office operations paralyzed • Computer system inoperable • Traditions frozen meal plant without power • Shelf-stable meal supply shortages • Influx of evacuees into Alabama • Donated meals to state

  7. Lessons learned • Each disaster brings unique challenges • Some plan is better than no plan • Centralize decision making and communications • Maintain critical agency operations • Recognize cannot anticipate every contingency • Do the right thing • Guard against complacency • Incorporate relief efforts into existing structure • Document!! Document!! Document!!! • Evaluate actions and revise plans as needed

  8. ENP Operations • Client intake forms modified • Vulnerability information • Document services to evacuees • Disaster kits/emergency flyers • AAA trainings of center managers • Safe Shelters

  9. Vendor disaster planning • Hazard analysis by company committee • Disaster plan for food service units • Developed new training manual • State training seminar for managers • Follow-up training of local staff • Operational changes • Improved computer security and back-up • Better employee records • Alternative menu options for disasters • Invested in alternative power sources

  10. D2D delivery challenges • Clients without power cannot utilize frozen meals and fresh milk; often lack water • Clients are the “neediest of the needy” • Vendor has weekly client contact • Cannot “make up” more than 2 days • Deliveries documented electronically by individual client • Clients may use up emergency meals prematurely

  11. D2D disaster plan • Redefined service units to include • 7 pack shelf stable meals + 1 gallon water • 7 pack breakfast meals +NFDM + Breakfast bar • Maintain 2 day supply in state • Meals coordinator authorizes delivery • Centralized documentation approved • Rotate stock during holiday periods • Vendor distributes disaster planning tips

  12. Limitations • Lack of menu variety • Meals are not optimal nutritionally • High in sodium • Low in fiber • Quality loss in storage • Bread items stale and crumble; Juice and NFDM change flavor and color • High summer heat accelerates • Product shortages in disasters

  13. Challenge: Pool buying power • Improve shelf-stable menu options • Lower sodium entrees • Bread items more nutrient dense; less sodium • Alternatives to non-fat dry milk • Canned fruits in lieu of cookies • Common nutrient standard • Improve packaging • Formal storage testing • Evaluate options for self-heating meals

  14. Resources • FSIS/FDA Guidelines for Retail and Foodservice Establishments Affected by Natural or Other Disaster Sept 2005 http://www.foodsafety.gov/~dms/retdisa2.html • Emergency Handbook for Food Managers Twin Cities Metro Advanced Practice Center www.naccho.org/EQUIPh/

  15. Resources • Are You Ready? A Guide to Citizens Preparedness FEMA H-34http://www.fema.gov/library • Administration on Aging: Emergency Assistance Guide 2006 http://www.aoa.gov/PRESS/preparedness/preparedness.asp

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