3. Food Security & Nutrition for vulnerable populations
• Recent nutrition policy: focus on nutrition throughout the life cycle
– Treatment of moderate acute malnutrition
– Preventive approach to acute and chronic malnutrition
– Addressing micronutrient deficiencies
– Nutrition sensitive activities
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5.
6.
7. A household refers to a family or group of people living together. It's a
social unit under one roof. All the people living in your house, including
servants, make up your household
8. IMPACT INDICATORS FOR IMPROVED
HOUSEHOLD NUTRITION
Increased number of eating occasions per day -macronutrient (calories and
protein) intake.
• Increased number of different foods or food groups consumed (dietary
diversity) -variety of food groups (meats, milk, fruits, and vegetables)
consumed. As a food-security indicator, dietary diversity is usually highly
correlated with such factors as caloric and protein adequacy, percentage of
protein from animal sources (high quality protein), and household income.
• Increased percentage of households consuming minimum daily caloric
requirements-The primary interest is generally calories.
9. COLLECTING AND ANALYZING THE
DATA
Information on household food consumption should be collected using
the previous 24-hour period as a reference (24-hour recall). Lengthening
the recall period beyond this time often results in significant error due to
faulty recall. Subsequent data collection (mid-term and final evaluations,
for example) should be undertaken at the same time of year, in order to
avoid conflicting results due to seasonal differences.
11. Increased Number of Different Foods
or Food Groups Consumed
1. Cereals 7. Fish and seafood
2. Root and tubers 8. Oil/fats
3. Pulses/legumes 9. Sugar/honey
4. Milk and milk products 10. Fruits
5. Eggs 11. Vegetables
6. Meat and offal 12. Miscellaneous
For ease of analysis, the number of different food groups consumed should be
calculated, rather than the number of different foods. Knowing that households
consume, for example, an average of four different food groups implies that their
diets offer some diversity in both macro- and micronutrients.
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13.
14. Increased Percentage of Households Consuming
Minimum Daily Caloric Requirements
Two data components are necessary to quantify household caloric
adequacy: intake and minimum requirements. The caloric intake estimate
is obtained through recall of consumption of all significant sources of
calories during the previous day (24-hour recall). This includes data on
exactly what was consumed and who consumed it. An estimate of caloric
requirements is calculated based on the age, sex, physiological status, and
activity levels of household members consuming the calories.
15. 24-Hour Recall of Food Intake
The 24-hour recall gathers information on:
• Eating occasions (definition of meals/snacks or time food was consumed)
• Household members present at each meal
• Visitors consuming each dish
• Type of dish • Ingredients of dish
• Quantities prepared of foods that are a significant source of calories •
Quantities of food not consumed by household members or guests
• Source of each ingredient (home production, purchase, gift)
18. What is the nutritional assessment of the individual?
A detailed, systematic evaluation of a patient's nutritional status conducted
by healthcare providers in a team-based setting to diagnose malnutrition
and identify underlying pathologies to plan intervention constitutes
nutritional assessment.
What is the dietary assessment of the individual?
Assessment of dietary intake is one of the first steps to establish what a
person is actually eating. The assessment helps to identify quantitative and
qualitative characteristics of our diet and, if need be, support changes.
19. Dietary assessment methods are broadly grouped as indirect and direct
methods:
Indirect methods – use secondary data such as population-based statistics
on food supply, availability, and consumption (eg food balance sheets or
household surveys)
Direct methods – either retrospective or prospective, use individual-based
information to assess the food intake on a personal level (eg dietary
history, screens).
20. On the personal level, assessing dietary intake can help understand eating
habits, track down eating patterns and map out areas for improvement.
There are a few simple tools that could help record, estimate and monitor
food intake.
The most popular assessment tools in practice and research are:
Diet Record: Recording all food and beverages consumed over 3 days
(commonly 2 weekdays and 1 weekend)
24-Hour Dietary Recall: Reporting all food and beverages consumed
last 24 hours in an interview
Food Frequency Questionnaire: Reporting frequency of consumption
portion sizes of a range of foods and beverages over a long-term period
(commonly over 1 year).
21. There are other simple tools that could help assess dietary intake on a personal
level, such as food diaries and checklists.
Using a food diary
A food diary or food journaling should include:
When and how? What time you are eating or drinking and in what setting (eg
lunchtime sandwich at home, apple in the car on the way to work, or dinner with
friends)
What? Type of foods and beverages consumed and how these were prepared
baked mixed vegetables or fresh fruit salad)
How much? Quantity of the consumed foods or beverages, either weighed or
estimated using household measures (eg 1 cup of yoghurt or 2 tablespoons of
almond butter on a thin slice of a wholemeal bread)
22. Diet Record:
A food record is used to get an idea of your typical diet. It is important
that you try not to change your usual eating pattern. Record all of the
foods and beverages you eat and drink. Include the exact amount of food
eaten and important indicators of the type of food (ex.
