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

17936

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1346

:bien cuire les aliments (fh01_3)

Data file: menage.dta

Overview

Valid: 804

Invalid: 2934

Minimum: 1

Maximum: 11

Type: Discrete

Decimal: 0

Start: 975

End: 976

Width: 2

Range: 1 - 11

Format: Numeric

Questions and instructions

Categories

Value	Category	Cases
1	se laver les mains avant la preparation du repas	103	12.8%
2	laver les mains de (nom) avant de manger	81	10.1%
3	bien laver les aliments avant de preparer	86	10.7%
4	bien cuire les aliments	163	20.3%
5	bien laver les ustensils	262	32.6%
6	ne pas conserver les restes du repas	8	1%
7	bien rechauffer les restes avant de consommer de nouveau	10	1.2%
8	bien couvrir les restes	68	8.5%
9	ne pas exposer les aliments aux insectes	10	1.2%
10	mettre au frais les aliments	8	1%
11	autre a preciser	5	0.6%
Sysmiss		2934

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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