General Food Distribution
1
Key messages
The objectives of a GFD at the onset of a crisis are to save
lives and protect the nutritional status of the population
The nutrition and energy needs of a population are affected
by a number of factors (climate, activity, health and
nutrition status, age and sex) which must all be considered
when planning food aid requirements
The GFD should meet the nutrition and energy needs of the
recipient population and the food provided should be
appropriate and ideally be familiar to the population
Cereals make up the bulk of the food aid ration; oils and
pulses are the other foods commonly found in food rations
During the planning phase of the GFD, it is important to
assess the risk of MDDs (micronutrient deficiency
disorder) among populations dependent on food aid and
2 ensure the planned ration minimises the risk of MDD
Key messages …
There are two stages to planning a ration: to establish the
energy requirements of the population and, to select the type
and quantity of food
Targeting aims to maximise the efficient and effective use of
resources
There are two methods of targeting households:
administrative and community based targeting
There are four ways in which food aid can be distributed to the
general population: GFD, FFW, vulnerable group feeding
and large scale cooked distribution
Accountability, transparency and coordination are key elements
for implementing a successful GFD
Monitoring all aspects of the GFD determine the effectiveness
of the GFD and if those most in need received the food
3
Minimum standards in food security, nutrition
and food aid - Sphere Standards
Food aid planning standard 1: ration planning
Rations for general food distributions are designed to bridge
the gap between the affected population’s requirements and
their own food resources
Food aid planning standard 2: appropriateness and
acceptability
The food items provided are appropriate and acceptable to
recipients and can be used efficiently at the household level
Food aid planning standard 3: food quality and safety
Food distributed is of appropriate quality and is fit for human
4 consumption
Minimum standards in food security, nutrition
and food aid - Sphere Standards
Food aid management standard 1: food handling
Food is stored, prepared and consumed in a safe and
appropriate manner at both household and community levels
Food aid management standard 2: supply chain management
Food aid resources (commodities and support funds) are well
managed, using transparent and responsive systems
Food aid management standard 3: distribution
The method of food distribution is responsive, transparent,
equitable (fair) and appropriate to local conditions
5
General food distribution - Introduction
Food ration is given out to selected households
GFD consists of a number of items:
Minimum 3 items - Cereals, pulses and oils
Salt, sugar, fresh vegetables, tinned meat or fish can be
added
Delivered as dry item
GFD are frequently used to respond to a food security crisis or
when there are high levels of malnutrition and mortality
(death) in a population
Organisation responsible for GFD
World Food Programme (WFP) is the largest organization
responsible for GFD
6 WFP has developed a wealth of programme experience
General food distribution - Introduction
Organisation responsible for GFD
The International Committee of the Red Cross (ICRC) is the
2nd largest organization implementing GFD in areas
affected by conflict where WFP may not be present
7
Intervention criteria for GFD
GFD implementation:
GFDs are implemented when there is acute and severe food
shortages resulting in high mortality and malnutrition rates
Severe food shortages:
Earthquake
Conflict
Areas with drought
Indicators of mortality and nutritional status used to help
determine where a GFD should be implemented:
Mortality rates of more than 2 deaths/10,000/day for children
under five years
Malnutrition rates greater than 15 per cent (percentage of the
median weight for height)
8
Intervention criteria for GFD
Indicators of mortality and nutritional status used to help
determine where a GFD should be implemented:
Efforts should be made to collect reliable mortality data to
ensure that the same criteria for initiating GFDs applied in all
contexts
9
Objectives of GFD
During acute food insecurity
Primary objectives:
Save lives
Protect the nutritional status
Secondary objectives - after the situation improves
Protection &
Rehabilitation of livelihoods
10
Key principles of GFD
The following key principles apply:
GFD must meet minimum nutrition requirements
The food aid must be fit for human consumption, easily digested
and preferably familiar and acceptable to the beneficiaries
The GFD system must be fair, transparent and accountable at all
levels to prevent abuse
Monitoring and reporting for the GFD must take place
The dignity and human rights of recipients must be protected
11
Energy and nutritional requirements
Energy
Energy is not a nutrient but a measure of total food intake
Calories or kilocalories are the unitary measure of energy
Energy is needed for the essential body functions:
Breathing
Growth - especially during childhood and pregnancy
Physical activities- working, lactation and playing
Total amount of energy need by different individuals depend
upon:
Physical activity, age
Sex
Body size
Climate
12
Energy and nutritional requirements …
In a well balanced diet, contribution of fat and protein in total
energy should be:
Fat 17 %
Protein 10-12 %
All foods are made up of a combination of:
Macronutrients (protein, fat, carbohydrate)
Micronutrients (vitamins and minerals)
Together with water, these nutrients are essential for life
13
Energy requirements of emergency-
affected populations …
a Adult weight: male 60 kg, female 52 kg
c The figures given here apply for light activity level (1.55 x
BMR for men, 1.56 x BMR for women); The BMR - basal
metabolic rate - is the rate of energy expenditure of the body
when at complete rest e.g. sleeping.) Adjustments for
moderate and heavy activity
N.B - The requirements as expressed above do not take into account the varying fibre content, digestibility and
complex-carbohydrate composition of the diet. In developing countries, a relatively high proportion of fibre and less-
available carbohydrate is usually present. The carbohydrate content of foods may be expressed in terms of its various
components (starches, sugars, fibre, cellulose, lignins, etc.) or simply as the calculated difference between the total weight
and the sum of the other components (fat, protein, minerals and water). This issue is discussed in WHO Technical Report
Series No. 724, section 7.1. If the Atwater factor (4 Kcals per gramme) is applied to carbohydrate by difference, the real
energy available in the food should be decreased by 5% or the ?requirement? for this type of diet increased by 5%; which,
for this Table, means an increase of +100 Kcals in the energy requirement indicated.
14
Macronutrients
Macronutrients
Form the bulk of the diet
Supply all the energy needed by the body
Carbohydrate
An important source of energy (1g provides approximately 4
kcal)
For many (poorer) people in the developing world, carbohydrate
is the main energy source and accounts for as much as 80% of
the food
Fats and oils
An important source of energy (1g provides 9 kcals)
15 Forms part of the essential structure of cells
