-
Notifications
You must be signed in to change notification settings - Fork 2
/
08-foodconsumption.qmd
127 lines (104 loc) · 10 KB
/
08-foodconsumption.qmd
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
---
output-file: food-consumption-score.html
---
# Measuring food consumption {#sec-food-consumption-score}
## Introduction
The **Food Consumption Score (FCS)** is an index developed by the World Food Programme (WFP) in 1996. The **FCS** is a household level indicator that aggregates food group diversity and frequency over the past 7 days. These food groups are then weighted according to their relative nutritional value. This means that food groups that are nutritionally-dense such as animal products are given greater weight than those containing less nutritionally dense foods such as tubers. The weights are then added up to come up with a household score which are then used to classify households into either poor, borderline, or acceptable food consumption. The **FCS** is a measure of quantity of caloric intake.
## FCS questionnaire
A brief questionnaire is used to ask respondents about the frequency of their households’ consumption of eight different food groups over the previous seven days. The eight food groups are:
1. Main staples
2. Pulses
3. Vegetables
4. Fruit
5. Meat/fish
6. Milk
7. Sugar
8. Oil
Following is a model questionnaire that can be used for collecting data on **FCS**.
**Question:** I would like to ask you about all the different foods that your household members have eaten in the last 7 days. Could you please tell me how many days in the past week your household has eaten the following foods?
*(for each food, ask what the primary source of each food item eaten that week was, as well as the second main source of food, if any)*
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| | Food item | Number of days | Primary source | Secondary source |
| | | eaten in the past | (see codes) | (see codes) |
+:===:+========================================+====================+====================+====================+
| 1 | Maize | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 2 | Rice | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 3 | Bread/wheat | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 4 | Tubers | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 5 | Groundnuts and pulses | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 6 | Fish (eaten as a main food) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 7 | Fish powder (used for flavour only) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 8 | Red meat (sheep/goat/beef) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 9 | White meat (poultry) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 10 | Vegetable oil, fats | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 11 | Eggs | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 12 | Milk and dairy products (main food) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 13 | Milk in tea in small amounts | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 14 | Vegetables (including leaves) | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 15 | Fruits | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
| 16 | Sweets, sugar | | | |
+-----+----------------------------------------+--------------------+--------------------+--------------------+
+-------------------------------------------------------------------------------------------------------------+
| **Food source codes:** |
+=============================================================================================================+
| Purchase = 1; Own production = 2; Traded goods/services, barter = 3; Borrowed = 4; |
| Received as gifts = 5; Food aid = 6; Others: (specify) = 7 |
+-------------------------------------------------------------------------------------------------------------+
This model questionnaire should be adapted to each survey context in which it is to be used.
## Calculating the FCS
The **FCS** or the frequency weighted diet diversity score is a score calculated using the frequency of consumption of different food groups consumed by a household during the 7 days before the survey. Following are the steps to calculate the FCS:
**Step 1.** Using the standard questionnaire above, group all the food items into specific food groups (see groups in table below).
+-----+----------------------------------------+--------------------+--------------------+
| | Food items | Food groups | Weight |
+:===:+========================================+====================+====================+
| 1 | Maize , maize porridge, rice, sorghum, | Main staples | 2 |
| | millet pasta, bread and other cereals | | |
| | Cassava, potatoes and sweet potatoes, | | |
| | other tubers, plantains | | |
+-----+----------------------------------------+--------------------+--------------------+
| 2 | Beans, peas, groundnuts and cashew nuts| Pulses | 3 |
+-----+----------------------------------------+--------------------+--------------------+
| 3 | Vegetables, leaves | Vegetables | 1 |
+-----+----------------------------------------+--------------------+--------------------+
| 4 | Fruits | Fruits | 1 |
+-----+----------------------------------------+--------------------+--------------------+
| 5 | Beef, goat, poultry, pork, eggs and | Meat and fish | 4 |
| | fish | | |
+-----+----------------------------------------+--------------------+--------------------+
| 6 | Milk yoghurt and other diary | Milk | 4 |
+-----+----------------------------------------+--------------------+--------------------+
| 7 | Sugar and sugar products, honey | Sugar | 0.5 |
+-----+----------------------------------------+--------------------+--------------------+
| 8 | Oils, fats and butter | Oil | 0.5 |
+-----+----------------------------------------+--------------------+--------------------+
| 9 | Spices, tea, coffee, salt, fishpowder, | Condiments | 0 |
| | small amounts of milk for tea. | | |
+-----+----------------------------------------+--------------------+--------------------+
**Step 2.** Sum all the consumption frequencies of food items of the same group, and recode the value of each group above 7 as 7.
**Step 3.** Multiply the value obtained for each food group by its weight (see food group weights in table below) and create new weighted food group scores.
**Step 4.** Sum the weighed food group scores, thus creating the food consumption score (FCS).
**Step 5.** Using the appropriate thresholds (see below), recode the variable food consumption score, from a continuous variable to a categorical variable.
+--------------------+----------------------------------------+
| **FCS** | **Profiles** |
+====================+========================================+
| 0 - 21 | Poor |
+--------------------+----------------------------------------+
| 21.5 - 35 | Borderline |
+--------------------+----------------------------------------+
| $>$ 35 | Acceptable |
+--------------------+----------------------------------------+