MorningStar Disaster Response

He shall cover you with His feathers, and under His wings you shall take refuge…

Psalm 91:4

Personal PreparednessBasic 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?

What Disaster Has No Boundaries?

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?

• Current Avian Flu strain of H5N1 first discovered in Hong Kong in 1997

• 10 years and still ticking

The next Pandemic

is not a matter

of if, but when.

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

What Can be Learned from

History?

H1N1

1918 “Spanish Flu”

50-100 Million Deaths675,000 US Deaths

1957“Asian Flu”

1 Million Deaths70,000 US Deaths

H2N2

1968“Hong Kong Flu”

1 Million Deaths34,000 US Deaths

H3N2

Pandemics in the 20th Century

Social Security AdministrationLife Expectancy 1900 - 2080

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• 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.

H5N1

Wave 1: 1 Month

Duration to next Wave:

2 Months

Wave 2: 2 Months

Duration to next Wave:

1 Month

Wave 3: 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.

Based on the Spanish Flu: How Much Food?

Wave 1: 1 Month

Duration to next Wave:

2 Months

Duration to next Wave:

1 Month

Wave 3: 2 Months

5 Weeks 9 Weeks

Wave 2: 2 Months

That could mean up to a Six Months

Supply of Food9 Weeks

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)

Water & Electric during a Pandemic

“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 StorageResearchers 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.

Food Life Sustaining Shelf-Life Estimates

(In Years)

Wheat 30+

White Rice 30+

Pinto Beans 30

Apple Slices 30

Macaroni 30

Rolled Oats 30

Potato Flakes 30

Powdered Milk 20

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 StorageMay 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.

Angel Food Ministries:

Sample Menu

• 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

7 Mistakes of Food Storage1. 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 Storage2. 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.

3. Vitamins: – Have a good quality

Multi Vitamin and Vitamin C.

7 Mistakes of Food Storage4. 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.

5. Balance/Variety: buy a variety of items each time, rather than a large quantity of one item.

7 Mistakes of Food Storage6. 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 Storage7. 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.

Food Options: Pros & ConsNormal

DietFreeze Dried

Grains & Beans

MRE’s Food Calorie

Bar

Angel Food

Pros • Family is used to eating

• Low cost• Easy to get

• Shelf-life• Variety• Nutritious• Storability

• Shelf-life• Nutritious• Storability• Low Cost

• Variety• Convenient

• Great Storability

• Shelf-life• Convenient• Low Cost

• Low Cost

Cons • Need for continual rotation

• Short Shelf-Life

• Rehydration: Need to have 1 gal./person/ day of water

• Limited variety

• Extended Staples

• Allergies• Need to

grind

• Generate excess trash

• Shelf-life: reduced with heat by ½

• Cost

• No variety • Must can immediate-ly

• No control of items

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

Copies Purchased

Cost per Copy

Add Ship/ Handling

1 39.95 10.00 total

2-5 28.00 10.00 total

6-9 26.00 10.00 total

10-15 24.00 1.00 per copy

16-25 21.00 1.00 per copy

26-39 19.00 1.00 per copy

40-49 18.00 1.00 per copy

50+ 17.00 1.00 per copy

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