Netsanet Fentahun, Yonatan Menber, Melkamu Alemayehu, Gashaw Tilahun, Enyew Adgo
Procedures of household utensils and Food photographs standardization
Improving nutrition and health by changing consumption patterns to sustained healthy diets is one of the aims of the Food System Lab Bahir Dar. By linking food production and consumption, the project sought to enhance women’s and children’s nutrition and health in North Mecha District, Amhara region, Ethiopia.
Prior to data collection, market inspections and home surveillance were conducted to collect information on the types of foods consumed, cooking techniques, and household utensils used in the study area. During surveillance, photographs of home utensils and food portions typically eaten at one meal were taken, and codes were assigned to each. Utensils used for food serving were standardized with food quantities and water in the nutrition laboratory using a digital food portion weighing scale and a measuring cylinder.
The Food System Lab Bahir Dar team conducted a baseline evaluation prior to implementing the nutrition education. A baseline evaluation helps to analyse the impact of nutrition education on the diets of women and children. Standardization of household utensils and food photographs were used to calculate the portion sizes consumed by women and children the day before.
After the data collection period was over, the received food consumption data was translated into nutritional intake data. Nutrient values per 100 grams of each food item were calculated using Ethiopian food composition tables. Food composition tables from other African countries, such as Kenya and Tanzania, were used to calculate the nutrient value of specific food products (especially folate, vitamin B12, vitamin B6, and selenium) that are not included in the Ethiopian food composition tables. Nutrient intakes were calculated using the Nutri-survey 2007 program.
