1. Tita Kebele survey Result report
Prepared By ,Selam Yimer Mohammed
Tita Keble, RSP
  Feb,2017

2. Presentation outline Introduction Objectives procedures
Result/ key findings
Conclusion
Recommendation

3. Introduction
The human body needs balanced and nutritious diet in order to functioning well and to be healthy.
Mean while, due to lack of awareness and attention, by being dependent on some productions and lack of diversification on daily meals majority of our community fall in malnutrition .
There for, filling the gap on awareness on the benefit of diet diversification and consumption of nutritious foods for our concerned community is a must work .

4. What is NMA?
The Nutrition in Mountain Agro-ecosystems (NMA) project, funded by the SDC and implemented by IFOAM-Organics International.
Goal : Contribute to improved access to sufficient nutritious food for rural communities in mountain regions through a network of actors diversification of proven agro-ecological and other nutrition sensitive practices

5. Where ? Nepal- Asia Peru 23,381,000 Asia Kyrgyzstan 4,634,000 Ethiopia
South America
Ethiopia
– Africa-
< 90,000,000
National partners and implementer countries
Nepal- Asia
21,602,000
Pakistan - Asia
131,432,000

6. Objectives of the survey
In order to assess the production and consumption patterns of the surveyed community(Tita Kebele).
To identify knowledge and skill gaps in relation to nutrition at the grass root level.

7. Background information of the kebele
Tita keble has a total population of 7040 Female 3543 and Male
From cereals and Grains -Teff, Maize, Wheat, Barley, Bean,
From vegetables –Potato, lettuce, kosita/Spinach/, Gomen and Carrot is highly produced in this kebele.

8. Survey procedure Baseline survey was conducted in 28 households .
Focus Group Discussion was also conducted in the keble.
By using the two tools the following result has been got.

9. During the survey

10. Result
Among 28 surveyed women in House hold level 25 of them or 89.2% were consumed less than (<5) food groups which is below the standard .
Only 5 out of 28 or 17.8 women were consumed 5 food groups .

11. In relation to consumption
Starchy staple food
Bean, pea
Nut seed, oil
Dairy products
Flesh
Foods,meat ,
Egg
Vit A green leafy vegs
Vit A vegs & fruit
Other vegs
Other fruit
100 %(28)
25 % (7)
11% (3)
0(0)
29%(8)
25% (7)
100% (28)

12. In relation to production
Starchy staple food
Bean
,pea
Nut seed and oil
Dairy products
Flesh
Egg
Vit A green leafy vegs.
Vit A vegs & fruit
Other vegs
Other fruit
50%(14)
46%(13)
0(0)
14% (4)
0 (0)
4%(1)
4% (1)

13. All starch staple foods ,Bean &Peas
All starch staple foods , Bean and Peas were the more produced and consumed food groups in the Surveyed households.
In relation to production ,50% or(14)Starch staple foods and 46 % or (13) of peas and peas were produced the surveyed H.Holds.
when we compared them to the rest food groups among 28 surveyed Households all of them or 100 % of the H.H were consumed this two food group, even if there is variation in production levels.

14. Egg ,flesh foods and dairy products
The above food groups were the least consumed food groups in the surveyed households with consumption level of 28(0) %, 28(11% or3 H.H)& 28(25% or 7 H.H) respectively.
In relation to Production Majority of the House holds have cows, poultry and sheep but did not consume any of them.

15. Other Vitamin A vegetables &fruits
Other Vitamin A vegetables &fruits were also consumed in a least manner.
Among 28 H.H (7) 25% them were consumed this food groups.

16. Other fruits and vegetables
Food groups of other Vegetables were consumed by all of the surveyed House holds.
On the contrary, other fruits food groups were found as neglected food category like egg, Diary and flesh foods

17. During FGD A lot of ideas raised during the conversation Key Issues
In relation to behavior, production and consumption
In relation to Nutrition

18. During FGD

19. Key Findings
From the Surveyed House holds and from conducted FGD we can understand that,
Knowledge gaps regarding food diversification
Restricted meal preparation and consumption
Low production of Variety of Vegetables
Dependent of some of food groups and neglected others this might be the cause for the consumption of <5 food groups .

20. Conclusion
From the results found , there is a need to have appropriate interventions regarding dietary diversity and production increment.
Even if the selected cite have a lot of resources ,there is a huge gap in proper utilization these resources .

21. Recommendation
Interventions are more likely to be effective after baseline survey and need assessment, this MI project will have a positive impact in changing the dietary patterns of the target community. There fore, 
Giving trainings to create awareness about dietary diversity
Helping them to increase production in relation to a variety of vegetables in collaboration with Agriculture expert

22. Doing Community mobilization regarding food diversification in cooperation with concerned bodies will have a power to come up with tangable results in the kebele.
Collaboration and support from concerned bodies for the success of the MI projects of each selected cities .

23. Acknowledgment
I would like to thank Institute for Sustainable Development /ISD/ for giving this Golden chance ,which will help me to contribute something in relation to Nutrition for my community.
Special thanks goes to Ato Alemayehu Ayalew NMA project Coordinator who supported me in every moment of the project Activities .
Tita keble community and administration

24. THANK YOU!!
The end