What factors were important for dietary improvement in emergency shelters after the Great East Japan Earthquake?

Asia Pacific Journal of Clinical Nutrition

Volumn 23, Issue 1, 2014, Pages 159-166

  Tsuboyama Kasaoka, Nobuyo ^a,b   Hoshi, Yuko ^c,d   Onodera, Kazue ^e   Mizuno, Shoichi ^a   Sako, Kazuko ^b  

^a NATIONAL INSTITUTE OF HEALTH AND NUTRITION   (Japan)

^b Japan Dietetic Association   (Japan)

^c Miyagi Prefectural Government   (Japan)

^d Kesennuma City Hospital   (Japan)

^e Kesennuma City Hospital   (Japan)

Author keywords

Cooking; Disaster; Emergency shelter; Gas; Meals

Indexed keywords

ARTICLE; CEREAL; COOKING; DIET; DISASTER; DISASTER PLANNING; EARTHQUAKE; EMERGENCY SHELTER; EQUIPMENT; FOOD; HEAT; HUMAN; JAPAN; KITCHEN; MEAL; MEAT; VEGETABLE;

CEREALS; COOKING; COOKING AND EATING UTENSILS; DIET; DISASTER PLANNING; DISASTERS; EARTHQUAKES; EMERGENCY SHELTER; FOOD; HOT TEMPERATURE; HUMANS; JAPAN; MEALS; MEAT; VEGETABLES;

EID: 84894273615     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: 10.6133/apjcn.2014.23.1.17     Document Type: Article

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