The Management of Nutrition in Major Emergencies (WHO

The Management of Nutrition in Major Emergencies (WHO - OMS, 2000, 250 p.)

		(introduction...)
		Preface
		Acknowledgements
		Chapter 1. Meeting nutritional requirements
		Chapter 2. Major nutritional deficiency diseases in emergencies
		Chapter 3. Assessment and surveillance of nutritional status
		Chapter 4. Nutritional relief: general feeding programmes
		Chapter 5. Nutritional relief: selective feeding programmes
		Chapter 6. Prevention, treatment, and control of communicable diseases
		Chapter 7. The context: emergency preparedness and response programmes
		Annex 1. Nutritional requirements
		Annex 2. Basic facts about food and nutrition
		Annex 3. Nutritional anthropometry in emergencies
		Annex 4. Statistical procedures for nutritional surveys
		Annex 5. Use of particular foods in emergencies
		Annex 6. Guiding principles for feeding infants and young children in emergencies
		Annex 7. Programme indicators
		Annex 8. Biochemical assessment of micronutrients
		Annex 9. Human resource development for the management of nutrition in major emergencies: outline of an educational programme
		Back Cover

Back Cover

Recent years have seen a significant rise in the incidence of both natural and manmade emergencies and a concomitant increase in the numbers of stricken communities, refugees, and displaced persons. While sickness and homelessness are perhaps the most visible problems for affected populations, malnutrition and micronutrient deficiencies are both common and frequently serious. Food shortages may be the primary feature of an emergency, as in droughts or floods that lead to famine, or may be the consequence of war, economic disaster, or mass displacement. The nutritional problems that inevitably follow such shortages add greatly to the burden of disease and mortality, slow the process of socioeconomic recovery, and make intense demands on scarce resources.

This manual aims to improve understanding of the nutritional implications of an emergency situation and of the need to include nutrition in plans for emergency preparedness. It defines the nutritional needs of the individuals in emergency situations and offers a comprehensive overview of the major nutritional deficiency diseases and micronutrient deficiencies likely to be encountered in such circumstances. Methods for assessment and surveillance of the nutritional status of the population are provided, including analysis and interpretation of data and reporting of results. The indications for, and organization and monitoring of, both general and selective feeding programmes for nutritional relief are described in detail, and the book also contains a chapter on the prevention, treatment, and control of the communicable diseases that are common in emergencies.

It is beyond the scope of the book to provide a detailed treatment of food security, emergency preparedness, or rehabilitation. Its intention is rather to promote effective, coordinated action among professionals in health and related sectors who are concerned with the management of any emergency with a nutritional component.

Price: Sw. fr. 72.-
Price in developing countries: Sw. fr. 52.40
ISBN 92 4 154520 8