MAHAY Study 2014, Baseline

Madagascar, 2014

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Reference ID

MDG_2014_NSDE-BL_v01_M

DOI

https://doi.org/10.48529/5bdv-3b11

Producer(s)

World Bank, School of Public Health, Program in International and Community Nutrition, Center for Infant Studies

Collection(s)

Impact Evaluation Surveys The Strategic Impact Evaluation Fund (SIEF)

Metadata

Documentation in PDF DDI/XML JSON

Created on

Apr 02, 2021

Last modified

Apr 02, 2021

Page views

63656

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:bien laver les aliments avant de preparer (fh01_2)

Data file: acn.dta

Overview

Valid: 185

Invalid: 16

Minimum: 1

Maximum: 10

Type: Discrete

Decimal: 0

Start: 1205

End: 1206

Width: 2

Range: 1 - 10

Format: Numeric

Questions and instructions

Categories

Value	Category	Cases
1	se laver les mains avant la preparation du repas	24	13%
2	laver les mains de (nom) avant de manger	19	10.3%
3	bien laver les aliments avant de preparer	69	37.3%
4	bien cuire les aliments	29	15.7%
5	bien laver les ustensils	27	14.6%
6	ne pas conserver les restes du repas	1	0.5%
7	bien rechauffer les restes avant de consommer de nouveau	0	0%
8	bien couvrir les restes	3	1.6%
9	ne pas exposer les aliments aux insectes	6	3.2%
10	mettre au frais les aliments	7	3.8%
98	autre a preciser	0	0%
Sysmiss		16

Warning: these figures indicate the number of cases found in the data file. They cannot be interpreted as summary statistics of the population of interest.

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