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Assessment of Nutritional Composition of Turkish Red Crescent Menus After the M7.8 and M7.6 Earthquakes in Kahramanmaraş, Türkiye

Published online by Cambridge University Press:  12 February 2024

Elif Günalan Open the ORCID record for Elif Günalan [Opens in a new window] ,
Tuba Yoldaş ,
Rana Turgut ,
Ayça Yenigün ,
Betül Yıldırım Çavak  and
Ayhan Parmaksız
Elif Günalan*
Affiliation:
Department of Nutrition and Dietetics, Faculty of Health Science, Istanbul Health and Technology University, Istanbul, Turkey
Tuba Yoldaş
Affiliation:
Department of Nutrition and Dietetics, Faculty of Health Science, Istanbul Health and Technology University, Istanbul, Turkey
Rana Turgut
Affiliation:
Institute of Graduate Education, Istanbul Health and Technology University, Istanbul, Turkey Bezmialem Center of Education, Practice and Research in Phytotherapy, Bezmialem Vakıf University, Istanbul, Turkey
Ayça Yenigün
Affiliation:
Institute of Graduate Education, Istanbul Health and Technology University, Istanbul, Turkey
Betül Yıldırım Çavak
Affiliation:
Department of Nutrition and Dietetics, Faculty of Health Science, Istanbul Health and Technology University, Istanbul, Turkey Institute of Graduate Education, Istanbul Health and Technology University, Istanbul, Turkey
Ayhan Parmaksız
Affiliation:
Department of Biostatistics, Faculty of Medicine, Istanbul Health and Technology University, Istanbul, Turkey
*
Corresponding author: Elif Günalan; Email: elif.gunalan@istun.edu.tr
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Abstract

Objective:

This study aims to evaluate the nutritional content and quality of the Turkish Red Crescent (TRC) menus delivered to earthquake victims after the 2023 earthquakes in Kahramanmaraş, Türkiye.

Methods:

The menus of general, search-rescue, diabetes, and celiac were obtained from the TRC following the magnitudes of 7.8 and 7.6 Kahramanmaraş earthquakes. The nutrient content of the menus was evaluated with the Nutrient Rich Food (NRF20.3) score. In addition, the menus’ energy, macronutrient, and micronutrient contents were compared with the dietary reference intake values of the Türkiye Dietary Guideline—2022, European Food Safety Authority, and Food and Drug Administration.

Results:

The general menu was insufficient to meet the daily requirements of vitamin D, vitamin K, vitamin C, calcium, and potassium for earthquake victims. The sodium, phosphorous, and omega-6/omega-3 ratios were much higher than the recommended intakes. The NRF20.3 score of the diabetes menu was significantly higher than the search-rescue and celiac menus (P < 0.05). The energy content of the search-rescue menu was significantly higher than that of other menus (P < 0.05).

Conclusion:

The several nutritional risks were determined in TRC menus for earthquake victims who suffered from the Kahramanmaraş earthquakes. Several supplementation programs can be applied to the earthquake regions to obtain strength immunity and effectively challenge posttraumatic stress symptoms.

Keywords

earthquakesfoodmineralsnutrientsvitamins
Type
Original Research
Information
Disaster Medicine and Public Health Preparedness , Volume 18 , 2024 , e20
Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of Society for Disaster Medicine and Public Health, Inc

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