Indicator 2.1.1 - Prevalence of undernourishment
The prevalence of undernourishment (PoU) is an estimate of the proportion of the population whose habitual food consumption is insufficient to provide the dietary energy levels that are required to maintain a normal active and healthy life. It is expressed as a percentage. This indicator will measure progress towards SDG Target 2.1.
Target 2.1
By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.
Indicator 2.1.1: Progress Assessment
Impact
The PoU offers countries a measure to track progress made in stamping out hunger in a way consistent with the past. Together with indicator 2.1.2, this is ideal for evidence-based policymaking to ensure no one and no area is left behind and to bring the global hunger figure down to zero.
Undernourishment means that a person is not able to acquire enough food to meet the daily minimum dietary energy requirements, over a period of one year. FAO defines hunger as being synonymous with chronic undernourishment.
Key results
Highlights
Elearning
SDG Indicator 2.1.1 - Prevalence of Undernourishment (PoU)
02/06/2023
This course focuses on SDG Indicator 2.1.1, which is one of two indicators that focus on food insecurity. The PoU is an estimate of the proportion...
Multimedia
SDG 2 – Indicators of hunger and severity of food insecurity
01/01/2019
An overview of SDG indicators 2.1.1 and 2.1.2, measuring hunger and severity of food insecurity.
Tracking progress on food and agriculture-related SDG indicators (2022)
01/09/2022
Tracking progress on food and agriculture-related SDG indicators offers detailed analyses and trends on selected indicators for which...
Capacity development
Methodology
Tier: I
Data
- 2.1.1 - SDG Indicator Global Database
- FAOSTAT - Suite of Food Security Indicators
- FAOSTAT - SDG Indicators
Related links
- About the Food Insecurity Experience Scale (FIES)
- Measuring hunger, food security and food consumption