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Stock food for flu outbreak
Thursday, 13 December 2007
University of Sydney
Sydney researchers have produced useful food and nutrition guidelines for survival rations to be used in the event of a pandemic such as influenza, which appear in the Medical Journal of Australia.
Human nutrition expert Professor Jennie Brand-Miller from University's School of Molecular and Microbial Biosciences says that Australia could be particularly susceptible to the food shortages brought on by a pandemic.In the article she argues that this is due to the fact that we have one of the most concentrated food supplies of any country, being dominated by two large supermarket chains.
"The problem is that these organisations operated with such efficiency that their logistic chains hold only a few week's supplies," says Professor Brand-Miller. "If the supply chain shuts down, or if there is no delivery from central stores, supermarkets' stocks will be depleted within 2-4 weeks."
The team of Sydney researches led by Professor brand Miller along with a colleague from Oslo in Norway, have identified which foods should be stockpiled and in what quantities.
"While long-term food stockpiling could be considered a governmental responsibility, we suggest that home stockpiling of food to at least three months might be done by individual households," said Professor Brand-Miller.
"It is logical that the foods to be stockpiled should be staples and well accepted," she says. "Importantly, they should be nutrient-dense, providing the recommended macronutrients and micronutrients for all members of the family."
Thursday, 13 December 2007
University of Sydney
Sydney researchers have produced useful food and nutrition guidelines for survival rations to be used in the event of a pandemic such as influenza, which appear in the Medical Journal of Australia.
Human nutrition expert Professor Jennie Brand-Miller from University's School of Molecular and Microbial Biosciences says that Australia could be particularly susceptible to the food shortages brought on by a pandemic.In the article she argues that this is due to the fact that we have one of the most concentrated food supplies of any country, being dominated by two large supermarket chains.
"The problem is that these organisations operated with such efficiency that their logistic chains hold only a few week's supplies," says Professor Brand-Miller. "If the supply chain shuts down, or if there is no delivery from central stores, supermarkets' stocks will be depleted within 2-4 weeks."
The team of Sydney researches led by Professor brand Miller along with a colleague from Oslo in Norway, have identified which foods should be stockpiled and in what quantities.
"While long-term food stockpiling could be considered a governmental responsibility, we suggest that home stockpiling of food to at least three months might be done by individual households," said Professor Brand-Miller.
"It is logical that the foods to be stockpiled should be staples and well accepted," she says. "Importantly, they should be nutrient-dense, providing the recommended macronutrients and micronutrients for all members of the family."
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