Food Utilization and Nutritional Status

According to the VAM Conceptual Framework [1], food utilization refers to the biological conversion factors of food by the human body - the factors affecting or related to the ability of individuals and households to absorb nutrients and meet their specific dietary and health needs.

This concept includes dietary intake of food and nutrients, as well as the biological status of individuals that allows them to appropriately convert the food and nutrients to ensure their biochemical functions in the body. Therefore, this chapter will deal with food and dietary consumption, with health, hygiene and care practices on which the biochemical conversion of food depends, and finally with the nutritional status of the population with a focus on women and children, as a consequence of this conversion.

[1] VAM Standard Analytical Framework: Role and Objectives of VAM Activities to Support WFP Food-Oriented Interventions, June 2002