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Indonesia, as a country with a high level of disaster vulnerability, faces an increased risk of communicable diseases during the emergency response phase due to disrupted sanitation, limited access to clean water, overcrowded evacuation shelters, and weakened health services. This study aims to analyze the strategic role of health workers in health education and the prevention of communicable diseases during disaster emergency response. The method used is a literature review of relevant national and international scientific articles. The findings indicate that health workers have a multidimensional role, not only as providers of curative services but also as educators, change agents, advocates, and collaborators in promotive and preventive efforts. Effective health education, participatory risk communication, strengthened epidemiological surveillance, and the implementation of Infection Prevention and Control (IPC) are key strategies to reduce the risk of communicable disease outbreaks. However, implementation in the field still faces challenges, including limited resources, cross-sectoral coordination constraints, heavy workloads, and suboptimal disaster-related policy systems and standard operating procedures (SOPs). Therefore, strengthening the capacity of health workers through training, policy support, and community-based approaches is necessary to enhance health system resilience in responding to disaster crises.

Floods and landslides in Hutanabolon Village, Tukka District, Central Tapanuli Regency have disrupted access to food and health services, particularly for vulnerable groups such as children. Public kitchens, as the frontline of emergency nutrition response, face challenges in providing food that meets the specific nutritional needs of children. This study aims to evaluate the effectiveness of public kitchens at Disaster Emergency Response Posts (TDB) in meeting the nutritional needs of post-disaster children, identify supporting and inhibiting factors, and formulate recommendations for improving the public kitchen management system. The research employed a descriptive evaluative approach using survey methods, structured interviews, direct observation, 24-hour dietary recall, and anthropometric measurements (weight and height). The study subjects included 15 children aged 1–12 years and 8 public kitchen managers selected purposively. Data were analyzed descriptively by comparing nutritional intake against the Recommended Dietary Allowance (RDA) standards and analyzing kitchen management practices based on emergency nutrition guidelines. The findings revealed that children's average energy intake was only 1,140 kcal/day (below the minimum standard of 1,200–2,000 kcal/day) and protein intake was 18.7 g/day (below the standard of 20–35 g/day). A total of 33.3% of children were classified as having malnutrition to severe malnutrition based on weight-for-age indicators. Public kitchen management showed weaknesses in menu planning (100% had no child-specific menu), managers' nutritional knowledge (62.5% categorized as low), food availability (75% relied on instant aid without variation), and limited cross-sectoral coordination (50%). The effectiveness of public kitchens in meeting children's nutritional needs after disasters remains low.