Availability Assessment and Analysis

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Resource Open: 
E-Learning: 
Format: 
IT Literacy Required: 
Basic

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.

Language: 
English
Year of Production: 
2008
Producer: 
Food and Agriculture Organization of the United Nations (FAO)
Type of License: 
Copyright
License Owner: 
FAO
License Details: 
All rights reserved. Reproduction and dissemination of material contained on the EC-FAO Food Security Information for Action Web site for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material for resale or other commercial purposes is prohibited without the written permission of the copyright holders.
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Contact: 

OTPAdmin

IT Equipment Requirement: 
-
Partners: 
-
Training Level: 
Formal
User Keywords: 
-
Skills: 

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.

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