Consider the following when stockpiling emergency food supplies at the community level:

• People with specific nutrient needs may require supplementary food in addition to any general ration. This includes children aged 6–59 months, older people, persons with disabilities, people living with HIV, and pregnant or breastfeeding women.
• Collect data on the specific requirements of these groups as part of the preparedness planning.
• Stockpile supplementation products such as lipid-based, nutrient-dense, ready-to-use foods, or multiple micronutrient tablets or powders.
• Stockpile fortified blended foods, soft canned foods, juices, and soups for yound children and persons with difficulties swallowing.
• Stock utensils and cutlery that are adapted to meet the needs of individuals with wide range of impairment and functioning difficulties. For instance, weighted utensils help stabilize the hands of those suffering from Parkinson’s Disease or arthritis. Some people with upper body functional limitations require straws for drinking. Cutlery with larger, round handles can be easier to use for persons with upper body functional limitations.
• Label food items for persons who are blind using a raised line marking paint, magnetic can labels or any other convenient means.

In case of emergency, prioritize food delivery to persons with disabilities, older people, and other at-risk persons door-to-door or set up accessible food distribution points. Provide accessible transportation to persons with limited mobility to reach the food distribution points.