After the 2023 Türkiye Earthquake: How Living Conditions Affected Food Intake and Food Choices

Objectives: The increasing frequency and severity of natural disasters, such as earthquakes, significantly impact survivors' living conditions and dietary habits. This study aimed to assess the nutritional status of earthquake survivors based on their living in temporary shelters (LTS) or living in home conditions (LHC), evaluate stress levels, and food choices. Materials and Methods: A total of 339 earthquake survivors from Hatay participated. Sociodemographic characteristics, earthquake-related experiences, and dietary habits were assessed through questionnaires. A 24-hour dietary recall, anthropometric measurements (weight, height, waist and hip circumference), the Post-Traumatic Stress Scale, and the Food Choice Questionnaire were administered by the researchers. Self-reported changes in food consumption across food groups were also analyzed. Results: The participants had a mean age of 34.1±13.3 years, and 63.4% were female. The average daily energy intake of earthquake survivors living in LTS and LHC was found to be 641,8±389,77 kcal and 726,4±339,75 kcal, respectively. Regardless of residence, the proportion of individuals meeting daily nutrient requirements according to TÜBER 2022 was below 50%. Only vitamin A intake was found to be adequate (LHC; 84,0% and LTS; 67.9%). Individuals living in LTSs consumed significantly lower amounts of all nutrients except fiber. In the post-earthquake period, the greatest decrease in consumption compared to pre-earthquake levels was reported for fruits and vegetables. Stress levels were significantly higher among those living in LTSs (p=0.002). "Sensory appeal" and "health" were stated as the primary factors influencing food choices. However, "price" was identified as a more influential factor among LTS residents compared to those in LHC (2.6±0.97 vs. 2.3±0.81, respectively). Conclusion: The study highlights the need to consider not only physiological requirements but also subjective food quality when developing nutrition policies for emergency and disaster situations. Changes in living environments exacerbated stress and disrupt dietary intake.