Utilization (Nutrition and Health)

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Food utilization is determined by food safety and quality, how much a person eats and how well a person converts food to energy, all of which affect health, nutritional status and growth. Adequate food utilization requires a diet with sufficient energy and essential nutrients, potable water, adequate sanitation, access to health services, proper feeding practices and illness management. Constraints to food utilization include nutrient losses associated with food preparation, inadequate knowledge and practice of health techniques, and cultural practices that limit consumption of a nutritionally adequate diet by certain groups or families.

Malnutrition is determined by a set of factors other than access to food. The immediate causes of child malnutrition are poor diet and infections, and the interaction of the two. These factors, in turn, are determined by the underlying factors which can be classified into household food security, care and the health environment. Basic factors include power relationships and socio-economic conditions that are not specific to nutrition but can have powerful impacts at the household level.

The nutritional status of an individual reveals much about his/her history and his/her potential for health throughout his/her life. An infant born to a mother that is undernourished will likely be low in weight. If the infant survives, his/her growth is more likely to falter. A stunted child has a limited ability to learn in school and acquire other essential skills that will pay off in the labor market, in the community or at home. He/she will be more susceptible to chronic diseases later in life and productive ability will be lower. During childbearing years, women will give birth to low-weight children, continuing the intergenerational cycle of poor nutrition and illness.

Half of the children in Bangladesh face this scenario.