Evaluation of the emergency nutrition response in Malatya after Türkiye-Syria earthquake

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buir.contributor.authorKalyoncu, Mehmet Fuatcan
buir.contributor.orcidKalyoncu, Mehmet Fuatcan|0009-0009-9589-9250
dc.citation.epage1258
dc.citation.issueNumber7
dc.citation.spage1244
dc.citation.volumeNumber131
dc.contributor.authorBegüm Kalyoncu Atasoy, Z.
dc.contributor.authorKurt, S. Ceren
dc.contributor.authorBeckerman-Hsu, J.
dc.contributor.authorSöyünen, S.
dc.contributor.authorKalyoncu, Mehmet Fuatcan
dc.contributor.authorKaptanoğlu, A.
dc.date.accessioned2024-03-15T13:38:42Z
dc.date.available2024-03-15T13:38:42Z
dc.date.issued2023-11
dc.departmentTourism and Hotel Management
dc.description.abstractThe Türkiye-Syria earthquake struck eleven provinces directly in Türkiye on February 6, 2023. Emergency nutrition care is indispensable for sustaining the lives of victims and rescue personnel. To optimally support their wellbeing, emergency food must be both healthy (i.e., aligned with dietary guidelines) and safe. However, globally, there is a dearth of research on the emergency nutrition conditions in shelters in the immediate aftermath of natural disasters. This lack of scientific evidence could limit the extent to which nutritional gaps can be identified and remedied for future relief efforts. Therefore, the aim of this research was to evaluate the nutrition environment and nutritional quality of emergency meals distributed to survivors in Malatya, a heavily affected province in Türkiye. The rapid assessment was conducted in thirteen locations by using an embedded case-study design to evaluate the nutrition environment both quantitatively and qualitatively. Meals served to earthquake victims and volunteers were found to be insufficient in protein, fat, fiber, vitamin C, calcium and iron, but sodium levels were higher than the maximum threshold in many of the centers. The qualitative analysis illustrated insufficiency in three domains of the emergency food and nutrition environment: foods and beverages offered, cooking/food preparation and food safety, and dining areas and other facilities. Given the major nutritional gaps identified in this study, future disaster preparations should implement emergency nutrition plans that ensure healthy, nutritious, and safe food for survivors. Better coordination and use of technology are necessary for interventions to prevent malnutrition.
dc.embargo.release2024-05
dc.identifier.doi10.1017/S0007114523002672
dc.identifier.eissn1475-2662
dc.identifier.issn0007-1145
dc.identifier.urihttps://hdl.handle.net/11693/114816
dc.language.isoen_US
dc.publisherCambridge University Press
dc.relation.isversionofhttps://dx.doi.org/10.1017/S0007114523002672
dc.rightsCC BY 4.0 Deed (Attribution 4.0 International)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.source.titleBritish Journal of Nutrition
dc.subjectTürkiye
dc.subjectEmergency nutrition
dc.subjectFood security
dc.subjectEarthquake survivors
dc.titleEvaluation of the emergency nutrition response in Malatya after Türkiye-Syria earthquake
dc.typeArticle
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