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

• 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.

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