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An Introduction to the Basic Concepts of Food (介绍了食品的基本概念)
An Introduction to the Basic Concepts of Food Security
I. THE FOUR DIMENSIONS OF FOOD SECURITY
n s
o e
i d
t i Food security exists when all people, at all times, have physical and economic access to sufficient safe and
c
A u nutritious food that meets their dietary needs and food preferences for an active and healthy life.
r G
o - 1996 World Food Summit
f l
a
n c
o i
i t From this definition, four main dimensions of food security can be identified:
t c
a
m a
r
r P Physical AVAILABILITY Food availability addresses the “supply side” of food security and is determined by the level of
o
f of food food production, stock levels and net trade.
n
I
y Economic and physical An adequate supply of food at the national or international level does not in itself guarantee
t
i
r ACCESS to food household level food security. Concerns about insufficient food access have resulted in a greater
u
c policy focus on incomes, expenditure, markets and prices in achieving food security objectives.
e
S Food UTILIZATION Utilization is commonly understood as the way the body makes the most of various nutrients
d
o in the food. Sufficient energy and nutrient intake by individuals is the result of good care and
o feeding practices, food preparation, diversity of the diet and intra-household distribution of food.
F
Combined with good biological utilization of food consumed, this determines the nutritional status
of individuals.
STABILITY of the other Even if your
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