Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness

Introduction: Addressing immediate food requirement, alleviating hunger and ensuring survival of the disaster victims remains the primary aim of emergency food aid. The lack of standardised emergency food aid policy in the country has led to the provision of inconsistent emergency food aid in ter...

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Main Author:	Balachanthar, Satesh
Format:	Thesis
Language:	English
Published:	2019
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf
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id	my-usm-ep.48255
record_format	uketd_dc
spelling	my-usm-ep.482552021-02-08T02:50:56Z Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness 2019-05 Balachanthar, Satesh T11.95-12.5 Industrial directories Introduction: Addressing immediate food requirement, alleviating hunger and ensuring survival of the disaster victims remains the primary aim of emergency food aid. The lack of standardised emergency food aid policy in the country has led to the provision of inconsistent emergency food aid in terms of food type, energy and micronutrient content, and overall cost of food aid. The lack of transparent standard operating procedures involving food procurement, distribution and preparation also places the country at risk during disaster. Provision of emergency food aid targeting populations with diabetes mellitus, cardiovascular disease and chronic kidney disease is lacking and requires immediate attention. The objective of the study was to design a nutritionally-appropriate, cost-effective, socially-acceptable and sustainable emergency food aid. Methodology: Mixed methodology approach was employed in developing the emergency food aid plan targeting the following population: healthy, diabetes mellitus (DM), cardiovascular disease (CVD) and chronic kidney disease (CKD). Phase I primarily focused on developing 3-day emergency food menu using principles of dietetics and Nutritionist Pro software which addressing three scenarios: immediate food requirement (IFR); emergency food basket (EFB); and congregate feeding (CF) at the evacuation shelters. 2019-05 Thesis http://eprints.usm.my/48255/ http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Balachanthar, Satesh Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
description	Introduction: Addressing immediate food requirement, alleviating hunger and ensuring survival of the disaster victims remains the primary aim of emergency food aid. The lack of standardised emergency food aid policy in the country has led to the provision of inconsistent emergency food aid in terms of food type, energy and micronutrient content, and overall cost of food aid. The lack of transparent standard operating procedures involving food procurement, distribution and preparation also places the country at risk during disaster. Provision of emergency food aid targeting populations with diabetes mellitus, cardiovascular disease and chronic kidney disease is lacking and requires immediate attention. The objective of the study was to design a nutritionally-appropriate, cost-effective, socially-acceptable and sustainable emergency food aid. Methodology: Mixed methodology approach was employed in developing the emergency food aid plan targeting the following population: healthy, diabetes mellitus (DM), cardiovascular disease (CVD) and chronic kidney disease (CKD). Phase I primarily focused on developing 3-day emergency food menu using principles of dietetics and Nutritionist Pro software which addressing three scenarios: immediate food requirement (IFR); emergency food basket (EFB); and congregate feeding (CF) at the evacuation shelters.
format	Thesis
qualification_level	Master's degree
author	Balachanthar, Satesh
author_facet	Balachanthar, Satesh
author_sort	Balachanthar, Satesh
title	Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_short	Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_full	Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_fullStr	Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_full_unstemmed	Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness
title_sort	development of a nutritionallybalanced, cost-effective, socially acceptable and sustainable emergency food aid design for disaster relief and preparedness
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2019
url	http://eprints.usm.my/48255/1/SATESH%20AL%20BALACHANTHAR%20cut.pdf
_version_	1747821910415114240

Development Of A Nutritionallybalanced, Cost-Effective, Socially Acceptable And Sustainable Emergency Food Aid Design For Disaster Relief And Preparedness

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