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Introduction to Nutrition in Emergencies

Introduction to Nutrition in Emergencies. Session 2. Introduction. Most deaths in emergencies, 33% to 50% associated with malnutrition. Food and nutrition programmes cost up to 50% of the budget for humanitarian aid. Food and nutrition issues in Emergencies

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Introduction to Nutrition in Emergencies

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  1. Introduction to Nutrition in Emergencies Session 2

  2. Introduction • Most deaths in emergencies, 33% to 50% associated with malnutrition. • Food and nutrition programmes cost up to 50% of the budget for humanitarian aid. • Food and nutrition issues in Emergencies • The right to food is more critical than any other human right • Food security is usually an issue in emergencies and if prolonged ends in nutritional emergency

  3. Nutrition in Emergencies • The type of emergency and context will determine the rate of onset and severity of food insecurity • Famine occurs when a considerable increase in deaths associated with inadequate food consumption. • The consequences of famine: • Physiological (increase in deaths, infections) • Psychological (altered patterns of behaviour focused in seeking food) • Social (Weakened family ties as some members have to leave home to search for food).

  4. Conflicts and complex emergencies • Most hunger occur in such situations among uprooted people cut off from markets due to violent conflicts • Conflicts can create famines as well disrupt famine-operations in the following ways: • Disrupting the agricultural cycle • Driving farmers from their land • Interfering with the marketing process • Destroying food stores & decreased access • Creating food shortages and thus price increase

  5. Aim of nutrition in emergencies • … to reduce mortality associated with malnutrition and to improve the nutrition status of the affected population and prevent their situation from deteriorating. • Major food and nutrition issues surrounding emergencies: • Risk factors for malnutrition in complex emergencies • Access to adequate food (in terms of quantity and quality) • Limited ability of the affected population to produce own food or to supplement relief food • The challenges faced by the relief agencies in providing adequate, culturally appropriate and familiar foods to the affected population. • Empowering the affected populations to acquire some level of self-sufficiency in food security.

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