Module 5 (Part 2) Response2

1. Why is food storage important in relief projects?

 Stocks can be damaged by the weather • Stolen by looters/victims
 Invaded by vermin • Can be spoiled

2. Why is it important to undertake assessments before mass feeding begins?

 Need to know how many people need food
 How they acquire their food (produce/purchase).
 How these have been affected.
 How long is food shortage expected to last.
 Food aid must suit local diets.

3. What are the 3 characteristics of dry distribution?

 Provision of uncooked ingredients, usually in bulk (for a week/month)
 Victims take back to their homes/shelters to cook.
 Victims must have or be given cooking and eating utensils, as well as safe
water.

4. What are 3 characteristics of wet distribution?

 involves providing victims with prepared meals.
 provides greater control of food stocks
 increases the chance that meals are eaten regularly

5. Name 4 options for the provision of shelter for disaster victims

 Tents
 Undamaged Public/private facilities
 Placement in organized camps (short to medium term)
 Placement in sturdy but temporary new houses (medium to long term)

6. How long on average do refugees spend in camps?

7 Years

7. What are the 4 basic measures that need to be taken to prevent the
outbreak of disease?
 Rapid assessment •Prevention
 Outbreak control •Disease management