Sources of food items by season
7.8.3 Contribution of different food groups to caloric intake
The mean calorie intake per person per day is calculated at 2,749 Kcal, and a median of 2,582 Kcal, with no signiicant difference between residential population groups 2,642 Kcal in urban; 2,788 Kcal in rural, and 2,794 Kcal among the Kuchi. However, the average total calorie intake signiicantly varies among food security groups. The food insecure consume 1,669 Kcal, which is only 79 percent of the recommended daily requirement of 2,100 Kcal, and this low calorie intake is similar among the food insecure of all population groups. Meanwhile, the borderline population consumes 2,284 Kcal on average and the food-secure population 3,382 Kcal. Of the total calorie intake, cereals and tubers contribute 67 percent; oils and fats 13 percent; meat, ish, pulses and dairy products 11 percent; vegetables and fruits 4 percent; and sugar 5 percent. The contribution of cereals and tubers is slightly higher in rural areas and among the Kuchi households, respectively at 69 percent and 68 percent of total calories, as compared to 61 percent in urban areas. However, within each population group, the proportion of calories contributed by cereals and tubers is relatively similar across all food security groups. Oil and fats contribute 15 percent of the total calories in urban areas, 12 percent in rural areas and 11 percent among the Kuchi. Dairy and its products are consumed at a slightly higher rate by the Kuchi – at 7 percent of the total calories, as compared to 5 percent and 4 percent in rural and urban areas, respectively. The urban population consumes slightly more sugar products – at 7 percent of total calories as compared to 5 percent in rural areas and among the Kuchi. The contribution of other foods such as pulses, meat and ish, vegetables and fruits is minimal, at only 1 to 4 percent, and it is similar across all areas as well all food security groups.7.9 Coping with shocks
When coping with household shocks, the majority of households 62 to 80 percent use short-term strategies including decreasing food expenditure, reducing food quality, and taking loans or credit. Around one-third of the households reduce food quantity or purchase food on trader credit Table 7.9.Parts
» Pilot training and pilot survey
» Training and selection of ield staff
» Sampling design and implementation
» Population structure and distribution
» Marriage patterns Household composition and marriage patterns .1 Household structure
» Introduction Labour force participation
» Economic sector and occupation
» Characteristics of the employed population .1 Status in employment percent
» Irrigated land Farming and horticulture
» Rain-fed land Farming and horticulture
» Horticulture Farming and horticulture
» Farming input costs Farming and horticulture
» Sale of animals and animal products
» Livestock production factors Livestock .1 Livestock numbers
» Main reason not to use veterinary services in percentages
» Measuring trends in poverty 2007-2011 percent
» b, c Growth and distribution percent
» Demographic proile Poverty proile
» Household head characteristics Poverty proile
» Comparison of food security between NRVA 2011-12 and NRVA 2007-08
» Characterization by asset ownership
» Harvest and lean season’s differences
» Availability of different food items by residence
» Sources of food items by population group and food security status
» Sources of food items by main income source
» Sources of food items by season
» Food Consumption Score Food consumption .1 Dietary diversity
» Contribution of different food groups to caloric intake
» Change in educational attendance
» Literacy .1 Literacy in residential and gender perspective Sex Gender equity indicators
» Gender equity indicators percent percent
» Distance to nearest health facility and costs to reach it
» Public clinic Public clinic District or provincial hospital District or provincial hospital
» Private doctor or clinic Private doctor or clinic
» District or provincial hospital
» Household expenditure on health
» Other health-related expenditure Total health-related expenditure
» Visits to health care facilities
» Use of health care providers
» In-patient health care provider
» Out-patient health care provider
» Birth registration Child health
» Child health indicators Child health
» Ante-natal care Maternal health
» Dwelling characteristics Tenancy and dwelling characteristics .1 Tenancy
» Construction material of walls
» Construction material of roof
» Construction material of floor
» Durability of dwelling percent
» Household amenities .1 Water and sanitation percent
» percent Other household amenities
» Coping strategies Household shocks and coping strategies .1 Household shocks
» Steering Committee Technical Advisory Committee
» Cluster size and number of clusters
» Sampling stages and selection process
» Calculation of sampling weights and post-stratiication
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