1. 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.

2. Introduction Household Dietary Diversity Individual Dietary Diversity – Women’s dietary diversity – Children dietary diversity Food Consumption score Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid

3. 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

4. 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

5. Scoring Practical Exercise 3: Use of dietary diversity in food security and nutrition surveillance – Jillian L. Waid HDDSWDDS 9-groupWDDS 13-groupIYCF DD QFood GroupQ Q Q 1.Cereals1,2Starchy staples1,2Starchy staples1,2Starchy staples 2.White tubers & roots4Dark green leafy vegetables 4 3,4,5Vegetables3,6Vitamin A rich fruits & vegetables 3Vitamin A rich vegetables 3,4,6Vitamin A rich fruits & vegetables 5,7Other fruits & vegetables 6Vitamin A rich fruits 5,7Other fruits & vegetables 5Other vegetables 6,7Fruits7Other fruits 8,9Meat8Organ meat8 11Fish and other sea food 9,11Meat and fish9,11Meat and fish8,9,11Flesh foods 10Egg10Egg10Egg10Egg 12Legumes, nuts & seeds12Legumes, nuts & seeds 12Legumes, nuts & seeds 12Legumes, nuts & seeds 13Dairy13Dairy13Dairy13Dairy 14Oils & fats 15Sweets 16Condiments & beverages

6. 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