He shall cover you with His feathers, and under His wings you shall take refuge… Psalm 91:4 MorningStar Disaster Response
Personal Preparedness Basic Principles of Personal Preparedness • All of us should be able to survive comfortably on our own for at least 3 days following an incident • The time to prepare is BEFORE an incident occurs • Every family/individual should have a response plan Types of Events • Natural Disasters - Hurricanes, Earthquakes, Floods • Naturally Occurring Illnesses - Influenza, SARS • Terrorism Events - Chemical, Biological, Radiological, Nuclear and Explosive
72 Hours • Why does the government recommend 72 Hours? • A majority of events planned for have geographic boundaries • 72 hours is the maximum amount of time expected to leave a disaster zone and reach safety or have help come to you. • What happens if the disaster has no boundaries and there are no safe zones?
Viruses Have No Boundaries Avian Flu Strains are among the most menacing
Fedson said infectious diseases have caused major die-offs in several mammalian species in recent years, and humans are subject to the same threats. For example, about a third of the lions on Africa's Serengeti Plain died of distemper virus in the early 1990s, and more than 50% of gorillas and chimpanzees have died of Ebola virus infection in this decade, he said. "Given what we know of the capability of flu viruses in general and this virus (H5N1) in particular, we have to take it seriously and . . . prepare for a pandemic that could cause a very high mortality," Fedson said. "We have to recognize that we're as vulnerable as the gorillas and chimps." David Fedson, MD, a retired professor of medicine from the University of Virginia (January 11, 2008)
Ticking Time Bomb? The next Pandemic is not a matter of if, but when. • Current Avian Flu strain of H5N1 first discovered in Hong Kong in 1997 • 10 years and still ticking
When? No one knows when. It could be tomorrow or in 10 years. Experts at the World Health Organization (WHO) and elsewhere believe that the world is now closer to another influenza pandemic than at any time since 1968, when the last of the previous century's three pandemics occurred.
What is Known? Researchers at the Centers for Disease Control infected various laboratory animals with the virus (H5N1), taking out and adding genes, to measure its exact effect. They found that changing just 20 to 30 out of the 4,000 amino acids contained in the original bird flu viral proteins made it into a human killer. In other words, the mutation that turned the virus from a bird killer into a human killer was very small. Prague, 6 October 2005 (RFE/RL) “This virus (H5N1) has demonstrated an unprecedented ability to change through mutation.” Osterholm, director of the University of Minnesota Center for Infectious Disease Research and Policy, publisher of CIDRAP News. Jan 11, 2008 (CIDRAP News)
Is the World Preparing for This? • WHO uses a series of six phases of pandemic alert as a system for informing the world of the seriousness of the threat and of the need to launch progressively more intense preparedness activities. • Pandemic Alert Phase 3 Definition: No or very limited human-to-human transmission. • www.who.int
1957 “Asian Flu” 1 Million Deaths 70,000 US Deaths 1918 “Spanish Flu” 50-100 Million Deaths 675,000 US Deaths 1968 “Hong Kong Flu” 1 Million Deaths 34,000 US Deaths H3N2 H1N1 H2N2 Pandemics in the 20th Century
1918 Spanish Flu Facts • The 1918 ‘‘Spanish flu’’ was the fastest spreading and most deadly influenza pandemic in recorded history. (CDC) • 1918 world population was 1.8 billion, the flu incapacitated 1 billion people and killed 25 million people in the space of 8 weeks. • For comparison, 55 million people died during the 6 years of World War II (Sep 1939 - Sep 1945). 8.5 million people died during the 4 years of World War I (Jun 1914 - Nov 1918). • The mortality rates for this flu were highest for the 20-29 age group paralleling the age group already dying in the greatest proportions in the European War. • Killed people on every continent except Antarctica
Around the World in One Day “The 1918 pandemic spread more or less simultaneously in 3 distinct waves during an 12-month period in 1918–1919, in Europe, Asia, and North America.” Emerging Infectious Diseases www.cdc.gov/eid Vol. 12, No. 1, January 2006
1918 Spanish Flu H5N1 • Avian Flu Strain • Over one third of the world population infected • Case fatality rate: 2.5% • Nearly half of the deaths were in young adults 20–40 years of age • 20 – 40 Million died World wide • Avian Flu Strain • Expected 1/3 World population to be infected • Case Fatality 60% WHO • 90% of cases occurred in people under the age of 40 • Potential of 1.2 billion World wide Even with modern antiviral and antibacterial drugs, vaccines, and prevention knowledge, the return of a pandemic virus equivalent in pathogenicity to the virus of 1918 would likely kill >100 million people worldwide. A pandemic virus with the (alleged) pathogenic potential of some recent H5N1 outbreaks could cause substantially more deaths. - Taubenberger JK, Morens DM. 1918 Influenza: The Mother of all Pandemics.
Wave 2: 2 Months Wave 3: 2 Months Wave 1: 1 Month Duration to next Wave: 1 Month Duration to next Wave: 2 Months 8 Months of the 1918 Spanish Flu
What will you eat during a Pandemic? • Grocery stores only stock enough items for 2-3 days of typical sales. • In a panic run on food, where supplies are not being replenished by trucks, expect the supplies to be wiped out in a single day.
Wave 2: 2 Months Wave 3: 2 Months Wave 1: 1 Month Duration to next Wave: 1 Month Duration to next Wave: 2 Months Based on the Spanish Flu: How Much Food? That could mean up to a Six Months Supply of Food 9 Weeks 9 Weeks 5 Weeks
Water & Electric during a Pandemic A recent flu mediation drill run in New Jersey showed that power and water could no longer be supplied to the town not due to lack of workers but lack of fuel when the town’s borders were closed. (PodCast – Wall Street Journal 2007) “It is very possible that substantial disruption of basic services (such as healthcare, food, clothing, provision of utilities [e.g., water, electricity], and transportation) will occur.” Osterholm 2005: Preparing for the Next Pandemic
If we know, how do we prepare? A prudent person foresees danger and prepares himself. Proverbs 22:3 (TLB) But the people that know their God shall be strong, and take action. Daniel 11:32 (Darby)
Then: at that time Then shall the kingdom of heaven be likened unto ten virgins, which took their lamps, and went forth to meet the bridegroom. Matthew 25:1
Ready & Prepared Matt. 25:10 The Wise Virgins: “They that were ready” Literally means the ready or prepared ones. The words Prepared and Ready (hetoimos) are used over 300 times in the bible.
The Wise & the Foolish • Both knew the bridegroom was coming • The light could not be shared, each required their own • There would be a distance of darkness to cross before meeting the bridegroom
Building Up Food Stores • Shelf Life and Proper Food Storage • Knowing Food Options. Determining what’s best for you. • Planning and resource tools. • Resources for Purchasing
Shelf-Life & Proper Food Storage Researchers at Brigham Young University show that properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought. Temperature & packaging is the Key!
Shelf-Life for Other Common Emergency Foods Use within six months: • Dried fruit • Dry, crisp crackers • Potatoes Use within one year, or label “use before date”: • Canned condensed meat and vegetable soups • Canned fruits, fruit juices, and vegetables • Ready-to-eat cereals and uncooked instant cereals • Peanut butter • Jelly • Hard candy and canned nuts • Vitamins
Shelf-Life of Foods for Storage May be stored indefinitely (in proper containers and conditions): • Wheat • Vegetable oils • Dried corn • Baking powder • Soybeans • Instant coffee, tea, and cocoa • Salt • Noncarbonated soft drinks • White rice • Bouillon products • Dry pasta • Powdered milk – in nitrogen-packed cans
Food Safety Tips • Inspect all food for signs of spoilage before use. • Throw out canned goods that become swollen, dented, or corroded. • Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. • Place new items at the back of the storage area and older ones in front.
Building a Three-Month Supply: Normal Diet • Build a small supply of food that is part of your normal, daily diet. • Purchase a few extra items each week to build a one-week supply of food. Then gradually increase the supply until it is sufficient for three months. • These items should be rotated regularly to avoid spoilage.
Other Food Options: Freeze Dried • #10 Cans: 25 Year Shelf Life • Freeze-drying process retains more of the food's color, flavor, and nutrition than other methods of drying. • Meat, vegetables, fruit, milk, butter
Other Food Options: Grains & Beans • Food at low cost with a 30+ year shelf-life • Beans are one of the most nutritionally-complete staple foods, inexpensive and widely available. • Grain is a good source of fiber, vitamins, minerals, and protein. • Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, reduces the risk of coronary heart disease. (USDA) • 2 Samuel 7:28 Foods David ate in the wilderness
Other Food Options: Meal, Ready-to-Eat (MRE) • MREs have approximately 1300 calories per meal. • MREs are shelf stable for a minimum of 3 years at 80oF • MREs meet the military recommended daily allowance (RDA) guidelines established by the surgeon general. • Developed for a healthy and extremely active population.
Other Food Options: 3,600 Calorie Food Bar • 5 year shelf life. • Non-Thirst Provoking • One bar is designed for a 72-hour supply/3 Days • Ready to Eat: Each package contains 9 pre-measured 400 calorie meals. • Enriched with vitamins and minerals exceeding the RDA requirements.
Angel Food Ministries • Angel Food can fit into a medium-sized box at $30 per unit. • Each month's menu is different than the previous month and consists of both fresh and frozen items with an average retail value of approximately $60. • Generally, one unit of food assists in feeding a family of four for about one week or a single senior citizen for almost a month.
4 lb. IQF Leg Quarters • 4 oz. Beef Back Ribs • 1 lb. 80/20 Lean Ground Beef • 2 lb. Breaded Chicken Tenders • 1.5 lb. Bone in Pork Chops (4 x 6oz.) • 1 lb. Ground Turkey • 18 oz. Stuffed Manicotti (Cheese) • 12 oz. Smoked Sausage • Betty Crocker Seasoned Potatoes • 7 oz. Cheeseburger Dinner • 16 oz. Green Beans • 16 oz. Baby Carrots • 2 lb. Onions • 1 lb. Pinto Beans • 1 lb. Rice • 7 oz. Blueberry Muffin Mix • 10 ct. Home-style Waffles • Dessert Item Angel Food Ministries: Sample Menu
7 Mistakes of Food Storage • Variety: Based storage of wheat, milk, honey, and salt • Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal • Wheat may be too harsh for younger children. • We get tired of eating the same foods over and over “7 Mistakes of Food Storage” From: Backwoods Home Magazine
7 Mistakes of Food Storage • Extended Staples: • Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items. • Vitamins: • Have a good quality Multi Vitamin and Vitamin C.
7 Mistakes of Food Storage • Quick and easy and “psychological foods” • Quick: ready to eat without preparation: MRE • Have items in storage to “normalize” situations; goodies — Jell-O, pudding, candy, etc. • Balance/Variety: buy a variety of items each time, rather than a large quantity of one item.
7 Mistakes of Food Storage • Containers: • Always store your bulk foods in food storage containers. Bags are highly susceptible to moisture, insects, and rodents. • When using plastic buckets make sure they are lined with a food grade plastic liner. Never use trash can liners as these are treated with pesticides. • Don’t stack them too high. • Best containers are the #10 tin can
7 Mistakes of Food Storage • Use Your Storage: • It’s vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. • Your family needs to be used to eating these foods.
Put it All Together • Software that calculates exactly what you need for your family's food and equipment storage • Fully customizable for specific individual needs, by gender, and age, such as diapers, allergies, toiletries, etc. • More than 250 recipes to cook with your storage. Add your own. • Link recipe ingredients to items in your pantry so you know what you can fix for dinner based upon your storage.
Put it All Together • Rotation. Enter purchases as you go along and this report tracks expiration dates to keep your storage rotated and fresh. • Provides a shopping list based on what you need and how much you want to spend. www.foodstorageplanner.com
When Food Supplies are Low & Nutrition Tips • With reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women. • When water supply is limited, don’t eat salty foods, since they will make you thirsty. NUTRITION TIPS • Eat at least one well-balanced meal each day. • Drink enough liquid to enable your body to function properly (two quarts or a half gallon per day). • Take in enough calories to enable you to do necessary work. • Include vitamin, mineral, and protein supplements in your stockpile to ensure adequate nutrition.
Resources • Emergency Essentials - Group Discounts • www.beprepared.com • Can purchase Freeze Dried, Grains & Beans, MRE’s, & Food Calorie Bars • Angel Food Ministries • www.angelfoodministries.com • Other helpful resources: • www.morningstarministries.org (Disaster Response) • www.cdc.gov • www.who.int • www.cidrap.umn.edu • Personal Preparedness DVD (MFR07-502D) $10 (800) 542-0278 - MorningStar
Bird Flu PPE • OBBCO Safety Supply, Inc. • N95 Masks $11.99 20/Box • PPE Suits: Hood, Boots & Coveralls $80 case - 25/Sets per case • Latex Gloves $5 box 100/Box • Contact: Dennis Wenger (757) 420-4000
Emergency Water Supplies • Having an ample supply of clean water is a top priority in an emergency. • A normally active person needs to drink at least two quarts (half gallon) of water each day. • People in hot environments, children, nursing mothers, and ill people will require even more. • You will also need water for food preparation and hygiene. • Store at least one gallon per person, per day. • Consider storing at least a two-week supply of water for each member of your family. • If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.
Emergency Water Supply: FEMA Government Standards • 1 gallon per person per day (this includes consumption & hygiene) • Consider storing at least a two-week supply of water for each member of your family • Safest and most reliable emergency supply of water • Purchase commercially bottled water with PETE (or PET) plastic containers • Observe the expiration or “use by” date • Purchase food-grade water storage containers • Using other water sources • Preparing container: 1 tsp. of bleach to one quart of water, swish solution covering all the surfaces, and pour out • Storing Water: two drops of bleach per gallon from an eye dropper • Avoid water with floating material, an odor, or dark color