How to conduct a rapid nutrition assessment - Health Systems Trust

More documents

Recommendations

Info

Table 2: Assessment of Household Food Security Information needed Source of Method for information collection Food availability and access Community mem- Key informant How do households obtain their food? bers/ Agricultural interviews/ What do they produce? officers Participatory What do they purchase? Other sources? appraisal Has this situation changed in the last few years? How? Why? Production for Household Consumption Community mem- Key informant What foods are produced by the house- bers/ Agricultural interviews/ hold? How many months do staples last? Officers Participatory During which months do they eat the appraisal other foods? Do they grow energy-rich foods? What are the periods of food scarcity? For which foods? What efforts do people make to overcome these? Food Purchasing Community mem- Key informant How much of the household income is bers interviews/ spent on food? Participatory What are the foods purchased? Which are appraisal considered as essential? Which as luxury? Why? How have purchasing habits changed in recent years? Why? Food Use Community mem- Key informant How many meals do the different house- bers interviews/ holds members eat a day? In which season? Participatory Any snacks in between? Do children eat appraisal differently? How often do they prepare meals for young children? How do eating patterns change in times of scarcity? How is food obtained in such cases? If the household had more resources what foods would they like to more or more often? What foods are considered especially good or to be avoided in certain circumstances? What was the normal diet for children 20 years ago? If it has changed, how and why? 14
Answers to questions such as: “Who is at risk of poor household food security? What is the nature of the problem? Its severity? Its frequency and periodicity?” will inform the development of appropriate interventions which can help to target households and improve the availability of food at a household level. 2.2 The Physical Environment Important causes of malnutrition include illnesses such as diarrhoeal disease and worm infections, which are often caused by a poor living environment. An INP needs to be able to monitor and respond to a number of key environmental health indicators. Environmental health officers quite often collect information from local communities about the water supply and its quality, the number of toilets, waste disposal facilities etc. Environmental health officers are also trained to perform observations to assess the environment of a community, and the nutrition team can draw upon this expertise. Requesting communities to indicate on the community maps the position of water sources, the quality of the water and the number of households with toilets is also a way of assessing the environmental situation. This method also has the advantage of being able to lead into a community discussion on issues concerning the environment. Table 3 outlines some of the information that may be important. Table 3: Physical Environment Information needed Source of Information Method for collection % with clean water supply Department of Water Literature review at home and Forestry Local survey % with communal taps Local surveys Key informant interviews % with no clean water supply % spend more than 30 mins to get to water supply % with toilets in households Department of Water Literature review % with access to toilets and Forestry Local survey Local surveys Key informant interviews % with waste disposal Department of Water Literature review facilities and Forestry Local survey Local surveys Key informant interviews % with adequate home water Department of Water Literature review storage facilities and Forestry Key informant interviews Local surveys % households with clean Observations Key informant interviews yards Observations % villages with no unburied faeces % taps with proper drainage 15
Page 1: HOW TO CONDUCT A RAPID NUTRITION SI
Page 4 and 5: Written by: Mickey Chopra & David M
Page 6 and 7: Preface Designing and implementing
Page 8 and 9: LEVEL 4 ...........................
Page 10 and 11: Figure 1: The UNICEF conceptual fra
Page 12 and 13: Section 2: Steps in Conducting a Nu
Page 14 and 15: Step 2: Build a common vision for t
Page 16 and 17: The next level aims to establish th
Page 18 and 19: Step 6: Collect the information Aft
Page 20 and 21: 1.2 The Community Composition (Demo
Page 24 and 25: 2.3 Care Food and health services a
Page 26 and 27: Primary level (clinic/CHC’s/ Hosp
Page 28 and 29: Activities ❖ The current set of a
Page 30 and 31: LEVEL 4 4.1 Nutrition Status There
Page 33 and 34: APPENDIX 1: SAMPLE OBSERVATION CHEC
Page 35: APPENDIX 3: EXAMPLE OF A SCORING SY

How to conduct a rapid nutrition assessment - Health Systems Trust

Create successful ePaper yourself

Delete template?

Save as template?