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Health is generally defined as being "a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity". This definition is used by the World Health Organization (WHO) since 1948. [1][2]

In 1986, the WHO, in the Ottawa Charter for Health Promotion, said health is "a resource for everyday life, not the objective of living. Health is a positive concept emphasizing social and personal resources, as well as physical capacities". Classification systems such as the WHO Family of International Classifications (WHO-FIC), which is composed of the International Classification of Functioning, Disability, and Health (ICF) and the International Classification of Diseases (ICD) also define health.

Rice is the seed of the monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in tropical Latin America, the West Indies, East, South and Southeast Asia. It is the grain with the second highest worldwide production, after maize ("corn").[1]. Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.[2] A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[3] In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage.[4][5]

 


 
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