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Ensuring your child gets the adequate amount of nutrition they need after disaster or emergency may be a challenge. Here are some ways you can provide the best nutrition options to your babies and toddlers after a disaster.  

The optimal feeding practice for infants from birth to 2 years is breastfeeding with complementary fresh foods and vegetables. After a disaster, children are often more susceptible to malnutrition, and sourcing fresh produce is often a challenge. Mothers are encouraged to continue breastfeeding their babies as this reduces the risk of malnutrition, infectious diseases, and serious illnesses during emergencies. Breastfeeding is the safest way to feed your baby; post-disaster, water for cleaning bottles and teats is limited. 

If the child has stopped breastfeeding for a period of three months or less, the mother can try to reintroduce breastmilk through the process of re-lactation, this is where the mother uses multiple breast stimulation exercises which sends hormonal signals throughout the body to switch on breast milk production. 

Although fresh fruits and vegetables are the best choices, the only source of fruits and vegetables available post-disaster for feeding children from six months may come in a can. The next best option would be fruit packed in natural juice or water.  If the canned fruit is in syrup and vegetables in brine, drain and rinse if possible before preparing; try to provide a variety of these foods in adequate amounts 2–3 times a day for babies 6–8 months and increase to 3–4 times daily between 9 to 24 months. Food should be prepared pureed, mashed, or cut into age-appropriate pieces for children to eat.  

The World Health Organization (WHO) states that “by 12 months, most children can eat the same types of foods eaten by the rest of the family;” therefore, parents should try to ensure that their children eat enough nutrient-dense foods such as animal-sourced foods like meat, poultry, fish, eggs, and dairy products to support growth, and brain development and prevent iron deficiency anemia that is prevalent among infants, in Grenada, The WHO also advises that parents and guardians avoid giving drinks with low nutrient value, such as tea, coffee, and sugary soft drinks and also Limit the amount of juice offered.  Before the event, store premixed infant formula, cereals, mixed baby foods in airtight containers, and an adequate supply of clean drinking water for infants and young children.  You can visit GFNC’s social media pages and website for nutrition tips and adaptable healthy recipes for the whole family. 

Cabbages are a very versatile locally sourced vegetable that is also very good for supporting overall health and wellbeing. Cabbage is rich in Vitamin K and also vitamin C, and fiber. It is a great source of folate and vitamin B6 which both support the nervous system, energy metabolism in the body, and other essential processes. The insoluble and soluble fiber found in cabbage can help to support healthy digestion, gut health, and regular bowel movements. The vegetable also contains antioxidants such as polyphenols and sulfur compounds which help to protect the body against free radicals.

Eating cabbage can also help lower blood pressure and cholesterol because it contains both potassium which helps reduce and balance blood pressure and phytosterols that reduce LDL or bad cholesterol by blocking the absorption of cholesterol in the digestive tract.

Cabbages can also aid in eye health, a healthy pregnancy, inflammation in the body, and bone health, and help to support weight management. Red cabbage contains powerful compounds and plant pigment called anthocyanins which belong to the flavonoid family and is responsible for its colour. Studies have shown that eating foods rich in anthocyanin can help to reduce the risk of heart disease. Red cabbages also contain sulforaphane which also helps support health and has cancer-fighting properties.

Cabbages can be consumed in many ways, including salads, roasted, baked with cheese and other garnishes, soups, added to sauteed meats, pasta, rice, and much more.

When preparing for an emergency there are a number of things that should be considered as it relates to Food security, supply and storage.

Food safety is paramount during the hurricane season and families; large or small need safe foods to consume during and after a disaster. There are many ways to store and prepare food for the family and it is important to have a family disaster plan which outlines food safety mechanisms for all members of the family.

When planning and storing foods for a disaster it is important to have foods stored on a short-term and long-term basis; these are foods that can be stored and consumed safely for up to three days post-disaster and also foods that are suitable to be stored for up to two weeks or more post-disaster.

Store foods that are easy to prepare such as canned and packaged that do not require cold storage, Thin ahead and plan menus to include a variety of food groups so that the family can have at least one well-balanced meal each day post-disaster. Buy items like flour, grains, seeds, and peas in bulk and if possible, keep fresh fruits and vegetables on hand for use in the short term and replace them if available after the event. Store an adequate amount of water for the family; at least 1 gallon of water per day for each person and each pet, more water is needed for pregnant women and for people who are sick.

Store opened packages of cereal, crackers, sugar, pasta, rice, and others in plastic bags or Ziplock bags and place them in airtight storage buckets or containers to protect them from rodents and insects. Powdered milk should be stored in an air-tight container. Add vitamin, mineral, and protein supplements to your food storage list to ensure adequate nutrition for the long term. Check the expiration dates for all foods before storing them and ensure they are three months or more before expiration. Ensure that canned foods are free of dents or rust since this can make them unsafe to consume.

If the electricity goes out after the disaster, perishable foods should be used before using your emergency supply. Minimize the number of times cold storage equipment is open to keep foods safe a little longer; grouping foods in the freezer will help them stay cold longer and can prevent cross-contamination, especially when thawing begins. Check out our social media pages for healthy recipes and food and nutrition tips.