NUTRITION AND FOOD SYSTEMS

Nutrition is the science that interprets the interaction of nutrients and other substances in food
in relation to maintenance, growth, reproduction, health and disease of an organism. It includes
food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

Malnutrition affects all countries and one in three people. It takes many forms, from chronic
hunger, to micronutrient deficiency, and from child stunting to obesity.

Nutrition starts with what we eat.

Protecting and promoting healthy diets should be a central objective of food system and
agricultural policies.

Crop production, fisheries, livestock, and forestry provide the diverse, safe and nutritious foods
we need. Enhancing their impact on nutrition requires attention at all stages in the value chain:
from the promotion of healthy soils and protection of biodiversity; the choice of inputs and
what we produce; to how we store, transport, transform and market foods.

FAO calls for changes in policies to incentivize the provision and consumption of healthy diets,
including marketing regulations and economic incentives. FAO also facilitates needed high level
dialogue between governments and their partners to develop common norms and approaches
for sustainable food systems and healthy diets.

FAO also acts as the Secretariat of the UN Decade of Action on Nutrition (2016-2025), jointly
with the World Health Organization (WHO), to support countries in effectively implementing
their nutrition commitments and targets, and thereby accelerate progress towards the
objectives of the 2030 Agenda for Sustainable Development.

Source: WHO