title: Food selection criteria for disaster response planning in urban societies.
abstract: BACKGROUND
  Nutrition professionals that have menu planning and disaster management responsibilities should consider factors that have transcended from ancient to current times, in addition to recognizing societal trends that have led to our current increased vulnerability in the event of a disaster. Hence, we proceeded to develop a set of "Disaster Response Diets" (DRDs) for use in urban societies inclusive of the aforementioned considerations.
  
  
  METHODS
  A three-phase multidimensional approach was used to identify food groups suitable for creating a set of DRDs. Phase One consisted of calculating the percent daily nutrient intake and Drewnowski's naturally nutrient rich (NNR) score for an individual or mean composite for one serving of food from 11 specific food groups. In Phase Two, in addition to nutrient density, the 11 food groups were evaluated and scored based on the following DRD planning criteria: storage and handling properties, preparation ease and, cultural acceptance/individual tolerance. During Phase Three, three DRDs were developed based upon the data retrieved from Phases one and two.
  
  
  RESULTS
  In Phase One, the NNR scores ranged from 2.1 for fresh fruits to 28.1 for dry cereals, a higher score indicating a higher nutrient density. During Phase Two, a maximum score of 12 was possible based on appropriateness for a disaster situation. Five plant-based food groups (dry cereals, nuts, dried fruits, grains and legumes) achieved a score ranging between 7 and 12, whereas the five fresh food groups were deemed ineligible due to sanitation and perishability concerns. During Phase Three, three DRDs (milk-inclusive, milk-free and Grab-and-Go) were developed as benchmarks for disaster response planning.
  
  
  CONCLUSIONS
  Plant-based DRDs are universally acceptable and tolerated across cultures and religions. Therefore, we suggest nutrition professionals consider using a plant-based approach for creating DRDs for public health institutions and organizations.
authors.affiliation: Human Nutrition and Food Science Department, College of Agriculture, California State Polytechnic University, Pomona, 3801 West Temple Avenue, Pomona, CA, 91768, USA. mawien@cpp.edu.
authors.forename: Michelle
authors.initials: M
authors.lastname: Wien
authors.affiliation: Loma Linda University, School of Public Health, Loma Linda, CA, 92350, USA. jsabate@llu.edu.
authors.forename: Joan
authors.initials: J
authors.lastname: Sabaté
mesh_terms: D000818:Animals; D002755:Choice Behavior; D004032:Diet; D002523:Edible Grain; D002149:Energy Intake; D007887:Fabaceae; D005518:Food Preferences; D005638:Fruit; D006801:Humans; D018977:Micronutrients / Q000008:administration & dosage / Q000032:analysis; D008892:Milk; D018673:Nutrition Policy; D064686:Nutritionists; D009753:Nutritive Value; D009754:Nuts; D014505:Urban Population; D014675:Vegetables
chemical_list: D018977:Micronutrients