Page 27 - Azerbaijan State University of Economics

THE JOURNAL OF ECONOMIC SCIENCES: THEORY AND PRACTICE, V.72, # 1, 2015, pp. 27-39

THE SOCIO-ECONOMIC FACTORS AND INNOVATIVE

TECHNOLOGIES IN IMPROVING FATTY ACID PROFILES OF

COMMON FOODSTUFFS

Ragif Tofig Huseynov

PhD, Warsaw University of Life Sciences

Email: [email protected]

Received 26 February 2015; accepted 7 May 2015; published online 07 July 2015

Abstract

Food and nutrition security exists when ―all people and at all times have access to

sufficient, safe, nutritious food to maintain a healthy and active lifestyle‖ - (FAO,

2006). This is based upon an individual's, household, community or the world

population ability in having adequate resources to access sufficient and stable

quantities of quality and nutritious food which he or she can effectively utilise to

maintain a healthy body system. It is worthwhile to appreciate that this system is

difficult to achieve but certain components of one's socio economic status especially

income, will help promote food and nutrition security thereby improving one's health

status (Bowman, 2007). However, it is important to realise that all components of

socio-economic status including, education and occupation, are intertwined together

and need to be well defined to understand the needs of an individual in the attainment

of a healthy wellbeing (Adler & Newman, 2002). However, other factors such as

gender, customs, cultural beliefs and religion have a bearing on the attainment of food

and nutrition security especially in more spiritual communities than observed in most

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