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AN ANALYSIS OF FOOD DESIGNS USED IN DISASTERS AND EMERGENCIES

AFET VE ACİL DURUMLARDA KULLANILAN GIDA TASARIMLARININ İNCELENMESİ

Berkan Eren(NECMETTİN ERBAKAN ÜNİVERSİTESİ)0009-0006-3695-3817
Eda Güneş(Necmettin Erbakan Üniversitesi)0000-0001-7422-9375
Journal
Gıda
Pages
1120–1136
Publication Date
2025-12-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The study aims to shed light on food policies to be developed to ensure food security in future potential disasters and emergencies.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Disaster and emergency foods are strategic food sources that enable individuals to survive by meeting their basic nutritional needs during natural disasters, epidemics, wars, and other humanitarian crises.
📊
Key Findings & Data:A search conducted on the Web of Science database between 1 and 5 June 2025 identified 13 studies suitable for inclusion in the systematic review.
💡
Conclusion & Impact:The study aims to shed light on food policies to be developed to ensure food security in future potential disasters and emergencies.
🔬Design:Review & Systematic Survey
📍Scope:2025 Verileri
⚙️Variables:Doğal Afet · Acil Durum Gıdası · Gıda Güvencesi

Abstract

Disaster and emergency foods are strategic food sources that enable individuals to survive by meeting their basic nutritional needs during natural disasters, epidemics, wars, and other humanitarian crises. These foods also play a critical role in reducing the risk of malnutrition, which is often encountered in communities affected by disasters. The aim of this study is to systematically evaluate designs for the production of emergency foods, which play a vital role in international disasters and crisis situations. In this context, the PRISMA-P flow diagram recommendations were used as a basis for the general flow of the study. A search conducted on the Web of Science database between 1 and 5 June 2025 identified 13 studies suitable for inclusion in the systematic review. The findings of the research reveal that disaster and emergency foods mostly consist of local plant-based flours such as wheat, corn, mangrove, and bean types. The study aims to shed light on food policies to be developed to ensure food security in future potential disasters and emergencies.

Özet

Afet ve acil durum gıdaları, doğal afetler, salgınlar, savaşlar ve diğer insani kriz durumlarında bireylerin temel beslenme ihtiyaçlarını karşılayarak hayatta kalmasını sağlayan stratejik gıda kaynaklarıdır. Bu gıdalar aynı zamanda afetlerden etkilenen toplumlarda sıkça karşılaşılan yetersiz beslenme riskinin azaltılmasında da kritik rol oynamaktadır. Bu çalışmanın amacı, uluslararası düzeyde yaşanan afet ve kriz durumlarında hayati rol oynayan acil durum gıdalarının üretimine yönelik gerçekleştirilen tasarımları sistematik inceleme yöntemiyle değerlendirmektir. Bu kapsamda, çalışmanın genel akışında PRISMA-P akış diyagramı önerileri temel alınmıştır. 01-05 Haziran 2025 tarihleri arasında Web of Science veri tabanı üzerinden yapılan tarama sonucunda, sistematik incelemeye dahil edilmesi uygun bulunan 13 çalışma belirlenmiştir. Araştırmanın bulguları, afet ve acil durum gıdalarının çoğunlukla buğday, mısır, mangrov ve fasulye türleri gibi yerel bitkisel unlardan oluştuğunu ortaya koymaktadır. Çalışmanın, gelecekteki olası afet ve acil durumlarda gıda güvencesinin sağlanmasına yönelik geliştirilecek gıda politikalarına ışık tutması hedeflenmektedir.

🔖

Cite This Article

Eren, B., Güneş, E. (2025). AN ANALYSIS OF FOOD DESIGNS USED IN DISASTERS AND EMERGENCIES. Gıda, Cilt: 50 Sayı: 6, 1120–1136. https://doi.org/10.15237/gida.GD25097

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