Disaster risk reduction encompasses the prevention of not only the loss of life, property, and environmental damage caused by natural and human-induced hazards but also disruptions to food and water access and potential nutritional problems. Incorporating nutritional requirements into emergency plans, keeping durable and nutritious foods and drinking water in disaster kits, ensuring safe food storage, and addressing the specific nutritional needs of infants, the elderly, and individuals with chronic illnesses are important steps in mitigating the adverse health impacts of disasters.