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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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Presentation Transcript
introduction
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
nutrition in emergencies
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).
conflicts and complex emergencies
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
aim of nutrition in emergencies
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.