Nozue Miho, Ishikawa-Takata Kazuko, Sarukura Nobuko, Sako Kazuko, Tsuboyama-Kasaoka Nobuyo
National Institute of Health and Nutrition Toyama 1-23-1, Shinjuku, Tokyo, 162-8636, Japan.
Asia Pac J Clin Nutr. 2014;23(2):321-30. doi: 10.6133/apjcn.2014.23.2.14.
Food stockpiles and methods of ensuring food availability after the Great East Japan Earthquake of March 11, 2011 have been studied. Questionnaires were sent to 1911 registered dietitians and general dietitians who were members of the Japan Dietetic Association in August 2012. Four hundred thirty-five dietitians (22.8%) completed the questionnaire about work involved in feeding facilities, types and administration of meals, and food stockpiles. Methods of ensuring food availability, preparation, and accommodating food for special dietary uses were recorded for the three-day period immediately following the earthquake, and the period from 4 days to one month after the earthquake. Three days after the earthquake, differences in administration of meals at feeding facilities providing three meals daily, food stockpiles, organization, contactable facilities, and how to contact them for food items were assessed. Sixty-nine percent of all feeding facilities in this study had stockpiles of food before the Great East Japan Earthquake. Administration of meals in feeding facilities and the possibility of contact with cooperative feeding facilities were found to correlate positively with ensuring the availability of food groups. Food scores were higher in facilities providing three meals daily by direct administration of meals and with accessible public administrators, cooperative facilities and suppliers, and facilities that were contactable by landline telephone, mobile phone, fax or email. The necessity for natural disaster-readiness through continuous stockpiling food at feeding facilities is confirmed. Each prospective feeding facility must be required to plan its stockpiles, their turnover and replaceability to maximise food security in the face of disaster.
对2011年3月11日东日本大地震后的食品储备以及确保食品供应的方法进行了研究。2012年8月，向1911名注册营养师和作为日本营养师协会成员的普通营养师发放了调查问卷。435名营养师（22.8%）完成了关于餐饮设施工作、膳食类型和管理以及食品储备的问卷。记录了地震后立即的三天以及地震后4天至1个月期间确保食品供应、准备和提供特殊膳食用途食品的方法。地震三天后，评估了提供一日三餐的餐饮设施在膳食管理、食品储备、组织、可联系设施以及如何联系获取食品方面的差异。本研究中，69%的餐饮设施在东日本大地震前有食品储备。发现餐饮设施的膳食管理以及与合作餐饮设施联系的可能性与确保食品种类供应呈正相关。通过直接供餐且有可及的公共管理人员、合作设施和供应商以及可通过固定电话、手机、传真或电子邮件联系的设施提供一日三餐的场所，食品得分更高。证实了通过在餐饮设施持续储备食品来做好应对自然灾害准备的必要性。每个潜在的餐饮设施都必须被要求规划其储备、周转和可替换性，以在面对灾害时最大限度地保障食品安全。
