Average number of calories available per person per day (kcal)

Data set notes

European Health for All database

Indicators: 565

Updated: 18 October 2024

Contact: Data and Digital Health Unit (DDH)

The following abbreviations are used in the indicator titles:

• SDR: age-standardized death rates (see HFA-DB user manual/Technical notes, page 13, for details)

• FTE: full-time equivalent

• PP: physical persons

• PPP$: purchasing power parities expressed in US $, an internationally comparable scale reflecting the relative domestic purchasing powers of currencies.

More information: http://www.euro.who.int/en/data-and-evidence/databases/european-health-for-all-database-hfa-db

Indicator notes

Average number of calories available per person per day (kcal)
Indicator code: E160300.T

Total amount of food available for consumption when converted into kilocalories.

Source FAO Statistics Division, Food Balance Sheets

http://faostat3.fao.org/home/index.html

FAO Stat item code 2901, element 664: Food supply (kcal/capita/day) - Grand Total + Total

Food Balance Sheets (FBS) are compiled every year by FAO, mainly with country-level data on the production and trade of food commodities. Using these data and the available information on seed rates, waste coefficients, stock changes and types of utilization (feed, food, processing and other utilization), a supply/utilization account is prepared for each commodity in weight terms. The food component of the commodity account, which is usually derived as a balancing item, refers to the total amount of the commodity available for human consumption during the year. Besides commodity-by-commodity information, the FAO FBS also provide total food availability estimates by aggregating the food component of all commodities including fishery products. From these values and the available population estimates, the per person dietary energy and protein and fat supplies are derived and expressed on a daily basis.

In the FBS production data refer only to primary products while data for all other elements also include processed products derived there from, expressed in primary commodity equivalent.

For additional methodological information, please consult “Food balance sheets – a handbook”, available from http://www.fao.org/docrep/003/X9892E/X9892E00.HTM.

Country/Area notes

No information

General notes

Understanding the Average Number of Calories Available Per Person Per Day (kcal)

The average number of calories available per person per day is a critical indicator of a nation's food security and nutritional status. This metric reflects the total amount of food (measured in calories) that is available to the population, divided by the number of people and the number of days in the year. It helps in assessing whether a population has enough food to meet its dietary needs and can also indicate economic stability and agricultural productivity. By monitoring this indicator, policymakers and health organizations can gauge the effectiveness of food policies, identify potential nutritional deficiencies, and develop targeted interventions to improve overall public health.

How is the Average Number of Calories Available Per Person Per Day Calculated?

To calculate the average number of calories available per person per day, data analysts compile the total food supply of a country from production, imports, and stock changes, and then subtract exports and non-food uses. This net food supply is then converted into a caloric value based on standard conversion factors that reflect the average calories provided by each type of food. Finally, this total caloric value is divided by the population and the days in the year to determine the average daily caloric availability per capita. This calculation provides a useful snapshot of the potential nutritional environment of a population, though actual consumption may vary.

The Importance of Monitoring Calories Available Per Person Per Day

Tracking the average number of calories available per person per day is vital for several reasons. Firstly, it serves as a benchmark for national food security, indicating whether there is enough food supply to meet the population's nutritional requirements. Secondly, it helps in identifying trends over time, which can be crucial for forecasting and planning in agricultural production and food distribution. Additionally, this indicator can highlight disparities in food availability, guiding interventions to areas or groups at risk of undernutrition. Ultimately, understanding caloric availability supports efforts to combat hunger and promote health equity.

Strengths and Limitations of the Caloric Availability Indicator

While the average number of calories available per person per day is a valuable metric, it comes with its own set of strengths and limitations that need careful consideration.

Strengths

This indicator is universally applicable, allowing for comparisons across different countries and time periods, which is essential for global health and economic studies. It provides a macro-level overview of food availability, helping governments and organizations to monitor progress towards food security goals and to plan resource allocation effectively. Additionally, it can act as an early warning system, signaling potential food shortages or surpluses.

Limitations

However, there are several limitations to this indicator. The calculation of caloric availability does not account for food wastage at the household level, nor does it reflect the distribution of food within a country. As a result, it may not accurately represent the actual caloric intake of individuals, particularly in regions with high inequality. Furthermore, the data used in calculating this indicator can sometimes be outdated or imprecise, especially in less developed countries where data collection infrastructure is lacking. This can lead to inaccuracies in estimating both food availability and population figures, thus skewing the results.

Moreover, the indicator does not provide insights into the nutritional quality of the available calories, such as the balance of macronutrients and essential vitamins and minerals, which are crucial for assessing the health implications of the food supply. Therefore, while it is a useful tool for measuring food availability on a broad scale, it should be complemented with other indicators for a comprehensive view of food security and nutritional status.