Utilization (Nutrition and Health)

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 proper biological use of food, nutritional status and growth. Adequate food utilization requires a diet providing sufficient energy and essential nutrients, potable water, adequate sanitation, access to health services and proper feeding practices and illness management.

Constraints to food utilization can 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 family members.

While Cambodia has made considerable progress in limiting child malnutrition – more gains need to be achieved to reduce rural malnutrition and increase food utilization.