Saint Lucia

Q: How many calories per day does Saint Lucia produce?

Saint Lucia's food supply provides approximately 2,654 kcal per person per day as of 2023, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption.

Q: Where does Saint Lucia rank globally?

Saint Lucia ranks #152 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.

Q: How does Saint Lucia's diet differ from the world average?

The differences reflect agricultural production, cultural food traditions, income levels, and trade patterns. The butterfly chart on this page shows food groups where Saint Lucia consumes more or less than the global average.

Diet and nutrition profile based on FAO Food Balance Sheets (1961–2023).

2,654 kcal/day

93.0 g protein/day

91.1 g fat/day

152 of 200

Saint Lucia provides an average of 2,654 kcal per person per day (2023), with 93.0g of protein and 91.1g of fat. Since 1961, calorie supply has increased by 57% (from 1,688 to 2,654 kcal). Globally, Saint Lucia ranks #152 out of 200 countries by calorie supply.

Food Supply Trend

Daily food supply per capita in Saint Lucia compared to the world average.

Diet Composition (2023)

Where the calories come from — food group breakdown by kcal/capita/day.

Macronutrient Trends

Protein and fat supply over time in Saint Lucia.

Diet Change Over Time

How Saint Lucia's food supply composition has shifted since 1961 — each sparkline shows one food group's calorie contribution over time.

Saint Lucia World Average

Food Supply Treemap

Area-proportional view of Saint Lucia's food supply — larger blocks mean more calories from that food group.

What's Different?

How Saint Lucia's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.

Dietary Intake Profile

Estimated daily intake of key dietary risk factors in Saint Lucia vs. optimal ranges from the Global Burden of Disease study.

⚠️ Approximate. Intake estimated from FAO food supply ÷ caloric density. Values reflect food availability (not consumption) and include waste. "Cereals" includes all grains, not only whole grains. Sodium excluded because food supply data cannot capture added salt.

FAO food supply (estimated intake) GBD optimal ranges CC BY 4.0

Dietary Health Impact

Deaths attributable to dietary risk factors in Saint Lucia (GBD 2023). These are modeled estimates — not direct counts.

In 2023, an estimated 162 deaths in Saint Lucia were attributable to dietary risk factors (GBD 2023). The leading dietary risk was low vegetable intake, linked to 53 deaths.

Explore the full Diet & Disease connection →

vs. EAT-Lancet Reference Diet

How Saint Lucia's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.

⚠️ Approximate comparison. FAO food supply data measures availability (not intake) and uses different food group definitions than the EAT-Lancet framework. Bars show directional patterns, not precise gaps.

Explore the full Planetary Health Diet →

Estimated Nutrient Adequacy

How well Saint Lucia's food supply meets estimated average requirements (EAR) for key micronutrients.

⚠️ Rough estimate. Derived from FAO food supply × USDA nutrient composition — not from direct dietary intake surveys. Values represent supply-level adequacy and will overestimate actual intake (food waste reduces intake ~20–30%).

Estimated from FAO food supply × USDA nutrient composition

vs. TriageMethod Optimal

How Saint Lucia's food supply compares to TriageMethod's evidence-based nutritional targets for health and performance.

ℹ️ Population-level supply data vs individual targets. TriageMethod Optimal targets are designed for active adults seeking optimal health. National food supply data includes waste (~20–30%) and represents availability, not intake. Saturated fat and omega-3 data are not available at country level.

FAO food supply TriageMethod Optimal targets

Diet Quality Index

An approximate diet quality score for Saint Lucia based on food supply diversity, nutrient adequacy, and alignment with dietary guidelines.

⚠️ Approximate index. Derived from FAO food supply data (availability, not intake) and estimated nutrient adequacy. Components weighted equally (12.5 points each, 100 total). Not a validated dietary assessment tool — intended for cross-country comparison only.

FAO food supply USDA nutrient composition

Similar Countries

Countries with a similar calorie supply.

🔗 Saint Lucia in the Mortality Explorer

Explore Saint Lucia's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.

🌍 Explore the Human Mortality Explorer

Frequently Asked Questions

How many calories per day does Saint Lucia produce?

Saint Lucia's food supply provides approximately 2,654 kcal per person per day as of 2023, 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 Saint Lucia's diet changed over time?

Between 1961 and 2023, Saint Lucia's total calorie supply changed from 1,688 to 2,654 kcal/capita/day (an increase of 57%). Protein supply went from 38.2g to 93.0g per day. Fat supply changed from 35.8g to 91.1g per day.

Where does Saint Lucia rank globally?

Saint Lucia ranks #152 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.

How does Saint Lucia's diet differ from the world average?

The butterfly chart above shows the difference in food supply composition between Saint Lucia and the global average. Bars extending to the right indicate food groups where Saint Lucia 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.