edit diet diversity chapter; fix #18

06-standardisation.qmd

@@ -1,3 +1,7 @@
+---
+output-file: standardisation.html
+---
+
 # Anthropometric measurement standardisation test {#sec-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. This chapter 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.

07-dietdiversity.qmd

@@ -1,36 +1,45 @@
+---
+output-file: diet-diversity.html
+---
+
 # Measuring dietary diversity {#sec-diet-diversity}
 
-## Introduction
+## Introduction {#sec-diet-diversity-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](#diet) 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](#diet) 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.
+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.
 
-## Minimum dietary diversity for women (MDD-W)
+## Minimum dietary diversity for women (MDD-W) {#sec-mddw}
 
-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.
+MDD-W is a binary indicator of whether or not women of reproductive age or WRA (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 WRA 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:
 
-$$ \text{MDD-W} = \frac{\text{Women 15-49 years of age who consumed 5 out of 10 food groups in the previous day or night}}{\text{Women 15-49 years of age}} $$
+::: {#eq-mddw}
+
+$$ \text{MDD-W} = \frac{\text{WRA}_\text{consumed 5 out of 10 food groups in the previous day or night}}{\text{WRA}_\text{total}} $$
+
+Minimum dietary diversity for women
+
+:::
 
 The ten food groups are:
 
 1. Grains, white roots and tubers, and plantains
 2. Pulses (beans, peas and lentils)
 3. Nuts and seeds
 4. Dairy
-5. Meat, poultry and fish
+5. Meat, poultry, and fish
 6. Eggs
 7. Dark green leafy vegetables
 8. Other vitamin A-rich fruits and vegetables
 9. Other vegetables
 10. Other fruits
 
-### MDD-W questionnaire
-
-The following is a model questionnaire used for eliciting dietary diversity information from a women 15-49 years old.
+### MDD-W questionnaire {#sec-mddw-questionnaire}
 
-**1. Following are required elements of the questionnaire**
+The following is a model questionnaire used for eliciting dietary diversity information from WRA.
 
 +-----+-----------------------+----------------------------------------------------------------------+---------------+
 |     | **Food categories**   | **Description and/or examples (to be adapted to local context)**     | **Consumed?** |
@@ -79,6 +88,7 @@ The following is a model questionnaire used for eliciting dietary diversity info
 |     |                       |                                                                      |  No = 2       |
 +-----+-----------------------+----------------------------------------------------------------------+---------------+
 
+<br/>
 
 **2. Optional components of the questionnaire**
 
@@ -105,8 +115,9 @@ The following is a model questionnaire used for eliciting dietary diversity info
 |     |                       | with sugar                                                           |               |
 +-----+-----------------------+----------------------------------------------------------------------+---------------+
 
+<br/>
 
-**3. Other required components of the questionniare but don't count in the food groups**
+**3. Other required components of the questionnaire but don't count in the food groups**
 
 +-----+-----------------------+----------------------------------------------------------------------+---------------+
 |     | **Food categories**   | **Description and/or examples (to be adapted to local context)**     | **Consumed?** |
@@ -120,11 +131,12 @@ The following is a model questionnaire used for eliciting dietary diversity info
 +-----+-----------------------+----------------------------------------------------------------------+---------------+
 
 
-### MDD-W food group description
+### MDD-W food group description {#sec-mddw-food-group-description}
+
+#### 1. Grains, white roots and tubers, and plantains {.unnumbered}
 
-**1. Grains, white roots and tubers, and plantains**
+* Also called as *starchy staples*
 
-* Also called as "starchy staples""
 * Examples include
     * breads and flatbreads
     * stiff porridges of maize, sorghum, millet or cassava (manioc)
@@ -135,11 +147,14 @@ The following is a model questionnaire used for eliciting dietary diversity info
     * yucca
     * plantains (white-fleshed)
 
-**2. Pulses (beans, peas and lentils)**
+#### 2. Pulses (beans, peas and lentils) {.unnumbered}
 
 * 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")
+
+* 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
@@ -148,11 +163,12 @@ The following is a model questionnaire used for eliciting dietary diversity info
     * cowpea
     * lentil and soybean/soybean products or other legume products
 
-**3. Nuts and seeds**
+#### 3. Nuts and seeds {.unnumbered}
 
 * Comprise mostly of tree nuts but also includes peanuts (groundnuts)
-* Certain seeds consumed in substantial quantities (otherwise categorised as "condiments and seasonings")
+* 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
@@ -162,53 +178,57 @@ The following is a model questionnaire used for eliciting dietary diversity info
     * hazelnut
     * pistachio
     * walnut
+
 * Examples of seeds are
     * sesame
     * sunflower
     * pumpkin/squash/gourd
     * pine nut
 
-**4. Dairy**
+#### 4. Dairy {.unnumbered}
 
 * 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”
+    * Processed/packaged *yoghurt drinks*
+
+#### 5. Meat, poultry, and fish {.unnumbered}
 
-**5. Meat, poultry and fish**
+Examples include
 
-* Sometimes referred to as "flesh foods"
+* 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”), 
+* Wild birds and mammals (*bush meat*) 
 * Snakes, frogs and other reptiles and amphibians
 
-**6. Eggs**
+#### 6. Eggs {.unnumbered}
 
 * 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**
+#### 7. Dark green leafy vegetables {.unnumbered}
 
 * 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)
+* Dark green leafy vegetables of other food crops such as cassava leaves, bean leaves, pumpkin leaves, amaranth leaves
 
-**8. Other vitamin A-rich fruits and vegetables**
+#### 8. Other vitamin A-rich fruits and vegetables {.unnumbered}
 
 * 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")
+    * 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
@@ -221,40 +241,40 @@ The following is a model questionnaire used for eliciting dietary diversity info
     * Pumpkin
     * Deep yellow or orange-fleshed squash
 
-**9. Other vegetables**
+#### 9. Other vegetables {.unnumbered}
 
 * 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
+* Includes stems, fruits and flowers 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**
+#### 10. Other fruits {.unnumbered}
 
 * 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.
 
 
-## Minimum dietary diversity (MDD) component of the infant and young child feeding (IYCF)
+## Minimum dietary diversity (MDD) component of the infant and young child feeding (IYCF) {#sec-mdd-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).
+MDD component of the IYCF indicators is a binary 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:
 
-$$ \text{MDD} = \frac{\text{Children 6–23 months of age who received foods from} \geq \text{ 4 food groups during the previous day}}{\text{Children 6–23 months of age}} $$
+$$ \text{MDD} = \frac{\text{Children 6–23 months}_{\text{received foods from } \geq \text{ 4 food groups during the previous day}}}{\text{Children 6–23 months of age}_\text{total}} $$
 
 The 7 foods groups used for tabulation of this indicator are:
 
-1. Grains, roots and tubers
+1. Grains, roots, and tubers
 2. Legumes and nuts
 3. Dairy products (milk, yoghurt, cheese)
-4. Fresh foods (meat, fish, poultry and liver/organ meats)
+4. Fresh foods (meat, fish, poultry, and liver/organ meats)
 5. Eggs
 6. Vitamin-A rich fruits and vegetables
 7. 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.
+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.
 
-### MDD questionnaire
+### MDD questionnaire {#sec-mdd-iycf-questionnaire}
 
 Following is a model questionnaire used for MDD component of IYCF
 
@@ -301,33 +321,33 @@ Following is a model questionnaire used for MDD component of IYCF
 +-----+-------------------------------------------------------------------------+------------------+
 
 
-### MDD food group description
+### MDD food group description {#sec-mdd-iycf-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.
+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".
+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".
+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"
+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"
+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".
+In MDD-W, categorised as *other vegetables*. In IYCF MDD, categorised as *dark green leafy vegetables*.
 

08-foodconsumption.qmd

@@ -1,3 +1,7 @@
+---
+output-file: food-consumption-score.html
+---
+
 # Measuring food consumption {#sec-food-consumption-score}
 
 ## Introduction

09-hfias.qmd

@@ -1,3 +1,7 @@
+---
+output-file: hfias.html
+---
+
 # Household Food Insecurity Access Scale {#sec-hfias}
 
 ## Introduction