How we use FAOSTAT in Nutrition BA Burlingame

Nutrition in FAO Food Consumption Surveys Nutrient Requirements (incl energy) Nutrition Country Profiles Total Diet Studies Food Systems Analysis Dietary Pattern Analysis Nutrients in agricultural production (vit A, lysine per hectare; DHA availability) Nutritional Epidemiology FIVIMS, number of hungry people Strength in time series

Food Balance Sheet Database

Food Supply Database

Animal products Vegetal products

1998

Australia

Extent of food deprivation

Average food deficit of the undernourished < 850 kJ/person/day kJ/person/day > 1300 kJ/person/day

Depth of hunger and infant mortality in developing countries Depth of hunger and infant mortality in developing countries

Depth of hunger and life expectancy in developing countries Depth of hunger and life expectancy in developing countries

Food deprivation and GDP per capita in developing countries Food deprivation and GDP per capita in developing countries

Improving the quantity and quality of diets 6.2 MJ/day (1480 kcal) 4.7 MJ from starchy staples 1.5 MJ from other foods 10.5 MJ/day (2 500 kcal) 5.7 MJ from starchy staples 4.7 MJ from other foods

National Poland –food consumption & eating habits –changes in dietary pattern and diet-related disease Argentina –Estimated vitamin A losses Finland –lead content of foods Norway –trans fatty acids

Regional Europe –“Tale of two commodities” Mediterranean Diet –fruits, veg, olive oil, wine Africa –Famine warning Nordic Countries –  low-fat dairy,  edible fats Total Diet Studies – Regional Diets

Suggestions Selected ESS staff should get training on food composition because –they are in contact with countries on these issues –they compile compositional data for SUAs –this would enhance communication between ESS and AGN Training module should be developed for food composition To enhance data quality, to enhance collaboration on issues mentioned earlier and work to be carried out by consultants under AGN responsibility but supported by SO H Systematic error reporting mechanisms (e.g., different results for undernourishment between AGN and ESS using the same data, Cape Verde)

Future... INFOODS link Data suppliers and data users International standards for compositional data (units, nutrient expressions) All energy-yielding components Some micronutrients Waste – household vs edible portion Other terminology (DEC, DES) Compositional databases = module in FAOSTAT Commodity tree updates (generic and country-specific) International standards for food classification/naming (Codex, Food Comp...) Collaboration in related activities, e.g., ICDAM, IFDC

Final FAOSTAT is/should be the most important output of FAO Nutrition community uses (used) FAOSTAT data extensively With a common platform for database development, several nutrition-related databases could be usefully linked Time series is crucial