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

• Published in: British journal of nutrition Vol. 131; no. 7; pp. 1244 - 1258
• Main Authors: Kalyoncu Atasoy, Zeynep Begum, Kurt, S. Ceren, Beckerman-Hsu, Jacob, Soyunen, Senanur, Kalyoncu, M. Fuatcan, Kaptanoglu, Aysegul
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 14-04-2024
• Subjects: Ascorbic acid; Assessments; Beverages; Chronic illnesses; COVID-19; Diet; Dietary Surveys and Nutritional Epidemiology; Earthquakes; Emergency response; Food; Food safety; Food supply; Malnutrition; Meals; Natural disasters; Nutrition; Nutritive value; Qualitative analysis; Seismic activity; Survivor; Syria; Turkey; Emergency nutrition; Türkiye; Food security; Earthquake survivors
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114523002672

The Türkiye–Syria earthquake struck eleven provinces directly in Türkiye on 6 February 2023. Emergency nutrition care is indispensable for sustaining the lives of victims and rescue personnel. To optimally support their well-being, 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, fibre, vitamin C, Ca and Fe, but Na levels were higher than the maximum threshold in many of the centres. 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.