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FOOD AND NUTRITION
Adequate food availability and accessibility, and nutritional status are accepted indicators of a society's wellbeing. Sustainable development in the fullest sense cannot occur in an environment of food insecurity and poor nutritional status. Despite adequate food supplies at the global level, distribution and access to these supplies is uneven, leading to large numbers of people subject to malnutrition or undernutrition. Current estimates indicate that 15-23 percent of the total population of developing countries do not have adequate access to food to meet minimum consumption needs to lead an active and healthy life. The prevalence of undernutrition and malnutrition in vulnerable groups, infants and children is particularly high.
Food consumption in developing countries often lacks both variety and quality, resulting in widespread prevalence of undernutrition and micronutrient deficiencies, particularly Vitamin A, iron and iodine. Vitamin A deficiency is a leading cause of childhood blindness; iron deficiency is a major cause of mortality and morbidity among mothers and children; and iodine deficiency is a major risk factor affecting physical and mental development for about one billion people. Technologies for preventing these deficiencies are available, but programmes for their elimination must be pursued more vigorously.
Contamination of foods can cause both immediate and long-term food safety concerns. Various industrial chemicals, microtoxins, radionuclides, pathogenic and spoilage micro-organisms, heavy metals and excessive levels of agricultural chemicals such as pesticides, continue to cause serious problems to domestic and international trade, and to the safety and wellbeing of the consumer. Food additives, veterinary drugs and other chemicals are increasingly used in production and processing of different food products. Safe levels for the international use of chemicals in food must be established in order to protect the consumer. Similar levels must be set for contaminants in foods. This requires expert evaluation and guidance in all aspects related to the safe use of these chemicals.
FAO has developed a long-time experience and expertise in collecting and analyzing the food and nutritional situation in a society at various stages of development and stability. Its experience in assisting Member Nations ranges from participatory and rapid evaluations to detailed food intake measurements and precise measurements of the nutritional status, the selection of which depends on the conditions in the society or country. Expertise can be provided through training materials and direct expert advice, primarily in the areas of the design of the survey protocol, questionnaires, analysis programmes and advocacy strategies.
For references to specific Normative Frameworks and "best
practice" project examples, see: