Lack of safe access to sufficient cooking fuel can lead to unsafe cooking techniques which can also negatively impact nutritional intake. These negative impacts include: selling portions of rations to buy fuel and/or to mill food; trading rations for more appropriate/easier to cook food items; undercooking food to save time/fuel (which can lead to foodborne disease); skipping meals; use of unsafe/inappropriate fuel sources (plastic, etc.), leading to acute/chronic diseases; and improperly cooking unfamiliar food items, reducing nutritional uptake.