Disaster and Emergency Foods: Development and Nutritional Strategies

Yıl 2025, Cilt: 4 Sayı: 1, 29 - 39, 06.04.2025

Kurban Yaşar , Belma Eke Çiftçi

https://doi.org/10.5281/zenodo.13861947

Öz

Disaster, as defined by the Disaster and Emergency Management Presidency of Türkiye (AFAD), refers to events of natural, human, or technological origin that affect a certain part or all of society, cause physical, social, and economic losses, and stop or interrupt ordinary life and activities. In situations such as fires, floods, earthquakes, avalanches, droughts, famine, and war, one of the duties of the state and non-governmental organizations is to meet the nutritional needs of affected communities. When people encounter emergencies, they experience various nutritional problems. Damage to roads, kitchens, and equipment, which are needed to meet food needs, as well as problems such as hygiene issues, leads to nutritional shortages. Canned or dry foods are often consumed in case of an emergency. However, in emergencies, low protein, fat, and carbohydrate intake can cause poor nutrition. The aim of producing emergency foods is to meet the daily energy requirement of 2100 kcal for an average individual under difficult conditions. These special formulas are preferable in the form of biscuits, crackers, and bars that are low in moisture, easy to consume, and will not pose a risk to food safety and human health. The aim of this study is to briefly review information about emergency foods and their packaging.

Anahtar Kelimeler

Disasters , emergency foods , packaging selection , nutritional adequacy

Afet ve Acil Durum Gıdaları: Geliştirme ve Beslenme Stratejileri

Öz

Türkiye Afet ve Acil Durum Yönetimi Başkanlığı'na (AFAD) göre afet; toplumun belirli bir kısmının veya tamamının etkilendiği, fiziksel, sosyal ve ekonomik kayıplara sebep olan, olağan hayatı ve faaliyetleri durduran veya kesintiye uğratan doğa, insan veya teknolojik kaynaklı olaylar olarak tanımlamaktadır. Yangın, sel, deprem, çığ, kuraklık, kıtlık ve savaş gibi durumlarda devletin ve sivil toplum kuruluşlarının görevlerinden biri de etkilenen toplulukların beslenme ihtiyaçlarını karşılamaktır. İnsanlar acil durumlar ile karşılaştığında bir takım beslenme sıkıntıları çekmektedir. Gıda ihtiyacını karşılamaya yönelik yolların, mutfak ve ekipmanların zarar görmesi, hijyen gibi sorun oluşması beslenme sıkıntısına yol açmaktadır. Genelde acil durumlarda konserve veya kuru yiyecekler sıklıkla tüketilir. Ancak acil durumlarda düşük protein, yağ, karbonhidrat alımı zayıf beslenmeye sebep olabilir. Üretilen acil durum gıdaları ile zor şartlar altında olan ve günlük ortalama bir bireyin alması gereken 2100 kcal enerji ihtiyacının karşılanması hedeflenmektedir. Üretilen bu özel formüller düşük nemli, tüketimi kolay, gıda güvenliği ve insan sağlığı açısından risk oluşturmayacak bisküviler, krakerler ve barlar olarak tercih edilebilir. Bu çalışmada amaç, literatürde yapılmış olan bazı acil durum gıdaları ve bu ürünlerin ambalajlanması ile ilgili bilgileri kısaca derlemektir.

Anahtar Kelimeler

Afetler , acil durum gıdaları , ambalaj seçimi , beslenme yeterliliği

Kaynakça

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