NDLI: Exploring extensions of the Subramanian–Deaton cost per calorie approach: Imputing nutrient intake from foods prepared and consumed away from home and other composite foods

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Exploring extensions of the Subramanian–Deaton cost per calorie approach: Imputing nutrient intake from foods prepared and consumed away from home and other composite foods

Content Provider	Consultative Group on International Agricultural Research (CGIAR)
Author	Mwangi, Dena M. Fiedler, John L. Sununtnasuk, Celeste
Organization	IFPRI - International Dietary Data Expansion Project (INDDEX)
Organization	IFPRI - Poverty, Health, and Nutrition Division
Spatial Coverage	Bangladesh [BD]
Description	This paper assesses the Subramanian and Deaton (S–D) approach for imputing the caloric intake of households from food prepared away from home (FAFH) and composite foods (CF) by juxtaposing it with the imputations of alternative approaches, and extends these approaches to four additional nutrients—vitamin A, iron, zinc, and calcium. The apparent relative nutritional insignificance of FAFH and CF in Bangladesh obfuscates our efforts to assess alternatives to the S–D approach to imputation, and we remain uncertain about the relative value of the alternative imputation approaches examined. FAFH and CF—although widely consumed in Bangladesh—constitute a relatively unimportant source of nutrients, regardless of how the nutrient content of FAFH and CF is imputed.
Related Links	https://cgspace.cgiar.org/items/f2ebb43f-cc15-4790-b1bd-9bcb7fb50c24
File Format	PDF
Language	English
Publisher	International Food Policy Research Institute
Publisher Date	2017-01-01
Publisher Place	Washington, DC
Access Restriction	Open
Rights License	CC-BY-4.0
Subject Keyword	Policies, Institutions, and Markets Agriculture for Nutrition and Health Calcium Household Consumption and Expenditure Surveys Surveys Nutrition Policies Dietary Assessment Households Nutrient Intake Retinol Nutrition Trace Elements Food Consumption Iron Diet Zinc
Content Type	Text
Resource Type	Article
Subject	Agronomy and Crop Science Food Science Plant Science

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