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Waid pe3 food security and nutrition surveillance

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Waid pe3 food security and nutrition surveillance

  1. 1. Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance By Jillian L. Waid Senior Analysis Officer, HKI Training on Assessment of Nutritional Status 18-22 December 2011 Date : 21 December 2011, Venue: FPMU Meeting Room The Training is organized by the National National Food Policy Capacity Strengthening Programme (NFPCSP) . The NFPCSP is jointly implemented by the Food Planning and Monitoring Unit (FPMU), Ministry of Food and Disaster Management and Food and Agriculture Organization of the United Nations (FAO) with the financial support of the EU and USAID.
  2. 2. Introduction• Household Dietary 8% Egg Diversity Dal 14% 16%• Individual Dietary Diversity 11% Dairy 12% 12% – Women’s dietary diversity 76% – Children dietary diversity 72% 78%• Food Consumption score Neither HH but not woman Both Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
  3. 3. Overview of the Methodology• Food security assessments have been standardized• For dietary assessment no one “correct” method – Recent Fanta II document outlines 8 options • 6 group (restricted and unrestricted) • 9 groups (restricted and unrestricted) • 13 groups (restricted and unrestricted) • 21 groups (restricted and unrestricted) Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
  4. 4. Data Collection• Limitations: – Incorrect recall – Investigator error• Exercise: – Get with a partner and collect their DDS for the previous day – If there is time remaining, collect HDDS as well Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
  5. 5. Scoring HDDS WDDS 9-group WDDS 13-group IYCF DDQ Food Group Q Food Group Q Food Group Q Food Group1. Cereals 1,2 Starchy staples 1,2 Starchy staples 1,2 Starchy staples2. White tubers & roots 4 Dark green leafy 4 Dark green leafy vegetables vegetables3,4,5 Vegetables 3,6 Vitamin A rich fruits 3 Vitamin A rich 3,4,6 Vitamin A rich fruits & & vegetables vegetables vegetables 5,7 Other fruits & 6 Vitamin A rich 5,7 Other fruits & vegetables fruits vegetables 5 Other vegetables6,7 Fruits 7 Other fruits8,9 Meat 8 Organ meat 8 Organ meat11 Fish and other sea 9,11 Meat and fish 9,11 Meat and fish 8,9,11 Flesh foods food10 Egg 10 Egg 10 Egg 10 Egg12 Legumes, nuts & seeds 12 Legumes, nuts & 12 Legumes, nuts & 12 Legumes, nuts & seeds seeds seeds13 Dairy 13 Dairy 13 Dairy 13 Dairy14 Oils & fats15 Sweets16 Condiments & Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid beverages
  6. 6. Methods for Data Analysis• Cut-offs: Not universally defined – FANTA 2: less than 5 (out of 9 or 13 groups) inadequate• Programmatically: – Goal to raise the mean overall to the mean of the top third of respondents

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