THE FOOD BASKET

For an initial emergency period and/or population entirely dependent on external food aid

29. Priority must be given to assuring adequate nutritional energy during the first period following an emergency event. A complete food basket should be mobilised and distributed as soon as possible, to ensure provision of adequate amounts of energy, protein, and fat. Essential micronutrients should also be provided in order to safeguard adequate micronutrient levels.

Total recommended energy

30. The minimum ration should aim at providing 2,100 kilocalories per person per day.

Recommended protein as percentage of total energy

31. In line with WHO technical reports, protein should provide at least 10-12 percent of the total energy. When energy needs are being met through a range of commodities with an ample protein content (cereal, blended food, pulses), the protein content of the ration is usually not an issue.

Recommend fat as percentage of total energy

32. At least 17 percent of the energy provided by the ration should be from fat. Present scientific information does not justify intakes in excess of 20 percent (FAO/WHO consultation on Fats and Oils in Human Nutrition, 1993).

Recommended micronutrient intakes

33. People dependent solely on external basic emergency rations are at risk of developing micronutrient deficiencies. Access to local fresh food and vegetables is important as this could provide necessary micro nutrients in more appropriate form than through blended food and supplements.

In deciding the adequacy of the micronutrient intake, the ration and additional food sources must be taken into account. If the level is found to be inadequate one of the options below should be considered. Annex IV states the safe intake levels of vitamins and minerals. Ways to ensure an adequate supply of micronutrients include, in preferred order:

· Promoting the production of vegetables and fruit
· Providing fresh food items
· Adding to the ration a food rich in a particular vitamin or mineral
· Providing fortified food (blended food)
· Distributing nutrient supplements

Example of Adequate Full Rations for the affected population entirely reliant on food assistance

* For rations 1,2,3, & 5 the cereal used for the calculation is maize meal

** This ration has rice as a cereal: the low percentage energy for protein is acceptable due to its high quality: the slightly low fat contends in line with food habits in rice-eating countries

34. Five types of rations are shown to illustrate differences due to such factors as the food habits of the population, the acceptability and the availability of the commodities in the region. In Annex III the composition of commonly used food aid commodities is presented.

35. Fresh foods, spices, tea, yeast, etc., should also be made available to the population, wherever possible, as an additional source of micronutrients, and in order to increase palatability and acceptability of prepared foods, enabling the beneficiaries to prepare meals in as familiar a manner as possible.

For post-emergency situations and/or populations having access to other sources of food

36. In some situations, the ration need only be complementary to what the beneficiaries are getting from other sources. The affected population may have some freedom of movement allowing it to engage in productive activities and develop some coping mechanisms which contribute to covering part of its needs. Settlements may also be situated in areas offering greater opportunities for self-reliance.

37. For populations not entirely reliant on food assistance, partial rations are provided to ensure coverage of the minimum energy requirement. Depending on local conditions, these rations usually have a decreased cereal level and a reduced number of other food items in the food basket. In many situations a food basket consisting of cereal and oil only is provided. In cases where the protein provision of the diet is marginal, pulses are also included.

38. In a post-emergency phase, food assistance alone will not be a major factor in achieving sustainable food security. It should be accompanied with other non-food inputs such as agricultural and credit schemes to support rehabilitation/resettlement efforts, and should be considered as an incentive and an income support, contributing to building up assets in order to create medium-and long-term food and nutrition security.

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List for further reading:

1 WHO: Management of nutrition in major emergencies (in press)

2. Committee on International Nutrition: estimated per capita energy requirements for planning emergency food aid rations

3. Memorandum of Understanding on the joint working arrangements for refugee, returnee and internally displaced persons feeding operations; WFP/UNHCR, March 1997