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

18050

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1347

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

Data file: menage.dta

Overview

Valid: 3066

Invalid: 672

Minimum: 1

Maximum: 11

Type: Discrete

Decimal: 0

Start: 971

End: 972

Width: 2

Range: 1 - 11

Format: Numeric

Questions and instructions

Categories

Value	Category	Cases
1	se laver les mains avant la preparation du repas	221	7.2%
2	laver les mains de (nom) avant de manger	351	11.4%
3	bien laver les aliments avant de preparer	820	26.7%
4	bien cuire les aliments	950	31%
5	bien laver les ustensils	629	20.5%
6	ne pas conserver les restes du repas	10	0.3%
7	bien rechauffer les restes avant de consommer de nouveau	24	0.8%
8	bien couvrir les restes	27	0.9%
9	ne pas exposer les aliments aux insectes	4	0.1%
10	mettre au frais les aliments	17	0.6%
11	autre a preciser	13	0.4%
Sysmiss		672

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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