This course introduces the most commonly used methods to assess food availability at regional, national and local levels. It also provides examples and criteria for selecting the appropriate availability indicators.
The course material is designed to facilitate learners to increase efficiency and effective functioning in their work situations because each unit of both courses requires application of what has been learned. Thus, these two lessons provide users with guidance on how to plan an availability assessment and how to select availability indicators. They also illustrate the key aspects to consider in order to understand availability of food in a country.