diff --git a/docs/hfias.html b/docs/hfias.html index f1cd4d3..17d63d7 100644 --- a/docs/hfias.html +++ b/docs/hfias.html @@ -393,15 +393,15 @@

10.3.2 Household Food Insecurity
  1. Percent of households with anxiety and uncertainty about the household food supply
-

\[ \frac{\text{Number of households with response = 1 to Q1}}{\text{Total number of households responding to Q1}} ~ \times ~ 100 \]

+

\[ \frac{\text{Number of households with Q1 = 1}}{\text{Total number of households responding to Q1}} ~ \times ~ 100 \]

  1. Percent of households with insufficient good quality
-

\[ \frac{\text{Number of households with response = 1 to Q2 OR 1 to Q3 OR 1 to Q4}}{\text{Total number of households responding to Q2 OR Q3 OR Q4}} ~ \times ~ 100 \]

+

\[ \frac{\text{No. of households with Q2 = 1 OR Q3 = 1 OR Q4 = 1}}{\text{Total no. of households responding to Q2 OR Q3 OR Q4}} ~ \times ~ 100 \]

  1. Percent of households with insufficient food intake
-

\[ \frac{\text{Number of households with response = 1 to Q5 OR 1 to Q6 OR 1 to Q7 OR 1 to Q8 OR 1 to Q9}}{\text{Total number of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \times ~ 100 \]

+

\[ \frac{\text{No. of households with Q5 = 1 OR Q6 = 1 OR Q7 = 1 OR Q8 = 1 OR Q9 = 1}}{\text{Total no. of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \times ~ 100 \]

10.3.3 Household Food Insecurity Access Scale Score

@@ -411,7 +411,7 @@

10.3.3 Household Food Insecurity

  • Code the frequency-of-occurrence as 0 for all cases where the answer to the corresponding occurrence question was “no” (i.e., if Q1=0 then Q1a=0, if Q2=0 then Q2a=0, etc.).

  • Calculate a HFIAS score variable is calculated for each household by summing the codes for each frequency-of-occurrence question. The maximum score for a household is 27 (the household response to all nine frequency-of-occurrence questions was “often”, coded with response code of 3); the minimum score is 0 (the household responded “no” to all occurrence questions, frequency-of-occurrence questions were skipped by the interviewer, and subsequently coded as 0 by the data analyst.) The higher the score, the more food insecurity (access) the household experienced. The lower the score, the less food insecurity (access) a household experienced.

    • -

    \[ \text{HFIAS Score} ~ = ~ Q1a ~ + ~ Q2a ~ + ~ Q3a ~ + ~ Q4a ~ + ~ Q5a ~ + ~ Q6a ~ + ~ Q7a ~ + ~ Q8a ~ + ~ Q9a \]

    +

    \[ \text{HFIAS Score} = Q1a + Q2a + Q3a + Q4a + Q5a + Q6a + Q7a + Q8a + Q9a \]

    1. Next, the average Household Food Insecurity Access Scale Score, is calculated using the household scores calculated above.
    @@ -428,32 +428,48 @@

    10.3.4 Household Food Insecurity

  • Calculate a HFIA category variable for each household by assigning a code for the food insecurity (access) category in which it falls. The four food security categories should be created sequentially, in the same order as shown below, to ensure that households are classified according to their most severe response.

    • Category 1: Food secure

    -

    \[ \text{HFIA category 1 if } [(Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and ~ Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \]

    +

    \[\begin{aligned} +\text{HFIA category 1 if } & (Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and \\ +& Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and \\ +& Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\]

    Category 2: Mildly food insecure access

    -

    \[ \text{HFIA category 2 if } [(Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or ~ Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \]

    +

    \[\begin{aligned} +\text{HFIA category 2 if } & (Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or \\ +& Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and \\ +& Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\]

    Category 3: Moderately food insecure access

    -

    \[ \text{HFIA category 3 if } [(Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or ~ Q4a = 3 ~ or ~ Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \]

    +

    \[\begin{aligned} +\text{HFIA category 3 if } & (Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or Q4a = 3 ~ or \\ +& Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and \\ +& Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\]

    Category 4: Severely food insecure access

    -

    \[ \text{HFIA category 4 if } [Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or ~ Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or ~ Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3] \]

    +

    \[\begin{aligned} +\text{HFIA category 4 if } & Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or \\ +& Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or \\ +& Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3 +\end{aligned}\]

    1. Next, the prevalence of different levels of household food insecurity (access) is calculated.
    • Percentage of households that are food secure
    -

    \[ \% ~ \text{households that are food secure} ~ = ~\frac{\text{Number of households with HFIA category = 1}}{\text{Total number of households with a HFIA category}} \]

    +

    \[ \% ~ \text{households that are food secure} ~ = ~\frac{\text{No. of households with HFIA category = 1}}{\text{Total no. of households with a HFIA category}} \]

    • Percentage of households that are mildly food insecure
    -

    \[ \% ~ \text{households that are mildly food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 2}}{\text{Total number of households with a HFIA category}} \]

    +

    \[ \% ~ \text{households that are mildly food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 2}}{\text{Total no. of households with a HFIA category}} \]

    • Percentage of households that are moderately food insecure
    -

    \[ \% ~ \text{households that are moderately food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 3}}{\text{Total number of households with a HFIA category}} \]

    +

    \[ \% ~ \text{households that are moderately food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 3}}{\text{Total no. of households with a HFIA category}} \]

    • Percentage of households that are severely food insecure
    -

    \[ \% ~ \text{households that are severely food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 4}}{\text{Total number of households with a HFIA category}} \]

    +

    \[ \% ~ \text{households that are severely food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 4}}{\text{Total no. of households with a HFIA category}} \]

    diff --git a/docs/nutrisurvey.epub b/docs/nutrisurvey.epub index 9e50b3a..d62e5b0 100644 Binary files a/docs/nutrisurvey.epub and b/docs/nutrisurvey.epub differ diff --git a/docs/nutrisurvey.pdf b/docs/nutrisurvey.pdf index 83f616b..8a54ea3 100644 Binary files a/docs/nutrisurvey.pdf and b/docs/nutrisurvey.pdf differ diff --git a/docs/nutrisurvey.tex b/docs/nutrisurvey.tex index 03f1816..4e9637e 100644 --- a/docs/nutrisurvey.tex +++ b/docs/nutrisurvey.tex @@ -3707,7 +3707,7 @@ \subsection{Household Food Insecurity Access-related food supply \end{enumerate} -\[ \frac{\text{Number of households with response = 1 to Q1}}{\text{Total number of households responding to Q1}} ~ \times ~ 100 \] +\[ \frac{\text{Number of households with Q1 = 1}}{\text{Total number of households responding to Q1}} ~ \times ~ 100 \] \begin{enumerate} \def\labelenumi{\arabic{enumi}.} @@ -3717,7 +3717,7 @@ \subsection{Household Food Insecurity Access-related Percent of households with insufficient good quality \end{enumerate} -\[ \frac{\text{Number of households with response = 1 to Q2 OR 1 to Q3 OR 1 to Q4}}{\text{Total number of households responding to Q2 OR Q3 OR Q4}} ~ \times ~ 100 \] +\[ \frac{\text{No. of households with Q2 = 1 OR Q3 = 1 OR Q4 = 1}}{\text{Total no. of households responding to Q2 OR Q3 OR Q4}} ~ \times ~ 100 \] \begin{enumerate} \def\labelenumi{\arabic{enumi}.} @@ -3727,7 +3727,7 @@ \subsection{Household Food Insecurity Access-related Percent of households with insufficient food intake \end{enumerate} -\[ \frac{\text{Number of households with response = 1 to Q5 OR 1 to Q6 OR 1 to Q7 OR 1 to Q8 OR 1 to Q9}}{\text{Total number of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \times ~ 100 \] +\[ \frac{\text{No. of households with Q5 = 1 OR Q6 = 1 OR Q7 = 1 OR Q8 = 1 OR Q9 = 1}}{\text{Total no. of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \times ~ 100 \] \hypertarget{household-food-insecurity-access-scale-score}{% \subsection{Household Food Insecurity Access Scale @@ -3758,7 +3758,7 @@ \subsection{Household Food Insecurity Access Scale insecurity (access) a household experienced. \end{enumerate} -\[ \text{HFIAS Score} ~ = ~ Q1a ~ + ~ Q2a ~ + ~ Q3a ~ + ~ Q4a ~ + ~ Q5a ~ + ~ Q6a ~ + ~ Q7a ~ + ~ Q8a ~ + ~ Q9a \] +\[ \text{HFIAS Score} = Q1a + Q2a + Q3a + Q4a + Q5a + Q6a + Q7a + Q8a + Q9a \] \begin{enumerate} \def\labelenumi{\arabic{enumi}.} @@ -3812,19 +3812,35 @@ \subsection{Household Food Insecurity Access \textbf{Category 1: Food secure} -\[ \text{HFIA category 1 if } [(Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and ~ Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \] +\[\begin{aligned} +\text{HFIA category 1 if } & (Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and \\ +& Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and \\ +& Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\] \textbf{Category 2: Mildly food insecure access} -\[ \text{HFIA category 2 if } [(Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or ~ Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \] +\[\begin{aligned} +\text{HFIA category 2 if } & (Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or \\ +& Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and \\ +& Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\] \textbf{Category 3: Moderately food insecure access} -\[ \text{HFIA category 3 if } [(Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or ~ Q4a = 3 ~ or ~ Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \] +\[\begin{aligned} +\text{HFIA category 3 if } & (Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or Q4a = 3 ~ or \\ +& Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and \\ +& Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 +\end{aligned}\] \textbf{Category 4: Severely food insecure access} -\[ \text{HFIA category 4 if } [Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or ~ Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or ~ Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3] \] +\[\begin{aligned} +\text{HFIA category 4 if } & Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or \\ +& Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or \\ +& Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3 +\end{aligned}\] \begin{enumerate} \def\labelenumi{\arabic{enumi}.} @@ -3841,7 +3857,7 @@ \subsection{Household Food Insecurity Access Percentage of households that are \textbf{food secure} \end{itemize} -\[ \% ~ \text{households that are food secure} ~ = ~\frac{\text{Number of households with HFIA category = 1}}{\text{Total number of households with a HFIA category}} \] +\[ \% ~ \text{households that are food secure} ~ = ~\frac{\text{No. of households with HFIA category = 1}}{\text{Total no. of households with a HFIA category}} \] \begin{itemize} \tightlist @@ -3849,7 +3865,7 @@ \subsection{Household Food Insecurity Access Percentage of households that are \textbf{mildly food insecure} \end{itemize} -\[ \% ~ \text{households that are mildly food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 2}}{\text{Total number of households with a HFIA category}} \] +\[ \% ~ \text{households that are mildly food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 2}}{\text{Total no. of households with a HFIA category}} \] \begin{itemize} \tightlist @@ -3857,7 +3873,7 @@ \subsection{Household Food Insecurity Access Percentage of households that are \textbf{moderately food insecure} \end{itemize} -\[ \% ~ \text{households that are moderately food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 3}}{\text{Total number of households with a HFIA category}} \] +\[ \% ~ \text{households that are moderately food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 3}}{\text{Total no. of households with a HFIA category}} \] \begin{itemize} \tightlist @@ -3865,7 +3881,7 @@ \subsection{Household Food Insecurity Access Percentage of households that are \textbf{severely food insecure} \end{itemize} -\[ \% ~ \text{households that are severely food insecure} ~ = ~\frac{\text{Number of households with HFIA category = 4}}{\text{Total number of households with a HFIA category}} \] +\[ \% ~ \text{households that are severely food insecure} ~ = ~\frac{\text{No. of households with HFIA category = 4}}{\text{Total no. of households with a HFIA category}} \] \hypertarget{references}{% \chapter*{References}\label{references}} diff --git a/docs/search_index.json b/docs/search_index.json index 110f20c..25894ec 100644 --- a/docs/search_index.json +++ b/docs/search_index.json @@ -9,6 +9,6 @@ ["standard.html", "Chapter 7 Anthropometric measurement standardisation test 7.1 Objectives 7.2 Mechanics", " Chapter 7 Anthropometric measurement standardisation test The survey personnel should go through theoretical discussions and demonstrations on how to perform the anthropometric measurements. This should then be followed by practical demonstration of the measurement techniques, measurement readings and recording ideally with a large number of children particularly if there is a large number of survey personnel. Once all personnel have had the opportunity to adequately practice their measurement and recording techniques, a standardisation test or exercise must be carried out. Chapter 7 provides detailed instructions on how to carry out an anthropometric measurement standardisation test as part of a training process in preparation for a nutrition survey. 7.1 Objectives The standardisation test evaluates the precision and the accuracy of the measurements taken by each survey personnel. The accuracy of measurements taken by survey personnel is determined by how close they are to the true value with repeated measurements. On the other hand, the precision of measurements taken by survey personnel is determined by how similar the values are of repeated measurements made. In preparation for a nutrition survey while the survey personnel are in training, the aim is for survey personnel to be highly accurate and highly precise with their anthropometric measurements. Figure 7.1: Relationship between accuracy and precision 7.2 Mechanics The general process of the standardisation test is for each survey personnel to take measurements of at least 10 children 6-59 months, twice, with an interval of time between the 1st and 2nd measurements. 7.2.1 Test parameters The following test parameters need to be followed when conducting an anthropometric standardisation test: The same type of equipment must be used both during the standardisation test and the survey Each child is measured with the same equipment The supervisor must observe how measurements are being taken Survey personnel measurements are compared to the reference (supervisor) values Survey personnel measurements are compared to the repeated measures taken (intra-observer) 7.2.2 Test organisation and requirements The following test organisation and requirements need to be met in order to conduct a credible standardisation test: Spacious and shady area Healthy children between 6 and 59 months or according to the age group targeted by the survey Incentives provided for the mother and children Survey personnel are grouped into pairs, but each personnel will carry out the measurements in turn There should only be one pair of survey personnel per child at any time during the test Each survey personnel is given a unique ID. For example if there are 20 survey personnel, a unique ID from 1 to 20 is given to each survey personnel. The supervisor’s ID is always 0 Each measurement station should have a height board, weighing scale and a MUAC tape Each child must remain with their mother in a fixed station with a unique ID number. For example if there are 10 mother and children pairs, a unique ID from 1 to 10 is given to each pair It is not allowed for pairs of survey personnel to speak with other pairs during the test 7.2.3 Timeframe In order to follow the test parameters specified above and organise the test appropriately, a considerable amount of time needs to be set aside for conducting the test. For a survey team of about 20 survey personnel, the test can be carried out in 2 half-days such that half of the survey personnel (first half of each team) measures 10 children in the morning and the other half (second half of each team) measures the same 10 children in the afternoon. It would be possible to have a different set of 10 children for the afternoon session. However, the results of the first half who took the test in the morning cannot be combined with the results of the second half who took the test in the afternoon. For larger scale surveys with survey personnel more than 20, more days will be required to conduct the test to appropriately and to correct specifications. 7.2.4 Steps in carrying out the standardisation test The supervisor carefully performs the measurements on each child without allowing the teams to see the values. The supervisor records his/her measurements on the standardisation test form for the first round of measurements. Standardisation Test Form - Measurement Round 1 Enumerator ID: _____ Enumerator Name: ___________________ Child ID Weight (kg) Height (cm) MUAC (mm) Oedema (yes/no) 01 02 03 04 05 06 07 08 09 10 Download the standardisation test form here. Each team starts with a different child, and the first half of the team measures the child once and records the results in a standard form for the 1st measurement (as above). The current measurer should make sure that he/she is entering data in the row corresponding to the child ID of the child he/she is currently measuring. When the first half of the team has done the measurements for the current child, they should move on to the next child. After the first half of all the teams has measured 10 children once, the first measurement round forms are handed in. The teams and the children then take a break. Appropriate incentives including food and drinks to snack on during the break should be provided to the mothers and children. After the break, the first half of the team repeats the whole process and measures each child for the second time and records his/her measurements onto the standardisation test form for the second round of measurements. After the the first half of all the teams has measured 10 children twice, the second measurement round forms are handed in. The teams and the children then take a break for lunch (end of first half of the day/first half of the test). Appropriate lunch arrangements should be prepared for the mothers and children. After the lunch break or on a new day altogether, the whole process is done all over again but this time, the second half of the teams will be performing the measurements. Ideally, the same set of mother and child pairs should be utilised for the second half day of testing. However, it may be that some of the mothers will be unable to come back to help. If for the second half day of testing the mother and child pairs are different from the first half day, then measurements made in the second half day cannot be mixed with the data from the first half day when reporting on the performance in the standardisation test of the survey personnel. "], ["diet.html", "Chapter 8 Measuring dietary diversity 8.1 Introduction 8.2 Minimum dietary diversity for women (MDD-W) 8.3 Minimum dietary diversity (MDD) component of the infant and young child feeding (IYCF)", " Chapter 8 Measuring dietary diversity 8.1 Introduction Dietary diversity can be measured in various ways with the traditional approach being time consuming, expensive, and requiring a high level of technical skill both in data collection and analysis. Recent development work in this indicator has brought about the use of a qualitative approach to food consumption that reflects household access to a wide variety of foods, and is also a proxy of the nutrient adequacy of the diet for individuals. The approach uses a specifically designed and tested dietary diversity questionnaire as a tool to elicit food consumption information in a more rapid, user-friendly and cost-effective approach. Administration of the questionnaire is straightforward and can be handled easily by trained enumerators. The scoring and/or analysis of the information gained from the questionnaire is easy to understand, quick to implement, and can be applied with minimal technical expertise. In general, dietary diversity indicators are created by summing either the number of individual foods or food groups consumed over a reference period. This chapter describes how an individual dietary diversity indicator is created through a simple count of food groups that an individual has consumed over the past 24 hours. Specifically, this chapter discusses how the minimum dietary diversity indicator for women (MDD-W) and the minimum dietary diversity indicator for children under 2 years old (MDD) are calculated using a standard dietary diversity questionnaire. 8.2 Minimum dietary diversity for women (MDD-W) MDD-W is a dichotomous indicator of whether or not women 15–49 years of age have consumed at least five out of ten defined food groups the previous day or night. The proportion of women 15–49 years of age who reach this minimum in a population can be used as a proxy indicator for higher micronutrient adequacy, one important dimension of diet quality. The indicator is calculated as follows: \\[ \\text{MDD-W} = \\frac{\\text{Women 15-49 years of age who consumed 5 out of 10 food groups in the previous day or night}}{\\text{Women 15-49 years of age}} \\] The ten food groups are: Grains, white roots and tubers, and plantains Pulses (beans, peas and lentils) Nuts and seeds Dairy Meat, poultry and fish Eggs Dark green leafy vegetables Other vitamin A-rich fruits and vegetables Other vegetables Other fruits 8.2.1 MDD-W questionnaire The following is a model questionnaire used for eliciting dietary diversity information from a women 15-49 years old. 1. Following are required elements of the questionnaire Food categories Description and/or examples (to be adapted to local context) Consumed? A Food made from grains Porridge, bread, rice, pasta/noodles or other foods made from grains Yes = 1 No = 2 B White roots and tubers White potatoes, white yams, manioc/cassava/yucca, coco yam, taro or any other foods made from white-fleshed roots or tubers, or plantains Yes = 1 No = 2 C Pulses (beans, peas and lentils) Mature beans or peas (fresh or dried seed), lentils or bean/pea products, including hummus, tofu and tempeh Yes = 1 No = 2 D Nuts and seeds Any tree nut, groundnut/peanut or certain seeds, or nut/seed “butters” or pastes Yes = 1 No = 2 E Milk and milk products Milk, cheese, yoghurt or other milk products but NOT including butter, ice cream, cream or sour cream Yes = 1 No = 2 F Organ meat Liver, kidney, heart or other organ meats or blood-based foods, including from wild game Yes = 1 No = 2 G Meat and poultry Beef, pork, lamb, goat, rabbit, wild game meat, chicken, duck or other bird Yes = 1 No = 2 H Fish and seafood Fresh or dried fish, shellfish or seafood Yes = 1 No = 2 I Eggs Eggs from poultry or any other bird Yes = 1 No = 2 J Dark green leafy vegetables List examples of any medium-to-dark green leafy vegetables, including wild/foraged leaves Yes = 1 No = 2 K Vitamin A-rich vegetables, roots and tubers Pumpkin, carrots, squash or sweet potatoes that are yellow or orange inside Yes = 1 No = 2 L Vitamin A-rich fruits Ripe mango, ripe papaya, some melons Yes = 1 No = 2 M Other vegetables List examples of any other vegetables Yes = 1 No = 2 N Other fruits List examples of any other fruits Yes = 1 No = 2 2. Optional components of the questionnaire Food categories Description and/or examples (to be adapted to local context) Consumed? O Insects and other small protein foods Insects, insect larvae/grubs, insect eggs and land and sea snails Yes = 1 No = 2 P Red palm oil Red palm oil Yes = 1 No = 2 Q Other oils and fats Oil; fats or bu er added to food or used for cooking, including extracted oils from nuts, fruits and seeds; and all animal fat Yes = 1 No = 2 R Savoury and fried snacks Crisps and chips, fried dough or other fried snacks Yes = 1 No = 2 S Sweets Sugary foods, such as chocolates, candies, cookies/sweet biscuits and cakes, sweet pastries or ice cream Yes = 1 No = 2 T Sugar-sweetened beverages Sweetened fruit juices and “juice drinks”, soft drinks/fizzy drinks, chocolate drinks, malt drinks, yoghurt drinks or sweet tea or coffee with sugar Yes = 1 No = 2 3. Other required components of the questionniare but don’t count in the food groups Food categories Description and/or examples (to be adapted to local context) Consumed? U Condiments and seasonings Ingredients used in small quantities for flavour, such as chilies, spices, herbs, powder, tomato paste, flavour cubes or seeds Yes = 1 No = 2 V Other beverages and foods (optionally, specify if not listed) Tea or co ee if not sweetened, clear broth, alcohol Pickles, olives and similar Yes = 1 No = 2 8.2.2 MDD-W food group description 1. Grains, white roots and tubers, and plantains Also called as “starchy staples”" Examples include breads and flatbreads stiff porridges of maize, sorghum, millet or cassava (manioc) pasta potatoes white-fleshed sweet potatoes white yams yucca plantains (white-fleshed) 2. Pulses (beans, peas and lentils) Beans, peas and lentils the seeds of which are dried and used as food for processed into other food products Does not include the same plants eaten fresh in the pod or still green/immature (these are categorised as “other vegetables”) Groundnut (peanut), a legume, is not included in this group (these are categorised as “nuts”) Examples include beans - black, kidney, pinto broad bean - fava, field bean chickpea (garbanzo) pigeon pea cowpea lentil and soybean/soybean products or other legume products 3. Nuts and seeds Comprise mostly of tree nuts but also includes peanuts (groundnuts) Certain seeds consumed in substantial quantities (otherwise categorised as “condiments and seasonings”) Includes nut and seed butters such as peanut butter, cashew butter or sesame butter (tahini) Examples of nuts are cashew macadamia Brazil nut almond chestnut hazelnut pistachio walnut Examples of seeds are sesame sunflower pumpkin/squash/gourd pine nut 4. Dairy Includes Almost all liquid and solid dairy products from cows, goats, buffalo, sheep or camels. Tinned, powdered or ultra-high temperature (UHT) milk Soft and hard cheeses Yoghurt and kefir Excludes Butter Cream Sour cream Ice cream Sweetened condensed milk Processed/packaged “yoghurt drinks” 5. Meat, poultry and fish Sometimes referred to as “flesh foods” All meats, organ meats, poultry and other birds Fresh and dried fish and seafood/shellfish Wild birds and mammals (“bush meat”), Snakes, frogs and other reptiles and amphibians 6. Eggs Includes eggs from any type of bird (domesticated poultry and wild birds) Excludes fish roe (categorised with small protein foods) 7. Dark green leafy vegetables All medium-to-dark green leafy vegetables Only very light green leaves, such as iceberg lettuce, are not. Medium green leaves, such as Chinese cabbage, romaine and bibb lettuce, along with darker greens are included Dark green leafy vegetables that are wild and foraged Dark green leafy vegetbles of other food crops such as cassava leaves, bean leaves, pumpkin leaves, amaranth leaves) 8. Other vitamin A-rich fruits and vegetables Vitamin A-rich fruits are Ripe mango (not when eaten green; categorised as “other fruits”) Ripe papaya (not when eaten green; categorised as “other fruits”) Red palm fruit/pulp Passion fruit Apricot Several types of melon Ripe, deep yellow-fleshed or orange-fleshed bananas (distinguish from white-fleshed bananas) Vitamin A-rich vegetables Orange-fleshed sweet potato (if white-fleshed, categorised as roots and tubers) Carrot Pumpkin Deep yellow or orange-fleshed squash 9. Other vegetables Includes legumes when the fresh/green pod is consumed (as in fresh peas, snow peas, snap peas or green beans) Includes stems, fruits and owers of plants when generally consumed in savoury dishes and considered as vegetables in culinary systems such as cucumber, tomato and okra Excludes white potatoes, white yams, cassava and coco yam 10. Other fruits Includes most fruits, excluding vitamin A-rich fruits Does not include tomatoes Plantains are classified with starchy staples but sweet white bananas are classified with fruit. 8.3 Minimum dietary diversity (MDD) component of the infant and young child feeding (IYCF) MDD component of the IYCF indicators is a dichotomous indicator of whether or not children 6-23 months of age receive foods from 4 or more food groups (out of a total of 7 food groups for children). The proportion of children 6–23 months of age who receive foods from 4 or more food groups is associated with better quality diets for both breastfed and non-breastfed children. Consumption of foods from at least 4 food groups on the previous day would mean that in most populations the child had a high likelihood of consuming at least one animal-source food and at least one fruit or vegetable that day, in addition to a staple food (grain, root or tuber). The indicator is calculated as follows: \\[ \\text{MDD} = \\frac{\\text{Children 6–23 months of age who received foods from} \\geq \\text{ 4 food groups during the previous day}}{\\text{Children 6–23 months of age}} \\] The 7 foods groups used for tabulation of this indicator are: Grains, roots and tubers Legumes and nuts Dairy products (milk, yoghurt, cheese) Fresh foods (meat, fish, poultry and liver/organ meats) Eggs Vitamin-A rich fruits and vegetables Other fruits and vegetables Consumption of any amount of food from each food group is sufficient to “count”, i.e., there is no minimum quantity, except if an item is only used as a condiment. 8.3.1 MDD questionnaire Following is a model questionnaire used for MDD component of IYCF Questions and filters Response A Porridge, bread, rice, noodles, or other foods made from grains Yes = 1 No = 2 B Pumpkin, carrots, squash, or sweet potatoes that are yellow or orange inside Yes = 1 No = 2 C White potatoes, white yams, manioc, cassava, or any other foods made from roots Yes = 1 No = 2 D Any dark green leafy vegetables Yes = 1 No = 2 E Ripe mangoes, ripe papayas, or (insert other local vitamin A-rich fruits) Yes = 1 No = 2 F Any other fruits or vegetables Yes = 1 No = 2 G Liver, kidney, heart, or other organ meats Yes = 1 No = 2 H Any meat, such as beef, pork, lamb, goat, chicken, or duck Yes = 1 No = 2 I Eggs Yes = 1 No = 2 J Fresh or dried fish, shellfish, or seafood Yes = 1 No = 2 K Any foods made from beans, peas, lentils, nuts, or seeds Yes = 1 No = 2 L Cheese, yoghurt, or other milk products Yes = 1 No = 2 M Any oil, fats, or butter, or foods made with any of these Yes = 1 No = 2 N Any sugary foods such as chocolates, sweets, candies, pastries, cakes, or biscuits Yes = 1 No = 2 Yes = 1 No = 2 O Condiments for flavour, such as chillies, spices, herbs, or fish powder Yes = 1 No = 2 P Grubs, snails, or insects Yes = 1 No = 2 Q Foods made with red palm oil, red palm nut, or red palm nut pulp sauce Yes = 1 No = 2 8.3.2 MDD food group description The food group description for MDD-W is about the same for the IYCF MDD with a few exceptions: 1. Ice cream In MDD-W, ice cream is categorised as “sweets” because it is a high fat/high sugar food. For IYCF MDD, ice cream is categorised as dairy. This difference is primarily due to increasing concerns with other dimensions of diet quality in the context of the nutrition transition given that ice cream is a high fat and high sugar food and also because many low-quality ice cream products contain very little dairy. 2. Garlic In MDD-W, garlic is categorised as “condiments and seasonings” given that it is usually consumed in small quantities. In IYCF MDD, there is no particular concern for food quantity so garlic is categorised as “other fruits and vegetables”. 3. Olives In MDD-W, olives are categorised as “other foods and beverages” given that it is usually consumed in small quantities. In IYCF MDD, olives are categorised as “other fruits and vegetables”. 4. Red palm oil In MDD-W, this is totally excluded from the indicator calculation. In IYCF MDD, it is counted under “vitamin A-rich fruits and vegetables” 5. Fish roe In MDD-W, categorised with “insects and other small protein foods”. In IYCF MDD, categorised under “fish and seafood” 6. Seaweed In MDD-W, categorised as “other vegetables”. In IYCF MDD, categorised as “dark green leafy vegetables”. "], ["food.html", "Chapter 9 Measuring food consumption 9.1 Introduction 9.2 FCS questionnaire 9.3 Calculating the FCS", " Chapter 9 Measuring food consumption 9.1 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. 9.2 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: Main staples Pulses Vegetables Fruit Meat/fish Milk Sugar 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 eaten in the past Primary source (see codes) Secondary source (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. 9.3 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, millet pasta, bread and other cereals Cassava, potatoes and sweet potatoes, other tubers, plantains Main staples 2 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 fish Meat and fish 4 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, small amounts of milk for tea. Condiments 0 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 "], -["hfias.html", "Chapter 10 Household Food Insecurity Access Scale 10.1 Introduction 10.2 HFIAS questionnaire 10.3 HFIAS indicators", " Chapter 10 Household Food Insecurity Access Scale 10.1 Introduction Household Food Insecurity Access Scale (HFIAS) is one of the experience-based food insecurity scales. Experience-based indicators are constructed from a short questionnaire that captures households’ behavioural and psychological manifestations of insecure food access, such as having to reduce the number of meals consumed or cut back on the quality of the food due to a lack of resources. HFIAS was developed in 2006 by the USAID-funded Food and Nutrition Technical Assistance II project (FANTA) in collaboration with Tufts and Cornell Universities, among other partners. 10.2 HFIAS questionnaire The HFIAS uses a questionnaire of 9 items which are called occurence questions (i.e., whether condition stated in the question has happened or not) based on a 30-day recall. If condition has happened, a further question is then asked which is called a frequency-of-occurence question. The possible responses for the frequency-of-occurence are categorical - rarely (once or twice in the past four weeks); sometimes (three to ten times in the past four weeks); and often (more than ten times in the past four weeks). The generic occurrence questions are as follows: Q1 In the past four weeks, did you worry that your household would not have enough food? 0 = No; 1 = Yes Q1a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q2 In the past four weeks, were you or any household member not able to eat the kinds of foods you preferred because of a lack of resources? 0 = No; 1 = Yes Q2a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q3 In the past four weeks, did you or any household member have to eat a limited variety of foods due to a lack of resources? 0 = No; 1 = Yes Q3a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q4 In the past four weeks, did you or any household member have to eat some foods that you really did not want to eat because of a lack of resources to obtain other types of food? 0 = No; 1 = Yes Q4a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q5 In the past four weeks, did you or any household member have to eat a smaller meal than you felt you needed because there was not enough food? 0 = No; 1 = Yes Q5a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q6 In the past four weeks, did you or any household member have to eat fewer meals in a day because there was not enough food? 0 = No; 1 = Yes Q6a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q7 In the past four weeks, was there ever no food to eat of any kind in your household because of lack of resources to get food? 0 = No; 1 = Yes Q7a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q8 In the past four weeks, did you or any household member go to sleep at night hungry because there was not enough food? 0 = No; 1 = Yes Q8a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q9 In the past four weeks, did you or any household member go a whole day and night without eating anything because there was not enough food? 0 = No; 1 = Yes Q9a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Questions 1 to 9 are the occurence questions while questions 1a to 9a are the frequency-of-occurence questions. 10.3 HFIAS indicators Four types of indicators can be calculated to help understand the characteristics of and changes in household food insecurity in the surveyed population. These indicators are: Household Food Insecurity Access-related Conditions Household Food Insecurity Access-related Domains Household Food Insecurity Access Scale Score Household Food Insecurity Access Prevalence 10.3.1 Household Food Insecurity Access-related Conditions This indicator set consists of the responses to the individual occurence questions and frequency of occurence questions. The indicators in this set provide specific, disaggregated information about the behaviours and perceptions of the surveyed households. The indicators present the percent of households that responded affirmatively to each question, regardless of the frequency of the experience. Thus they measure the percent of households experiencing the condition at any level of severity. Each indicator can be further disaggregated to examine the frequency of experience of the condition across the surveyed households. Percent of households that worried about not having enough food in the past four weeks \\[ \\frac{\\text{Number of households with response = 1 to Q1}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] 1a. Percent of households that often worried about not having enough food in the past four weeks \\[ \\frac{\\text{Number of households with response = 3 to Q1a}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] Percent of households with a household member/s not able to eat the kinds of food preferred because of a lack of resources \\[ \\frac{\\text{Number of households with response = 1 to Q2}}{\\text{Total number of households responding to Q2}} ~ \\times ~ 100 \\] 2a. Percent of households with a household member/s who often are not able to eat the kinds of food preferred because of a lack of resources \\[ \\frac{\\text{Number of households with response = 3 to Q2a}}{\\text{Total number of households responding to Q2}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have to eat a limited variety of foods due to a lack of resources \\[ \\frac{\\text{Number of households with response = 1 to Q3}}{\\text{Total number of households responding to Q3}} ~ \\times ~ 100 \\] 3a. Percent of households with a household member/s who often have to eat limited variety of foods due to a lack of resources \\[ \\frac{\\text{Number of households with response = 3 to Q3a}}{\\text{Total number of households responding to Q3}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat some foods they really didn’t want to eat due to a lack of resources to obtain other types of food \\[ \\frac{\\text{Number of households with response = 1 to Q4}}{\\text{Total number of households responding to Q4}} ~ \\times ~ 100 \\] 4a. Percent of households with a household member/s who often have had to eat some foods they really didn’t want to eat due to a lack of resources to obtain other types of food \\[ \\frac{\\text{Number of households with response = 3 to Q4a}}{\\text{Total number of households responding to Q4}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat a smaller meal than they felt they needed because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q5}}{\\text{Total number of households responding to Q5}} ~ \\times ~ 100 \\] 5a. Percent of households with a household member/s who often have had to eat a smaller meal than they felt they needed because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q5a}}{\\text{Total number of households responding to Q5}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat fewer meals in a day because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q6}}{\\text{Total number of households responding to Q6}} ~ \\times ~ 100 \\] 6a. Percent of households with a household member/s who often have had to eat fewer meals in a day because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q6a}}{\\text{Total number of households responding to Q6}} ~ \\times ~ 100 \\] Percent of households in which there was ever no food to eat of any kind because of lack of resources to get food \\[ \\frac{\\text{Number of households with response = 1 to Q7}}{\\text{Total number of households responding to Q7}} ~ \\times ~ 100 \\] 7a. Percent of households in which there was often ever no food to eat of any kind because of lack of resources to get food \\[ \\frac{\\text{Number of households with response = 3 to Q7a}}{\\text{Total number of households responding to Q7}} ~ \\times ~ 100 \\] Percent of households with a household member/s who had gone to sleep at night hungry because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q8}}{\\text{Total number of households responding to Q8}} ~ \\times ~ 100 \\] 8a. Percent of households with a household member/s who often had gone to sleep at night hungry because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q8a}}{\\text{Total number of households responding to Q8}} ~ \\times ~ 100 \\] Percent of households with a household member/s who had gone a whole day and night without eating anything because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q9}}{\\text{Total number of households responding to Q9}} ~ \\times ~ 100 \\] 9a. Percent of households with a household member/s who often had gone a whole day and night without eating anything because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q9a}}{\\text{Total number of households responding to Q9}} ~ \\times ~ 100 \\] 10.3.2 Household Food Insecurity Access-related Domains The concurrence questions can be grouped into 3 domains to which they relate to with regard to food insecurity that have been found to be common across cultures. These domains are: Anxiety and uncertainty about the household food supply Insufficient Quality (includes variety and preferences of the type of food) Insufficient food intake and its physical consequences This indicator set on domains consists of responses to the individual occurence questions referring to each of the domains. The indicators in this set provide specific, disaggregated information about the behaviours and perceptions of the surveyed households as they pertain to the domains. The indicators present the percent of households that responded affirmatively to each question within a domain, regardless of the frequency of the experience. Thus they measure the percent of households experiencing the condition within a domain at any level of severity. Percent of households with anxiety and uncertainty about the household food supply \\[ \\frac{\\text{Number of households with response = 1 to Q1}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] Percent of households with insufficient good quality \\[ \\frac{\\text{Number of households with response = 1 to Q2 OR 1 to Q3 OR 1 to Q4}}{\\text{Total number of households responding to Q2 OR Q3 OR Q4}} ~ \\times ~ 100 \\] Percent of households with insufficient food intake \\[ \\frac{\\text{Number of households with response = 1 to Q5 OR 1 to Q6 OR 1 to Q7 OR 1 to Q8 OR 1 to Q9}}{\\text{Total number of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \\times ~ 100 \\] 10.3.3 Household Food Insecurity Access Scale Score The HFIAS score is a continuous measure of the degree of food insecurity (access) in the household in the past four weeks (30 days). Following are the steps in calculating the HFIAS score. Code the frequency-of-occurrence as 0 for all cases where the answer to the corresponding occurrence question was “no” (i.e., if Q1=0 then Q1a=0, if Q2=0 then Q2a=0, etc.). Calculate a HFIAS score variable is calculated for each household by summing the codes for each frequency-of-occurrence question. The maximum score for a household is 27 (the household response to all nine frequency-of-occurrence questions was “often”, coded with response code of 3); the minimum score is 0 (the household responded “no” to all occurrence questions, frequency-of-occurrence questions were skipped by the interviewer, and subsequently coded as 0 by the data analyst.) The higher the score, the more food insecurity (access) the household experienced. The lower the score, the less food insecurity (access) a household experienced. \\[ \\text{HFIAS Score} ~ = ~ Q1a ~ + ~ Q2a ~ + ~ Q3a ~ + ~ Q4a ~ + ~ Q5a ~ + ~ Q6a ~ + ~ Q7a ~ + ~ Q8a ~ + ~ Q9a \\] Next, the average Household Food Insecurity Access Scale Score, is calculated using the household scores calculated above. \\[ \\text{Average HFIAS score} ~ = ~ \\frac{\\sum{\\text{HFIAS scores in the sample}}}{\\text{Number of households sampled}} \\] 10.3.4 Household Food Insecurity Access Prevalence The final indicator is a categorical indicator of Food Insecurity Status. The Household Food Insecurity Access Prevalence (HFIAP) Status indicator can be used to report household food insecurity (access) prevalence and make geographic targeting decisions. Because the average HFIAS score is a continuous variable, it is more sensitive to capturing smaller increments of changes over time than the HFIAP indicator. Therefore, the HFIAP indicator should be reported in addition to, rather than instead of, the average HFIAS Score for program monitoring and evaluation. The HFIAP indicator categorizes households into four levels of household food insecurity (access): food secure, and mildly, moderately and severely food insecure. Households are categorized as increasingly food insecure as they respond affirmatively to more severe conditions and/or experience those conditions more frequently. Following are the steps in calculating the HFIAP indicator. The data analyst should have coded frequency-of-occurrence as 0 for all cases where the answer to the corresponding occurrence question was “no” (i.e., if Q1=0 then Q1a=0, if Q2=0 then Q2a=0, etc.) Calculate a HFIA category variable for each household by assigning a code for the food insecurity (access) category in which it falls. The four food security categories should be created sequentially, in the same order as shown below, to ensure that households are classified according to their most severe response. Category 1: Food secure \\[ \\text{HFIA category 1 if } [(Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and ~ Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \\] Category 2: Mildly food insecure access \\[ \\text{HFIA category 2 if } [(Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or ~ Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \\] Category 3: Moderately food insecure access \\[ \\text{HFIA category 3 if } [(Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or ~ Q4a = 3 ~ or ~ Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0] \\] Category 4: Severely food insecure access \\[ \\text{HFIA category 4 if } [Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or ~ Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or ~ Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3] \\] Next, the prevalence of different levels of household food insecurity (access) is calculated. Percentage of households that are food secure \\[ \\% ~ \\text{households that are food secure} ~ = ~\\frac{\\text{Number of households with HFIA category = 1}}{\\text{Total number of households with a HFIA category}} \\] Percentage of households that are mildly food insecure \\[ \\% ~ \\text{households that are mildly food insecure} ~ = ~\\frac{\\text{Number of households with HFIA category = 2}}{\\text{Total number of households with a HFIA category}} \\] Percentage of households that are moderately food insecure \\[ \\% ~ \\text{households that are moderately food insecure} ~ = ~\\frac{\\text{Number of households with HFIA category = 3}}{\\text{Total number of households with a HFIA category}} \\] Percentage of households that are severely food insecure \\[ \\% ~ \\text{households that are severely food insecure} ~ = ~\\frac{\\text{Number of households with HFIA category = 4}}{\\text{Total number of households with a HFIA category}} \\] "], +["hfias.html", "Chapter 10 Household Food Insecurity Access Scale 10.1 Introduction 10.2 HFIAS questionnaire 10.3 HFIAS indicators", " Chapter 10 Household Food Insecurity Access Scale 10.1 Introduction Household Food Insecurity Access Scale (HFIAS) is one of the experience-based food insecurity scales. Experience-based indicators are constructed from a short questionnaire that captures households’ behavioural and psychological manifestations of insecure food access, such as having to reduce the number of meals consumed or cut back on the quality of the food due to a lack of resources. HFIAS was developed in 2006 by the USAID-funded Food and Nutrition Technical Assistance II project (FANTA) in collaboration with Tufts and Cornell Universities, among other partners. 10.2 HFIAS questionnaire The HFIAS uses a questionnaire of 9 items which are called occurence questions (i.e., whether condition stated in the question has happened or not) based on a 30-day recall. If condition has happened, a further question is then asked which is called a frequency-of-occurence question. The possible responses for the frequency-of-occurence are categorical - rarely (once or twice in the past four weeks); sometimes (three to ten times in the past four weeks); and often (more than ten times in the past four weeks). The generic occurrence questions are as follows: Q1 In the past four weeks, did you worry that your household would not have enough food? 0 = No; 1 = Yes Q1a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q2 In the past four weeks, were you or any household member not able to eat the kinds of foods you preferred because of a lack of resources? 0 = No; 1 = Yes Q2a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q3 In the past four weeks, did you or any household member have to eat a limited variety of foods due to a lack of resources? 0 = No; 1 = Yes Q3a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q4 In the past four weeks, did you or any household member have to eat some foods that you really did not want to eat because of a lack of resources to obtain other types of food? 0 = No; 1 = Yes Q4a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q5 In the past four weeks, did you or any household member have to eat a smaller meal than you felt you needed because there was not enough food? 0 = No; 1 = Yes Q5a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q6 In the past four weeks, did you or any household member have to eat fewer meals in a day because there was not enough food? 0 = No; 1 = Yes Q6a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q7 In the past four weeks, was there ever no food to eat of any kind in your household because of lack of resources to get food? 0 = No; 1 = Yes Q7a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q8 In the past four weeks, did you or any household member go to sleep at night hungry because there was not enough food? 0 = No; 1 = Yes Q8a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Q9 In the past four weeks, did you or any household member go a whole day and night without eating anything because there was not enough food? 0 = No; 1 = Yes Q9a How often did this happen? 1 = Rarely 2 = Sometimes 3 = Often Questions 1 to 9 are the occurence questions while questions 1a to 9a are the frequency-of-occurence questions. 10.3 HFIAS indicators Four types of indicators can be calculated to help understand the characteristics of and changes in household food insecurity in the surveyed population. These indicators are: Household Food Insecurity Access-related Conditions Household Food Insecurity Access-related Domains Household Food Insecurity Access Scale Score Household Food Insecurity Access Prevalence 10.3.1 Household Food Insecurity Access-related Conditions This indicator set consists of the responses to the individual occurence questions and frequency of occurence questions. The indicators in this set provide specific, disaggregated information about the behaviours and perceptions of the surveyed households. The indicators present the percent of households that responded affirmatively to each question, regardless of the frequency of the experience. Thus they measure the percent of households experiencing the condition at any level of severity. Each indicator can be further disaggregated to examine the frequency of experience of the condition across the surveyed households. Percent of households that worried about not having enough food in the past four weeks \\[ \\frac{\\text{Number of households with response = 1 to Q1}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] 1a. Percent of households that often worried about not having enough food in the past four weeks \\[ \\frac{\\text{Number of households with response = 3 to Q1a}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] Percent of households with a household member/s not able to eat the kinds of food preferred because of a lack of resources \\[ \\frac{\\text{Number of households with response = 1 to Q2}}{\\text{Total number of households responding to Q2}} ~ \\times ~ 100 \\] 2a. Percent of households with a household member/s who often are not able to eat the kinds of food preferred because of a lack of resources \\[ \\frac{\\text{Number of households with response = 3 to Q2a}}{\\text{Total number of households responding to Q2}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have to eat a limited variety of foods due to a lack of resources \\[ \\frac{\\text{Number of households with response = 1 to Q3}}{\\text{Total number of households responding to Q3}} ~ \\times ~ 100 \\] 3a. Percent of households with a household member/s who often have to eat limited variety of foods due to a lack of resources \\[ \\frac{\\text{Number of households with response = 3 to Q3a}}{\\text{Total number of households responding to Q3}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat some foods they really didn’t want to eat due to a lack of resources to obtain other types of food \\[ \\frac{\\text{Number of households with response = 1 to Q4}}{\\text{Total number of households responding to Q4}} ~ \\times ~ 100 \\] 4a. Percent of households with a household member/s who often have had to eat some foods they really didn’t want to eat due to a lack of resources to obtain other types of food \\[ \\frac{\\text{Number of households with response = 3 to Q4a}}{\\text{Total number of households responding to Q4}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat a smaller meal than they felt they needed because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q5}}{\\text{Total number of households responding to Q5}} ~ \\times ~ 100 \\] 5a. Percent of households with a household member/s who often have had to eat a smaller meal than they felt they needed because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q5a}}{\\text{Total number of households responding to Q5}} ~ \\times ~ 100 \\] Percent of households with a household member/s who have had to eat fewer meals in a day because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q6}}{\\text{Total number of households responding to Q6}} ~ \\times ~ 100 \\] 6a. Percent of households with a household member/s who often have had to eat fewer meals in a day because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q6a}}{\\text{Total number of households responding to Q6}} ~ \\times ~ 100 \\] Percent of households in which there was ever no food to eat of any kind because of lack of resources to get food \\[ \\frac{\\text{Number of households with response = 1 to Q7}}{\\text{Total number of households responding to Q7}} ~ \\times ~ 100 \\] 7a. Percent of households in which there was often ever no food to eat of any kind because of lack of resources to get food \\[ \\frac{\\text{Number of households with response = 3 to Q7a}}{\\text{Total number of households responding to Q7}} ~ \\times ~ 100 \\] Percent of households with a household member/s who had gone to sleep at night hungry because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q8}}{\\text{Total number of households responding to Q8}} ~ \\times ~ 100 \\] 8a. Percent of households with a household member/s who often had gone to sleep at night hungry because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q8a}}{\\text{Total number of households responding to Q8}} ~ \\times ~ 100 \\] Percent of households with a household member/s who had gone a whole day and night without eating anything because there was not enough food \\[ \\frac{\\text{Number of households with response = 1 to Q9}}{\\text{Total number of households responding to Q9}} ~ \\times ~ 100 \\] 9a. Percent of households with a household member/s who often had gone a whole day and night without eating anything because there was not enough food \\[ \\frac{\\text{Number of households with response = 3 to Q9a}}{\\text{Total number of households responding to Q9}} ~ \\times ~ 100 \\] 10.3.2 Household Food Insecurity Access-related Domains The concurrence questions can be grouped into 3 domains to which they relate to with regard to food insecurity that have been found to be common across cultures. These domains are: Anxiety and uncertainty about the household food supply Insufficient Quality (includes variety and preferences of the type of food) Insufficient food intake and its physical consequences This indicator set on domains consists of responses to the individual occurence questions referring to each of the domains. The indicators in this set provide specific, disaggregated information about the behaviours and perceptions of the surveyed households as they pertain to the domains. The indicators present the percent of households that responded affirmatively to each question within a domain, regardless of the frequency of the experience. Thus they measure the percent of households experiencing the condition within a domain at any level of severity. Percent of households with anxiety and uncertainty about the household food supply \\[ \\frac{\\text{Number of households with Q1 = 1}}{\\text{Total number of households responding to Q1}} ~ \\times ~ 100 \\] Percent of households with insufficient good quality \\[ \\frac{\\text{No. of households with Q2 = 1 OR Q3 = 1 OR Q4 = 1}}{\\text{Total no. of households responding to Q2 OR Q3 OR Q4}} ~ \\times ~ 100 \\] Percent of households with insufficient food intake \\[ \\frac{\\text{No. of households with Q5 = 1 OR Q6 = 1 OR Q7 = 1 OR Q8 = 1 OR Q9 = 1}}{\\text{Total no. of households responding to Q5 OR Q6 OR Q7 OR Q8 OR Q9}} ~ \\times ~ 100 \\] 10.3.3 Household Food Insecurity Access Scale Score The HFIAS score is a continuous measure of the degree of food insecurity (access) in the household in the past four weeks (30 days). Following are the steps in calculating the HFIAS score. Code the frequency-of-occurrence as 0 for all cases where the answer to the corresponding occurrence question was “no” (i.e., if Q1=0 then Q1a=0, if Q2=0 then Q2a=0, etc.). Calculate a HFIAS score variable is calculated for each household by summing the codes for each frequency-of-occurrence question. The maximum score for a household is 27 (the household response to all nine frequency-of-occurrence questions was “often”, coded with response code of 3); the minimum score is 0 (the household responded “no” to all occurrence questions, frequency-of-occurrence questions were skipped by the interviewer, and subsequently coded as 0 by the data analyst.) The higher the score, the more food insecurity (access) the household experienced. The lower the score, the less food insecurity (access) a household experienced. \\[ \\text{HFIAS Score} = Q1a + Q2a + Q3a + Q4a + Q5a + Q6a + Q7a + Q8a + Q9a \\] Next, the average Household Food Insecurity Access Scale Score, is calculated using the household scores calculated above. \\[ \\text{Average HFIAS score} ~ = ~ \\frac{\\sum{\\text{HFIAS scores in the sample}}}{\\text{Number of households sampled}} \\] 10.3.4 Household Food Insecurity Access Prevalence The final indicator is a categorical indicator of Food Insecurity Status. The Household Food Insecurity Access Prevalence (HFIAP) Status indicator can be used to report household food insecurity (access) prevalence and make geographic targeting decisions. Because the average HFIAS score is a continuous variable, it is more sensitive to capturing smaller increments of changes over time than the HFIAP indicator. Therefore, the HFIAP indicator should be reported in addition to, rather than instead of, the average HFIAS Score for program monitoring and evaluation. The HFIAP indicator categorizes households into four levels of household food insecurity (access): food secure, and mildly, moderately and severely food insecure. Households are categorized as increasingly food insecure as they respond affirmatively to more severe conditions and/or experience those conditions more frequently. Following are the steps in calculating the HFIAP indicator. The data analyst should have coded frequency-of-occurrence as 0 for all cases where the answer to the corresponding occurrence question was “no” (i.e., if Q1=0 then Q1a=0, if Q2=0 then Q2a=0, etc.) Calculate a HFIA category variable for each household by assigning a code for the food insecurity (access) category in which it falls. The four food security categories should be created sequentially, in the same order as shown below, to ensure that households are classified according to their most severe response. Category 1: Food secure \\[\\begin{aligned} \\text{HFIA category 1 if } & (Q1a = 0 ~ or ~ Q1a = 1) ~ and ~ Q2 = 0 ~ and \\\\ & Q3 = 0 ~ and ~ Q4 = 0 ~ and ~ Q5 = 0 ~ and ~ Q6 = 0 ~ and \\\\ & Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 \\end{aligned}\\] Category 2: Mildly food insecure access \\[\\begin{aligned} \\text{HFIA category 2 if } & (Q1a = 2 ~ or ~ Q1a = 3 ~ or ~ Q2a = 1 ~ or \\\\ & Q2a = 2 ~ or ~ Q2a = 3 ~ or ~ Q3a = 1 ~ or ~ Q4a = 1) ~ and \\\\ & Q5 = 0 ~ and ~ Q6 = 0 ~ and ~ Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 \\end{aligned}\\] Category 3: Moderately food insecure access \\[\\begin{aligned} \\text{HFIA category 3 if } & (Q3a = 2 ~ or ~ Q3a = 3 ~ or ~ Q4a = 2 ~ or Q4a = 3 ~ or \\\\ & Q5a = 1 ~ or ~ Q5a = 2 ~ or ~ Q6a = 1 ~ or ~ Q6a = 2) ~ and \\\\ & Q7 = 0 ~ and ~ Q8 = 0 ~ and ~ Q9 = 0 \\end{aligned}\\] Category 4: Severely food insecure access \\[\\begin{aligned} \\text{HFIA category 4 if } & Q5a = 3 ~ or ~ Q6a = 3 ~ or ~ Q7a = 1 ~ or \\\\ & Q7a = 2 ~ or ~ Q7a = 3 ~ or ~ Q8a = 1 ~ or ~ Q8a = 2 ~ or \\\\ & Q8a = 3 ~ or ~ Q9a = 1 ~ or ~ Q9a = 2 ~ or ~ Q9a = 3 \\end{aligned}\\] Next, the prevalence of different levels of household food insecurity (access) is calculated. Percentage of households that are food secure \\[ \\% ~ \\text{households that are food secure} ~ = ~\\frac{\\text{No. of households with HFIA category = 1}}{\\text{Total no. of households with a HFIA category}} \\] Percentage of households that are mildly food insecure \\[ \\% ~ \\text{households that are mildly food insecure} ~ = ~\\frac{\\text{No. of households with HFIA category = 2}}{\\text{Total no. of households with a HFIA category}} \\] Percentage of households that are moderately food insecure \\[ \\% ~ \\text{households that are moderately food insecure} ~ = ~\\frac{\\text{No. of households with HFIA category = 3}}{\\text{Total no. of households with a HFIA category}} \\] Percentage of households that are severely food insecure \\[ \\% ~ \\text{households that are severely food insecure} ~ = ~\\frac{\\text{No. of households with HFIA category = 4}}{\\text{Total no. of households with a HFIA category}} \\] "], ["references.html", "References", " References "] ]