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 –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 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 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 … 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.