Food Consumption Patterns among Syrian Refugees Vulnerability - - PowerPoint PPT Presentation

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Food Consumption Patterns among Syrian Refugees Vulnerability - - PowerPoint PPT Presentation

Mar 05, 2023 141 likes •309 views

Faculty of Health Sciences Food Consumption Patterns among Syrian Refugees Vulnerability Assessment and Mapping Unit. WFP Lebanon. Presented by Mazen Makarem Background Time # of Refugees Increasing influx of Syrian refugees Dec 2012

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Vulnerability Assessment and Mapping Unit. WFP Lebanon. Presented by Mazen Makarem

Food Consumption Patterns among Syrian Refugees

Faculty of Health Sciences

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  • Since June 2012, WFP has provided food assistance (electronic food vouchers)

with the aim of:

  • ensuring refugees have the minimum access to food
  • mitigating risks of engaging in irreversible coping strategies
  • To better understand refugees’ vulnerability situation and inform programme

decision making, 2 assessments were conducted in 2013 and 2014: “VASyR”.

  • VASyR: Vulnerability Assessment of Syrian Refugees. Nation-wide, multi-sectoral

household survey.

  • A WFP leaded joint exercise together with UNICEF and UNHCR.

Background

Time # of Refugees Dec 2012 129,000 Dec 2013 806,000 Dec 2014 1.1 million

  • Increasing influx of Syrian refugees

in Lebanon since 2011.

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VASyR general objective: To better understand/ monitor and evaluate the vulnerability situation of Syrian refugees in Lebanon regarding education, food security, health, nutrition, protection, shelter, WASH. Specific objectives of this presentation

  • Analyze food consumption patterns
  • Identify potential risks of malnutrition
  • Monitor food consumption changes
  • Provide recommendations for food assistance programs

Objectives

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Methodology

  • Household multi-sectoral survey
  • 2 steps cluster random selection of HH proportional to population

size (pps)

  • 1step: random selection of cluster within strata (pps)
  • 2 step: random selection of households within each cluster
  • Household questionnaire – 1 hour long
  • Open Data Kit Collect (ODK)- tool

VASyR 2013 2014 Sample size 1422 1750 Strata 4 (By registration date) 5 (Regional) Households/ strata 350 Clusters / strata 35

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How many days in the past week did any member of your household consume the following food groups Cereals, grains and cereal products

|___|

Bread and pasta

|___|

Roots, tubers

|___|

Nuts and pulses

|___|

Green leafy vegetables

|___|

Vit A rich vegetables

|___|

Other vegetables:

|___|

Vit A rich fruits:

|___|

Other fruits:

|___|

Liver, organ meat,

|___|

Red flesh meat.

|___|

Eggs

|___|

Fish

|___|

Sugar/sugar products/honey

|___|

Milk/milk products

|___|

Fats/oil

|___|

Spices/condiments

|___|

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7 day recall food consumption scores

Indicators

  • HWDD: Household Weekly Diet Diversity.
  • Number of food groups consumed in the past week. (Based on 12 HDDS food

groups)

  • Diet diversity dimension
  • E.g. HWDD = 5; 5 different food groups were consumed in the household in

the week.

HDADD: Household Daily Average Diet Diversity

  • Mean number of food groups consumed per day in the past week
  • Diet diversity and frequency dimensions
  • E.g. HDADD = 3; on average, 3 different food groups are consumed per day

FCS: Food Consumption Score

  • Diet diversity, frequency and nutrition value dimensions
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WFP Food Consumption Module

Cereal Pulse Fruit Vegetable Meat, fish, eggs Dairy Sugar Oil

FOOD CONSUMPTION SCORE

Diet diversity Consumption frequency Nutrient value Poor Borderline Acceptable

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Results: Food Consumption Score

5% 3% 2% 2% 6% 4% 2%

11% 7% 13% 6% 9% 9% 4%

85% 89% 85% 92% 85% 87% 93% 65 69 66 73 66 68 75

60 62 64 66 68 70 72 74 76

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Acceptable Borderline Poor Mean

  • Most refugee households have acceptable FCS
  • Acceptable FCS has decreased between 2013 and 2014
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Results: Food Consumption Score

FCS

2013 2014

Poor 2% 4% Border line 4% 9% Acceptable 93% 87%

  • Increase in proportion of HH with

poor and border line FCS

  • Increase in proportion of

households applying food consumption related coping strategies

  • Reduction of portion sizes
  • Reduction in number of meals
  • Less preferred /expensive

food

  • Spend days without eating
  • Reduction of adults or females

consumption

2013 2014

Acceptable 57% 34% Acceptable with coping strategies 36% 53%

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Household Weekly Diet diversity Mean ≤6 7-8 ≥9 2013 9.7 3% 16% 81% 2014 9.4 4% 22% 74%

Results: Diet Diversity

Household Daily Average Diet Diversity Mean ≤4.4 4.5-6.4 ≥6.5 2013 7.4 1% 19% 80% 2014 6.8 6% 32% 63% Out of 12 food groups:

  • Most refugee households consumed 9 or more food groups per

week and 7 or more food groups per day.

  • Acceptable diet diversity
  • Reduction of diet diversity between 2013 and 2014
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Food Consumption Pattern - 2014

Acceptable FCS and diet diversity do not necessary rule out potential micronutrient deficiencies 43% did not consume any iron-rich food groups (fish and meat) Nearly 60% of households did not consume any Vitamin A rich vegetables or fruit

0% 2% 13% 2% 4% 15% 3% 3% 18% 14% 57% 79% 83% 73% 95% 90% 92% 94% 85% 72% 69% 49% 51% 31% 9% 22% 1% 0% 1% 1% 1% 1% 1% 0% 1 2 3 4 5 6 7 8 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 6-7 days 1-5 days 0 days Mean

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Food Consumption Pattern

99% 96% 98% 92% 91% 86% 90% 83% % 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 2013 2014 2013 2014 2013 2014 2013 2014 Bread Condiments Sugar Fats

6-7 days

79% 80% 91% 87% 86% 89% 97% 94% 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 2013 2014 2013 2014 2013 2014 2013 2014 Vit A Vegetables Fish Vit A fruits Organ Meat

0 days Most consumed Least consumed High energy foods lack micro-nutrients High content in micro nutrients

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  • Although most refugee households had acceptable food

consumption score and diet diversity, the food pattern shows a potential risk of micronutrient deficiencies.

  • The high caloric content and low nutritious value of the most

consumed food groups together with the risk

  • f

micronutrient deficiencies could lead to a double burden of malnutrition.

  • A reduction on FCS and diet diversity was observed in 2014

compared to 2013 without significant differences in the general food pattern.

  • Following these results WFP developed leaflets as guidance

for a balance diet and smart shopping.

  • Despite

the limitations associated with multi-sectoral emergency assessments, specific analysis can provide useful insights of risk of malnutrition and inform programme design.

  • Conclusions
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World Food Programme World Food Programme

Questions?

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Food groups Weight Justification

Main staples

2 Energy dense/usually eaten in large quantities, protein content lower and poorer quality (PER less) than legumes, micro-nutrients (bounded by phytates)

Pulses

3 Energy dense, high amounts of protein but of lower quality (PER less) than meats, micro-nutrients (inhibited by phytates), low fat

Vegetables

1 Low energy, low protein, no fat, micro-nutrients

Fruits

1 Low energy, low protein, no fat, micro-nutrients

Meat and fish

4 Highest quality protein, easily absorbable micro-nutrients (no phytates), energy dense, fat. Even when consumed in small quantities, improvement to the quality of diet are large

Milk

4 Highest quality protein, micro-nutrients, vitamin A, energy. However, milk could be consumed only in very small amount and should then be treated as condiment and therefore re-classification in such cases is needed

Sugar

0.5 Empty calories. Usually consumed in small quantities

Oil

0.5 Energy dense but usually no other micro-nutrients. Usually consumed in small quantities

Condiments

These foods are by definition eaten in very small quantities and not considered to have an important impact on overall diet.