Food Consumption Patterns Part 2

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112 Rural Site Population Sample Size for City and Town - 25 - 25 9. Rural West - 25 - 25 10. Rural Plateau - 25 Central - 25 Total
113 Annex 3: Most Nutritional <strong>Food</strong>s Free-lists Before we get into the categories, we here review the original source we use to develop the categories for further analysis and exploration. The first two was the freelist survey. The survey involved interviewing 40 women and 13 men between the ages of 17 and 73 with average age of 33 years old. The questions were what are the most nutritious foods for, a) babies, b) children c) pregnant women, d) women, and e) men. viii Table A3-1: Respondents per category Baby Children Pregnant Woman Man 53 47 47 45 48 The following steps were taken to simplify the data for analysis. In doing so important features of the data became evident and must be noted here. The distinctions help describe the data and suggest further areas of investigation in the subsequent research. In first level analysis mixed foods were separated and the dimension of mode of preparation such as pureed beans vs beans kole (mixed with grains) was omitted If a mixed food was specified, such as rice and beans, or rice and vegetables, the categories were broken down and listed as their constituent entries. Thus, rice and beans became, rice and then beans. Spaghetti and milk became spaghetti and then milk. The only exception was bouyon (stew), a concoction so frequently mentioned that we kept bouyon as if it were a single food. A justification for this is that bouyon included several of the most commonly cited foods that were listed apart from bouyon itself, therefore keeping it as a single food type did not effect the frequency of citations for the ingredients Smoked herring (imported) became fish All poultry and meats were put under meat All malt drinks, extrait de malta and guiness, were put in the single category of malta All energy drinks were put in the single category of energy drinks All vegetable and fruit juices were put under natural juice vs processed juice (but not the blended starches mentioned above). The most venerated juices in terms of nutrition are lime and passion fruit. Carrots have a very high place on the list of respected nutritional foods and it were often cited as a juice in which cases we translated it not as “natural juice” but, because it is a vegetable, as carrots. This logic may or may not be appropriate All non-starchy vegetables and greens were combined together even though among popular class Haitians they are distinct categories (legim vs fey) When respondents said labouyi with no qualifier we interpreted it to be understood as ‘wheat flour.’ But it may in times have been used as a catch all
Page 1 and 2: RESEARCH REPORT part II of 2 parts
Page 3 and 4: Contents 9. The Entrance of Importe
Page 5 and 6: Figure 37: Bongu Brand and Bonlé/A
Page 7 and 8: 71 Entrance of Snack Foods Manufact
Page 9 and 10: 73 Consumers themselves explain why
Page 11 and 12: 75 Figure 30: Some of the Foods tha
Page 13 and 14: 77 It gets worse, while Carnation a
Page 15 and 16: 79 None of this is to say that Bong
Page 17 and 18: 81 Government vs. Merchant Elite: W
Page 19 and 20: 83 increased imports following the
Page 21 and 22: HG per mammit 85 in the dry Departm
Page 23: 87 Figure 43: Peanut Marketing Chai
Page 26 and 27: 89 None of this is to say that only
Page 28 and 29: 91 Figure 47: Opinion on Which Sex
Page 30 and 31: 93 Figure 52: Time of Day that Resp
Page 32 and 33: 95 Distributors Profit Margins In T
Page 34 and 35: 97 Market Size To arrive at estimat
Page 37 and 38: 99 Distributors and Credit All dist
Page 39 and 40: 101 most fortified foods category,
Page 41 and 42: Figure 62: Dueling Economies 103
Page 43 and 44: 105 Annex 1: Contacts Table A1-1 Go
Page 45 and 46: 107 Table A1-4: Focus Group Partici
Page 47 and 48: Table A1-4: Focus Group Participant
Page 49: 111 Staff and Survey Structure Surv
Page 53 and 54: 115 sauce. Ginger goes with sw
Page 55 and 56: 117 Table A3-4: Rank of Mentioned F
Page 57 and 58: 119 Table A3-6: Total of all Foods
Page 59 and 60: Table A3-8: Women General Item Freq
Page 61 and 62: Table A3-10: Children Item Frequenc
Page 63: 125 ANNEX 4: Cultural Consensus Plo
Page 66 and 67: 127 Secondary Meals When asked most
Page 68 and 69: 129 Food Combination Rules for Seco
Page 70 and 71: 131 Anything Malta is fortifying an
Page 72 and 73: 133 Annex 6: Cost and Profit Analys
Page 74 and 75: 135 Annex 7: Boutik Survey For the
Page 76 and 77: 137 Table A7-5: Summary of Boutik S
Page 79 and 80: Percentage (%) 139 Annex 8: Port-au
Page 81 and 82: 141 Cookies and cheese puffs also r
Page 83 and 84: 143 Table A8-9: Top fortified foods
Page 85 and 86: Percentage (%) 145 100% Figure A8-3
Page 87 and 88: 147 Figure A8-5: Restocking frequen
Page 89 and 90: 149 Table A8-17: Most Common Foods
Page 91 and 92: 151 50% 40% 30% 20% 10% 0% Figure A
Page 94: 153 Annex 11: RUFTs Nutrition and C
Page 98 and 99: 130 Annex 13: Super Market Data: Im
Page 100 and 101:
132 Annex 14: Most Popular Snack Br
Page 102 and 103:
134 Table A14-5: Popular Snacks, Pr
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136 Table A15-4 summarizes Consumer
Page 106 and 107:
138 Ministère de l'Économie et de
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140 a. pierres précieuses et méta
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142 Par la suite, la SGS transmettr
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144 16. Chaque convention d'achat c
Page 114 and 115:
146 h. que le vendeur est avisé qu
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148 Consumer Taste Test Questionnai
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And you, do you think that could re
Page 120 and 121:
10_Grade 11_Grade 12th_Grade 13th_G
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yes no Who most frequently eats it?
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Does anyone in your house currently
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158 Rice* Corn* imported same local
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160 Boutik (neighborhood store) Que
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GPS coordinates can only be collect
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yes no do you give credit to you cl
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166 WORKS CITED Alvarez and Murray,
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168 Katherine Harmon Courage | July
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170 USDA 2005 Dietary Guidelines fo
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