Abstract
In the food Science literature although there are a number of definitions of food security but the current working definition is that issued by the United Nations’ Committee on World Food Security, to mean that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. From this definition, food security can be viewed under four main dimensions of: Physical availability (Sufficient food for all people at all times), accessibility (Physical and economic access to food for all at all times), adequacy (Access to nutritious and safe food produced in environmentally sustainable ways), utilization (the body makes the most of various nutrients in the food, to determine the nutritional status of individuals) and stability of the other three dimensions over time.
