Symposiums/Emergency Food and Nutrition

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Other Title
  • シンポジウム報告/非常の食と栄養学
  • シンポジウム報告 非常の食と栄養学 : 震災の経験を踏まえて
  • シンポジウム ホウコク ヒジョウ ノ ショク ト エイヨウガク : シンサイ ノ ケイケン オ フマエテ
  • Based on My Experience of Earthquakes
  • ─震災の経験を踏まえて─

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Abstract

When we are asked about “stocked food” or “emergency food,” many people may feel that it is something special and different from what we eat. After I was struck by the Great East Japan Earthquake, I strongly felt that I did not want to eat special food in such a crisis, but rather a normal meal just because I am in an emergency.<br>On the contrary, some people also have the mentality of “I want to eat what I usually eat and I do not want to eat something I am not familiar with.” When food has the same taste, we get bored and seek change; conversely, some prefer to go with what they are used to just to stay assured.<br>What can we do to turn the food prepared at the time of the disaster into a nutritious menu? Depending on the extent of damage and how much water and heat sources are available, there are differences in the meals that can be made. However, it is advisable to consider the nutritional balance as much as possible even during the earthquake, just as when making daily meals.<br>Of course, no one wants to face a disaster or calamity. However, it is very important to “be calm and scared” as disasters will always strike in the long term. If you rely only on “prepared foods” that you can easily get at convenience stores, the shock of losing it will be immense and you will panic. The role of preparation is to minimize psychological damage at that time. I want to always keep in mind that preparing food is all about protecting lives and connecting lives.

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