Maintaining nutritional adequacy during a prolonged food crisis (Oak Ridge National Laboratory. ORNL)

117 Pages·2011·2.19 MB·English

by  Kay B Franz

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ORNL-5352
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Contract No. W-7405-eng-26
ENERGY DIVISION
MA1N TA I NI N G N UTR IT1O NAL ADEQUACY
DURING A PROLONGED FOOD CRISIS
Kay B. Franz, Consultant
Cresson H. Kearny
AUGUST 1979
OAK RIDGE NATJONAL LABORATORY
Oak Ridge, Tennessee 37830
operated by
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3 445b 0021893 0

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Contents
FOREWORD ...................................................................... vii
............................................................
ACKNOWLEDGMENTS ix
.......................................................................
SUMMARY xi
. ...............................................................
1 1NTRODUCTION 1
2 . NUTRIENT NEEDS ............................................................. 3
...................................................................
2.1 Overview 3
......................................................................
2.2 Water 4
........................................................................
2.3 Salt 5
...............................................................
2.4 Carbohydrate 5
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2.5 Energy 5
.....................................................................
2.6 Protein 7
........................................................................
2.7 Fat 9
..................................................................
2.8 Vitamin A 10
...................................................................
2.9 Vitamin D 11
.....................................................................
2.10 Thiamin 12
2.1 1 Riboflavin .................................................................. 12
2.12 Niacin ...................................................................... 12
2.13 Vitamin B-6 ................................................................. 13
2.14 Folacin ..................................................................... 13
... 2.15 Vitamin B-12 ................................................................ 14
2.16 Vitamin C .................................................................. 14
2.17 Calcium .................................................................... 15
2.18 Magnesium ................................................................. 16
2.19 Iron ........................................................................ 16
2.20 Zinc .................................................................. ........ 18
2.21 Iodine ...................................................................... 18
..................................................................
2.22 Potassium 19
2.23 Summary of Emergency Dietary Recommendations .............................. 19
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3 . APPLICATION OF NUTRIENT RECOMMENDATIONS TO
.........................................................
PRACTICAL RATIONS 21
.................................................................
3. I Background 21
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3.2 Acceptability of Food Supplies 21
4 . RECOMMENDATIONS OF THE FOOD AND AGRICULTURE ORGANIZATION ... 23
5 . LONG-TERM SURVIVAL RATIONS IN THE UNITED STATES .................... 25
.................................................
5.1 Single-Food Survival Rations 25
5.2 Wheat ...................................................................... 30
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5.3 Rice 30
.......................................................................
5.4 Corn 30
5.5 Legumes .................................................................... 30
5.6 Cereal-Legume Rations ....................................................... 32
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5.7 Cereal-Legume-Dry Milk Rations 39
...................................................................
5.8 Summary 42
6. INFANTS AND YOUNG CHILDREN ............................................. 46
6.1 Dietary Needs of Infants ...................................................... 46
.................................................................
6.2 Solid Foods 48
6.3 Children Older Than 1 Year ................................................... 48
7 . PREGNANCY AND LACTATION ................................................ 49
................................................................
7.1 Introduction 49
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7.2 Energy 49
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7.3 Protein 50
..................................................................
7.4 Vitamin A 50
..................................................................
7.5 Vitamin D 50
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7.6 Iron 50
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7.7 Calcium 50
...............................................
7.8 Thiamin, Riboflavin, and Niacin 50
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7.9 Folacin 5. 1
....................................................................
7.10 Vitamin C 51
...................................................................
7.11 Summary 51
.....................................................................
REFERENCES 52
APPENDIX A . RADIOACTIVE FALLOUT AND FOOD .............................. 55
........................................................
References for Appendix A 55
APPENDIX B. COMPARISON OF NUTRIENT RECOMMENDATIONS MADE BY
.................................................
VARIOUS GROUPS 56
........................................................
References for Appendix B 61
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APPENDIX C . NUTRITIONAL VALUE OF GERMINATED SEEDS .....................6.2. .
....................................................................
C.l Vitamin C 62
...................................................................
C.2 B Vitamins .. 64
........................... ..........................
C.3 Carotene and Vitamin A 64
......................................................................
C.4 Protein 65
.......................................................................
C.5 Caution 67
..................................................................
References for Appendix C 57
APPENDIX D . SOME SUGGESTIONS FOR USING WHEAT, CORN, AND OTHER
..................................................
GRAINS AND LEslUMES 69
..........
D.l Need for Disseminating Suggestions for Using Unprocessed Survival Foods 69
........................................................................
D.2 Wheat 69
....................................................
D.2. I Expedient Processing 69
......................................................
D.2.2 Expedient Cooking 70
.............................................................................
D.3 Corn
.. 71
........................................... ............................
D.4 Other .Grains 72
..............................................................................
D.5 Legumes
72
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References for Appendix 'D 73
.
APPENDIX E RADIOACTIVE IODINE AND THE PROPHYLACTIC U.SE OF
......................................
STABLE POTASSIUM IODIDE 74
.........................................
E.1 Prophylactic Doses of Potassium Iodide 76
...........................
E.2 Ways to Obtain Potassium Iodide for Prophylac.tic Use 77
E.3 Practical Expedient Ways to Prepare and Take a Saturated Aqueous Solution
..........................................................
of Potassium Iodide 77
........................................................
References for Appendix E 78
APPENDIX F . PROCEDURES FOR ,.OBTAIN,INGS AFE WATER UNDER
...............................................
EMERGENCY CONDITIONS 79
..................................................................
F.l Disease Organisms 79
......................................................
'Methods of emergency disinfection 79
1 . Boiling ....................................................................... 79
. ........................................................
2 Chemical treatment 79
a . Chlorine ................................................................ 79
b . Iodine .........................................................................8.0..
....................................................................
.F .2 Radioactivity in Water 81
...........................................................
Possible water sovrces 81
..............................
Removing radio.ac,titixe p.a:rticles .and .dissolved radjo.nuclides 81
. .................................................................
1. Boiling-water still 81
. .......................................................................
2 Expedient filters 82
3 . .Settling and filtering ..................................................................%.. 3
. .............................................................
4. Letting .c pntaminated water stand 83
..................................................................
References for A.ppendix F
84
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APPENDIX G. METHOD FOR STERILIZING INFANT FEEDING UTENSILS
................................................
WITHOUT BOILING 85
.....................................................................
The Utensils 85
....................................................................
Feeding Time 85
........................................................
References for Appendix G 86
APPENDIX H . NUTRIENT COMPOSITION OF SOME COMMON FOODS IN
...........................................
100-g EDIBLE PORTIONS 87
APPENDIX I . CONVERSION TABLES ............................................. 90
APPENDIX J . WEIGHT-VOLUME CONVERSION TABLES FOR FOODS ............ 91
. ........................................................
APPENDIX K GLOSSARY 93
Foreword
Large and welldispersed food reserves are a recognized essential part of the preparations to survive
a nuclear war. The largest food reserves in a long-term survival situation would be unprocessed grains,
beans, and a few other elementary foods. There is need for a manual on the efficient use of basic foods,
both to inform persons accumulating emergency stocks before a possible food crisis arises and to guide
those having responsibilities for the postattack distribution and use of available foods.
Civil defense researchers at the Oak Ridge National Laboratory (ORNL) have worked
intermittently for years developing and field-testing improved expedient means to process and cook
whole grains, soybeans, and other foods not included in the normal American diet. They also have
devised better expedient ways to carry and store water and to remove radioactive and other
contaminants from water. However, ORNL does not employ a nutritionist with first-hand experience in
combatting serious malnutrition or in making preparations to alleviate possible famines. Therefore, the
Emergency Technology Program (of the ORNL Energy Division) sought the services of a nutritionist
with the necessary background and a strong interest in survival problems.
Kay B. Franz, assistant professor in the Food Science and Nutrition Department of Brigham
Young University, admirably met all of ORNL’s requirements. Her background for the pioneering work
of writing most of this report includes three years spent directing nutrition and health teams working
with local resources to help seriously malnourished Indians in southern Mexico. She also has been
involved in nutrition education programs in three countries. Kay Franz’s academic training includes a
B.S. in nutrition from the University of California at Berkeley, an M.S. in food and nutrition from
Brigham Young University, and a Ph.D. in nutrition from the University of California at Berkeley.
Cresson H. Kearny
Emergency Technology Program
Energy Division
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