Akademik Veri Yönetim Sistemi
Public Health in Disasters, Mustafa Necmi İlhan, Editör, Turkiye Klinikleri, Ankara, ss.41-52, 2026
Nutrition is crucial for survival during various crises, including natural disasters like earthquakes, floods, tsunamis, avalanches, fires, and droughts, as well as human-made events such as epidemics, attacks, and wars. Following natural disasters, common challenges often include infrastructure disruptions like road closures and power and water outages, damage to food production and sales points, and breakdowns in the food supply chain. The distribution of cooked meals is considered a widespread and effective strategy for addressing urgent food insecurity, especially when other food provisions are unavailable. Emergency food services must meet community needs for adequate food quantities and cater to the specific requirements of high-risk groups such as infants, children, pregnant individuals, and the elderly. To enhance food security, safety, and service quality during disaster periods, it’s vital to ensure that controls, monitoring, and inspections are conducted under the supervision of public health experts and carried out by authorized and trained personnel, including expert dietitians and food engineers. The development of national guidelines for implementing food services in disasters is a necessity for effective disaster preparedness and response.