Relation of qualitative and quantitive levels of availability and adequacy of food in determing the level of food safety

Abstract

Introduction. It is necessary to have a set of indicators that will allow to consider qualitive and quantitive approaches for food availability and adequacy assessment for qualitative analysis of food safety. Materials and methods. The object of the research is the analysis of food safety and indicators of food adequacy and availability by which it is carried out. Methods of statistical analysis in the part of designing trends of the share of food consumption in total households expenditures for 2000-2017 with the defining it sanalytical equation and the cost per unit of energy of the daily diet consumer prices in Ukraine were used during the research. Results and discussions. The physical aspect of availability to food is determined by the possibility of the country to produce and deliver the food products of corresponding quality to the population and in the volume, which is necessery for providing of valuable person's nutrition. Economic aspect is determined by purchasing power of the population, id est by possibility to buy at the market or produce personally foodstuffs in the appropriate quantity and assortment, that provide the normal standard of person's living. For estimation of physical availability, the norms of overhead between rational or optimal nutrition, norms of minimum food consumption, calorie content of food of person's ration, providing of calorie content % of dayly ration due to the consumption of animal origin products are used. For estimation of economic availability standard of prices on foodstuffs, specific proportion of charges on foodstuffs in the combined charges of households, coefficients of nutrition differentiation according to social groups are used. They do not represent the state of food availability in complete measure. Thus, the calculations showed that in Ukraine, in 2000, 1% of total food exenses in the budget of totaled household expenses accounted about 41 kcal, then in 2017-52.5, which is 28% of the 2000 level. So, the availability of food in 2017 improved compared with 2000. The growth rates of 1,000 kcal, which in 2000-2014 and 2017 the growth rates of consumer prices increased, which is evidence in those periods not the price generates food availability as the level of income, especially in terms of food costs. Conclusions. The complex use of these indexes will allow more fully estimate the level of food availability of population and work out the events of timely prevention of the educed threats.