From food availability to nutritional capabilities: Advancing food security analysis

There are three goals in this article. First, it provides a comprehensive review of various approaches for analyzing food security. Next, we emphasize the value added by the competency approach and the human development paradigm. Third, we propose a way to evaluate food security like this. Our proposal consists of three basic steps: (1) analysis of food rights, (2) analysis of nutritional capacity, and (3) analysis of food safety ability. In this way, we can transcend the framework related to income, rights, or livelihood and identify the root cause of food insecurity. Food insecurity can be the result of lack of education, health, or other basic ability to constitute happiness. Therefore, this allows you to place your research in a wider range of health and development areas.

Quality of meals The official definition of food security includes nutrition, indeed, according to the UN Security Council of 192 countries, accepted definitions are food security and nutrition as well as food security.

As of 2015, the concept of food security focuses on food calories rather than food quality and nutrition. The concept of nutritional security has evolved over time. In 1995, it was defined as "all families always have adequate nutritional status for protein, energy, vitamins, and minerals". : 16 Cox, P. , S.C. Mak, G. C. Jahn and S. Mot. 2001 Effect of technology on food security and poverty alleviation in Cambodia Design of research process Design 677-684, Peng and B. Hardy "Food Security and Poverty Alleviation Rice Crop Study". March 31 - April 3, 2000, Los Banos, the Philippines

Various factors influence the safety of food and nutrition. One of them is food supply. According to the data of Food and Agriculture Organization (FAO), food production is over 40%, the quality of meal is bad. Poor people account for contradictions, poor people can not buy basic food baskets, poor people face severe restrictions on access to food available in this area (CEPAL, 2010). Biological utilization is the ability of an organism to absorb nutrients contained in food. Foodborne illness plays a role in determining bioavailability; when people become sick, their body's ability to bio-utilize nutrients in the best way, especially in young children, decreases.

The use of food refers to the use of food and how people obtain essential nutrients from the food they eat. It includes the nutritional value of the meal, including its composition and cooking methods, the social value of the food determines the type of food that should be eaten at different times of the year, and at different occasions. This standard may lead to loss of nutrients in foods and expansion of foodborne diseases. Climatic conditions can lead to negative and positive changes in dietary patterns and new challenges in food safety, which can affect nutritional status in various ways.