Household Food Wastage in Turkey
| dc.date | 2023-04-27T11:44:06Z | |
| dc.date | 2023-04-27T11:44:06Z | |
| dc.date | 2006 | |
| dc.date | 2017-12-05T11:46:32.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:30:51Z | |
| dc.description | Household Budget Surveys, Household Income and Expenditure Surveys and Food Balance Sheets provide useful data for epidemiological research and for developing National Food and Nutrition Policies. Findings from these sources need to be interpreted in the light of other data regarding food consumption and factors that may affect consumption, energy and nutrient intake need to be taken into account. For example, in the case of household food wastage, food waste occurs between acquisition ( house-gate) and food preparation; between food preparation and food serving; and after food serving (plate waste). The purpose of this study was to estimate household food wastage using a sample of 500 households (1 736 individuals) in Ankara, Turkey, grouped according to socio-economic status. The study was carried out during the summer of 2005. Mean (± SEM) energy intake levels per consumption unit and per person were found to be 2 692.6± 58.96 and 2 207.9 ± 48.35 kcals/day, respecti vely. Mean daily energy loss from acquisition to plate waste was 481.7 kcal by the average household and 215.7 kcal/person, which amounts to 8.9% of daily per person dietary energy consumption (DEC). Wastage accounted on average for 9.8% of the daily energy intake per person. The average daily discards per household and per person were 816.4g and 318.8g respectively. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/am063e | |
| dc.identifier | http://www.fao.org/3/a-am063e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/283613 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Household Food Wastage in Turkey | |
| dc.title | Household Food Wastage in Turkey | |
| dc.type | Document |