Coordination by registered dieticians for nutritional and dietary support in disaster in Japan

Abstract

Problem: Yamada, a town of Iwate Prefecture in north-eastern Japan, was struck by the tsunami from the Great East Japan Earthquake. In Yamada, it was challenging to manage nutritional and diet support for food aid because these services were unavoidably drawn out for several months in evacuation shelters.

Context: In Japan, food aid in disasters is often provided, divided and distributed erratically due to poor efforts made with regards to dietary support from the perspective of nutrition. The need for nationally registered dieticians to coordinate nutritional and dietary support in evacuation shelters was considered in this disaster.

Action: A dietary support team was formed of nationally registered dieticians to study the dietary conditions of evacuees in shelters in Yamada and to develop a system to ensure the nutritional and balanced dietary needs of the evacuees.

Outcome: In this disaster response, model menus were prepared and a menu–food matching system was put in place to order and distribute foods required for balanced meals. Every effort was made to avoid excesses and deficiencies in nutrition; the meals consisted of a staple, main dish, side dish and soup. Along with that, food sanitation and stock management were improved.

Discussion: The menu–food matching system put together by the nationally registered dieticians was useful for nutritional and dietary support in this particular disaster. It is recommended that similar nutritional and dietary support coordinated by nationally registered dieticians be considered for disaster management plans where appropriate.