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DIETARY DIVERSITY AS A FOOD SECURITY INDICATOR

DIETARY DIVERSITY AS A FOOD SECURITY INDICATOR. Source: John Hoddinott and Yisehac Yohannes (2002), FCND DISCUSSION PAPER NO. 136.

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DIETARY DIVERSITY AS A FOOD SECURITY INDICATOR

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  1. DIETARY DIVERSITY AS A FOOD SECURITY INDICATOR Source: John Hoddinott and YisehacYohannes (2002), FCND DISCUSSION PAPER NO. 136

  2. We consider, in turn, associations between dietary diversity (number of unique foods) and four indicators of food security: per capita expenditures, caloric availability, • Caloric availability from staples, and caloric availability from non staples. • Associations between consumption of unique food groups and these four characteristics.

  3. Unique food groups • country-specific basic staples (e.g., maize in Mozambique, rice in Bangladesh) • country-specific “luxury staples” (e.g., macaroni and fine bread in Egypt; breakfast cereal in Mexico); • vitamin A- rich roots, tubers, vegetables, and fruits; beans, soya, and other pulses; dairy; fats; sugars; meat, fish, and eggs; other roots and tubers; other fruits; other vegetables; • beverages, spices, and other products

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