Czechoslovakia
Diet and nutrition profile based on FAO Food Balance Sheets (1961–1992).
Food Supply Trend
Daily food supply per capita in Czechoslovakia compared to the world average.
Diet Composition (1992)
Where the calories come from — food group breakdown by kcal/capita/day.
Macronutrient Trends
Protein and fat supply over time in Czechoslovakia.
Food Supply Treemap
Area-proportional view of Czechoslovakia's food supply — larger blocks mean more calories from that food group.
What's Different?
How Czechoslovakia's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.
vs. EAT-Lancet Reference Diet
How Czechoslovakia's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.
Similar Countries
Countries with a similar calorie supply.
🔗 Czechoslovakia in the Mortality Explorer
Explore Czechoslovakia's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.
Frequently Asked Questions
How many calories per day does Czechoslovakia produce?
Czechoslovakia's food supply provides approximately 3,161 kcal per person per day as of 1992, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption — household-level waste typically reduces actual intake by 20–30%.
How has Czechoslovakia's diet changed over time?
Between 1961 and 1992, Czechoslovakia's total calorie supply changed from 3,301 to 3,161 kcal/capita/day (a decrease of 4%). Protein supply went from 89.2g to 87.4g per day. Fat supply changed from 106.1g to 115.6g per day.
Where does Czechoslovakia rank globally?
Czechoslovakia ranks #66 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.
How does Czechoslovakia's diet differ from the world average?
The butterfly chart above shows the difference in food supply composition between Czechoslovakia and the global average. Bars extending to the right indicate food groups where Czechoslovakia consumes more than the world average, while bars extending left show deficits. These differences reflect agricultural production, cultural food traditions, income levels, and trade patterns.
What are dietary risk factors?
Dietary risk factors are eating patterns linked to chronic disease and premature death, as modeled by the Global Burden of Disease (GBD) study. The five major dietary risks are: high sodium intake, low fruit intake, low vegetable intake, low whole grain intake, and low nut and seed intake. These are population-level statistical estimates — not direct counts of individual deaths.