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Bracing for Disaster: The Top Nutrition Considerations for Emergencies

March 3, 2015
by Corinne Tam

When creating a disaster meal plan, it’s important to evaluate your patient, staffing and community to understand who will need meals. The federal regulation associated with disaster preparedness requires healthcare facilities to have food for their patients, their staff, and any potential community surge.

In long-term care facilities, elderly patients may experience dysphagia with regular textures, so including foods with soft or pureed textures are compulsory. In addition, a disaster meal plan needs to meet the very specific dietary needs of patients with diabetes, congestive heart failure, cardiac or renal diseases.

Listen in as Jo Miller, MPH, RD with Meals for All, discusses the 10 year shelf stable dietitian-created disaster nutrition solution that Meals for All offers. While most hospitals and skilled nursing facilities are rotating food yearly or every 6 months, Meals for All eliminates that cost with one disaster meal plan that lasts for 10 years and accommodates any patient’s needs saving healthcare facilities money and time while being disaster prepared. 

Click here to learn more about Meals for All