SDG Indicator 2.1.1 - Prevalence of Undernourishment (PoU)

This course presents tools, methods and processes to monitor and report on Indicator 2.1.1 "Prevalence of Undernourishment (PoU)" within Goal 2 of the 2030 Sustainable Development Agenda.


SDG2: Zero hunger
SDG17: Partnerships for the goals
SDG 17: Systemic Issues
Prevalence of Undernourishment
Demographic and social statistics
Living conditions, poverty and inequality
Methodology and statistical processes
2030 Agenda
SDG Indicator 2.1.1
SDG indicators

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 of the population facing serious food deprivation, and is derived from official national level information on food supply and consumption, and energy needs. This course has been developed to support countries in analysis and reporting for Indicator 2.1.1.

The course consists of five lessons, ranging from approximately 25 to 60 minutes duration each:

  • Lesson 1 - Introduction to the PoU
  • Lesson 2 - The PoU methodology: Key concepts
  • Lesson 3 - The PoU methodology: Parameters
  • Lesson 4 - Deriving the distribution of habitual dietary energy consumption
  • Lesson 5 - Reporting on the PoU

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Download Syllabus

Target Audience

The target audience of this course includes:

  • Policy makers or advisors
  • Directors and senior staff of national statistical offices
  • Statisticians of national statistical offices
  • FAO regional statisticians

Learning Objectives

You will learn about:

  • Relevant concepts, including hypothetical average individuals, dietary energy requirements and habitual dietary energy consumption (DEC)
  • Potential data sources for the indicator: dietary intake surveys, household consumption and expenditure surveys (HCES) and food balance sheets (FBS)
  • How the probability based approach uses an aggregated framework to define the parameters of a distribution, and sets a threshold for undernourishment
  • Manipulation of data to obtain the distribution of dietary energy consumption