Businesses in urban areas have been required to accommodate stranded persons as temporary evacuation facilities during disasters. Regarding measures aimed at aiding stranded persons, aspects such as trust and the image of the business need to be considered. Therefore, in this study, a personnel training course was developed to smoothly take in stranded persons, and the outcomes of this training were evaluated by quizzes, entry sheets, and a questionnaire. This was a two-day and one-night course characterized by the use of role-play in which 20 participants experienced the series of processes that unfold during disasters, playing either the role of a stranded person or a facility member. This training included emergency food provision using real stockpiled food and accommodation training using actual bedding stored in a model facility. After the review, when the participants were taught the correct response for vulnerable people, their scores in the test regarding the points of caution in vulnerable people were significantly higher than those prior to the course, confirming that participants had acquired knowledge as a result. Furthermore, through training using real food and accommodation, the participants were able to understand victims’ requirements by experiencing the need for satisfactory emergency rations and comfortable bedding.

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Background We have suggested “Revised Nutritional Reference Values for Feeding at Evacuation Shelters” (Revised RV) as a daily nutritional recommendation for meals served at evacuation shelters where poor diets had been reported. Since there are no meal examples to satisfy the Revised RV, our objectives were, for the future meal provision, to develop nutritionally adequate meal plans using the foods served at shelters in the past and to examine if the Revised RV could be met by changing combination of foods available. Methods In this case study using secondary data, we analyzed food weights of 86 meals served and recorded at 12 shelters after the heavy rains in July 2020. We obtained these data from Kumamoto Prefecture that was damaged and asked us dietary assessment for nutrition assistance. Foods were classified into 3 types according to the check mark in the record sheets: food aid (commercial packaged food), boxed meal, and hot meal service. We counted serving frequency of each food and analyzed nutritional differences by their combinations. Menus were devised by choosing foods that were served more frequently or were more nutritious among those served at shelters. The target values for one meal were set at 1/3 of the Revised RV for energy, protein, vitamins B1, B2, and C, and salt. Results None of the meals served in the shelters satisfied the target. We created 2 menus using food aid only: (#1 curry doughnut, milk with long shelf-life, and orange jelly) and (#2 salmon rice ball, ham and cheese sandwich, and vegetable juice); 1 menu by combination of boxed meal and food aid: (#3 boxed meal and vegetable juice); and 2 menus by combination of hot meal service and food aid: (#4 chicken meatball soup, packaged tofu, soy sauce, preprocessed white rice, and bottled green tea) and (#5 bamboo shoots rice, chicken and vegetable miso soup, and bottled green tea). Planned menus generally contained more energy, protein, and vitamins and less salt than the meals served. Their vitamin C contents were especially higher. Conclusion Nutritionally adequate meals could be planned by changing the combination of foods available in shelters.

The monoanionic complexes (C5H5NH)[ZnBr3(C5H5N)] (1) and (n-CH3C5H4NH)[ZnBr3(n- CH3C5H4N)] (n = 2 (2), 3 (3), 4 (4)) were prepared by crystallization from ethanol solutions through redistribution reactions between the corresponding dianionic complexes (C5H5NH)2[ZnBr4] (5) and (n-CH3C5H4NH)2[ZnBr4] (n = 2, 3 (6), 4 (7)) and the neutral complexes [ZnBr2(C5H5N)2] (10) and [ZnBr2(n-CH3C5H4N)2] (n = 2 (8), 3, 4 (9)). The crystal structures of 1, 4, 9, and 10 were determined; 1: triclinic, P1, a = 7.6957(5), b = 7.7975(4), c = 12.4768(8) Å , α = 90.857(5), β = 95.917(5), γ = 107.899(6)°, Z = 2, 150 K; 4: monoclinic, P21/c, a = 14.8369(6), b = 13.9504(5), c = 8.0041(3) Å , β = 96.318(4)°, Z = 4, 299 K; 9: monoclinic, P21/c, a = 14.2883(5), b = 8.0269(3), c = 13.6031(5) Å , β = 100.581(4)°, Z = 4, 150 K; 10: monoclinic, P21/c, a = 8.7388(5), b = 17.9730(10), c = 8.5452(5) Å , β = 100.024(6)°, Z = 4, 300 K. The cation and anion are paired up via bifurcated hydrogen bonds in the structure of 1 and via a normal N-H· · ·Br hydrogen bond in the structure of 4. 81Br NQR resonance lines coinciding in number with the Br atoms in the chemical formulae were observed for the compounds 1 - 5 and 7 - 9 throughout the temperature range from 77 to ca. 320 K. The comparison between the net charges on the Br atoms obtained by the Townes-Daily analysis or by the Mulliken population analysis seems to indicate that the formation of the intermolecular N-H· · ·Br hydrogen bonds and the π-π and the CH3-π interactions in the crystal structures of the monoanionic complexes are the driving forces to the redistribution reactions

Questionnaires on business continuity were sent to 273 nursing homes in Kumamoto Prefecture between November and December in 2020. We asked food service personnel about preparedness to emergencies, such as stockpiles and action plans. Ninety-six facilities (35%) responded. While 99% of facilities had food stocks for the care home residents, those with food stocks for the staff was only 39%. Although facilities that stocked alternative heat sources such as a portable cooking stove with a gas cylinder and lighting for kitchen and dining room exceeded 80%, stockpile of disposable toilets was limited in 14% of them. Most facilities were not prepared for ventilation of kitchen during blackout and order placement of food stuff in communication failure. Nearly 65% of them had never conducted training for meal service in emergencies. During pandemic, fewer staff may be available because of infection and care of sick family. To be prepared to manpower shortage, 94% of them identified employees who were highly likely to be absent due to their care need family. For business continuity at elderly care facilities, it is necessary to conduct meal service drill for emergencies based on their stockpiled items and manpower planning to check their preparedness is adequate.