Dietary Energy Supply Fao

The dietary energy supply is the food available for human consumption usually expressed in kilocalories or kilojoules per person per day.

Dietary energy supply fao. Faostat provides free access to food and agriculture data for over 245 countries and territories and covers all fao regional groupings from 1961 to the most recent year available. Remained relatively stable over time representing about 50 of dietary energy supply. As illustrated in figure 1 the concept of food security has four dimensions namely food availability access stability of supply and utilisation. Recently however subtle changes appear to be taking place see fig.

This data is annually available and is updated by the fao extending back until 1961. Analysis of fao data for 1988 1990 5 found a range for the fer of. Food security indicators dimension average dietary energy supply adequacy average value of food production share of dietary energy supply derived from cereals roots and tubers availability average protein supply average supply of protein of animal origin percentage of paved roads over total roads. The most widely used and comprehensive data on food supply and consumption is published by the un food and agriculture organization fao.

It varies markedly between different regions and countries of the world. It gives an overestimate of the total amount of food consumed as it reflects both food consumed and food wasted. Fao pairs this information with food composition data to produce information on the national supply of energy and macronutrients per capita day. Share of dietary energy supply derived from cereals roots and tubers.

A closer analysis of the dietary energy intake shows a. Dietary needs and food preferences for an active healthy life fao 1996. For the four other countries decreases in food energy supply were much more modest 100 300 kj day. For kazakhstan the food energy supply decreased by 3778 kj day from 13 117 kj day to 9339 kj day over a four year period table 1 accompanied by a decrease in average body weight of 0 9 kg.

Average dietary energy supply adequacy. Average supply of protein of animal origin. 3 2 theoretical framework for an understanding of food energy conversion factors 19 3 3 flow of energy through the body a brief overview 20 3 4 conceptual differences between metabolizable energy and net metabolizable energy 22 3 5 current status of food energy conversion factors 23 3 6 standardization of food energy conversion factors 32.