By the end of the course, participants will be able to:
What is the economic food deficiency? How should health departments reduce it?
It can be said that economic food deficiency are a deficit in a particular type of food that a person cannot get it, in other words, the concept of economic food deficiency falls under the category of poverty and low income and hence the reduction of demand for food effectively, since protein is the most important and most dominant nutrient, it has been considered that the of economic food deficiency is the lack of supply to food, which does not provide the body's requirements of protein, as a result of financial problems, hence the health management should reduce the economic deficit by the following:
* - Knowing all the factors that contributed to the work of this economic food deficiency, which may be caused by the wrong health policy resulting from the weak budget expected, which contribute to raising the cost to reduce food deficiency due to increased cost of medical equipment or low performance of the health sectors.
* Health departments represented here by nutrition experts and food management should publish lists of alternative foods that provide the ideal combination of nutrients, taking into account the real income of the individual and determining the demand, supply and safety components of the target.
* The development and prioritization of health facilities because low income is associated with it, If we consider that the income is related to the productivity of the individual, and thus reduce the productivity with the occurrence and spread of diseases, which may exacerbate both health facilities.