Tita Kebele survey Result report
Prepared By ,Selam Yimer Mohammed
Tita Keble, RSP
Feb,2017
1
Presentation outline
•
•
•
•
•
•
Introduction
Objectives
procedures
Result/ key findings
Conclusion
Recommendation
2
Introduction
• The human body needs balanced and nutritious diet in
order to functioning well and to be healthy.
• Mean while, due to lack of awareness and attention, by
being dependent on some productions and lack of
diversification on daily meals majority of our
community fall in malnutrition .
• There for, filling the gap on awareness on the benefit of
diet diversification and consumption of nutritious
foods for our concerned community is a must work .
3
What is NMA?
• The Nutrition in Mountain Agro-ecosystems
(NMA) project, funded by the SDC and
implemented by IFOAM-Organics International.
• Goal : Contribute to improved access to sufficient
nutritious food for rural communities in mountain
regions through a network of actors
diversification of proven agro-ecological and
other nutrition sensitive practices
4
Where ?
Peru
Kyrgyzst
an
4,634,000
23,381,000
South
America
Asia
21,602,000
< 90,000,000
131,432,000
NepalAsia
– Africa-
Pakistan - Asia
National partners and
implementer countries
Ethiopia
Objectives of the survey
• In order to assess the production and
consumption patterns of the surveyed
community(Tita Kebele).
• To identify knowledge and skill gaps in relation
to nutrition at the grass root level.
6
Background information of the
kebele
• Tita keble has a total population of 7040
Female 3543 and Male 3497 .
• From cereals and Grains -Teff, Maize, Wheat,
Barley, Bean,
• From vegetables –Potato, lettuce,
kosita/Spinach/, Gomen and Carrot is highly
produced in this kebele.
7
Survey procedure
• Baseline survey was conducted in 28
households .
• Focus Group Discussion was also conducted
in the keble.
• By using the two tools the following result has
been got.
8
During the survey
9
Result
• Among 28 surveyed women in House hold
level 25 of them or 89.2% were consumed less
than (<5) food groups which is below the
standard .
• Only 5 out of 28 or 17.8 women were
consumed 5 food groups .
10
In relation to consumption
Starchy Bean Nut
staple , pea seed,
food
oil
Dairy Flesh Egg
produc Foods,
ts
meat ,
Vit A
green
leafy
vegs
Vit A
vegs
&
fruit
Other
vegs
Other
fruit
100
%(28)
25 %
(7)
25%
29%(8)
(7)
100%
(28)
11%
(3)
100
100
%(28) %(28)
11% (3) 0(0)
11
In relation to production
Starchy
Bean
staple
,pea
food
Nut
seed
Dairy
and
Flesh
products
oil
50%(14) 46%(13)
0(0)
14% (4)
0 (0)
Egg
Vit A
green
leafy
vegs.
Vit A
Other
vegs &
vegs
fruit
Other
fruit
0(0)
4%(1)
0 (0)
0 (0)
4% (1)
12
All starch staple foods ,Bean &Peas
• All starch staple foods , Bean and Peas were the
more produced and consumed food groups in
the Surveyed households.
• In relation to production ,50% or(14)Starch staple
foods and 46 % or (13) of peas and peas were
produced the surveyed H.Holds.
• when we compared them to the rest food groups
among 28 surveyed Households all of them or
100 % of the H.H were consumed this two food
group, even if there is variation in production
levels.
13
Egg ,flesh foods and dairy products
• The above food groups were the least
consumed food groups in the surveyed
households with consumption level of 28(0)
%, 28(11% or3 H.H)& 28(25% or 7 H.H)
respectively.
• In relation to Production Majority of the
House holds have cows, poultry and sheep
but did not consume any of them.
14
Other Vitamin A vegetables &fruits
• Other Vitamin A vegetables &fruits were also
consumed in a least manner.
• Among 28 H.H (7) 25% them were consumed
this food groups.
15
Other fruits and vegetables
• Food groups of other Vegetables were
consumed by all of the surveyed House holds.
• On the contrary, other fruits food groups were
found as neglected food category like egg,
Diary and flesh foods
16
During FGD
• A lot of ideas raised during the conversation
• Key Issues
• In relation to behavior, production and
consumption
• In relation to Nutrition
17
During FGD
18
Key Findings
• From the Surveyed House holds and from
conducted FGD we can understand that,
• Knowledge gaps regarding food diversification
• Restricted meal preparation and consumption
• Low production of Variety of Vegetables
• Dependent of some of food groups and
neglected others this might be the cause for
the consumption of <5 food groups .
19
Conclusion
• From the results found , there is a need to
have appropriate interventions regarding
dietary diversity and production increment.
• Even if the selected cite have a lot of
resources ,there is a huge gap in proper
utilization these resources .
20
Recommendation
• Interventions are more likely to be effective after
baseline survey and need assessment, this MI
project will have a positive impact in changing the
dietary patterns of the target community. There
fore,
• Giving trainings to create awareness about
dietary diversity
• Helping them to increase production in relation
to a variety of vegetables in collaboration with
Agriculture expert
21
• Doing Community mobilization regarding food
diversification in cooperation with concerned
bodies will have a power to come up with
tangable results in the kebele.
• Collaboration and support from concerned
bodies for the success of the MI projects of
each selected cities .
22
Acknowledgment
• I would like to thank Institute for Sustainable
Development /ISD/ for giving this Golden
chance ,which will help me to contribute
something in relation to Nutrition for my
community.
• Special thanks goes to Ato Alemayehu Ayalew
NMA project Coordinator who supported me
in every moment of the project Activities .
• Tita keble community and administration
23
THANK YOU!!
24
WWW.MAAN.IFOAM.BIO
WWW.confluence.ifoam.bio
25