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

72205

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:se laver les mains avant la preparation du repas (fh01_0)

Data file: menage.dta

Overview

Valid: 3737

Invalid: 1

Minimum: 1

Maximum: 11

Type: Discrete

Decimal: 0

Start: 969

End: 970

Width: 2

Range: 1 - 11

Format: Numeric

Questions and instructions

Categories

Value	Category	Cases
1	se laver les mains avant la preparation du repas	1073	28.7%
2	laver les mains de (nom) avant de manger	254	6.8%
3	bien laver les aliments avant de preparer	1050	28.1%
4	bien cuire les aliments	817	21.9%
5	bien laver les ustensils	483	12.9%
6	ne pas conserver les restes du repas	1	0%
7	bien rechauffer les restes avant de consommer de nouveau	25	0.7%
8	bien couvrir les restes	14	0.4%
9	ne pas exposer les aliments aux insectes	1	0%
10	mettre au frais les aliments	4	0.1%
11	autre a preciser	15	0.4%
Sysmiss		1

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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