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

74352

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:laver les mains de (nom) avant de manger (fh01_1)

Data file: acn.dta

Overview

Valid: 194

Invalid: 7

Minimum: 1

Maximum: 98

Type: Discrete

Decimal: 0

Start: 1203

End: 1204

Width: 2

Range: 1 - 98

Format: Numeric

Questions and instructions

Categories

Value	Category	Cases
1	se laver les mains avant la preparation du repas	18	9.3%
2	laver les mains de (nom) avant de manger	49	25.3%
3	bien laver les aliments avant de preparer	48	24.7%
4	bien cuire les aliments	27	13.9%
5	bien laver les ustensils	46	23.7%
6	ne pas conserver les restes du repas	1	0.5%
7	bien rechauffer les restes avant de consommer de nouveau	1	0.5%
8	bien couvrir les restes	2	1%
9	ne pas exposer les aliments aux insectes	0	0%
10	mettre au frais les aliments	1	0.5%
98	autre a preciser	1	0.5%
Sysmiss		7

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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