Overview of the Ethiopian National Food Consumption Survey (NFCS): Implications for Fortification Programsv.
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Date
2015
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Abstract
Objectives: NFCS was developed in response to a request by the Federal Ministry of Health to
obtain evidence to inform the National Fortification Strategy (NFS). This is one of the first
nationally and regionally representative surveys to be conducted using individual-level 24-hour
dietary recall data.
Methods: Approved survey protocols were used to collect information from 324 enumeration
areas. The target population was young children (6-35 months), their closest female caregiver (15-
49 years) and (in 30% of urban households) their closest male caregiver (19-45 years of
age). Data collection included 24-hour dietary recall, anthropometry and household
characteristics.
Results: Data were collected from 8267 households, 8079 children, 8133 women, and 380
men. In the NFCS 27% of children and 20% of women nationally, and 62% of children, 52% of
women, 41% of men living in urban centers reported consuming potentially fortifiable wheat. The consumption of oil was much higher, with 70% and 50% of children and women nationally,
respectively, and 82%, 72% and 66% of children, women and men living in urban centers.
Geometric mean intake of wheat and oil (in consumers) was 28.3 g and 3.6 g per day for children;
64.8 g and 8.7 g per day for women; 53.0 g and 9.0 g per day for urban men, respectively.
Conclusions: These data are being used to develop the NFS and number of other diet-related
strategies and programs. Hence, it provides an extensive resource to inform and guide nutrition
policy, strategy, educational messages and program development for many coming years.
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Hafebo Aregash Samuel, Wuehler Sara, Gibbs Michelle, Moges Tibebu, Tesfaye Biniyam, Kebede Aweke, Assefa Tsehai, Zerfu Dilnesaw, Wedajo Berhanu, Abera Andinet, Mengistu Girma, Adish Abdulaziz Kebede Amha. Overview of the Ethiopian National Food Consumption Survey (NFCS): Implications for Fortification Programsv. European Journal of Nutrition & Food Safety. 2015 Special issue; 5(5): 961-962.