Harada Moeka, Takizawa Asuka, Oka Jun, Tsuboyama-Kasaoka Nobuyo
National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition.
Tokyo Kasei University.
Nihon Koshu Eisei Zasshi. 2017;64(9):547-555. doi: 10.11236/jph.64.9_547.
Objectives To assess the improvement of the menus by the meal providing system in emergency shelters, we reanalyzed the data obtained from the dietary survey at emergency shelters in the Miyagi Prefecture one month after the Great East Japan Earthquake in 2011.Methods We performed secondary use of the dietary survey conducted by the Miyagi prefectural government. In total, 386 emergency shelters participated in the dietary survey of one day in April 2011. We examined the meal providing system (the frequency of meals per day, the frequency of mass feeding for evacuees per day, and menu creators) and the menus at each emergency shelter (260). We classified menus into the following five groups: staple foods, main dishes, side dishes, dairy products, and fruits, and calculated the frequency of provision per day.Results There was no emergency shelter that provided zero or one meal per day. Compared with the emergency shelters that provided two meals per day, shelters that provided three had a significantly higher provision frequency of staple foods. However, there were no significant differences in the provision frequencies of the other four food groups between the shelters with two or three meals per day. In emergency shelters with a higher frequency of mass feeding for evacuees, the provision frequency of four food groups (staple foods, main dishes, side dishes, and fruits) was significantly higher compared to shelter with a lower frequency of mass feeding for evacuees. Furthermore, in the emergency shelters where dietitians created menus, the provision frequency for two food groups (dairy products and fruits) was significantly higher compared to shelters without dietitians.Conclusion A high frequency of mass feeding for evacuees resulted in a high provision frequency of main dishes, side dishes, and fruits, which can be limited in supply after a disaster. Also, in the emergency shelters where dietitians created menus, the provision frequency of dairy products and fruits was higher than in those without dietitians. These results suggested that diets in the emergency shelters may be improved by mass feeding and the involvement of dietitians.
目的 为评估应急避难所供餐系统对菜单的改善情况，我们重新分析了2011年东日本大地震一个月后在宫城县应急避难所进行的饮食调查所获得的数据。
方法 我们对宫城县政府进行的饮食调查数据进行了二次利用。2011年4月，共有386个应急避难所参与了为期一天的饮食调查。我们调查了每个应急避难所（共260个）的供餐系统（每日用餐次数、每日为避难者提供集体用餐的次数以及菜单制定者）和菜单。我们将菜单分为以下五组：主食、主菜、配菜、乳制品和水果，并计算了每日供应频率。
结果 没有应急避难所每天提供零餐或一餐。与每天提供两餐的应急避难所相比，提供三餐的避难所主食供应频率显著更高。然而，在每天提供两餐或三餐的避难所之间，其他四类食物的供应频率没有显著差异。在为避难者提供集体用餐频率较高的应急避难所中，四类食物（主食、主菜、配菜和水果）的供应频率明显高于为避难者提供集体用餐频率较低的避难所。此外，在由营养师制定菜单的应急避难所中，两类食物（乳制品和水果）的供应频率明显高于没有营养师的避难所。
结论 为避难者提供集体用餐的频率较高，导致主菜、配菜和水果的供应频率较高，而这些食物在灾难后可能供应有限。此外，在由营养师制定菜单的应急避难所中，乳制品和水果的供应频率高于没有营养师的避难所。这些结果表明，通过集体供餐和营养师的参与，应急避难所的饮食可能会得到改善。
