Objectives We investigated the capability of organizations to response to vulnerable people in their hot meal service at evacuation shelters.
Methods From December 2021 to January 2022, we asked the Ground Self-Defense Forces and five volunteer organizations the following questions: duration of support activity, the number of meals can be served per day, and the feasibility of (1) providing porridge for older people with impaired chewing function, (2) eliminating allergy substances for food allergy patients, (3) modifying serving size and ingredients for patients on dietary therapy, (4) use of pack cooking (a cooking method using a heat-resistant plastic bag), and (5) display of ingredients.
Results All organizations neither eliminated allergy substances nor modified ingredients for patients. All organizations answered that they had displayed or would like to show ingredients and seasonings. If condition permitting, four organizations could serve porridge for the older adults, three and four organizations said they could provide allergy-free meals and control serving size, respectively. The most important condition was “someone takes a headcount of vulnerable people and let them know beforehand.”
Conclusion Even organizations that have difficulty with special care cooking may be able to display ingredients. It is necessary to establish a system to identify needs.
