Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Basic Concepts and Detailed Dimensions of Food Security and Related Indicators for Policy Development and Evaluation

식품보장 기준선 마련을 위한 기본 개념과 세부 영역 설정 및 관련 지표 탐색

  • Park, Sohyun (Department of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Hwang, Ji-Yun (Major of Foodservice Management and Nutrition, Sangmyung University) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon University) ;
  • Kim, Kirang (Department of Food Science and Nutrition, Dankook University)
  • 박소현 (한림대학교 식품영양학과 및 한국영양연구소) ;
  • 황지윤 (상명대학교 식품영양학전공) ;
  • 심재은 (대전대학교 식품영양학과) ;
  • 김기랑 (단국대학교 식품영양학과)
  • Received : 2021.10.14
  • Accepted : 2021.12.28
  • Published : 2021.12.31
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Abstract

Objectives: Standardized guidelines and reference points for a food security policy are necessary to guarantee that basic social safety nets work properly. Therefore, this study aimed to explore the basic concepts and detailed dimensions of food security, including the potential relevant indicators, and sought to establish standardized well-being baselines. Methods: A literature review and 14 expert roundtable discussions were carried out to analyze and extract the key concepts of food security. After determining these concepts and detailed dimensions of food security, a conceptual framework was modeled. Then, indicators for each local government that could be monitored and evaluated for each sub-area were suggested. Results: The concept of food security was defined as follows: Individuals should be provided with sufficient, safe, and quality food, which should be accessible to the community and available for use to achieve health and well-being. In addition, food security should be ensured sustainably in a changing environment. Four dimensions were suggested while conceptualizing food security. First, sufficient food, which means sufficient food supply in quantity, quality, and safety. Second, equitable food which includes creating environments in which high-quality and safe food can be purchased at an appropriate price and can be provided regardless of the socioeconomic gap. Third, healthy food which should be provided to promote people's health and happiness through the eco-friendly consumption of food. Fourth, sustainable food, which can be supplied in a sustainable manner and as part of an eco-friendly food system that considers the conservation of natural environments. Conclusions: The basic concepts and detailed areas of food security including the potential indicators proposed in this study, may be useful for developing and implementing various policies and programs to support food and nutrition security in the future.

Keywords

Acknowledgement

This research was supported by grant from the Seoul Metropolitan Government (2020).

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