Food Security, Food Food Security, Food Aid & NutritionAid & Nutrition

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Very Big Chapter almost 100 pages- Includes

1.Food Security2.Food Aid3.Nutrition

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SWF File

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But don’t worry

Let’s see how Sphere deals with this subject

POL

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FOOD SECURITY

NUTRITIONFOOD

AID

Pages 119 - 134 Pages 135 - 153 Pages 155 - 171

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04/21/23 7

conceptual model of the causes of malnutrition in emergencies

MALNUTRITION

DISEASELACK OF FOOD

Household Food Security

Public HealthSocial and Care

Environment

family and community resources and control

Formal and informal infrastructureContextPotential resources

After UNICEF model - Sphere page 76

Food Security, Nutrition and Food Aid

Nutrition Assessment & Analysis

Food Security Assessment & Analysis

NutritionFood Security Food Aid

General support

Correction of malnutrition

Food aidplanning

Food aidmanagement

General food security

Primary production

Income & Employment

Foodhandling

Supply chainmanagement

Distribution

Rationplanning

Appropriate& Acceptable

Quality& Safety

Moderate

Severe

Micronutrient

Allgroups

At-riskgroups

Access to markets

page 106

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Let’s Discuss Food Security

Food security

Food security exists when all people, at all times have physical access to sufficient, safe and nutritious food for a healthy and active life.

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Since Food Security is connected to livelihood:

What do we understand by the

term :Livelihood ?

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Livelihood Comprises capabilities, assets

( material and social resources) and activities required for a means of living, linked to survival & future well being.

Livelihood strategies are practical means/activities through which people access food or income to buy food, while coping strategies are temporary responses to food insecurity.

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Desk top quick Exercise

Scenario and task Pointers

Your boss calls you and asks you to go to a country X in Asia, where a major drought has been reported. The major part of population is pastoral,( cattle major source of income) and poor, basically a subsistence economy.

What assistance do you recommend-to who and why?

You can make valid and justifiable assumptions.

Your aim/ Goal/ Objectives…………………?

Key outputs/deliverables Key Resources needed Time frame.

KISS13

Time for consideration-5 minutes

For Presentation-2 minutes per group

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Let’s get back to Sphere

and to Food Security

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Assessment and analysis standard 1: food security Where people are at risk of food insecurity, programme decisions are based on a demonstrated understanding of how they normally access food, the impact of the disaster on current and future food security, and hence the most appropriate response.

(page 111) 16

What does this convey to you?

Food security standard 1: general food security“People have access to adequate and appropriate food and non-food items in a manner that ensures their survival, prevents erosion of assets and upholds their dignity.”

page 12017

What does that mean when you programme food security intervention?

Food security standard 2: primary production“Primary production mechanisms are protected and supported.”

page 124 18

How do we do this?

Food security standard 3: income and employment“Where income generation and employment are feasible livelihood strategies, people have access to appropriate income-earning opportunities, which generate fair remuneration and contribute towards food security without jeopardizing the resources on which livelihoods are based.”

page 128

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How can we do this?

Food security standard 4: access to markets“People’s safe access to market goods and services as producers, consumers and traders is protected and promoted.”

page 131

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How should this be done?

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Food Aid

Food aid planning standard 1: ration planning“Rations for general food distributions are designed to bridge the gap between the affected population’s requirements and their own food resources.”

page 15722

What does this mean?

How much food does a human being need?

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AVERAGE DAILY REQUIREMENT: 2100 Kcal/person/day(WHO)24

Age group Males(kcal/day)

Females(kcal/day)

Average(kcal/day) % of pop.

0-4 yr 1320 1250 1290 12.37%

5-9 yrs. 1980 1730 1860 11.69%

10-14 yrs. 2370 2040 2210 10.53%

15-19 yrs. 2700 2120 2420 9.54%

20-59 yrs. 2460 1990 2230 48.63

60+ yrs. 1780 1890 7.24

Pregnant 285(extra) 2.4%

Lactating 500(extra) 2.6%

Nutritional Requirements

Protein - 10-12% of total energy ,but less than 15%-52 to 63 gms

Fat – 17%-40 gms Micronutrients and vitamins

Page 18925

Food aid planning standard 2: appropriateness and acceptability

P158

“The food items provided are appropriate and acceptable to recipients and can be used efficiently at the household level.” Military style MREs (Meals Ready to Eat)

26How will you ensure this?

Food aid planning standard 3: food quality and safety

(page 160 )

“Food distributed is of appropriate quality and fit for human consumption.”

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Food aid management standard 1: food handling

(page 163)

“Food is stored, prepared and consumed in a safe and appropriate manner at both household and community levels.” Refugees International photo

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Food aid management standard 2: supply chain management

(P165 ))

“Food aid resources (commodities and support funds) are well managed, using transparent and responsive systems.”

WFP photo

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Quite Obvious: isn’t it?

Food aid management standard 3: distribution

(page 168)

“The method of food distribution is responsive, transparent, equitable and appropriate to local conditions.”

WFP photo

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What will you do to ensure this?

LET US DO AN EXERCISEon Food Aid

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Energy of Various Foods-per 100 grams

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commodity

EnergyKcal

Protein Fat

Cereal 360 7 0.5

Vegetable Oil

885 - 100

Beans 335 20 1.2

Sample Daily Rations-in Gms

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Item type1 type2 type3 Type4 Type5

Cereal 400 420 350 420 450

Pulses 60 50 100 60 50

Oil 25 25 25 30 25

Canned Fish/Meat

- 20 - 30 -

Fortified blended food

50 40 50 - -

Sugar 15 - 20 20 20

Iodised Salt 5 5 5 5 5

Fresh Veg/Fruits

- - - - 100

Spices - - - - 5

TOTAL Gms per Day

555 560 550 565 655

Energy 2113 2106 2087 2092 2116

Ration for one person per day( no container/packing material) is about ½ Kg.How much Ration do you require for 20,000 persons for 3 months?

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2 Minutes

20.000 persons for 3 months

20,000 x90x0.5=900,000 gms=900 tonsAdd 10% for packing Material=90 tonsTotal=990 tons

990 Tons}

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OK-Let’s Move this

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MT to move… 990 MT over 90 days

Context - difficult roads, 300 km, max 10 T trucks available

Trucks can make 150 km/day, and 9MT

Turnaround Time = 4 days + 1 loading = 5 days ………..+ 20% “down time”= 6 days

Possible trips/truck/90 days = 90/6= 15 trips/truck /90 days

Number of loads = 990MT / 9 MT = 110 loads …..assuming 90% load factor for the 10 MT trucks

Number of Trucks Needed = 110 loads/ 15 trips = 7.33 Trucks!... So I order 8 trucks to meet the requirement + 1 on standby/rotation for maintanenance = 9 trucks (10MT)in my fleet.

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What happens if I have no vehicles and have to use Donkeys?

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I need 9,900 donkey

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Where Do weGet them from?

Malnutrition and Micronutrient deficiency

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Malnutrition

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Malnutrition

What do we understand by Malnutrition?

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Malnutrition

Encompasses range of conditions, acute/ chronic malnutrition including micronutrient deficiency.

Acute malnutrition refers to wasting( thinness) or nutritional oedema. Chronic malnutrition refers to stunting.

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04/21/23 44

conceptual model of the causes of malnutrition in emergencies

MALNUTRITION

DISEASELACK OF FOOD

Household Food Security

Public HealthSocial and Care

Environment

family and community resources and control

Formal and informal infrastructureContextPotential resources

After UNICEF model - Sphere page 76

SPHERE & Nutrition

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Correction ofMalnutrition &Micronutrient

deficiency

GeneralNutritional

SupportP137

Anything wrong with the babies?

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Kwarshiorkar

kwashiorkor, meaning "the disease of the displaced child" in the local language , was first defined in the 1930s in Ghana. Kwashiorkor is one of the more severe forms of protein malnutrition and is caused by inadequate protein intake.

Generally, kwashiorkor occurs when drought, famine, or social unrest leads to an inadequate food supply. Protein-depleted diets in such areas are mostly based on starches and vegetables, with little meat and animal products.

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Symptoms may include : failure to gain weight, stunted , generalized edema, protuberant (swollen) abdomen, diarrhea, skin peeling and vitiligo (white spots on the skin), reddish pigmentation of hair, and decreased muscle mass.

Mental changes include lethargy, apathy, and irritability. Physiologic changes include a fatty liver, renal failure, and anaemia.

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What is This?

Marasmus body breaks down its own tissue to use as

calories, people with this condition lose all their body fat and muscle strength, and acquire a skeletal appearance most noticeable in the hands and in the temporal muscle in front of and above each ear. Children with marasmus are small for their age.

Since their immune systems are weakened, they suffer from frequent infections. Other symptoms include loss of appetite, diarrhea, skin that is dry and baggy, sparse hair that is dull brown or reddish yellow, mental retardation.

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How do we find out that There is malnutrition?

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MUAC

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< 110 mm = Severe acute malnutrition 110 to 124mm= Moderate acute malnutrition

Red - Severe Acute MalnutritionOrange - Moderately Acute MalnutritionYellow - Refer for Htf WGreen - Normal

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MUAC of all children aged 6 - 59 months

MUAC > 13.5 cm MUAC < 13.5 cm or oedema

Not referred unless at high risk

Referred to central WfH assessment

NOT admitted to feeding programme

Therapeutic Feeding

Programme

Supplementary feeding Programme

WfH > 80% WfH < 70%WfH 70 - 79%

MUAC as QUICKQUICK Screening Tool

Micronutrient Deficiency

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Micronutrient Deficiency

Vitamin A Vitamin C Iodine Iron Niacin (pulses nuts, dry fish)-if staple

maize/sorghum Thiamine (pulses nuts, eggs) if staple polished

rice

Pages-117,137,15256

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What is this disease?What is the Cause?

QUIZ- See photos and Identify

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lack of Niacin-Vit B3 and protein results in Pellagra- Niacin found in pulses nuts, dry fish- maize/sorghum do not have it .

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Scurvy-Lack of Vitamin C

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Symptoms and Signs of Xerophthalmia-ViytTop left: Bitot's spotTop right: Cornea with typical dry appearance and ulcer stained green with fluorescein dye; Bottom right: Corneal scarring; Bottom left: Deep corneal ulceration progressing towards keratomalacia.

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Iodine Deficiency

Vitamin A- Xeropthalmia ( dry eyes, corneal degeneration, Bitot’s spot, night blindness). Available in vgetables, carrots, eggs, dairy product

Vitamin C – Scurvy( bleeding & spongy gums, skin spots,-Available in Citrus fruit, greens, milk, raw meat/fish

Iodine – Goiter, mental retardation, fatigue-found in marine products

Iron -Anemia Niacin (pulses nuts, dry fish)-if staple

maize/sorghum-lack of Niacin and protein it results in Pellagra

Thiamine (pulses nuts, eggs) if staple polished rice

Pages-117,137,15267

conclusions

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CONCLUSION:The Sphere food chapter section includes FOOD SECURITY, FOOD AID and Malnutrition. The contents, if understood and applied- will enable us to plan and execute food programme efficiently and in a responsible way.

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Food aid has strong linkage to Food Security and thus the issues need to be analysed holistically.

Design of food basket has to be done scientifically.

Disease and malnutrition are interlinked. Good logistics is essential to deliver food

aid. Consider the impact of food aid on the

local capacities, economy and market Correct targeting and distribution are

key to success.

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Thank You