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(c) Diagnostic and Case Management. People have access to
effective diagnostic and treatment for those infectious diseases that
contribute more significantly to morbidity and mortality.
(d) Outbreak Preparedness. Measures are taken to prepare for and
respond to outbreak of infectious diseases.
(e) Outbreak detection, Investigation and Response. Outbreaks for
communicable diseases are detected, investigated and controlled in a
timely and effective manner.
(3) Control of Non-communicable Diseases
(a) Injury. People have access to appropriate service for the management
of injuries.
(b) Reproductive Health. People have access to Minimum Initial
Service Package (MISP) to respond to their reproductive health needs.
(c) Mental and Social Aspects of Health. People‟s access to social
and mental health services to reduce mental health morbidity, disability
and social problems.
(d) Chronic Diseases. Populations in which chronic diseases are
responsible for a large proportion of mortality, they may have access to
essential therapies to prevent death.
7. Relief Management - Food and Non Food Items (NFIs). Relief management is the most
significant part of the response to any disaster. Normally, when people are evacuated before or during
disaster, they carry very small amount of items with them. Therefore, they need certain food and non
food items (i.e. clothes, blankets, cooking utensils, hygiene kits, buckets, plastic sheeting, sleeping
mats, water jerry cans, washing powder etc) for their survival 22 . The main purpose of the relief
management is to provide life sustaining commodities to the affected communities in a fair and
organized system, according to the specific needs, population and cultural environment of the affected
region.
a. Food Aid. Food is basic right of the population in disaster times. Food is essential
for the survival of affected population in the disaster situation. In the first few days after
floods and cyclone in particular and war/conflict affected population, government
provides cooked food and then gradually shifts to the dry ration distribution to the
population so that communities can cook themselves. The following factors needs to
be considered for food aid planning and management:-
(1) Assessment. Initial assessment may be carried out which helps to identify food
requirements, eating habits, cultural practices, type and quantity of food, any
22 Sphere Project Minimum Standards in Disaster Management