Feeding Children in Emergencies: Age-Specific Needs and Adaptations

Infants (0-6 months)

At this age, breast milk or infant formula is the entire diet. Nothing else.

Breastfeeding during emergencies:

• Breastfeeding is the most resilient feeding option — no equipment, no water supply, no storage needed
• The nursing mother needs adequate calories: 1,800-2,000 minimum; 2,000-2,500 preferred
• Dehydration reduces milk supply significantly — ensure the nursing mother has water access
• Stress does not inherently reduce milk supply; adequate nutrition and hydration are the controlling factors
• Continue feeding on demand; hunger cues become important guidance when stress disrupts normal timing

Formula-fed infants:

• Store a minimum 2-week supply of the infant's current formula type
• Ready-to-use liquid formula eliminates water mixing and is preferred for water-uncertain emergencies
• Never substitute cow's milk, plant milks, or homemade alternatives for infant formula under 12 months
• Never dilute formula
• If the current formula brand is unavailable, use another brand of the same type (regular infant, sensitive, etc.) — brands within the same category are nutritionally equivalent

Water for formula mixing: Use only clean, safe water. If water safety is uncertain, boil water and cool to room temperature before mixing. Follow WHO guidance for emergency water treatment.

Infants 6-12 Months

Breast milk or formula remains the primary nutrition source. Solids are introduction and supplement, not replacement.

What can be made from storage:

• Rice cereal: well-cooked white rice pureed or ground very fine, thinned with breast milk or formula. Start with very thin consistency.
• Oatmeal: rolled oats cooked to complete softness, blended or mashed smooth, thinned to drinkable consistency
• Pureed soft vegetables: canned sweet potatoes, pumpkin, or cooked carrots can be mashed smooth
• Pureed soft fruits: canned pears, peaches (in water, not heavy syrup), mashed well

Foods to avoid under 12 months:

• Honey (botulism risk — spores that adults tolerate cause infant botulism)
• Cow's milk as a main drink (not enough iron, too much protein and sodium)
• High-sodium foods
• Choking hazards (whole grapes, raw carrots, whole nuts, popcorn)
• Added sugar or salt

Texture progression: Start with very thin purees (nearly liquid). Progress to thicker mashes at 8-9 months. Small soft pieces at 9-10 months.

Toddlers 12-24 Months

At 12 months, cow's milk can replace formula. Whole milk (full fat) is appropriate — not 2% or skim. Children under 2 need dietary fat for brain development.

Caloric needs: 900-1,200 calories per day. Portions are small but density matters — include fat at every meal.

From storage:

• Soft-cooked grains (well-cooked rice, oatmeal, pasta)
• Well-cooked, softened beans (mash slightly if needed)
• Canned fruits and vegetables (drain heavy syrups, drain excess salt)
• Peanut butter in thin smears (not large globs — swallowing risk)
• Small amounts of canned fish, soft-cooked meat
• Powdered milk reconstituted to full-fat equivalent (add cream if available)

Key nutrients at this age:

• Iron: essential for cognitive development; legumes + vitamin C source at each meal improves absorption
• Zinc: found in meat, legumes, and fortified cereals
• Calcium: milk, fortified foods, or soft-cooked legumes
• Fat-soluble vitamins: include fats at each meal

Children 2-8 Years

Caloric needs: 1,000-1,600 calories per day depending on age, size, and activity.

Children adapt to available foods if the diet has reasonable variety. The main concerns:

Appetite changes under stress: Children may eat less when frightened or distressed. Don't force eating but offer food regularly. Maintain familiar foods if possible — this is an excellent reason to store foods your family actually eats.

Constipation risk: Children on a storage diet high in refined grains and low in fiber can develop constipation within days. Include legumes, canned vegetables, and encourage adequate water intake.

Caloric adequacy: Children's stomachs are small. They need calorie-dense foods rather than relying on volume. Include fats (peanut butter, cooking oil, nut-based foods) at every meal.

Older Children and Teenagers

Caloric needs: Teenagers may need more than some adults, especially during growth spurts.

| Age/Sex | Daily Calories (moderately active) | |---------|----------------------------------| | Boy 9-13 | 1,800-2,200 | | Girl 9-13 | 1,600-2,000 | | Boy 14-18 | 2,200-3,000 | | Girl 14-18 | 1,800-2,200 |

Active teenagers in a physical survival scenario may need toward the high end of these ranges or beyond.

Key nutrients for adolescents:

• Calcium (peak bone development): 1,300mg/day. Canned sardines with bones, canned salmon with bones, and powdered milk are storage sources.
• Iron: adolescent girls lose iron through menstruation and need approximately 15mg/day
• Protein: active teenage boys need approximately 50-70g per day

Psychological Aspects of Feeding Children

Children read adult anxiety. Mealtimes during crisis should be as calm and routine as possible — even when the food is unfamiliar or restricted.

Frame new foods positively. A child who has never eaten lentils will adapt, but repeated negative framing ("this is all we have") creates resistance. Children are often more adaptable than expected if adults model calm acceptance.

Familiar comfort foods have disproportionate value. A jar of peanut butter, a container of familiar cereal, or hard candy can provide significant psychological stabilization for a frightened child. Store comfort items specifically.

Children who are involved in food preparation — even in simple tasks — tend to eat better and feel more in control. Let children measure, pour, stir, or serve when possible.