The right to adequate food's normative content consists of:
(1) food availability, which means that persons may either feed themselves directly from the land they till or from other natural resources they gather, or from an efficient and operational distribution, processing and market system;
(2) Food physical accessibility, which means that food must be readily accessible to all, especially those physically challenged and vulnerable like children, the elderly, persons with disabilities, etc.;
(3) Food economic accessibility, which means that costs of procuring food should not be too prohibitive that it adversely affects the satisfaction of other human rights;
(4) Food safety,which refers to food in sufficient quantity and quality that meets dietary needs, is free from adverse substances and is culturally acceptable. In this regard, it is important to note that women and children have special nutritional requirements.