1) The dietary availability of iron is calculated by converting the amount of food available for human consumption as estimated by the FAO Food Balance Sheets in equivalent of iron. However the actual food consumption may be lower than the quantity shown as food availability depending on the magnitude of wastage and losses of food in the household, e.g. during storage, in preparation and cooking, as plate-waste or quantities fed to domestic animals and pets, thrown or given away. 2) Animal iron dietary availability is the sum of iron derived from animal products (i. e. meat, milk, fish, animal fats, eggs). Vegetal iron availability is derived from vegetable products (i. e. cereals, pulses, roots and tubers, vegetable oils, fruits, vegetables, etc.). The amount of iron in the derived products, like flour and other cereal preparations, refers to the actual unriched iron content of the product.