The Food And Agriculture Organization - 1388 Words

The Food and Agriculture Organization (FAO) of the United Nations estimated that 239 million people (around 30 percent of the population) or one person in every four, lack adequate food for a healthy and active life, and record food prices and drought are pushing more people into poverty and hunger in sub-Saharan Africa. African countries like Somalia, Kenya, Ethiopia , Djibouti and South Sudan is struggling with access to food has become a humanitarian catastrophe. The U.N. Millennium Project reported that over 40 percent of all Africans (this is the highest percentage of any region in the world) are unable to regularly obtain sufficient food and every 3.6 seconds another person dies of starvation and the large majority is children under†¦show more content†¦As of 2015 (2011 statistics), The World Bank has estimated that there were just over 1 billion poor people in developing countries who live on $1.25 a day or less. Despite some advances, most of the region is not on tra ck to reach the MDG hunger target, and rapid population growth makes tackling hunger even more challenging. Worldwide millions are experiencing hunger due to its complexity and its link to political, economic and social environments, development and consumptions, population demography: inequality on race, gender and age. Weisfeld-Adams Andrzejewski (2008) described hunger as the feeling of discomfort that the body signal’s that it is in need of more food;all people experience this feeling at times but,for most people, particularly in the developed world this phenomenon is a fleeting event that is alleviates once the next meal is taken ,causing no deep or permanent damage. Once lack of food persists, the consequences can be devastating and can cause undernourishment which is the measure of food deprivation and malnutrition which happens when an individual doesn’t receive enough dietary energy to maintain a healthy and active life. Weisfeld-Adams Andrzejewski (2008) describes malnutrition as the nutritional quality of food, which can occur if the variety or nutritional q uality of food is insufficient even if the individual is getting