methods of measuring dietary diversity lalita bhattacharjee agnieszka balcerzak aklima parvin...
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Methods of Measuring Dietary Diversity
Lalita Bhattacharjee
Agnieszka Balcerzak
Aklima Parvin
Nutritionists
Training on Comparative Review of the Nutrition Situation and Policies in Selected Countries and with particular reference to Bangladesh
27 March to 6 April 2014
Foods differ in terms of nutrients they deliver to our organism, and we need to consume a bit from each of the food groups to
make sure we cover our nutritional needs.
Grouping foods in a functional food groups is the first step to talk about dietary diversity
Overview of the Methodology• Food security assessments have been standardized• For dietary assessment there is no one “correct” method
Recent Fanta II/FAO have proposed and validated 8 options:6 group (restricted and unrestricted)9 groups (restricted and unrestricted)13 groups (restricted and unrestricted)21 groups (restricted and unrestricted)
Data Collection
Dietary recall
• Limitations:– Incorrect recall (respondent biases)– Investigator error – Time consuming interview– Relays largely on the cognitive abilities and
memory of the respondent– Annoying for the respondent
Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
Food Quantity(g)Breakfast (7AM)Rice parboiled 180Gourd(bottle ) 125Potato 100Bengal gram 15Spices 10Oils Soybean 10Lunch : 1pm, Rice parboiled 180Khalshe fish 40Red amaranth/lal shak 125Bengal gram (split)/cholar dal 15Spices 10Oils Soybean 10Evening snacks 4PMPeas dried /split 30Rice (Puffed) 50Dinner : 8 pm, Rice parboiled 150Indian spinach/pui shak 125Gourd (Bottle) 125Bengal gram (split) 20Spices 10Oils Soybean 10
16 Food groupsQuestion Number
Food group Question Number
Food group
1. CEREALS 9. FLESH MEATS
2. WHITE POOTS AND TUBERS 10. EGGS
3. VITAMIN A RICH VEGETABLES AND TUBERS 11. FISH AND SEAFOOD
4. DARK GREEN LEAFY VEGETABLES 12. LEGUMES, NUTS AND SEEDS
5. OTHER VEGETABLES 13. MILK AND MILK PRODUCTS
6. VITAMIN A RICH FRUITS 14. OILS AND FATS
7. OTHER FRUITS 15. SWEETS
8. ORGAN MEAT 16. SPICES, CONDIMENTS, BEVERAGES
Scoring
Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid
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
6,7 Fruits 7 Other 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 & 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
HDDS Calculation
Step 1: Assign 1 if the food group/item consumed; 0 not consumed. Sum all the scores for various food groups. Sum will be between 0-12.
Step 2: The average HDDS for the sample populationSum HDDS
Total no. of households
Setting HDDS Threshold:
Option 1: From a baseline survey take the HDDS for the richest income tercile (33%)
Option 2: From a baseline survey take HDDS of the upper tercile of diet diversity (33%)
THANK YOU FOR YOUR KIND ATTENTION !