Meal plans for meeting the reference values using food items available in shelters

Tamaki Takeda; Noriko Sudo; Nobuyo Tsuboyama-Kasaoka; Ikuko Shimada; Keiichi Sato; Yuki Shibamura; Sayaka Nagao-Sato

doi:10.1186/s40795-023-00726-9

Meal plans for meeting the reference values using food items available in shelters

BMC Nutr. 2023 Jun 24;9(1):73. doi: 10.1186/s40795-023-00726-9.

Authors

Tamaki Takeda¹, Noriko Sudo², Nobuyo Tsuboyama-Kasaoka³, Ikuko Shimada⁴, Keiichi Sato⁵, Yuki Shibamura¹, Sayaka Nagao-Sato¹

Affiliations

¹ The Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan.
² Natural Science Division, Faculty of Core Research, Ochanomizu University, Tokyo, Japan. sudo.noriko@ocha.ac.jp.
³ Section of Global Disaster Nutrition, International Center for Nutrition and Information, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.
⁴ Department of Nutrition, Faculty of Nutrition, University of Kochi, Kochi, Japan.
⁵ School of Network and Information, Senshu University, Kawasaki, Japan.

Abstract

Background: We have suggested "Revised Nutritional Reference Values for Feeding at Evacuation Shelters" (Revised RV) as a daily nutritional recommendation for meals served at evacuation shelters where poor diets had been reported. Since there are no meal examples to satisfy the Revised RV, our objectives were, for the future meal provision, to develop nutritionally adequate meal plans using the foods served at shelters in the past and to examine if the Revised RV could be met by changing combination of foods available.

Methods: In this case study using secondary data, we analyzed food weights of 86 meals served and recorded at 12 shelters after the heavy rains in July 2020. We obtained these data from Kumamoto Prefecture that was damaged and asked us dietary assessment for nutrition assistance. Foods were classified into 3 types according to the check mark in the record sheets: food aid (commercial packaged food), boxed meal, and hot meal service. We counted serving frequency of each food and analyzed nutritional differences by their combinations. Menus were devised by choosing foods that were served more frequently or were more nutritious among those served at shelters. The target values for one meal were set at 1/3 of the Revised RV for energy, protein, vitamins B₁, B₂, and C, and salt.

Results: None of the meals served in the shelters satisfied the target. We created 2 menus using food aid only: (#1 curry doughnut, milk with long shelf-life, and orange jelly) and (#2 salmon rice ball, ham and cheese sandwich, and vegetable juice); 1 menu by combination of boxed meal and food aid: (#3 boxed meal and vegetable juice); and 2 menus by combination of hot meal service and food aid: (#4 chicken meatball soup, packaged tofu, soy sauce, preprocessed white rice, and bottled green tea) and (#5 bamboo shoots rice, chicken and vegetable miso soup, and bottled green tea). Planned menus generally contained more energy, protein, and vitamins and less salt than the meals served. Their vitamin C contents were especially higher.

Conclusion: Nutritionally adequate meals could be planned by changing the combination of foods available in shelters.

Keywords: Evacuation shelter; Food aid; Meal plan; Natural disaster; Nutrition assistance; Nutritional profile.

Abstract

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