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.
Introduction
Egg
• Household Dietary 8%
Diversity
14%
16%
Dal
• Individual Dietary Diversity
11%
Dairy
12%
12%
– Women’s dietary diversity
76%
– Children dietary diversity
• Food Consumption score
Neither
72%
78%
HH but not woman
Both
Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
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
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
Scoring
HDDS
WDDS 9-group
WDDS 13-group
IYCF DD
Q
Food Group
Q
Food Group
Q
Food Group
Q
Food Group
1.
Cereals
1,2
Starchy staples
1,2
Starchy staples
1,2
Starchy staples
2.
White tubers & roots
4
Dark green leafy
vegetables
4
Dark green leafy
vegetables
3,4,5
Vegetables
3,6
Vitamin A rich fruits
& vegetables
3
Vitamin A rich
vegetables
3,4,6
Vitamin A rich fruits &
vegetables
5,7
Other fruits &
vegetables
6
Vitamin A rich
fruits
5,7
Other fruits &
vegetables
5
Other vegetables
7
Other fruits
6,7
Fruits
8,9
Meat
8
Organ meat
8
Organ meat
11
Fish and other sea
food
9,11
Meat and fish
9,11
Meat and fish
8,9,11
Flesh foods
10
Egg
10
Egg
10
Egg
10
Egg
12
Legumes, nuts & seeds
12
Legumes, nuts &
seeds
12
Legumes, nuts &
seeds
12
Legumes, nuts & seeds
13
Dairy
13
Dairy
13
Dairy
13
Dairy
14
Oils & fats
15
Sweets
16
Condiments
&
Practical
Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
beverages
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