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General characteristics of food in developing regions–a situational diagnostic assessment

Published online by Cambridge University Press:  08 March 2007

Abelardo Avila-Curiel
Abelardo Avila-Curiel*
Affiliation:
Nutrition Department, National Institute of Medical Sciences and Nutrition, Mexico City, Mexico
*
*Corresponding author: Dr Abelardo Avila-Curiel, fax 52 55 5573 8350, email [email protected]
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Abstract

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Since the founding of the Food and Agriculture Organization of the United Nations in 1946, it has reported on the serious problem of hunger in the world and has undertaken various initiatives for eradicating this problem; however, they have ended in failure. The number of people suffering from hunger has increased from 500 to 800 million in a period of six decades, despite constant growth in world food production, which has been more than sufficient to cover the needs of all of humanity since the 1970s. This paper analyses FAO initiatives in the framework of the evolution of the nutritional situation in developing countries and identifies national and regional contexts in which technical solutions may be successful, as well as those requiring the implementation of economic, political and social measures.

Keywords

World food situationDeveloping countriesNutrition
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue S1 , August 2006 , pp. S12 - S16
Copyright
Copyright © The Nutrition Society 2006

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