Indicator full name: Average number of calories available per person per day (kcal)
Unit: kcal per person per day
- Country/Area (COUNTRY/AREA)
- Supranational group of countries (COUNTRY_GRP)
- Sex (SEX)
- Year of measure (YEAR)
Years data is available: 1961—2018
Last updated: 22 November 2021
- San Marino
- WHO European Region
- Members of the European Union
- Members of the EU before May 2004 (EU15)
- Members of the EU after May 2004 (EU13)
- Commonwealth of Independent States
- Central Asian Republics Information Network members (CARINFONET)
- South-eastern Europe Health Network members (SEEHN)
- Nordic countries
- Small countries
The following abbreviations are used in the indicator titles:
Indicator code: E160300.T
Total amount of food available for consumption when converted into kilocalories.
Source FAO Statistics Division, Food Balance Sheets
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.