HATUTAN COST OF THE DIET STUDY Understanding the availability and cost of nutritious food in four municipalities of Timor-Leste to inform school feeding MARCH 2020
Acknowledgments
The cost of diet analysis was led by Dr. Mesfin Beyero, an external consultant, who also contributed the majority of the report text.
This report is made possible thanks to the support of the American people through the United States Department of Agriculture (USDA). The contents of this report is the responsibility of HATUTAN and does not necessarily reflect the views of USDA or the United States Government.
HATUTAN Cost of the Diet Study 2 Contents
Executive Summary 6
1. Background and Context 10
1.1 Geographical context and agriculture in Timor-Leste 10 1.2 Nutrition in Timor-Leste 10 1.3 School Feeding Program in Timor-Leste 11 1.4 HATUTAN program context 12 1.5 Aim of the Cost of the Diet study 12 2. Methods 14
2.1 Location 14 2.2 Data collection methods, analysis methods and participation 14 2.3 Estimating the affordability of diets 19 3. Results 20
3.1 The availability of foods in the local markets 20 3.2 Cost of the diets 21 3.3 Seasonal fluctuations in the cost of the Food Habits Nutritious Diet 34 3.4 The contribution of different food groups to the cost of the Food Habits Nutritious Diet 35 3.5 Affordability of the three diets 37 3.6 School feeding in Timor-Leste 39 3.7 Selection of foods and recipes for future school meals 41 3.8 Nutritional intervention models 52 4. Key Findings and Conclusions 57
5. Recommendations 60
References 63
Annexes 65
Annex 1. Nutrient requirements by age group 65 Annex 2. Essential nutrient function and food sources 66 Annex 3. Typical food consumption habits and food beliefs 67 Annex 4. Full food list with price and consumption frequencies, by municipality 73 Annex 5. The percentage (%) of energy and target macro- and micro-nutrient intakes met by an Energy Only Diet for the family, by season in the four municipalities 92
HATUTAN Cost of the Diet Study 3 Annex 6. The percentage (%) of energy and target macro- and micro-nutrient intakes met by a Nutritious Diet for the family, by season in the four municipalities 93 Annex 7. The percentage (%) of energy and target macro- and micro-nutrient intakes met by a Food Habits Nutritious Diet for the family, by season in the four municipalities 94 Annex 8. Edible weight and cost of foods – Energy Only Diet 95 Annex 9. Edible weight and cost of foods – Nutritious Diet 97 Annex 10. Edible weight and cost of foods – Food Habits Nutritious Diet 101
HATUTAN Cost of the Diet Study 4
Acronyms
CotD Cost of the Diet EAP East Asia and Pacific (World Bank region) EAR Estimated Average Requirement EOD Energy Only Diet FAO Food and Agriculture Organization of the United Nations FGD Focus Group Discussion FHAB Food Habits Nutritious Diet GAT Gabinete Apoio Técnico (Technical Support Office) GoTL Government of Timor-Leste HATUTAN Hahán ne’ebé Atu fó Tulun ho Nutrisaun no Edukasaun (Continue and Support Food for Nutrition and Education) HH Household INS National Institute of Health IYCF Infant and Young Child Feeding KII Key Informant Interviews MAFSP Ministry of Agriculture and Fisheries Strategic Plan MoEYS Ministry of Education, Youth and Sports NFE Non-Food Expenditure ND (NUT) Nutritious Diet PTA Parent Teacher Association RDI Recommended Daily Intake RNI Recommended Nutrient Intake SBCC Social and Behavioral Change Communication SFP School Feeding Program UNICEF United Nations Children’s Fund USD United States Dollar USDA United States Department of Agriculture VSLA Village Saving and Loan Associations WASH Water, Sanitation and Hygiene WFP World Food Program WHO World Health Organization
HATUTAN Cost of the Diet Study 5
Executive Summary This report covers the analysis and findings of a Cost of the Diet (CotD) study conducted in the four operational municipalities of the HATUTAN program, namely Ainaro, Ermera, Liquica and Manatuto. The study was commissioned by Mercy Corps Timor-Leste with funding from the United States Department of Agriculture (USDA). The CotD study was presented to the National Institute of Health (INS) for approval prior to implementation.1 The study was designed to answer the following seven key questions:
1. What are the locally available and affordable foods found in each of the HATUTAN municipalities that could be used for nutritious school meals? 2. What is the cost of a nutritious school meal based on locally available foods? 3. What are the recommended foods to purchase, based on the current $0.25 and proposed $0.50 per child per day, to maximize nutrition outcomes? 4. What is the estimated cost of the non-food consumables – such as transportation, soap and firewood – that also need to be covered within the amount budgeted per student per a meal? 5. What is the nutritional value of a locally-sourced school meal? 6. How does the nutritional value of a locally-sourced school meal differ from the currently provided school meal? 7. How does a school meal for a child help close the nutrition gap at the household level?
Data was collected in September 2019. Prior to that, three days of enumerator training was conducted including pre-testing in a market in Dili. A list of foods available in the local markets was developed and based on that list, market survey and household interview tools were prepared. A total of 24 markets in 23 villages proximate to primary schools were purposively selected; these markets served as the source for food weight and price data. As the survey was conducted in the dry season, respondents used recall to note the costs and availability in wet season. Interviews with 192 mothers of primary school students were conducted and 24 focus group discussions (FGDs) were held later in the day with the same mothers, exploring some of the findings of the household interviews. Additionally, key informant interviews (KIIs) were held with staff associated with the school meals program in 8 schools. CotD analysis was conducted using a household size of six for modelling, comprised of:
An adult woman, aged >60 years, 45 kg, moderately active
An adult man, aged 30-59 years, 50 kg, moderately active
An adult woman, aged 30-59 years, 45 kg, moderately active
A child (either sex), aged 11-12 years (primary school aged child)
A child (either sex), aged 9-10 years (primary school aged child), and
A child (either sex), aged 12-23 months.
1 Ministério da Saúde, Direcção Nacional de Saúde Publica reference number: MS-DNSP-DN/DNPC/VIII/2019/743.
HATUTAN Cost of the Diet Study 6
As the study was designed to inform the School Feeding Program, six costed recipes with accompanying nutrition information are presented. Additionally, four models were developed in order to see the impact of self-production of foods on the cost, quality and affordability of nutritious diets for households. Summary of Findings
Findings pertaining to key research questions are as follows:
1. What are the locally available and affordable foods found in each of the HATUTAN municipalities that could be used for the future school meal? Nutritious foods which meet the energy, protein, fat and micronutrient needs of individuals are available in local markets and shops, in all four municipalities. All nutrient needs can be met using foods from the local markets. In the markets that were surveyed, between 134 to 141 different foods were observed. The affordability of food (at a household level) varies greatly among community members.
Specific foods that constitute the most affordable approach to meeting the nutritional objectives of the School Feeding Program and align with the food groups promoted by the Government of Timor-Leste (GoTL) include:
TABLE 1. NUTRITIOUS FOODS IDENTIFIED IN THE MARKETS NEAR SCHOOLS ACROSS THE FOUR MUNICIPALITIES THAT ARE CHEAPER AND FREQUENTLY CONSUMED
Food group Food Ainaro Ermera Liquica Manatuto
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature
Cassava, dried
Energy Rice, bran
(grains, tubers) (grains, Coconut flesh
Vitamin A Sweet potato, red orange
Leaf, cassava, raw
Leaf, amaranth, raw
Margarine, fortified
Folate Bean, velvet
Leaf, cassava, raw
Micronutrients Leaf, amaranth, raw
Rice, bran
Iron Rice, bran*
HATUTAN Cost of the Diet Study 7
Food group Food Ainaro Ermera Liquica Manatuto
Soybean, black
Calcium Fish, anchovy, dried, salted
Leaf, amaranth, raw
Zinc Rice, bran*
Maize, yellow, off the cob, mature
Animal Fish, anchovy, dried, salted
Plant Bean, velvet
Rice, bran*
Protein
Maize, white, off the cob, mature
*Rice is not a significant source of iron, zinc and protein. However, because it is a staple food and is consumed in large quantities, it meets some of the needs for these nutrients.
Key findings include:
A number of the above foods are included in the school meals presented in Section 3.7 and can be made available within the proposed government budget of $0.50.
Nutrition sensitive agriculture approaches need to be a focus in communities.
HATUTAN communities should be encouraged to grow or farm crops with a specific purpose of increasing access to food high in micronutrients and protein.
2. What is the cost of a nutritious school meal based on locally available foods? The cost of a school meal varies depending on the recipe, portion size, season and municipality. The cost of a nutritious school meal A nutritious, ranges between $0.19 and $0.79 per student per day for food locally available items, depending on municipality, with an average cost of $0.49. school meal costs That amount does not include the non-consumables needed to prepare an average of the meal such as fire wood, soap and transportation costs. Diverse and $0.49 per student nutritious meals could be prepared with a budget of $0.50 per student per day. per day, if properly managed.
3. What are the recommended foods to purchase based on the proposed $0.50 (50 cents) per child per day to maximize nutrition outcomes? The study identified example recipes based on locally-available foods, costing an average of $0.49 per meal, such as: Cassava and cassava leaf with egg and palm oil, and
Pumpkin leaf and tomatoes with tempe, rice and palm oil.
HATUTAN Cost of the Diet Study 8
These examples are based on locally preferred recipes. Diverse and nutritious meals can be prepared within a budget of $0.50 (50 cents) per student per day (excluding non-consumable expenses).
All the recipes analyzed include foods from each of the three food groups promoted by the GoTL. However, there are differences in terms of the percentage of energy and other nutrients each diet contributes towards the recommended daily intake of the individual child. Although energy and nutrient intake needs vary by age, a standard school meal was modelled.
The affordability of a nutritious school meal differs by municipality. CotD data indicates that Liquica is the cheapest of the four surveyed municipalities to purchase foods, while Manatuto is the most expensive location.
4. What is the estimated cost of the non-food consumables – such as transportation, soap and firewood – that also need to be covered within the amount budgeted per student per a meal? Some school officials indicated that $0.05 of the $0.25 allocated per student per day for the school meal was used to cover the wages of a cook. The cost of the non-food consumables was not a focus of the CotD study however the HATUTAN School Feeding Program (SFP) study indicates that allocated money is used for a wide variety of items besides food. According to that study, 71% of basic education schools and 30% of preschools surveyed used the SFP money for something other than food. SFP money was used to buy items such as wood, soap, transportation and to pay cooks.2
5. What is the nutritional value of a locally-sourced school meal? The nutritional value of school meals varies depending on the chosen recipe. There are a variety of nutritious foods available in local markets, indicating the potential for judicious purchasing to result in a more nutritious meal. The locally-sourced school meal recipes analyzed in this study contribute 22% to 45% of the daily energy requirement of the child and varying percentages of the requirements for protein, fat and micronutrients.
6. How does the nutritional value of a locally-sourced school meal differ from the currently provided school meal? The school meals that are currently offered vary significantly; ranging from a limited snack of biscuits, bread or other packaged items of little nutritional value, to rice or rice with a vegetable. Current school meals do not always align with the SFP manual guidance and do not always include the three food groups promoted by the GoTL. In contrast, the locally-sourced school meals recommended by this study include foods from each of the three food groups promoted nationally and contribute significantly to children’s daily nutrient requirements – contributing 22% to 45% of children’s daily energy requirement and varying percentage of the requirements for protein, fat and micronutrients.
7. How does a school meal for a child help close the nutrition gap at the household level? A school meal provides significant nutritional support for a child while also easing some of the economic burden at the household level. Depending on the recipes selected, a nutritious school meal provided to two school aged children equates to 13% to 33% of the daily cost of food within their household. A future school meal could contribute approximately 24% of the household food budget, saving households an average of $4.90 per week based on a 6-person household with two primary school aged students.
2 HATUTAN (2019). School Feeding Program study report: Timor-Leste.
HATUTAN Cost of the Diet Study 9
1. Background and Context 1.1 Geographical context and agriculture in Timor-Leste Timor-Leste is a small, lower-middle income country in the East Asia and Pacific (EAP) region. The island is divided between Timor-Leste and Indonesian West Timor. Administratively, Timor-Leste is divided into 13 municipalities, with each municipality further subdivided into Administrative Posts (65 total), village clusters (sucos - 442 total) and sub-villages (aldeias - 2,225 total). According to the 2015 population and housing census, the total population of Timor-Leste was 1.16 million.3 Estimates indicate that the population is currently about 1.27 million.4
Approximately 70% of the population lives in rural areas. Timor-Leste is an agrarian society with a tropical climate comprised of a wet season (generally November to May, depending on elevation and geography) and a dry season.5 To date, agriculture has not reached its full productive potential; only 30% of arable land is used for crops or grazing.6 Many foods are imported. Higher elevation zones and the moist zone of the south coast tend to receive higher levels of rainfall (~1500mm - 2000mm per year) while the northern coast is hotter and drier. Extensive soil erosion can be a challenge in mountainous, steep locations. Climate change is expected to intensify wind and rainfall and increase erosion. Furthermore, population growth may exert pressure on the agriculture sector, potentially exacerbating food insecurity if agricultural practices do not improve.7
1.2 Nutrition in Timor-Leste Malnutrition, particularly maternal and child undernutrition, is the single greatest contributor to premature death and disability in the country and presents an unparalleled development challenge.8 According to the 2016 Timor-Leste Demographic and Health Survey, the prevalence of stunting among children aged under 5 was 46% which makes it one of the highest in the world.9 The prevalence of wasting was 24% which, although the country is not in emergency, is far beyond the World Health Organization (WHO) threshold for high public health significance. Approximately 6% of the population are overweight.10
Breastfeeding is a promoted practice as it provides substantial benefits to the baby and the mother. It meets all the nutritional needs of the baby in the first 6 months of life and has substantial contribution to the caloric needs of the infant in the second half of the first year.11 Exclusive breastfeeding under 6 months was at 50% and initiation of breastfeeding early within the first hour was 75%.12
3 GoTL (2015). Population and housing census of Timor-Leste.
4 World Bank (2020). Country profile: Timor-Leste. Dili, Timor-Leste: World Bank. https://databank.worldbank.org/views/reports
5 Provo, A., Atwood, S., Sullivan, E. B., & Mbuya, N. (2017). Malnutrition in Timor-Leste: A review of the burden, drivers, and potential response. Dili: World Bank.
6 Da Costa, M. D. J., et al. (2013). Household food insecurity in Timor-Leste. Food Security, 5(1), 83-94. https://doi.org/10.1007/s12571-012-0228-6. 7 Provo, A., Atwood, S., Sullivan, E. B., & Mbuya, N. (2017). Malnutrition in Timor-Leste: A review of the burden, drivers, and potential response. Dili: World Bank.
8 Ibid.
9 National Statistics Directorate, Ministry of Finance Timor-Leste (2016). Demographic and health survey. Dili: TLDHS.
10 Ibid. World Food Program (2019). Fill the nutrient gap Timor-Leste: Final report. Dili: WFP.
While it is acknowledged that some data quality concerns have been raised regarding the anthropometric data in the 2016 Timor-Leste Demographic and Health Survey, Timor-Leste is severely affected by poor nutrition, and malnutrition. That impacts public health as well as the social and economic development of the country.
11 WHO (2013), Essential nutrition actions: Improving maternal, newborn, infant and young child health and nutrition. Geneva: World Health Organization.
12 National Statistics Directorate, Ministry of Finance Timor-Leste (2016). Demographic and health survey. Dili: TLDHS.
HATUTAN Cost of the Diet Study 10
The timely introduction of complementary foods breastfed children aged 6-8 months is reported at 63 percent.13 Approximately 34% of children aged 6-23 months achieved minimum dietary diversity and 46% of children aged 6-23 months achieved minimum meal frequency. Only 13% of children aged 6-23 months received the minimum acceptable diet that meets both the minimum dietary diversity and the minimum meal frequency.14 Rates of anemia are high; 40% of children aged 6-59 months, 23 of women aged 15-49 years and 13% of men aged 15-49 years were anemic.15
1.3 School Feeding Program in Timor-Leste The Government of Timor-Leste’s (GoTL) School Feeding Program is designed to deliver meals to every pre- primary and basic education (primary and pre-secondary) student, nationwide over the full school calendar, excluding trimester breaks and exam periods. Both public and private school students are served by the program. The GoTL provides imported rice equivalent to 0.1 kg per student per meal and funds for schools to purchase other menu items locally at $0.25 per student per day.16
The GoTL provides funds as a subsidy for cooks to prepare a hot meal at the school. The School Feeding Program is very popular with both parents and educators; it has the potential to reach approximately 300,000 students.17 However, the program suffers from systemic challenges that result in schools experiencing frequent stoppages and inaccessibility of either funds and/or rice supplies. The program faces significant challenges to operate in the first trimester of school, from January through to March, due to delays in accessing the state budget funds. Timely and accurate reporting often delay disbursements, creating further barriers to students receiving a school meal each day they attend class.
The GoTL first proposed the School Feeding Program in 2004, envisioning a cross-ministerial effort led by the Ministry of Education Youth and Sports (MoEYS) with Ministry of Health (MOH) supporting the nutrition and hygiene aspects and the Ministry of Agriculture and Fisheries (MAF) working with local farmers to supply fresh produce. The World Food Program (WFP) partially supported implementation from 2005 to 2011 in six municipalities, delivering food commodities (namely red kidney beans, rice and vegetable oil)18 directly to primary schools and encouraging local communities to supply additional foods to the program. The GoTL supported the other seven municipalities using a cash plus rice approach.
Both the Government and WFP programs faced chronic underfunding with only about a third of the estimated needed budget.19 The government requested a common approach across WFP and government municipalities in April 2009 merging the two programs, with the Government taking over the full program from WFP in August 2011.20 From 2012 to the present, the GoTL has assumed full responsibility and control of the SFP, implementing a uniform program across all schools and expanding to pre-secondary schools.21
13 National Statistics Directorate, Ministry of Finance Timor-Leste (2016). Demographic and health survey. Dili: TLDHS.
14 Ibid.
15 Ibid.
16 The initial amount was set at $0.15 per student per day and increased to $0.25 in 2015. HATUTAN (2019). School Feeding Program study report: Timor-Leste.
17 EMIS data from 2018 indicates a total of 323,846 students potentially covered by the SFP (21,399 pre-school and 302,447 basic education students).
18 The ration size and commodities provided sometimes varied depending on availability. For example, corn-soya blend and sugar substituted rice and beans at times.
19 World Food Program (2013). Country portfolio evaluation - Timor-Leste: An evaluation of WFP’s portfolio (2008 – 2012). Dili: WFP. p.ix.
Lenci, S. (2012). MDG-F joint programme: Promoting sustainable food and nutrition security in Timor Leste – Final evaluation. Dili: WFP.
20 World Food Program (2013). Country portfolio evaluation - Timor-Leste: An evaluation of WFP’s portfolio (2008 – 2012). Dili: WFP. p.ix.
21 Pre-secondary school includes grades 7-9.
HATUTAN Cost of the Diet Study 11
In 2013, the MoEYS produced a School Feeding Manual prioritizing the use of locally procured fresh food to diversify the meals with protein-rich foods such as legumes and eggs and to support local economy.22 The School Feeding Manual outlines the responsibility of the school to form a School Feeding Committee made up of the School Administrator and Parent Teacher Association (PTA) members, and provides reporting formats and procedures. In 2015, the program was expanded to pre-schools and private schools. A Decree Law transferred the responsibility for implementing the program from MoEYS to the Municipal Administration in 2017 with MoEYS playing a supportive role23; however, implementation capacity at the municipal level remains a challenge.
1.4 HATUTAN program context The HATUTAN program (Hahán ne’ebé Atu fó Tulun ho Nutrisaun no Edukasaun) or in English “Continue and Support Food for Nutrition and Education” is a five-year initiative that uses the school meals program as an entry point to improve health, nutrition, education, and gender equality for preschool and primary school students and the communities they come from.
The program is implemented, in partnership with the Government of Timor-Leste (GoTL), by a consortium of partners, with CARE as the prime awardee leading on education, commodities, and gender, with subgrantee Mercy Corps responsible for technical leadership of nutrition and agriculture while also leading implementation of agriculture activities, and subgrantee WaterAid providing technical assistance on WASH.
HATUTAN works with 440 pre-primary and primary schools across four of Timor-Leste’s municipalities, namely Ainaro, Ermera, Liquica and Manatuto, reaching 90,000 school-aged children. The program is funded by the United States Department of Agriculture (USDA) through the McGovern Dole International Food for Education and Child Nutrition Project.
The program is designed to strengthen the delivery of nutritious locally-sourced school meals. To support the GoTL as it strengthens the school meal consistency, HATUTAN provides a time-limited nutritious meal to targeted schools (1st and 2nd cycles of basic education and selected pre-schools) in the first three months of the school year when government funding is not yet available. This support is critical as the gap in school meals coincides with the country’s “hungry season”. HATUTAN also works closely together with the Government to ensure that school meals are available for all children without program support in the final year of activities. Apart from improving school attendance and stimulating the local economy, the school meal is expected to provide nutritious foods that are rich in minerals and vitamins which students otherwise have difficulty accessing, thereby improving overall nutritional status.
1.5 Aim of the Cost of the Diet study The Cost of the Diet (CotD) study was conducted for the HATUTAN program to inform the cost of a nutritionally adequate diet for the school meal and provide an economic and nutrition appraisal of future school meal options to improve and support the School Feeding Program (SFP) in Timor-Leste. More specifically, the study aimed to answer the following questions on key areas of availability, cost and nutrition content:
22 World Food Program (2013). Country portfolio evaluation - Timor-Leste: An evaluation of WFP’s portfolio (2008 – 2012). Dili: WFP. p.24. FAO & WFP(2018). Home-grown school feeding. Resource framework. Technical Document. Rome: FAO & WFP .
23 Decree Law No. 3/2016 March 16 defined the powers of the municipal administrations and transferred responsibility of implementation of particular programs including the School Feeding Program.
HATUTAN Cost of the Diet Study 12
What are the locally available and affordable foods found in each of the HATUTAN municipalities that could be used for the future school meal?
What is the cost of a nutritious school meal based on locally available foods?
What are the recommended foods to purchase based on the proposed $0.50 per child per day to maximize nutrition outcomes?
What is the estimated cost of the non-food consumables – such as transportation, soap and firewood – that also need to be covered within the amount budgeted per student per a meal?
What is the nutritional value of a locally-sourced school meal?
How does the nutritional value of a locally-sourced school meal differ from the currently provided school meal?
How does a school meal for a child help close the nutrition gap at the household level?
HATUTAN Cost of the Diet Study 13
2. Methods 2.1 Location The study was conducted across 23 aldeias within the municipalities of Ainaro, Ermera, Liquica and Manatuto Those four municipalities are HATUTAN operational areas, selected as program target sites because educational outcomes were lower in those areas.24 In this CotD study, data was intentionally collected in areas proximate to HATUTAN target schools. As a result, in- depth, relevant information about food availability, dietary habits and beliefs is available for those areas.
2.2 Data collection methods, analysis methods and participation Data was collected from 2 – 20 September, 2019. Market surveys, household interviews and focus group discussions (FGDs) were the primary data collection methods. In addition, key informant interviews (KIIs) were conducted with School Directors/Coordinators and Cooks about the overall situation of the School Feeding Program and any challenges that they faced. Table 2 provides a summary of the data collection methods, CotD participants and the focus of each data collection.
TABLE 2. DATA COLLECTION METHODS, PARTICIPANTS AND FOCUS Market surveys Household interviews Focus group Key informant discussions interviews
Market vendors/traders Mothers of school-age Mothers of school-age School administrators children children & cooks
Who
From 24 markets 192 mothers from 23 192 mothers from 23 From 8 schools
Aldeias Aldeias
many
How many many How What foods are What foods are Why particular foods Which foods are
available locally – and consumed – and how are (and are not) purchased – and from at what price (per frequently . eaten. where. 100g). Which foods are How the school meal purchased, which are budget is used. What focus What grown – and why.
24 During HATUTAN program design, all twelve (12) municipalities and the special region of Oecussi were compared based on government data covering literacy rates, transition rates, repetition rates, promotion rates, teacher student ratios as well as health and nutrition status.
HATUTAN Cost of the Diet Study 14
Across the four target municipalities, 23 aldeias (villages), 24 markets and 192 community participants (mothers of school-age children) were involved in the study (Table 3).
TABLE 3. NUMBER OF VILLAGES, HOUSEHOLDS, MARKETS AND SCHOOLS INCLUDED IN THE STUDY
Municipality Aldeias Markets Households FGDs Schools visited surveyed interviewed conducted visited
Ainaro 6 7 48 6 2
Ermera 6 6 48 6 2
Liquica 5 5 48 6 2
Manatuto 6 6 48 6 2
Total 23 24 192 24 8
THE COST OF THE DIET The Cost of the Diet (CotD) is a globally recognized method and software used to understand the availability and affordability of a nutritious diet. Data collected through a market survey is used to calculate the average cost of foods per 100 grams. Household surveys and focus group discussions are used to assess local dietary habits and preferences. Data is entered into CotD software, which is programmed to select the least expensive combination of local foods for three different diet models: 1. The Energy Only Diet meets only the recommended energy intakes of an individual, at the lowest cost; 2. The Nutritious Diet meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual, at the lowest cost, but does not consider actual dietary habits; 3. The Food Habits Nutritious Diet meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual, at the lowest cost, and is based upon typical dietary habits of households. Of these three diets, the Nutritious Diet and the Food Habits Nutritious Diet are most useful to practitioners and decision makers; the Energy Only Diet does not meet nutrient needs. Outputs for each of the three diets summarize the costs, quantity and proportion of energy and nutrient specifications provided by all the foods selected for an individual and household.25 In Timor-Leste, this research is being used to understand the cost and availability of foods to support school feeding.
25 Deptford, A., Allieri, T., Childs, R. et al. (2017). Cost of the Diet: a method and software to calculate the lowest cost of meeting recommended intakes of energy and nutrients from local foods. BMC Nutr 3(26). https://doi.org/10.1186/s40795-017-0136-4.
HATUTAN Cost of the Diet Study 15
2.2.1 Market survey to collect price data
Markets near HATUTAN target schools were MARKET SURVEYS strategically selected as they were believed to be Trained enumerators used digital weight where schools do – or could – buy their food for the scales to weigh three samples of food piles, feeding program. Smaller and larger markets and bunches, bundles or pieces from a single shops were included in the study to ensure market trader. They then visited at least two inclusion of four traders for each of the food items more traders at that market who sold the listed and the inclusion of more food items in the same food. assessment. Each trader was asked about the price and unit of a food item sold in each season, and Prior to data collection, a list of all food items about annual changes in the price, supply and available in Timor-Leste was collaboratively demand of commodities. developed by Mercy Corps team members and enumerators. Within the globally-recognized Cost of the Diet software, food lists – which include nutrition information – are available for selected regions and countries.
As a Timor-Leste specific list was not available, an Indonesian food list was selected due to the close geographical proximity to Timor-Leste and dietary similarities. Foods in the standard list that were not available in Timor-Leste were removed and new foods that has been identified in Timor-Leste were added. Where that occurred, associated nutrition information from other countries and regions available in the database was utilized. The food list, tailored to Timor-Leste, was tested through a field trial in a local market (Manleuana) in Dili. There, the enumerators practiced data collection methods and identified additional items to be added to the food list. The resulting comprehensive food list (consisting of 288 foods) was then used as a basis for collecting data on food availability, price and weight in the markets of the four municipalities.
Timor-Leste has two seasons; dry and wet. Market data was collected during the dry season (i.e. the active season). Retrospective food availability and price data, as recalled by traders, was collected for the previous wet season so that analysis of a complete year could be produced. The reference year selected for data collection was from November 1, 2018 – October 31, 2019. The name and duration of the seasons used in analysis were:
SEASON 1 (DRY): April 1, 2019 – October 31, 2019
SEASON 2 (WET): November 1, 2018 – March 31, 2019.
To collect the information needed to estimate the cost of the diet, market traders were asked the price and unit of each food item that they sold during each season. Three samples of each food were weighed using electronic scales that had a precision of 1g.26 Where possible, weight and price data was collected from four traders in each market giving a possible total of four prices and 12 weights for each food item found in every market. Market traders were then asked questions about annual trends in prices and changes in the demand and supply of commodities across seasons. While recall approaches have limitations, that aforementioned data provides important contextual information and informed the results. The market data was entered into the Cost of the Diet software (version 2.3.9), which averaged the price and weight of each food across every
26 WeiHeng and Superior Mini Digital Platform scales were used
HATUTAN Cost of the Diet Study 16
market. The final averaged weight and price for each food was then divided to calculate the cost per 100g of each food item for the year.
2.2.2 Interviews and focus group discussions to collect data on typical food consumption habits To estimate the cost of a diet that is nutritious yet also considers typical food habits of households in each of the municipalities, it was important to understand how many times a week households are consuming each food. Technically, these inputs are called the minimum and maximum food frequency constraints, which need to be determined for each food found in the market. As an example, if the minimum constraint for white bread (paun mutin) is set at 5 and the maximum is set at 14, it means that during modelling the CotD software needs to include paun mutin in the modelled diet at least 5 times a week but no more than 14 times a week (i.e. twice a day). It should be noted that the constraints applied are intended to reflect typical dietary patterns rather than economic constraints. This is because the CotD is designed to illustrate a diet that could be achieved if economic limits were removed.
To understand local dietary patterns, structured household interviews were facilitated with eight mothers of children attending a local primary school within each village (aldeia). In Timor-Leste, mothers were targeted because they are generally responsible for food preparation at a household level and it was thought that they would have in-depth and accurate information about what foods members of their household eat. The questionnaire used in household interviews was based on the food list that was used in the market survey and aimed to determine how often (if ever) each food was consumed. During the interview, participants were asked to specify the frequency with which they and their family members ate each item of food on the list. The frequency options given were:
Never - never consuming the food; Rarely - eating the food once a month, once a year, or on special occasions; Often - eating the food 1 - 4 days each week; or Usually - eating the food 5 or more days each week.
These responses were tallied and the total for each food item from all eight respondents was then calculated. This value was used to set the inputs on the frequency with which foods are eaten, called consumption constraints, in the software. Higher scores mean that a food is consumed more frequently while lower scores indicate that a food is consumed less frequently or never consumed at all.
The same women who participated in the interviews were invited to join a focus group discussion later in the day. The questions asked during the FGD were based on early observations from the responses to the questionnaire. In particular, information was collected on the foods that infants and young children 6 to 23 months, preschool (3 to 5 years old), school age children (6 to 14 years), and pregnant and lactating women were or were not consuming; as well as wild foods consumed; household production of food; food beliefs; ‘normal’ consumption patterns; and key staples.
2.2.3 Analysis of cost of the three diets Data collected from market surveys, household interviews and focus group discussions, was entered into the CotD software and used to model and cost three theoretical diets:
HATUTAN Cost of the Diet Study 17
1. The ENERGY ONLY DIET meets only the recommended energy intakes of an individual, at the lowest cost;
2. The NUTRITIOUS DIET meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual, at the lowest cost, but does not consider actual dietary habits;
3. The FOOD HABITS NUTRITIOUS DIET meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual, at the lowest cost, and is based upon typical dietary habits of households in each of the four municipalities.
Of these three diets, the Nutritious Diet and the Food Habits Nutritious Diet are likely to be of greatest interest to practitioners and decision makers.
The least expensive combination of local foods available are used for each of the three diet models The average cost of each diet is given in US Dollars (USD) which is the official currency of Timor-Leste.
2.2.4 Specification of a typical family While much of the analysis in this report is presented at an individual level, on occasions a ‘typical family’ is referenced so that the estimate cost and affordability of modelled diets can also be described at a household level. For this study, a ‘typical family’ was specified as 6 individuals, which is the average family size in Timor- Leste.27 The following family size and composition, drawn from the CotD database, consists of:
An adult woman, aged >60 years, 45 kg, moderately active
An adult man, aged 30-59 years, 50 kg, moderately active
An adult woman, aged 30-59 years, 45 kg, moderately active
A child (either sex), aged 11-12 years (primary school aged child)
A child (either sex), aged 9-10 years (primary school aged child)
A child (either sex), aged 12-23 months.
2.2.5 Recommended intakes for energy and micronutrients Energy, protein, and micronutrient intake needs are taken from a database embedded in the CotD software that specifies the estimated average requirement recommended by the WHO and FAO for individuals by age, sex, and activity level.28
The nutrient value of food is often altered during storage, food processing and cooking. While it was primarily raw food items that were costed and weighed throughout this CotD assessment, within the software the RDI
27 GoTL (2015). Population and housing census of Timor-Leste. Dili: GoTL.
28 WHO/FAO (2001). Human energy requirements. Geneva: World Health Organization.
WHO/FAO (2007). Protein and amino acid requirements in human nutrition. Geneva: World Health Organization.
WHO/FAO (2008). Fats and fatty acids in human nutrition. Geneva: World Health Organization.
WHO (2004). Vitamin and mineral requirements in human nutrition, Second edition. Geneva: World Health Organization.
HATUTAN Cost of the Diet Study 18
was set to two standard deviations above the mean requirement to account for any nutrient loss due to storage or cooking.
2.3 Estimating the affordability of diets 2.3.1 Estimating affordability based on household food expenditure The cost of a nutritious diet becomes a more meaningful figure when compared with the income and purchasing power of households residing in the community. A diet may be inexpensive in comparison to other contexts, but if it is beyond the means of the household, then the risk of malnutrition remains.
Households have many needs in addition to food, some of which are critical for their survival. Non-food expenditure (NFE) is defined as the annual cost of essential non-food items required by each household. Comparing the total household income and expenditure with the annual cost of a nutritious diet gives an indication of what amount households may have available to spend on food and whether they can afford to satisfy their minimum nutritional requirements.
Estimated food expenditure (adjusted for inflation) for a 6-person household was based on data from the Poverty in Timor-Leste report of 2014 and used to estimate affordability.29 Accordingly, households whose food expenditure is less than the diet cost would be assumed to not be able to afford the diet, as it would be out of their budget.
29 World Bank (2014). Poverty in Timor-Leste: 2014. Washington, D.C. : World Bank Group. http://documents.worldbank.org/curated/en/577521475573958572/Poverty-in- Timor-Leste-2014
HATUTAN Cost of the Diet Study 19
3. Results The list of all foods found in the markets, together with the price per 100g and the food habits diet minimum and maximum constraints for each food30, by municipality can be found in Annex 4.
3.1 The availability of foods in the local markets Out of the 288 foods that were presumed to be available in Timor-Leste, 194 were found in the local markets. Table 4 lists the types of foods available in the markets at the time of data collection across the four municipalities. The number of foods found in the markets ranges between 134 and 141, the highest being in Manatuto. Vegetables and vegetable products were available in the markets in more varieties in all the four municipalities than any other food groups.31
TABLE 4. NUMBER OF DIFFERENT TYPES OF FOODS AVAILABLE IN LOCAL MARKETS BY FOOD GROUP
Food group Ainaro Ermera Liquica Manatuto
Grains and grain-based products 16 14 21 17
Roots and tubers 13 8 10 13
Legumes, nuts and seeds 14 15 13 17
Meat and offal 6 12 5 6
Fish, seafood, amphibians and invertebrates 8 13 7 6
Eggs and egg products 5 6 4 4
Milk and milk products 2 2 4 2
Vegetables and vegetable products 27 25 30 34
Fruit and fruit products 18 13 13 16
Oils and fats 6 4 5 5
Sugars and confectionary 3 2 3 3
Herbs, spices and condiments 14 15 15 13
Beverages 4 4 4 4
Supplements and infant foods 1 1 0 1
Total 137 134 134 141
30 Input that specifies how many times a week households are currently consuming each food.
31 Out of the 288 foods that were listed by practitioners as likely to be available in the country, 94 foods were not observed because they were off season or could not be found in the markets at the time of the assessment. As data was not available, those foods were not included in analysis.
HATUTAN Cost of the Diet Study 20
3.2 Cost of the diets As noted in Section 2.2.3, three theoretical diets were modelled and costed for each municipality: the Energy Only Diet, the Nutritious Diet and the Food Habits Nutritious Diet.
3.2.1 Energy Only Diet The Energy Only Diet meets only the recommended energy requirements of an individual, at the lowest cost. As the Energy Only Diet does not consider the macronutrient and micronutrient intakes required by an individual, nor actual dietary habits, this diet should not be promoted. However, the modelling is useful insofar as it illustrates the potential for micronutrient deficiencies in a diet that provides energy only, and the additional cost associated with meeting all nutrient specifications (in addition to energy).
Table 5 shows the cost of the Energy Only Diet by family member and by season (for the typical family). The minimum cost of a diet that meets only a household’s energy needs (but not their nutritional needs) is between $1.96 and $2.83 per day. The lowest cost Energy Only Diet was available in Ainaro, while Manatuto had the highest cost diet. There was no significant variation across the seasons.
Across the four municipalities, the average minimum cost of the Energy Only Diet is $2.25 per household per day or $68.44 per month.
TABLE 5. THE DAILY AND MONTHLY AVERAGE LOWEST COST (IN USD) OF A DIET THAT MEETS ONLY ENERGY REQUIREMENTS FOR A TYPICAL FAMILY, BY MUNICIPALITY
Ainaro Ermera Liquica Manatuto
Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
Average daily cost of the Energy Only Diet for individuals:
12 to 23 months 0.08 0.08 0.09 0.09 0.08 0.08 0.12 0.12
9 to 10 years 0.30 0.30 0.32 0.33 0.33 0.33 0.44 0.44
11 to 12 years 0.36 0.36 0.37 0.39 0.38 0.38 0.52 0.52
Woman 30 to 59 years 0.44 0.44 0.46 0.48 0.47 0.47 0.63 0.63
Man 30 to 59 years 0.45 0.45 0.46 0.51 0.51 0.51 0.64 0.64
Woman >60 years 0.33 0.33 0.34 0.36 0.35 0.35 0.47 0.47
Cost of the Energy Only Diet for households:
Daily cost by season 1.96 1.96 2.04 2.16 2.12 2.12 2.83 2.83
Average daily cost 1.96 2.09 2.12 2.83
Average monthly cost 59.55 63.52 64.49 86.21
HATUTAN Cost of the Diet Study 21
Four foods in Ainaro and Liquica, three foods in Ermera and two foods in Manatuto were identified as cheap and important sources of energy and hence included in the Energy Only Diet. Those foods are listed in Table 6 and include the staples of maize (white and yellow) and cassava (white and dried).
TABLE 6. TYPES AND NO. OF FOODS IDENTIFIED IN THE ENERGY ONLY DIET, BY MUNICIPALITY
Food Ainaro Ermera Liquica Manatuto (4) (3) (4) (2)
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature
Cassava, dried
Cassava, white
Rice, white, glutinous, milled
Coconut, flesh
Coconut, presscake, kethak
Nutmeg, ground
Oil, palm
The cost of the diet for a child aged 12-23 months only includes the cost of the solid complementary foods the child is given. It It is important to note the does not include the cost of breast milk, which essential contribution of is costed within the average extra energy and breast milk in a diet that only nutrients required by the lactating mother each meets energy needs for day. children aged 12-23 months. Although breast feeding Annex 8 shows the absolute weight and cost should be partial at this age of the foods selected for the family for the and only contributes 2.7% of whole year for the Energy Only Diet with the the average energy percentage contributed by each food in terms requirements, it makes the of weight, cost, energy, protein, fat, eight greatest contribution to a vitamins and four minerals; and the child’s intake of vitamins A, percentage of the total requirements met for C, B12 and calcium. each nutrient, averaged over the two seasons in the four municipalities.
Although the Energy Only Diet meets the recommended intakes for energy and fat, by design, it lacks several essential micronutrients. People who are eating these diets for extended periods are likely to suffer from malnutrition, mainly stunting. Figure 1 shows that for the typical CotD family in the four municipalities in all seasons, recommended daily intakes (RDIs) for vitamins A and C, folic acid, and iron are not met, along with other vitamins and minerals.
HATUTAN Cost of the Diet Study 22
FIGURE 1. THE PERCENTAGE (%) OF ENERGY AND TARGET MACRO- AND MICRO-NUTRIENT INTAKES MET BY AN ENERGY ONLY DIET FOR THE FAMILY, BY SEASON IN THE FOUR MUNICIPALITIES32
Ainaro Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Niacin
Energy Protein
Calcium
Vitamin A Vitamin
Vitamin C Vitamin Acid Folic
Vitamin B1 Vitamin Vitamin B2 Vitamin B6 Vitamin
Magnesium Vitamin B12 Vitamin
Pantothenic Acid Pantothenic
Ermera Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Niacin
Energy Protein
Calcium
Vitamin A Vitamin
Vitamin C Vitamin Acid Folic
Vitamin B1 Vitamin Vitamin B2 Vitamin B6 Vitamin
Magnesium
Vitamin B12 Vitamin Pantothenic Acid Pantothenic
Liquica Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Niacin
Energy Protein
Calcium
Vitamin A Vitamin
Vitamin C Vitamin Acid Folic
Vitamin B1 Vitamin Vitamin B2 Vitamin B6 Vitamin
Magnesium Vitamin B12 Vitamin
Pantothenic Acid Pantothenic
32 Refer to Annex 4 for more detailed data. The red line indicates the annual recommended intake has been met (100%).
HATUTAN Cost of the Diet Study 23
Manatuto Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Niacin
Energy Protein
Calcium
Vitamin A Vitamin
Folic Acid Folic
Vitamin C Vitamin
Vitamin B1 Vitamin Vitamin B2 Vitamin B6 Vitamin
Magnesium Vitamin B12 Vitamin
Pantothenic Acid Pantothenic 3.2.2 Nutritious Diet (macro- and micro- nutrients) The Nutritious Diet meets individual’s recommended intakes for energy, macronutrients (fat and protein) and micronutrients that are necessary for a healthy and productive life, at the lowest cost. This diet does not reflect typical dietary patterns, but it is useful as it demonstrates the differences in the foods selected and their cost when compared with a diet that takes into account current dietary habits (the Food Habits Nutritious Diet, discussed in Section 3.2.3). In addition, the Nutritious Diet gives an indication of the extra cost of meeting specifications for micronutrients when compared with the Energy Only Diet. Moreover, this diet demonstrates that a relatively small number of foods can provide a nutritious diet, although often in quantities that are unrealistic for people to consume.
A variety of nutritious foods are available in local markets across all four municipalities. The minimum cost of the Nutritious Diet is estimated to be between $3.33 and $4.24 per day for a family of six people, depending on the season and the municipality. The costs by family member, by season and by municipality are indicated in Table 7. Ainaro is the cheapest location and Manatuto is the most expensive location for a Nutritious Diet. Across the four municipalities, the average minimum cost of the Nutritious Diet is $3.85 per household per day or $117.18 per month.
HATUTAN Cost of the Diet Study 24
TABLE 7. THE DAILY AND MONTHLY AVERAGE LOWEST COST (IN USD) OF A DIET THAT MEETS ENERGY, MACRO- AND MICRO-NUTRIENT REQUIREMENTS BUT DOES NOT CONSIDER LOCAL DIETARY HABITS FOR A TYPICAL FAMILY, BY MUNICIPALITY
Ainaro Ermera Liquica Manatuto
Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
Average daily cost of the Nutritious Diet for individuals:
12 to 23 months 0.17 0.17 0.22 0.21 0.20 0.18 0.22 0.22
9 to 10 years 0.48 0.48 0.60 0.58 0.53 0.51 0.60 0.60
11 to 12 years 0.64 0.64 0.85 0.82 0.76 0.70 0.81 0.81
Woman 30 to 59 years 0.68 0.68 0.83 0.81 0.75 0.72 0.83 0.83
Man 30 to 59 years 0.76 0.75 0.93 0.89 0.80 0.76 0.99 0.99
Woman >60 years 0.62 0.61 0.81 0.78 0.73 0.67 0.75 0.75
Cost of the Nutritious Diet for households:
Daily cost by season 3.35 3.33 4.24 4.10 3.78 3.54 4.21 4.21
Average daily cost 3.34 4.18 3.68 4.21
Average monthly cost 101.55 127.22 112.00 127.94
This Nutritious Diet includes between 9 and 12 foods that are eaten by people in Timor-Leste, however, some of these foods would have to be eaten in unrealistically large amounts and frequencies (i.e. for three meals a day, every day) so it is not practical. The key components of the lowest cost Nutritious Diet were maize (white and yellow) and rice from grains; sweet potato (red orange) and cassava (white and dried) from roots and tubers; bean (velvet) from legumes; fish (anchovy dry salted) from seafood; and, carrot, papaya and cassava leaves from vegetables (Table 8).
TABLE 8. TYPES AND NO. OF FOODS IDENTIFIED IN THE NUTRITIOUS DIET, BY MUNICIPALITY
Food Ainaro Ermera Liquica Manatuto (9) (12) (10) (11)
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature
Cassava, dried
Cassava, white
HATUTAN Cost of the Diet Study 25
Food Ainaro Ermera Liquica Manatuto (9) (12) (10) (11)
Sweet potato, red orange
Leaf, cassava, raw
Leaf, amaranth, red
Leaf, amaranth, raw
Leaf, papaya
Leaf, squash, chayote, raw
Bean, velvet
Soybean, black
Cashew nut, without shell
Broccoli, flower clusters, raw
Spinach, raw
Carrot, raw
Rice, bran
Rice, white, glutinous, milled
Rice, brown, bran
Fish, anchovy, dried, salted
Fish, anchovy, dried
Fish, sardines, canned in oil
Beef, spleen
Coconut, flesh
Coconut, presscake, kethak
Nutmeg, ground
Turmeric, dried
Margarine, fortified
Oil, palm
Annex 9 shows the absolute weight and cost of the foods selected for the family for the whole year for the Nutritious Diet with the percentage contributed by each food in terms of weight, cost, energy, protein, and fat,
HATUTAN Cost of the Diet Study 26
the percent contribution of each food for eight vitamins and four minerals, and the percentage of the total requirements met for each nutrient, in the four HATUTAN implementation municipalities.
Figure 2 shows the percentage of the recommended daily intake (RDI) met for the essential macro and micronutrients by the Nutritious Diet, for the typical family in the four municipalities. The Figure indicates foods available in the local markets can provide these nutrients in sufficient quantities unless restricted by local dietary habits. However, vitamin A, vitamin B12, vitamin C, folic acid and calcium only just met 100% coverage signifying that these nutrients are hard to meet using locally available foods. There are some variations across the municipalities and by season, the details of which are described in Table 9. It is important to note that calcium33 is the mineral that is the hardest to meet in all seasons and across all the four municipalities. This means that the markets are deficient in calcium rich foods throughout the year and there is a possibility that the community may suffer from calcium deficiency disorders. Although there are variations by season, foods rich in vitamin A are the second most scarce food in markets across the four municipalities.
FIGURE 2. THE PERCENTAGE (%) OF ENERGY AND TARGET MACRO- AND MICRO-NUTRIENT INTAKES MET BY A NUTRITIOUS DIET FOR THE FAMILY, BY SEASON IN THE FOUR MUNICIPALITIES Ainaro Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B2 Vit Vit B1 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
34 Acid Panthotenic
Ermera Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
33 Calcium is mainly found in milk and dairy products which are not widely available in Timor-Leste. Moderate sources of calcium include fish types where the bones are consumed, some bean types including soy bean, tofu, broccoli and amaranth. Calcium is important for strong bones, healthy teeth and muscle contraction
34 Some intakes exceed 300% of the annual intake. Refer to Annex 5 for more detailed data. The red line indicates the annual recommended intake has been met (100%).
HATUTAN Cost of the Diet Study 27
Liquisa Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic
Magnesium Panthotenic Acid Panthotenic
Manatuto Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
TABLE 9. MICRONUTRIENTS FOR WHICH IT IS HARD TO MEET RECOMMENDED INTAKES WITH LOCALLY AVAILABLE FOODS (NUTRITIOUS DIET) BY MUNICIPALITY AND SEASON35
Micronutrient Ainaro Ermera Liquica Manatuto
Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
Calcium H H H H H H H H
Vitamin A H H H H H H
Vitamin B2 H H
Vitamin B12 H
Vitamin C H H H
Folic Acid H H H H
35 H indicates the municipality and seasons where it is hard to meet recommended intakes.
HATUTAN Cost of the Diet Study 28
3.2.3. Food Habits Nutritious Diet The Food Habits Nutritious Diet (unlike the Nutritious Diet specified in section 3.2.2 above) takes into account typical dietary habits of the communities in the four municipalities, such as the main staples consumed, the frequency with which foods are eaten and food beliefs. Only those foods that are consumed at least sometimes are included in the Food Habits Nutritious Diet. This diet also meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual and family.
The breakdown of costs by family members and by season for a Food Habits Nutritious Diet is shown in Table 10. The minimum cost of a nutritious diet comprised of locally consumed and accepted foods is between $3.64 and $4.55 day for a family of six people, depending on the season and the municipality. Across the four municipalities, the average cost is $4.22 per household per day or $128.20 per month.
TABLE 10. THE DAILY AND MONTHLY AVERAGE LOWEST COST (IN USD) OF A DIET THAT MEETS ENERGY, MACRO- AND MICRO-NUTRIENT REQUIREMENTS AND CONSIDERS LOCAL DIETARY HABITS FOR A TYPICAL FAMILY, BY MUNICIPALITY
Ainaro Ermera Liquica Manatuto
Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
Average daily cost of the Food Habits Nutritious Diet for individuals:
12 to 23 months 0.18 0.18 0.23 0.23 0.21 0.19 0.23 0.23
9 to 10 years 0.54 0.53 0.63 0.65 0.60 0.58 0.64 0.64
11 to 12 years 0.70 0.69 0.87 0.90 0.84 0.79 0.86 0.86
Woman 30 to 59 years 0.77 0.75 0.88 0.93 0.84 0.82 0.92 0.92
Man 30 to 59 years 0.84 0.84 0.97 0.99 0.92 0.90 1.10 1.10
Woman >60 years 0.67 0.66 0.84 0.85 0.80 0.75 0.80 0.80
Cost of the Food Habits Nutritious Diet for households:
Daily cost by season 3.72 3.64 4.44 4.54 4.21 4.04 4.55 4.55
Average daily cost 3.69 4.48 4.14 4.55
Average monthly cost 112.15 136.29 125.88 138.29
HATUTAN Cost of the Diet Study 29
Annex 10 shows the absolute weight and cost of the foods for the whole year for the Food Habits Nutritious Diet with the percentage contributed by each food in terms of weight, cost, energy, protein, and fat; and the percent contribution of each food for eight vitamins and four minerals for the typical family in the four focus municipalities.
The foods that are both frequently consumed and constitute the lowest cost nutritious diet are indicated in Table 11. There are similarities and differences across the municipalities. Rice (bran), maize (white, yellow) and cassava are important sources of energy; fish (anchovy) and amaranth (leaf) are important sources of protein, calcium, iron and vitamin B12; and carrot, broccoli and sweet potatoes (red orange) are important sources of vitamins A and C.
Results from the FGDs indicate rice and vegetables are predominantly consumed because those foods are always available in local markets, are cheaper and some people grow them in their own land. People also grow different types of roots, tubers and maize and consume what they produce. However, some foods such as meat, fish and brown or black rice are rarely consumed because they are expensive and/or not locally available. Generally, meat is said to be consumed only during cultural ceremonies and therefore not included among the selected foods. FGD participants also indicated that wheat is not a common staple, with some people reporting they do not know how to cook with it. Vegetables, such as okra and broccoli, were said not to be locally produced; they have to be fetched from markets elsewhere.
TABLE 11. TYPES AND NO. OF FOODS IDENTIFIED IN THE FOOD HABITS NUTRITIOUS DIET, BY MUNICIPALITY
Food Ainaro Ermera Liquica Manatuto (20) (15) (19) (11)
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature
Cassava, dried
Cassava, white
Sweet potato, red orange
Sweet potato, purple
Taro like tuber, large
Leaf, cassava, raw
Leaf, amaranth, red
Leaf, amaranth, raw
Leaf, papaya
Leaf, squash, chayote, raw
Bean, velvet
Bean, white
HATUTAN Cost of the Diet Study 30
Food Ainaro Ermera Liquica Manatuto (20) (15) (19) (11)
Soybean, black
Soybean, yellow
Cashew nut, without shell
Candle nut
Broccoli, flower clusters, raw
Spinach, raw
Carrot, raw
Rice, bran
Rice, white, glutinous, milled
Rice, brown, bran
Macaroni
Wheat, flour
Fish, anchovy, dried, salted
Fish, anchovy, dried
Fish, sardines, canned in oil
Beef, spleen
Coconut, flesh
Coconut, presscake, kethak
Garlic, raw
Nutmeg, ground
Turmeric, dried
Margarine, fortified
Oil, palm
Sugar, brown, not yet purified
Sugar, rock crystals
Staple foods are reported to change in dry and wet seasons. Rice is available in both seasons; maize is widely consumed in the wet season while roots and tubers such as cassava, taro and sweet potatoes are
HATUTAN Cost of the Diet Study 31
more widely available and consumed in the dry season. Although consumption is restricted by dietary habits, the markets were able to provide nutritious foods (Figure 3).
FIGURE 3. THE PERCENTAGE (%) OF ENERGY AND TARGET MACRO- AND MICRO-NUTRIENT INTAKES MET BY A FOOD HABITS NUTRITIOUS DIET FOR THE FAMILY, BY SEASON IN THE FOUR MUNICIPALITIES36
Ainaro Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
Ermera Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
36 Some intakes exceed 300% of the annual intake. Refer to Annex 5 for more detailed data. The red line indicates the annual recommended intake has been met (100%).
HATUTAN Cost of the Diet Study 32
Liquica Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
Manatuto Dry Season Wet Season 300
200
100
0
Fat
Iron
Zinc
Vit A Vit
Vit C Vit
Vit B1 Vit Vit B2 Vit B6 Vit
Niacin
Energy Protein
Vit B12 Vit
Calcium
Folic Acid Folic Magnesium
Panthotenic Acid Panthotenic
Some of the nutrients, as indicated in Table 12, are difficult to meet in the nutritious food habits diet, and this is more so in the dry season. FGDs indicate varieties of foods, in addition to the staples, were available in wet season where households grow different types of vegetables because of availability of moisture while in dry season, markets were reported to be the main source of foods. The self-production of vegetables is said to boost households’ access to nutritious diets making it easier to meet the needs for certain types of vitamins.
HATUTAN Cost of the Diet Study 33
TABLE 12. MICRONUTRIENTS FOR WHICH IT IS HARD TO MEET RECOMMENDED INTAKES WITH LOCALLY AVAILABLE FOODS (FOOD HABITS NUTRITIOUS DIET) BY MUNICIPALITY AND SEASON 37
Micronutrient Ainaro Ermera Liquica Manatuto
Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
Calcium H H H H H H H H
Vitamin A H H H H
Vitamin B2 H H
Vitamin B12 H
Vitamin C H H H
Folic Acid H H H
Calcium is consistently the nutrient for which it is difficult to meet recommended intakes in all seasons across the four municipalities through the Food Habits Nutritious Diet, as with the Nutritious Diet. This indicates that calcium rich foods are not available in local markets and/or are too expensive for households to purchase. Types of fish with edible bones are a primary source of calcium; however, they are considered too expensive by many households.
3.3 Seasonal fluctuations in the cost of the Food Habits Nutritious Diet The average cost of the Food Habits Nutritious Diet is $4.22 per day for a six-person household. Seasonal differences in price was analyzed. There was no major seasonal fluctuation in the daily cost of the diet. The average dry season Food Habits Nutritious Diet cost $4.23 per day; the equivalent wet season cost of the diet was $4.19 per day. In Manatuto, the prices were same both in the dry and wet seasons (Figure 4).
37 H indicates the municipality and seasons where it is hard to meet recommended intakes.
HATUTAN Cost of the Diet Study 34
FIGURE 4. THE AVERAGE DAILY COST OF THE FOOD HABITS NUTRITIOUS DIET BY SEASON FOR THE TYPICAL FAMILY, BY MUNICIPALITY Dry Season Wet Season
$4.44 $4.54 $4.55 $4.55 $4.21 $4.04 $3.72 $3.64
Ainaro Ermera Liquica Manatuto
3.4 The contribution of different food groups to the cost of the Food Habits Nutritious Diet Grains and grain-based products are the staple foods in Timor-Leste and are consumed in large quantities. Therefore, these contribute to the bulk of the cost of the Food Habits Nutritious Diet for the typical family across each of the four municipalities. Households rely on these staple foods to provide most of the calories as well as some essential nutrients. There were variations among the municipalities in the second costliest food groups. Fish and seafood contribute significantly to the average weekly cost of the Food Habits Nutritious Diet in the highland municipalities of Ainaro, Ermera and Manatuto. Vegetables and vegetable products made significant contributions to food costs in the lowland municipality of Liquica (Figure 5).
HATUTAN Cost of the Diet Study 35
FIGURE 5. THE PERCENTAGE (%) CONTRIBUTION OF FOOD GROUPS TO THE AVERAGE WEEKLY COST OF THE FOOD HABITS NUTRITIOUS DIET FOR THE TYPICAL FAMILY, BY MUNICIPALITY
HATUTAN Cost of the Diet Study 36
3.5 Affordability of the three diets Estimating the affordability of diets is important as it helps determine whether poverty could be preventing households from obtaining a nutritious diet. Average monthly food expenditure data for households is based on the 2014 Poverty in Timor-Leste report. That data is further adjusted to inflation to reflect the current situation of a 6-person household. The assumption is if a households’ monthly spending on food is less than the cost of the diet, it would be outside of their budget and thus unaffordable.
Table 13 compares households’ food expenditure and the cost of the three diets.
The ENERGY ONLY DIET was affordable to between 92% and 100% of households;
The NUTRITIOUS DIET was affordable to between 53% and 86% of households;
The FOOD HABITS NUTRITIOUS DIET was affordable to 45% to 80% of households.
TABLE 13: PERCENTAGE OF 6-PERSON HOUSEHOLDS WHO CAN AFFORD THE DIETS BASED ON INFLATION ADJUSTED AVERAGE MONTHLY FOOD EXPENDITURE, BY MUNICPALITY
Municipality Energy Only Diet Nutritious Diet Food Habits Nutritious Diet
Ainaro $59.55 (100%) $101.55 (86%) $112.15 (80%)
Ermera $63.52 (93%) $127.22 (53%) $136.29 (45%)
Liquica $64.49 (92%) $112.00 (65%) $125.88 (58%)
Manatuto $86.21 (94%) $127.94 (72%) $138.29 (64%)
Food was most affordable in Ainaro and least affordable in Ermera. However, even in Ainaro approximately 1 in every 5 households cannot afford a nutritious diet that takes into account typical dietary habits. In Ermera, less than half of households can afford that diet.
HATUTAN Cost of the Diet Study 37
FIGURE 6. PERCENTAGE (%) OF HOUSEHOLDS THAT CAN AFFORD THE FOOD HABITS NUTRIITIOUS DIET, BY MUNICIPALITY
Ainaro Ermera
20%
45% 55%
80%
Liquica Manatuto
36% 42%
58% 64%
Percentages of households who afford the three diets are further visualized in Figure 7. The affordability falls as more nutrients are added to the diet and as more restrictions are applied to mimic local food habits.38
FIGURE 7. PERCENTAGE (%) OF HOUSEHOLDS THAT CAN AFFORD THE THREE DIETS, BY MUNICIPALITY
100% 93% 92% 94% 100% 86% 80% 72% 80% 65% 64% 53% 58% 60% 45% 40%
20%
0% Ainaro Ermera Liquica Manatuto
38 Restrictions are factors influencing local dietary consumption pattern such as food beliefs and cost barriers.
HATUTAN Cost of the Diet Study 38
In all four municipalities, most FGD participants indicated that it is difficult for households to get enough food from December to March. Some participants in Ainaro and Manatuto reported animals will be sold during these months to buy food. Most participants also indicated there was often significant household food depletion from August to October.
3.6 School feeding in Timor-Leste Foods available in local markets near schools were analyzed. In each municipality, the markets stock nutritious options with all the required minerals and vitamins for school feeding. This indicates that availability of the foods may not be the primary barrier to consumption; other factors such as price, quantity, quality and preference may have a larger role in determining school meal options. Interviews with school officials and cooks indicate that vegetables, in particular, need to be purchased locally because of their short shelf life.
Cost of the diet data was further analyzed to determine the nutritional needs of, and costs of feeding, primary school children. Previously, the GoTL allocated $0.25 per student per day for school feeding plus a ration of 0.1 kg rice per student per meal. Schools were to use the concessional budget for the cost of transport while the municipality paid for the wages of the cooks. The GoTL is now considering a change to eliminate the rice ration and increase the cash amount for school feeding to $0.50 per student per day which would also be used to cover non-consumable costs such as firewood, soap and payment to support cooks.39
Analysis of the daily cost of the Nutritious Diet and the Food Habits Nutritious Diet (which considers local dietary habits) is presented below.
3.6.1. Daily cost of the Nutritious Diet for primary school age children The cost of the Nutritious Diet has been analyzed for primary school age children in the four focus municipalities, by season. As would be expected, the cost of the Nutritious Diet increases in line with age and increasing nutritional requirements. The daily cost ranges from $0.30 per day for children aged 3-4 years to $1.06 for children aged 15 years, depending on season (Table 14). The costs presented are the daily cost of the diet, not of a single meal. Assuming that school feeding provides about 30% of the daily caloric needs and a similar proportion of the dietary cost based on the current market prices, an approximate school meal allocation would range from $0.09 to $0.32 per student – an average of $0.24. As noted earlier, the Nutritious Diet does not reflect typical consumption habits. However, this modelling does indicate that a nutritious meal could be made available at relatively low cost.
39 Ministry of State Administration, 2020
HATUTAN Cost of the Diet Study 39
TABLE 14. THE DAILY AVERAGE LOWEST COST (IN USD) OF A DIET THAT MEETS ENERGY, MACRO- AND MICRO-NUTRIENT REQUIREMENTS BUT DOES NOT CONSIDER LOCAL DIETARY HABITS FOR PRIMARY SCHOOL AGE CHILDREN, BY MUNICIPALITY
Age of primary Ainaro Ermera Liquica Manatuto school student Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
3 to 4 years 0.31 0.30 0.40 0.38 0.35 0.33 0.38 0.38
5 to 6 years 0.37 0.36 0.47 0.45 0.42 0.39 0.45 0.45
7 to 8 years 0.44 0.44 0.56 0.54 0.49 0.46 0.55 0.55
9 to 10 years 0.48 0.48 0.60 0.58 0.53 0.51 0.60 0.60
11 to 12 years 0.64 0.64 0.85 0.82 0.76 0.70 0.81 0.81
13 to 14 years 0.69 0.69 0.89 0.87 0.81 0.75 0.86 0.86
15 years 0.78 0.77 1.00 0.98 0.85 0.79 1.06 1.06
Average cost by 0.53 0.53 0.68 0.66 0.60 0.56 0.67 0.67 season
Average daily cost 0.53 0.67 0.58 0.67
Average monthly cost 16.06 20.40 17.69 20.47
3.6.2. Daily cost of the Food Habits Nutritious Diet for primary school age children The Food Habits Nutritious Diet (unlike the Nutritious Diet) takes into account typical dietary habits of the communities in the four municipalities, such as the main staples consumed, the frequency with which foods are eaten and food beliefs. Only those foods that are consumed at least sometimes are included in the Food Habits Nutritious Diet. This diet also meets the recommended energy, macronutrient (fat and protein) and micronutrient intakes required by an individual and family.
The daily cost of a Food Habits Nutritious Diet for primary school age children, by municipality and season is shown in Table 15. The daily cost of a nutritious diet comprised of locally consumed and accepted foods ranges between $0.34 and $1.11 for the youngest and oldest primary school students respectively, depending on season. Again, for calculations here, the school meal is assumed to cover 30% of the daily caloric requirements and correspondingly 30% of the daily dietary cost. Using this modelling method, the cost of a school meal ranges between $0.10 for children aged 3-4 years to $0.33 for children aged 15 years – an average of $0.25. It should be noted that in Section 3.7.2, an alternate – and more grounded – method is used for estimating the cost of a school meal. In that section, six recipes comprised of locally available and commonly consumed ingredients are analyzed based on both nutritional content and cost.
HATUTAN Cost of the Diet Study 40
TABLE 15. THE DAILY AVERAGE LOWEST COST (IN USD) OF A DIET THAT MEETS ENERGY, MACRO- AND MICRO-NUTRIENT REQUIREMENTS AND CONSIDERS LOCAL DIETARY HABITS FOR PRIMARY SCHOOL AGE CHILDREN, BY MUNICIPALITY
Age of primary Ainaro Ermera Liquica Manatuto school student Dry Wet Dry Wet Dry Wet Dry Wet Season Season Season Season Season Season Season Season
3 to 4 years 0.35 0.34 0.42 0.43 0.40 0.38 0.40 0.40
5 to 6 years 0.41 0.40 0.49 0.50 0.46 0.44 0.49 0.49
7 to 8 years 0.48 0.47 0.58 0.59 0.54 0.52 0.59 0.59
9 to 10 years 0.54 0.53 0.63 0.65 0.60 0.58 0.64 0.64
11 to 12 years 0.70 0.69 0.87 0.90 0.84 0.79 0.86 0.86
13 to 14 years 0.77 0.75 0.93 0.97 0.90 0.86 0.93 0.93
15 years 0.83 0.83 1.03 1.05 0.95 0.91 1.11 1.11
Average cost by 0.58 0.57 0.71 0.73 0.67 0.64 0.72 0.72 season
Average daily cost 0.58 0.72 0.66 0.72
Average monthly cost 17.58 21.81 19.92 21.81
3.7 Selection of foods and recipes for future school meals For the first trimester of the school year (January – March), the HATUTAN program has developed a school feeding ration to meet a minimum of one-third of the recommended daily intake for children aged three to fifteen years through one meal per day.40 The ration is culturally acceptable and nutritionally sound, providing adequate energy, protein, fat, minerals and vitamins, and more importantly iron, zinc, folate and vitamins A and the B vitamins, among others. Although the ration size depends on the age of the student, it has been decided to make the allocations uniform across all ages in the amount of fortified rice: 160g, pinto beans: 50g and oil: 20g. HATUTAN provides this ration to 220 pre-primary and primary schools in four municipalities in the first trimester of the school year. This coincides with the country’s ‘hungry season’ as well as a challenging time of the year when the budget for school feeding has not been released to fully operationalize school feeding.
This Cost of the Diet study identified a selection of foods that are widely consumed, relatively cheap and can contribute a significant proportion of student’s daily nutritional requirements within the government’s current
40 Care International (2018). McGovern-Dole Food for Education Program HATUTAN in Timor-Leste: Project proposal.
HATUTAN Cost of the Diet Study 41
proposed budget limit of $0.50 per student per day. Here below are presented a few recipes based on the study recommendations and other locally preferred ingredients.
3.7.1. Selection of foods for future school meals based on the Nutritious Diet and Food Habits Nutritious Diet The study identified a selection of cheaper, nutritious and locally available foods in Ainaro, Ermera, Liquica and Manatuto that could potentially be used for school meals. Two selections of foods are presented based on the Nutritious Diet which is locally available but not necessarily currently consumed and the Food Habits Nutritious Diet which reflects both nutritious and commonly consumed foods. The selected foods are discussed based on the three nationally promoted food groups: (i) grains, (ii) micronutrients (fruit and vegetables), and (iii) protein and fats.
In all the four municipalities, the lowest cost nutritious diet is comprised of maize and rice as the energy source; velvet beans and fish for protein; sweet potatoes (red orange) for vitamin A; and, a variety of other foods to provide different nutrients (Table 16). Fish with edible bones can be an important source of calcium, a mineral which was identified as hard to meet from local foods in all the four municipalities.
TABLE 16. SELECTION OF FOODS BASED ON THE FOOD HABITS NUTRITIOUS DIET, BY MUNICIPALITY
Food group Food Ainaro Ermera Liquica Manatuto
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature
Cassava, dried
Energy
(grains, tubers) (grains, Rice, bran
Vitamin A Sweet potato, red orange
Carrot, raw
Leaf, cassava, raw
Leaf, amaranth, raw
Folate Bean, velvet
Leaf, amaranth, raw
Rice, bran
Micronutrients Iron Rice, bran
Maize, yellow, off the cob, mature
Calcium Fish, anchovy, dried, salted
Leaf, amaranth, raw
Zinc Rice, bran
HATUTAN Cost of the Diet Study 42
Food group Food Ainaro Ermera Liquica Manatuto
Maize, yellow, off the cob, mature
Animal Fish, anchovy, dried, salted
Plant Bean, velvet
Protein Rice, bran
*Rice has low iron, zinc and protein. However, because it is a staple food and is consumed in large quantities, it meets some of the needs for these nutrients.
The selection of foods for school meals in both the theoretical Nutritious Diet presented in Table 17, and the Food Habits Nutritious Diet listed above (Table 16) are very similar. This indicates there weren’t many cheaper options in the markets other than those foods frequently consumed by the communities.
TABLE 17. SELECTION OF FOODS BASED ON THE NUTRITIOUS DIET, BY MUNICIPALITY41
Food group Food Ainaro Ermera Liquica Manatuto
Maize, white, off the cob, mature
Maize, yellow, off the cob, mature - -
Cassava, dried -
Cassava, white
Energy
(grains, tubers) (grains, Coconut flesh
Rice, bran
Vitamin A Sweet potato, red orange
Carrot, raw -
Leaf, cassava, raw
Leaf, amaranth, raw
Margarine, fortified
utrients Folate Bean, velvet
Micron Leaf, amaranth, raw
Leaf, cassava, raw
Rice, bran
Iron Rice, bran
41 Red ticks and dashes indicate how the food selection in the Nutritious Diet differ from the Food Habits Nutritious Diet (Table 15).
HATUTAN Cost of the Diet Study 43
Food group Food Ainaro Ermera Liquica Manatuto
Maize, yellow, off the cob, mature -
Black soybean
Calcium Fish, anchovy, dried, salted
Leaf, amaranth, raw
Zinc Rice, bran
Maize, yellow, off the cob, mature -
Cassava, dried
Animal Fish, anchovy, dried, salted
Plant Bean, velvet - -
Rice, bran -
Protein
Maize, white, off the cob, mature
*Rice has low iron, zinc and protein. However, because it is a staple food and is consumed in large quantities, it meets some of the needs for these nutrients.
3.7.2. Nutrition and cost of school meal recipes (locally preferred) Six recipes comprised of locally available and commonly consumed ingredients have been analyzed based on both nutritional content and cost:
RECIPE 1: Chinese cabbage, anchovies and rice A range of healthy school RECIPE 2: Moringa mixed with mashed corn meal options are available in each municipality. By RECIPE 3A: Cassava with mung beans utilizing seasonally-available, nutritious ingredients, school RECIPE 3B: Cassava with egg cooks can provide varied and tasty meals for students – RECIPE 4A: Pumpkin leaf and tomatoes with tempe and manage the school feeding budget. RECIPE 4B: Pumpkin leaf and tomatoes with egg.
Those six school meal recipes contribute between 22% and 45% of the daily energy requirements for pre- school and primary school age students – and varying macro- and micronutrient requirements. Based on current retail prices, the average cost of those six recipes ranges from $0.28 to $0.70 per student per meal. (As the price for foods within recipes varies by municipality, the cost of a school meal ranges from $0.19 for Recipe 3A in Liquica to $0.79 for Recipe 2 in Manatuto.)
It is worth noting that the actual cost of these school feeding recipe options is expected to be lower than the estimates provided in this section – and are likely to fit within a budget of $0.50 per student per day. It is possible that bulk purchases would reduce the price of food items for schools.
HATUTAN Cost of the Diet Study 44
RECIPE 1: The nutrient content of a recipe for chinese cabbage, anchovies and rice is provided in Table 18. That recipe contributes 40% of students’ daily energy requirements and costs an average of $0.70 per student. Meal costs range from $0.64 and $0.73 per student, depending on municipality (Table 19).
TABLE 18. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 1: CHINESE CABBAGE, ANCHOVIES AND RICE
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Chinese cabbage (raw) 60 9.0 1.4 0.1 90.9 0.7 0.1
Fish (anchovy, dried) 50 167.5 29.3 4.7 0.0 1.3 2.6
Local rice (rice bran) 200 432.0 31.2 8.6 0.0 21.2 14.6
Tomatoes (ripe) 40 8.4 0.4 0.1 17.4 0.2 0.0
Palm oil 20 176.8 0.0 20.0 0.0 0.1 0.0
Total 793.7 62.2 33.5 108.3 *23.4 17.4
% contribution of school meal to 40% 261% 51% 21% **1,832% 139% the RDI
*Bioavailability of iron is between 5% to 12% from vegetable diets and 14% to 18% for mixed diets **Tolerable upper intake levels for iron ranges between 40mg to 45mg42 TABLE 19. COST OF THE SCHOOL MEAL – RECIPE 1: CHINESE CABBAGE, ANCHOVIES AND RICE
Cost (USD) per 100g Cost (USD) per meal
Ingredients Ainaro Ermera Liquica Manatuto Ainaro Ermera Liquica Manatuto
Chinese cabbage (raw) 0.06 0.06 0.07 0.07 0.04 0.04 0.04 0.04
Fish (anchovy, dried) 0.40 0.54 0.60 0.65 0.20 0.27 0.30 0.33
Local rice (rice bran) 0.15 0.16 0.13 0.14 0.30 0.32 0.26 0.28
Tomatoes (ripe) 0.16 0.13 0.16 0.13 0.06 0.05 0.06 0.05
Palm oil 0.20 0.20 0.19 0.16 0.04 0.04 0.04 0.03
Cost of the school meal (Recipe 1): $0.64 $0.72 $0.70 $0.73
42 National Institute of Health, Office of Dietary Supplements (2019). Iron: Factsheet for health professionals. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
HATUTAN Cost of the Diet Study 45
RECIPE 2: A recipe for moringa mixed with mashed corn, with nutritional content is provided in Table 20. That recipe contributes 45% of students’ daily energy requirements and costs an average of $0.56 per student. Meal costs range from $0.46 and $0.79 per student, depending on municipality (Table 21).
TABLE 20. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 2: MORINGA MIXED WITH MASHED CORN
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Moringa leaf (amaranth) 50 18.5 1.9 0.1 129.8 1.6 0.2
Corn 100 362.0 8.1 3.6 0.0 3.5 1.8
Black beans 25 85.3 5.4 0.4 0.0 1.3 0.9
Soybeans 25 103.8 9.1 5.0 0.4 4.0 1.3
Peanuts 25 103.5 4.7 9.0 0.0 0.9 0.6
Green beans 50 17.5 1.0 1.7 16.8 0.7 0.2
Pumpkin (ripe) 100 20.0 0.5 0.3 100.5 0.2 0.0
Palm oil 20 176.8 0.0 20.0 0.0 0.1 0.0
Total 887.3 30.6 40.0 247.4 12.1 5.0
% contribution of school meal to 45% 128% 61% 47% 944% 40% the RDI
TABLE 21. COST OF THE SCHOOL MEAL – RECIPE 2: MORINGA MIXED WITH MASHED CORN
Cost (USD) per 100g Cost (USD) per meal
Ingredients Ainaro Ermera Liquica Manatuto Ainaro Ermera Liquica Manatuto
Moringa leaf (amaranth) 0.06 0.06 0.09 0.37 0.03 0.03 0.05 0.19
Corn 0.07 0.06 0.13 0.13 0.07 0.06 0.13 0.13
Black beans 0.23 0.28 0.21 0.23 0.06 0.07 0.05 0.06
Soybeans 0.29 0.29 0.22 0.27 0.07 0.07 0.06 0.07
Peanuts 0.12 0.19 0.11 0.17 0.03 0.05 0.03 0.04
Green beans 0.13 0.11 0.32 0.17 0.07 0.06 0.16 0.09
HATUTAN Cost of the Diet Study 46
Cost (USD) per 100g Cost (USD) per meal
Ingredients Ainaro Ermera Liquica Manatuto Ainaro Ermera Liquica Manatuto
Pumpkin (ripe) 0.12 0.08 0.00 0.19 0.12 0.08 0.00 0.19
Palm oil 0.20 0.20 0.19 0.16 0.04 0.04 0.04 0.03
Cost of the school meal (Recipe 2): $0.49 $0.46 $0.51 $0.79
RECIPE 3A AND 3B: The cassava-based recipe presented in Table 22 is identical to the recipe in Table 23, with the exception that mung beans are substituted with eggs. This demonstrates how the inclusion of eggs impacts both nutrient content and cost.
The cassava-based mung bean recipe contributes to 22% of students’ daily energy needs (Table 22) and costs an average of $0.28 per meal, based on current retail prices (Table 24). (Costs range between $0.19 and $0.31 depending on municipality.) When mung beans are substituted for eggs, that recipe contributes 24% of students’ daily energy needs plus substantially more protein and vitamin A (Table 23). That modified recipe costs slightly more – an average of $0.32 per meal (Table 24). Market prices in each municipality range between $0.27 and $0.32.
TABLE 22. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 3A: CASSAVA WITH MUNG BEANS
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Mung beans 50 58.0 3.9 0.3 0.5 1.3 0.7
Cassava 200 262.0 2.2 0.6 6.0 1.6 0.6
Cassava leaf 60 22.2 2.2 0.1 155.7 1.9 0.2
Palm oil 10 88.4 0.0 10.0 0.0 0.1 0.0
Total 430.6 8.3 11.0 162.2 4.8 1.5
% contribution of school meal to 22% 35% 17% 31% 367% 12% the RDI
HATUTAN Cost of the Diet Study 47
TABLE 23. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 3B: CASSAVA WITH EGGS
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Egg (imported) 65 100.8 8.2 6.9 123.5 0.8 0.7
Cassava 200 262.0 2.2 0.6 6.0 1.6 0.6
Cassava leaf 60 22.2 2.2 0.1 155.7 1.9 0.2
Palm oil 10 88.4 0.0 10.0 0.0 0.1 0.0
Total 473.4 12.6 17.6 285.2 4.3 1.6
% contribution of school meal to 24% 53% 27% 55% 330% 12% the RDI
Increase () or decrease () in % 2% 18% 10% 24% 37% 0% contribution of school meal to the RDI when mung beans are substituted with eggs
TABLE 24. COST OF THE SCHOOL MEAL – RECIPES 3A: CASSAVA WITH MUNG BEANS AND 3B: CASSAVA WITH EGGS
Cost (USD) per 100g Cost (USD) per meal
Ingredients Ainaro Ermera Liquica Manatuto Ainaro Ermera Liquica Manatuto
Mung beans 0.28 0.24 0.16 0.25 0.14 0.12 0.08 0.13
Egg (imported) - - - - 0.16 0.16 0.16 0.16
Cassava 0.05 0.06 0.02 0.05 0.10 0.12 0.04 0.10
Cassava leaf 0.08 0.09 0.09 0.08 0.05 0.05 0.05 0.05
Palm oil 0.20 0.20 0.19 0.16 0.02 0.02 0.02 0.02
Cost of the school meal (Recipe 3A – with mung beans): $0.31 $0.31 $0.19 $0.29
Cost of the school meal (Recipe 3B – with eggs): $0.33 $0.35 $0.27 $0.32
HATUTAN Cost of the Diet Study 48
RECIPE 4A AND 4B: The following pumpkin leaf and tomato recipes further demonstrate how substituting key ingredients influences both nutritional value and cost. The recipe presented in Table 25 features tempe, whereas the recipe in Table 26 features imported eggs (which are cheaper than locally produced eggs).43
The school meal recipe with tempe contributes 38% of students’ daily energy needs (Table 25) and costs an average of $0.55 per meal (Table 27). The cost of the meal ranges between $0.50 and $0.57 across municipalities. The egg adaptation of that same recipe contributes approximately one-third or 32% of students’ daily energy (Table 26) and costs a comparable $0.58 per meal, on average. The total cost of the egg adaptation of the recipe ranges from $0.55 to $0.60 per meal, depending on municipality (Table 27).
TABLE 25. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 4A: PUMPKIN LEAF AND TOMATOES WITH TEMPE
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Tempe or soy 50 207.5 18.3 10.0 0.8 7.9 2.5
Rice 200 432.0 31.2 8.6 0.0 21.2 14.6
Pumpkin leaf 60 11.4 1.9 0.2 58.2 1.3 0.1
Tomatoes (ripe) 20 4.2 0.2 0.1 8.7 0.1 0.0
Palm oil 10 88.4 0.0 10.0 0.0 0.1 0.0
Total 743.5 51.5 28.9 67.7 30.6 17.2
% contribution of school meal to 38% 216% 44% 13% 2,353% 138% the RDI
TABLE 26. NUTRIENT CONTENT OF THE SCHOOL MEAL – RECIPE 4B: PUMPKIN LEAF AND TOMATOES WITH EGGS
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Egg (imported) 65 100.8 8.2 6.9 123.5 0.8 0.7
Rice 200 432.0 31.2 8.6 0.0 21.2 14.6
Pumpkin leaf 60 11.4 1.9 0.2 58.2 1.3 0.1
Tomatoes (ripe) 20 4.2 0.2 0.1 8.7 0.1 0.0
Palm oil 10 88.4 0.0 10.0 0.0 0.1 0.0
43 The average price of $0.16 for an imported egg is based on prices per carton from four different markets in Dili, Liquica and Manatuto.
HATUTAN Cost of the Diet Study 49
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Total 636.8 41.5 25.8 190.4 23.5 15.5
% contribution of school meal to 32% 173% 39% 37% 1,805% 124% the RDI
TABLE 27. COST OF THE SCHOOL MEAL – RECIPES 4A: PUMPKIN LEAF AND TOMATOES WITH TEMPE AND 4B: PUMPKIN LEAF AND TOMATOES WITH EGGS
Cost (USD) per 100g Cost (USD) per meal
Ingredients Ainaro Ermera Liquica Manatuto Ainaro Ermera Liquica Manatuto
Tempe or soy 0.29 0.29 0.22 0.27 0.15 0.15 0.11 0.14
Egg (imported) - - - - 0.16 0.16 0.16 0.16
Rice 0.15 0.16 0.13 0.14 0.30 0.32 0.26 0.28
Pumpkin leaf 0.12 0.08 0.13 0.19 0.07 0.05 0.08 0.11
Tomatoes (ripe) 0.16 0.13 0.16 0.13 0.03 0.03 0.03 0.03
Palm oil 0.20 0.20 0.19 0.16 0.02 0.02 0.02 0.02
Cost of the school meal (Recipe 4A – with tempe): $0.57 $0.56 $0.50 $0.57
Cost of the school meal (Recipe 4B – with eggs): $0.58 $0.57 $0.55 $0.60
3.7.3. The HATUTAN ration (fortified rice, fortified oil and pinto beans) For comparison, the energy and nutrient composition of a school meal based on the ration the HATUTAN Program provides in the first trimester of the year is provided in Table 28. The ration is comprised of fortified rice (160g), pinto beans (50g) and fortified oil (20g). In addition, a serving of fruit (50g of papaya, mango or other fruit) and green leafy vegetable (about 50g) should be added to include all three food groups and enrich the meal with micronutrients. The HATUTAN school meal contributes 32% of the daily energy requirement for pre- and primary- school students.
HATUTAN Cost of the Diet Study 50
TABLE 28. NUTRIENT CONTENT OF THE SCHOOL MEAL – THE HATUTAN RECIPE
Ingredients Weight Energy Protein Fat Vit A Iron Zinc (g) (Kcal) (g) (g) (ug retinol) (mg) (mg)
Rice 160 345.6 25.0 6.9 0.0 17.0 11.7
Pinto beans (cooked) 50 71.5 4.5 0.3 0.0 1.0 0.5
Spinach 50 11.5 1.5 0.2 204.8 1.8 0.4
Papaya 50 19.5 0.3 0.1 33.8 0.1 0.1
Palm oil 20 176.8 0.0 20.0 0.0 0.1 0.0
Total 625 31 27 239 20 13
% contribution of school meal to 32% 131% 42% 46% 1,536% 101% the RDI
3.7.4. Percentage contribution of school feeding to the household cost of diet The Cost of the Diet analysis demonstrates that effective school feeding, using locally available ingredients can make a considerable contribution to children’s nutrition needs – and also reduce the economic burden of a nutritious diet for families.
As outlined in Section 3.7.2, a nutritious, locally available school meal can contribute up to 45% of a child’s daily energy requirements and provide a considerable proportion of their macro- and micro- nutrition needs.
As well as contributing to good nutrition, the school meal has the potential to play a significant role in supporting the nutrition needs of the family as a whole because it covers a meal for children that would otherwise had to have come from the household’s own production or purchase. Using the six recipe examples, the contribution of school meals to the overall household cost of the diet has been estimated. In the average six-person household used throughout this analysis, there are two school aged children. Deducting the cost of two school feeding meals from the budget required for a six-person household to eat nutritious, locally available food, represents significant economic savings for a household.
HATUTAN Cost of the Diet Study 51
TABLE 29. CONTRIBUTION OF THE SCHOOL MEAL TO THE COST OF DIET FOR HOUSEHOLDS
Recipe Amount households Amount households Amount households ‘save’ per day ‘save’ per week ‘save’ per month (Cost of the school (Cost of 5 school (Cost of 20 school meal for 2 children) meals for 2 children) meals for 2 children)
Recipe 1: Chinese cabbage, $1.40 $7.00 $28.00 anchovies and rice
Recipe 2: Moringa mixed with $1.12 $5.60 $22.40 mashed corn
Recipe 3A: Cassava with mung $0.56 $2.80 $11.20 beans
Recipe 3B: Cassava with eggs $0.64 $3.20 $12.80
Recipe 4A: Pumpkin leaf and $1.10 $5.50 $22.00 tomatoes with tempe
Recipe 4B: Pumpkin leaf and $1.16 $5.80 $23.20 tomatoes with egg
The average cost of the Households ‘save’ $4.90 per week; And $19.60 per above recipes, equates to $0.98 per day; month. $0.49 per student per meal which means…
The future school meal reduces the amount that households would need to spend in order to have a nutritious, locally available diet by 13% - 33% per day.
Imagine there are two households that each want to purchase a nutritious diet locally, that considers their food habits and School feeding can reduce preferences. One household has two children that attend a the economic contribution primary school where nutritious school meals are provided. That households need to make household saves $4.90 each week in costs associated with to feed their family nutritious food. Those savings add up over time, and that nutritious food by 24% household would defray $186.20 in costs per year.44 each day. Conversely, the household that did not have children receiving school meals would need to pay the same amount to provide the same level of nutrition for their two children.
3.8 Nutritional intervention models Within the CotD software, variables and assumptions regarding the cost and affordability of diets can be changed to explore different scenarios. Modelling can be used to explore the effect of self-production of foods that have a higher nutrient content and generate income and to test specific food substitutions. These changes
44 There are approximately 190 school feeding days (Monday – Friday) per year.
HATUTAN Cost of the Diet Study 52
can be examined in terms of their effect on the cost, quality, and composition of the diet. Such models can illustrate the potential for activities to improve the diet either through nutritional interventions or by poverty alleviation. The models presented can help to generate ideas and test assumptions about the impact of activities on household nutrition and school feeding. All the models described here are simple and theoretical. In reality, each model might also be influenced by numerous external factors that are not accounted for here. Costs associated with agricultural or aquaculture inputs, training or labor are not costed; nor are the potential livelihood gains associated with these models. Nonetheless, these models support policy makers and practitioners to explore how different interventions can influence the nutrition and cost of diets.
Four interventions were modelled to explore the potential impact on the cost, quality, composition and affordability of a nutritious diet:
MODEL 1: The potential impact of poultry keeping;
MODEL 2: The potential impact of vegetable gardening;
MODEL 3: The potential impact of fish farming; and
MODEL 4: The potential impact of nutrition sensitive agriculture through promoting black beans.
Model 1. Modelling the impact of poultry keeping on the cost, quality, composition and affordability of a nutritious diet Eggs were not automatically included in the Food Habits Nutritious Diet generated by the CotD software because of their higher cost and because they were not frequently consumed. In Model 1, the regularity of egg consumption was changed to mimic eggs being consumed at least once a day. (More technically, the minimum and maximum constraints were raised to 7.) That significantly raised the daily cost of the diet for school age children. Next, the price of eggs was changed to zero ($0.00) to mimic self-production (at home or school). This reduced the overall daily cost of the diet significantly; the cost was even lower than the automatically generated Food Habits Nutritious Diet where eggs were not included. Incorporating eggs, which are widely available and protein rich, is affordable – particularly if those eggs are self-produced or purchased in bulk.
Model 11 does not account for the cost of inputs such as chickens, feed and vaccinations. Likewise, it does not capture increased earning opportunities – if enough eggs are produced to enable some to be sold to generate income (in addition to those consumed) there would be an increase in household or school incomes (Figure 8).
HATUTAN Cost of the Diet Study 53
FIGURE 8. IMPACT OF POULTRY FARMING ON THE DAILY COST OF THE FOOD HABITS NUTRITIOUS DIET
Ainaro $2 1.25 1.01 1.4 0.88 $1 0.75 0.54 0.7 0.77 0.41 0.48 0.71 0.65 0.38 0.45 0.5 $0 5-6 years 7-8 years 9-10 years 11-12 years 13-14 years
Ermera $2 1.53 1.39 1.07 0.95 0.93 $1 0.81 0.87 0.63 0.84 0.49 0.58 0.79 0.44 0.52 0.56 $0 5-6 years 7-8 years 9-10 years 11-12 years 13-14 years
Liquica $2 1.27 0.96 1.4 $1 0.73 0.85 0.84 0.9 0.46 0.54 0.6 0.82 0.54 0.77 0.42 0.49 $0 5-6 years 7-8 years 9-10 years 11-12 years 13-14 years
Manatuto $2 1.26 0.99 1.41 0.87 $1 0.74 0.86 0.59 0.64 0.93 0.49 0.75 0.82 0.43 0.50 0.56 $0 5-6 years 7-8 years 9-10 years 11-12 years 13-14 years
No eggs With eggs (from market) With eggs (self-production)
When consumption of self-produced eggs was limited to 2 times per week, the cost of the diet was lower than the scenario where eggs were purchased from the market, but higher than the Food Habits Nutritious Diet where eggs were not included.
HATUTAN Cost of the Diet Study 54
Model 2. Modelling the impact of vegetable gardening on the cost, quality, composition and affordability of a nutritious diet Vegetables and vegetable products significantly contributed to the average weekly cost of the Food Habits Nutritious Diet, particularly in Liquica (along with grains and grain-based product staples). Commonly consumed, locally available foods included in the initial model include papaya leaves, amaranth leaves and carrot. In Model 2, the cost of these vegetables was reduced to zero ($0.00) to simulate self-production in people’s gardens, which helps improve their household food and nutrition security. In this model, it is assumed that the vegetable seeds come from savings or stored seed. The self-production of a few key vegetables brought down the average daily cost of the Food Habits Nutritious Diet from $4.14 to $2.54. This indicates that self-production can have a significant influence on the affordability of a nutritious diet.
Model 3. Modelling the impact of fish farming on the cost, quality, composition and affordability of a nutritious diet The Ministry of Agriculture and Fisheries’ strategy is to increase production and productivity of crops, livestock and fisheries that is intended to improve the quality of food intake and household nutrition.45 Fish is the second largest contributor of the average weekly cost of the Food Habits Nutritious Diet in Ainaro, Ermera and Manatuto. The self-production of fish in all the four municipalities is expected to bring down the average cost of the Food Habits Nutritious Diet significantly – from $4.20 to $2.67 per day. Greater local fish farming capacity would mean another nutritious food is available for school feeding.
Model 4. The potential impact of nutrition sensitive agriculture through promoting black beans on the cost, quality, composition and affordability of a nutritious diet Black beans are rich in protein; 100g of black beans provides about 22g of protein. In addition, black beans contain a good amount of folate, calcium, phosphorus, zinc and iron. It is also one of the preferred beans in terms of cooking time and taste. Black beans have not been included in any of the diets. Dietary habits results show it is being consumed with similar frequency as velvet beans, however, it is a little more expensive which was the main reason for its exclusion in the prior analysis.
Model 4 explores the effect of self-production of black beans on the cost of the Food Habits Nutritious Diet. The cost of black beans is brought down to zero ($0.00) to simulate self-production at household level. The model assumes acquisition of seeds from savings and training. Households could consume their produce and sell part of it to generate income. Self-production of black beans would bring down the average cost of the Food Habits Nutritious Diet in all the four municipalities by $21.29 per month – from $128.15 to $106.86 per month (Figure 9).
45 Ministry of Agriculture and Fisheries (2014). Ministry of Agriculture and Fisheries Strategic Plan: 2014-2020.
HATUTAN Cost of the Diet Study 55
FIGURE 9. IMPACT OF SELF-PRODUCTION OF BLACK BEANS ON THE DAILY COST OF THE FOOD HABITS NUTRITIOUS DIET
$2
$1
$0 Ainaro Ermera Liquica Manatuto
No-self production of black beans Self-Production of black beans
HATUTAN Cost of the Diet Study 56
4. Key Findings and Conclusions 4.1 Households are already consuming many of the cheaper, nutritious foods options that are locally available. The results from the three diets modelled indicate that a Food Habits Nutritious Diet46 was nearly twice as expensive as the Energy Only Diet, meaning that it costs nearly two times as much money to meet recommended protein, fat, and micronutrient requirements compared with only meeting energy requirements. The Food Habits Nutritious Diet, however, was only 10% more expensive than the Nutritious Diet that does not consider local food habits. This difference is very narrow, and indicates that there were no cheaper nutritious food options in the market other than those frequently consumed by households. This means there is similarity between the list of foods identified in both types of nutritious diets. Across all municipalities, households can meet their nutritional needs from foods that are available in their local markets and shops.
4.2 In both nutritious diets, eggs have not been included despite being rich in proteins, minerals and vitamins. Although the Nutritious Diet is theoretical, it does give an indication of which foods found in the local markets are the least expensive and most nutritious. Chicken eggs, although available in the market, were not included in that diet in all four municipalities because of their higher cost. Its exclusion in the Food Habits Nutritious Diet indicates that eggs are not being consumed and therefore not included. Cost appears to be a major factor. Most of the FGD participants had not identified cultural reasons that contributes to its exclusion. A few, however, indicated they have ancestral link with chickens and therefore do not consume eggs and other poultry products (Annex 3).
4.3 Recommended intakes of all macro and micro-nutrients can be met by foods available in markets proximate to HATUTAN target schools. The study identified the recommended intakes of energy, protein, fat, all the nine vitamins and the four minerals can be met using foods available in the local markets. No mineral or vitamin has been met less than 100% using foods from the local markets. This indicates schools can make local purchases and serve nutritious meals, unless restricted by cost or lack of sufficient quantities available.
4.4 The availability of nutrient-rich foods is not a key barrier to households obtaining a nutritious diet; economic constraints and food beliefs are limiting dietary diversity. There is a wide variety of foods available in Timor-Leste. The data collection team found 137 foods on the markets of the six villages in Ainaro, 134 in each of Ermera and Liquica, and 141 in Manatuto. This shows there is a large variety of foods in the assessment areas and availability is not an issue across the markets in the four municipalities. However, economic constraints and food beliefs are exacerbating poor dietary diversity in the assessment areas. Food beliefs include beliefs relating to ancestral links with chickens or birds in general, pigs and fish restricting their consumption. Some also believe beans, cassava, yams and papaya make them sick.
46 A nutritious diet that considers food habits in each municipality researched.
HATUTAN Cost of the Diet Study 57
4.5 Calcium is the only nutrient that is difficult to meet in both nutritious diets across the four municipalities, and in both seasons. Calcium is consistently the nutrient which is difficult to meet in the Nutritious Diet and Food Habits Nutritious Diet all year round across the four municipalities. This is indicative that calcium rich foods were not available in the market and therefore not consumed by the communities. It could also be too expensive for households to afford and therefore both diets did not include them looking for cheaper options.
4.6 Based on food expenditure data, affordability of nutritious diets by six- person households varies across the four municipalities; nutritious diets are beyond reach for a significant proportion of households in the four municipalities. Comparison of households’ food expenditure adjusted to inflation and the cost of the diets indicate the Food Habits Nutritious Diet was affordable to 45% to 80% of the households. Affordability was highest in Ainaro and least in Ermera. This means that nutritious diets are beyond reach for a significant proportion of the communities in the four municipalities.
4.7 Grains and grain-based products are the greatest food expenses for households. Grains and grain-based products, understandably, were the costliest element of the food habits diet for the family in all the four municipalities. This is because they are the most frequently consumed foods and households rely on these staple foods to provide most of the calories and essential nutrients. This is followed by fish and seafood in the highland municipalities of Ainaro and Ermera and vegetables and vegetable products in the lowland municipalities of Liquica and Manatuto.
4.8 The average cost of a nutritious school meal is $0.49 per student per day; however, the foods needed for a nutritious diet may not currently be available at the scale needed for the School Feeding Program. Although the sample school meals presented vary in terms of content for energy and other nutrients, nutritious meals are within reach if a budget of $0.49 per student per day is allocated by the GoTL and properly managed. This amount considers food only and does not consider operational costs. However, the foods that are needed for a nutritious diet may not currently be available at the level/scale needed for the school feeding program.
4.9 The cost of a school meal and its percentage contribution to the RDI varies depending on the recipe of choice and other factors; diverse and seasonally appropriate menus are encouraged. The cost of a school meal and its percentage contribution to the recommended daily intake of the child for energy and other nutrients varies depending on the recipe of choice and the municipality. On average, the school meals contribute to 34% of calories, 144% of protein, 34% of vitamin A and 967% of iron of the recommended daily allowance of the child. It is important to note that this is based on the calorie and nutrient content of raw foods. The results might be lower as some nutrients will be lost to cooking, and the bioavailability of some nutrients such as iron is very low and only a small fraction will be absorbed by the body. The average price of the school meal was $0.49 just for the food components; other school feeding costs, such as soap and firewood, are not factored in.
HATUTAN Cost of the Diet Study 58
4.10 An effective school meal has the potential to significantly contribute to the households’ overall cost of diet. As well as contributing to good nutrition, the school meal has the potential to play a significant role in supporting the nutrition needs of the family as a whole because it covers a meal for children that would otherwise had to have come from the household’s own production or purchase.
School feeding can reduce the economic contribution households need to make to feed their family nutritious food by 24% per day. This means that a family with two children attending a school where meals are provided saves $4.90 each week in costs associated with proving a locally available, nutritious meal that considers their food habits and preferences. Those savings add up over time, and that household would defray $186.20 in costs per year.
HATUTAN Cost of the Diet Study 59
5. Recommendations Nutritional status is the result of complex interactions between food consumption and the overall status of health, a sanitary environment and health care practices. Numerous socioeconomic and cultural factors influence patterns of feeding children and their nutritional status. Apart from its nutritional benefits, school feeding programs foster attendance and improve the learning process.
The following recommendations are based upon this approach and aim to address the major findings from the study.
5.1 Farmers should grow specific vegetables and fruits that are both nutritious and widely consumed Vegetables such as carrots, and papayas and amaranth (for their leaves) are important sources of vitamins and minerals. These foods are widely consumed and help improve quality and composition of foods. Self- production of these would help to improve the nutrition at household level, minimize household food expenditure and supply key nutrients for school meals. For promotion efforts to be successful, famers will need consistent and sustainable support to markets providing agriculture inputs and relevant technical training.
5.2 Farmers need to be encouraged to produce nutritious foods, with a focus on protein foods Consumption of some protein rich foods such as chicken eggs, fish and black beans were mainly restricted by high prices. Adopting nutrition sensitive agriculture practices and encouraging a change in production systems to focus on increased production of protein foods can off-set high market prices by making these foods widely available and available in sufficient quantities. Efforts can be made to allow farmers to look beyond what is commonly produced in their area to what could be produced in the area. For promotion efforts to be successful, famers will need consistent and sustainable support to markets providing agriculture inputs and relevant technical training.
Plant based proteins such as peanuts, soybeans, mung beans, black beans and other bean and nut varieties offer a great opportunity for farmers. These foods are highly nutritious. Nuts and beans tend to be lower in price than animal source protein thus making these foods a good option for school feeding to meet protein needs. Farmer groups and farmer cooperatives can be encouraged to focus on the production of these highly nutritious foods for their own consumption, and consequently supply these foods to schools for the preparation of school meals.
Poultry keeping to promote chicken production complimented with SBC efforts aimed at promoting awareness of the nutritional benefits of eggs and poultry meat is also an opportunity for farmers. Knowledge and skills in chicken husbandry need to be transferred to farmers, as well as connecting farmers to the supply of inputs needed for poultry keeping including connecting farmers to vaccination services.
Inland fish farming and the consumption of fish – especially Tilapia, and where feasible integrated aqua- agriculture systems, are viable means of improving both access to nutritious food as well as income for resource poor farming households. The production of fish provides farmers with the opportunity to address the potential and demand of the local market which includes schools. Increasing fish supply and consumption can help to improve food and nutrition security by diversifying livelihoods and building resilience among rural
HATUTAN Cost of the Diet Study 60
communities. Through knowledge sharing and capacity building around fish farming activities, farmers groups can be supported in the adoption of inland fish farming and integrated aqua-agriculture systems.
5.3 Nutrition Social Behavior Change (SBC) materials for schools and communities should be enriched with information on locally available nutritious food sources Locally available and nutritious foods have been identified in each of the municipalities. These foods can provide the energy, protein, fat, vitamins and minerals the body needs for healthy life, growth and proper functioning of the body systems. Communities need to be educated and encouraged to consume a variety of foods including those foods listed. SBC strategies can be used to shift food beliefs and cultural norms or taboos that restrict consumption of nutritious foods with particular focus on those that restrict protein foods. Strategies should engage key influencers in the community to use them as champions in creating positive food beliefs about protein foods and other nutritious foods. The negative health consequences of beliefs associated with nutritious foods needs to be brought to the attention of elders and community leaders, no matter how long it takes. Students should be a key audience in behavioral change interventions.
5.4 Funding of the school meal should be increased to at least $0.49 per student per day The government should use evidence from the Cost of the Diet study and other food price sources to establish the cost per student reflecting the actual average cost of a balanced meal inclusive of local protein-rich foods, vegetables and fruits; and take into consideration regional differences and remoteness of schools. The average cost of a nutritious school meal should be a minimum of $0.49 per student per day for food costs only.
5.5 School meal recipe choices should reflect seasonal availability, region and cost The current School Feeding Program Manual does not allow for menu flexibility. Different foods are available in different regions and foods differ per season. School cooks should be trained, using clear guidelines, to select a nutritious school meal based on the foods available in their region and season. Additionally, nutritional requirements vary depending on age however, the current School Feeding Program Manual does not give guidance on portion size. Revisions to the school feeding manual should factor in both a food based school meal as well as a nutrient based school meal. The Home Grown School Feeding technical document developed by FAO and WFP should be used as a guiding document to source food from local farmers for school feeding.
5.6 Prices of some food items vary across municipalities; purchases need to be made looking for the cheaper options The study concluded nutrient-rich foods were available in the local markets and therefore availability was not a key barrier to schools obtaining a nutritious diet to their students. In order to prepare school meal food purchases for municipalities with higher cost of living, such as Manatuto for example, could be made from the less expensive ones such as Liquica.
HATUTAN Cost of the Diet Study 61
5.7 Refresh school feeding policy and strategy The School Feeding Program’s first objective is to “Improve nutrition condition for school-aged children and decrease the number of dropouts.” School feeding is well recognized in national strategies however the main document governing school feeding is the School Feeding Program Manual, 2013. The manual needs revision to allow for both food and nutrient based meals to assure key nutrient needs are met for energy, protein and key micronutrients such as Vitamin A and iron. Policy makers need to allow for flexible menus, and assure adequate funds are allocated for the school meal to meet the child’s nutrient needs for adequate growth, development and learning. There is also opportunity to shape the existing School Health Manual that was launched in 2018 and transform it into a policy. This can serve as the framework to create an enabling and regulatory environment to support improved nutritional intake at schools as well as improved health, WASH, and gender equality outcomes for children in schools and the communities surrounding the schools.
5.8 Strengthen linkages between local farmers and schools In order for schools to purchase locally grown nutritious foods, they need consistent access to local markets and/or direct purchase agreements with farmers or farmer groups. School staff should be supported with additional technical support and consistent financial support in order to engage in transparent and consistent buying arrangements with local farmers, farmer groups, and/or local markets.
HATUTAN Cost of the Diet Study 62
References Care International (2018). McGovern-Dole Food for Education Program HATUTAN in Timor-Leste: Project proposal [Internal document].
Da Costa, M. D. J., et al. (2013). Household food insecurity in Timor-Leste. Food Security, 5(1), 83-94. https://doi.org/10.1007/s12571-012-0228-6.
Deptford, A., Allieri, T., Childs, R. et al. (2017). Cost of the Diet: a method and software to calculate the lowest cost of meeting recommended intakes of energy and nutrients from local foods. BMC Nutr 3(26). https://doi.org/10.1186/s40795-017-0136-4.
FAO & WFP (2018). Home-grown school feeding: Resource framework [Technical document]. Rome : FAO & WFP.
GoTL (2015). Population and housing census of Timor-Leste. Dili : GoTL.
HATUTAN (2019). School Feeding Program study report: Timor-Leste. Dili : CARE.
Lenci, S. (2012). MDG-F joint programme: Promoting sustainable food and nutrition security in Timor-Leste – Final evaluation. Dili : WFP.
National Institute of Health, Office of Dietary Supplements (2019). Iron: Factsheet for health professionals. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
National Statistics Directorate, Ministry of Finance Timor-Leste (2016). Demographic and health survey. Dili: TLDHS.
Provo, A., Atwood, S., Sullivan, E. B., & Mbuya, N. (2017). Malnutrition in Timor-Leste: A review of the burden, drivers, and potential response. Dili: World Bank.
WHO (2004). Vitamin and mineral requirements in human nutrition, Second edition. Geneva: World Health Organization
WHO (2013). Essential nutrition actions: Improving maternal, newborn, infant and young child health and nutrition. Geneva: World Health Organization.
WHO/FAO (2001). Human energy requirements. Geneva: World Health Organization.
WHO/FAO (2007). Protein and amino acid requirements in human nutrition. Geneva: World Health Organization.
WHO/FAO (2008). Fats and fatty acids in human nutrition. Geneva: World Health Organization.
World Bank (2014). Poverty in Timor-Leste: 2014. Washington, D.C. : World Bank Group. http://documents.worldbank.org/curated/en/577521475573958572/Poverty-in-Timor-Leste-2014
HATUTAN Cost of the Diet Study 63
World Bank (2020). Country profile: Timor-Leste. Dili, Timor-Leste: World Bank. https://databank.worldbank.org/views/reports
World Food Program (2013). Country portfolio evaluation - Timor-Leste: An evaluation of WFP’s portfolio (2008 – 2012). Dili : WFP.
World Food Program (2013). Country portfolio evaluation - Timor-Leste: An evaluation of WFP’s portfolio (2008 – 2012). Dili : WFP.
World Food Program (2019). Fill the nutrient gap Timor-Leste: Final report. Dili : WFP.
HATUTAN Cost of the Diet Study 64
Annexes Annex 1. Nutrient requirements by age group This annex is an extract from the Cost of the Diet software.
Age group Energy Protein Fat Vit A Iron Zinc (Kcal) (g) (g) (ug retinol) (mg) (mg)
3 to 4 years 1204 11.51 40.13 400 0.58 8.30
5 to 6 years 1398 13.47 46.62 450 0.63 9.60
7 to 8 years 1623 16.70 54.10 500 0.89 11.20
9 to 10 years 1916 20.86 63.86 500 0.89 11.20
11 to 12 years 2245 28.57 74.84 600 1.43 15.75
13 to 14 years 2574 35.80 85.82 600 1.43 15.75
15 to 16 years 2834 40.08 95.50 600 3.10 15.75
Mean value 1970.6 23.9 65.8 521.4 1.3 12.5
HATUTAN Cost of the Diet Study 65
Annex 2. Essential nutrient function and food sources Source: National Institutes of Health: Office of Dietary Supplements - Fact Sheets Nutrients What is it? Function in the Body Food source
Calcium Essential mineral Strengthens bones and teeth Milk (condensed milk is not a good source) naturally found in many Helps muscle movement and nerve Yogurt foods. Intake is based connections Cheese on age and ranges Supports blood flow Fish with soft bones from 200 - 1,300mg Releases hormones and enzymes Broccoli Chinese cabbage
Vitamin Fat- soluble vitamin. Important for vision, the immune system Meat A Daily intake is based and reproduction. Poultry on age and Helps organs such as the heart, lungs Dairy products reproductive status and kidneys to work properly Yellow and orange fruits and veg; mango ripe papaya ripe, pumpkin ripe, carrots Leafy green vegetables, moringa, broccoli
Zinc An essential trace Involved in various metabolic activities Red meat, mineral needed for Plays a role in the immune system, cell Poultry growth and division, enzyme catalization, DNA Beans development. synthesis, protein synthesis and wound Nuts healing. Whole grains Important for pregnant women as it Dairy products supports normal growth and development Seafood (crab) in childhood and adolescence.
Iron Essential mineral Helps the body to grow and develop Red meat needed for growth and Used to make hemoglobin (red blood cell Poultry development. Daily proteins) transport oxygen in the body Seafood intake is based off of Produces certain hormones Beans age, sex and menstrual Supports cognitive development Lentils status. Particularly Necessary for muscle, brain and immune- Spinach, moringa and dark green leafy vegetable important among system function Tofu and tempe pregnant women, Increased needs during menstruation Peas adolescent girls and Nuts/seeds (cashew, pumpkin and sunflower infants (for growth). seeds)
HATUTAN Cost of the Diet Study 66
Annex 3. Typical food consumption habits and food beliefs This annex presents results from household interviews and FGDs regarding food consumption habits, including food preferences, seasonal habits and food beliefs. Participants’ responses shaped Cost of the Diet modelling parameters and analysis, and subsequently findings and recommendations.
Purchasing and production habits: Communities rely on weekly markets and small shops in the surrounding villages for their food. Some participants said they grow vegetables in a garden close to their house. Most participants indicated they grow root crops and tubers such as sweet potatoes, yam, taro and cassava in their plot of land mainly during the wet season. They also grow vegetables and maize depending on water availability, and fruit trees in their gardens.
Commonly consumed foods: Rice and vegetables are consumed commonly and in large quantiles because they are always available in local markets in Ainaro, Ermera, Liquica and Manatuto, are relatively inexpensive and some people grow vegetables on their own land. Participants also noted community members grow different types of roots and tubers as well as maize; they often consume what they produce.
Rarely consumed foods: Some foods such as meat, fish, and brown and black rice are rarely or never consumed because they are expensive or not widely and locally available across the four municipalities. Participants said meat is generally consumed only during cultural ceremonies; ancestral links to particular animals also mean particular meats are not eaten by some families. Wheat is not a staple food; some people reported they do not know how to cook it. In Liquica, vegetables such as okra and broccoli were not locally produced and must be fetched from a market that is far away.
Seasonal changes: Participants indicated that staple foods change in the dry and wet seasons. Generally, rice is reportedly available in both seasons. However, in some areas of Ermera participants reported rice availability in the wet season was very limited due to transportation challenges related to flooding. Maize is widely consumed in the wet season. Roots and tubers such as cassava, taro and sweet potato are widely consumed in the dry season. Beyond staples, households tend to grow different types of vegetables in the wet season (when rainfall is high), while in the dry season markets were reported to be the main source of food.
Seasonal challenges: In all four municipalities, most participants indicated that it is difficult for households to get enough food from December to March. Some participants in Ainaro and Manatuto reported that animals will be sold during these months to buy food. Most participants across each of the four municipalities indicated significant household food depletion during the months of August to October.
Changes in consumption: Two FGD groups in Ermera and Liquica mentioned wild beans used to be available but are now rare, a change they attributed to climate change. Most participants indicated seasonal variations, but did not identify any foods that are no longer available in their area.
Meals per day: The number of meals and snacks consumed in a day is said to drop from 3 to 4 per day in the wet season to approximately 2 to 3 meals per day in the dry season. Young children were generally said to eat more frequently than older family members.
Food beliefs: While most participants initially said their community’s consumption habits were not influenced by food taboos, with further discussion many participants did name foods that some community members avoid because of beliefs. Some of those food beliefs influenced community food consumption among the
HATUTAN Cost of the Diet Study 67
general population, others were foods specifically not given to women who are pregnant or breast feeding, young children and babies (Table 30).
TABLE 30. SUMMARY OF FOOD BELIEFS IDENTIFIED BY FGD PARTICIPANTS, BY MUNICIPALITY
Food Municipality Who avoids food Summary of belief and perceived consequence
Pregnant feeding Breast
Ainaro Ermera Liquica Manatuto Men Women - - Children Babies
Pork Avoided because ancestors were pigs Believed to cause: diarrhea; cough (for babies) (Ainaro)
Horse meat Avoided because ancestors were horses (Ainaro) Believed to cause: sickness (Ainaro, Ermera); decreased production of breast milk (for breastfeeding mothers) (Ainaro)
Goat Believed to cause: hypertension; sickness (Ermera)
Chicken Avoided because ancestors were birds (Ermera)
Bat meat Believed to cause: sickness (Manatuto)
Venison Believed to cause: sickness (Manatuto)
Red snapper Avoided because ancestors were fish Believed to cause: sickness; (sometimes) death (Manatuto)
HATUTAN Cost of the Diet Study 68
Food Municipality Who avoids food Summary of belief and perceived consequence
Pregnant feeding Breast
Ainaro Ermera Liquica Manatuto Men Women - - Children Babies
Soy beans Avoided because of ancestral beliefs Believed to cause: sickness (Liquica, Ermera & Manatuto); rash/spots on the neck (Ainaro)
Eggs Believed to cause: an unpleasant odor when giving birth (Liquica)
Maize Believed to cause: stomach problems; diarrhea (Ainaro, Ermera, Liquica, Manatuto)
Plain rice Believed to cause: stomach problems; diarrhea (Ainaro, Ermera, Liquica, Manatuto)
Cassava Believed to cause: stomach problems; diarrhea (Ainaro, Ermera, Liquica, Manatuto)
Taro Believed to cause: stomach problems; diarrhea (Ainaro, Ermera, Liquica, Manatuto)
Yam Believed to cause: difficulty breathing; sickness; (sometimes) death (Manatuto)
Sweet potato Believed to cause: cough; diarrhea (both for babies) (Ainaro, Ermera, Manatuto)
Noodles Believed to cause: itchiness (only for some babies) (Ainaro, Ermera, Liquica, Manatuto)
HATUTAN Cost of the Diet Study 69
Food Municipality Who avoids food Summary of belief and perceived consequence
Pregnant feeding Breast
Ainaro Ermera Liquica Manatuto Men Women - - Children Babies
Canned food Believed to cause: itchiness (only for some babies) (Ainaro, Ermera, Liquica, Manatuto)
Coconut Believed to cause: sickness (if a mother eats coconut it can impact the heath of the newborn baby) (Liquica)
Papaya Believed to cause: rash/itchiness (breastfeeding mothers and babies); stomach problems; diarrhea; cough (all especially for babies) (Ainaro, Ermera, Liquica, Manatuto)
Pineapple Believed to cause: miscarriage (Liquica)
Jackfruit Believed to cause: stomach problems (for baby) (Liquica)
Cucumber Believed to cause: stomach problems (for babies) (Liquica)
Amaranth Believed to cause: cough; diarrhea (both for babies) (Ainaro, Ermera, Manatuto)
Water Believed to cause: cough; diarrhea (both spinach for babies) (Ainaro, Ermera, Manatuto)
Pumpkin Believed to cause: cough; diarrhea (both leaves for babies) (Ainaro, Ermera, Manatuto)
HATUTAN Cost of the Diet Study 70
Food Municipality Who avoids food Summary of belief and perceived consequence
Pregnant feeding Breast
Ainaro Ermera Liquica Manatuto Men Women - - Children Babies
Watercress Believed to cause: a baby to have prominent veins (if a pregnant mother eats watercress) (Liquica)
Cassava Believed to cause: sickness (only for leaves adults) (Liquica)
Pigeon pea Believed to cause: itchiness; swelling of the whole body; (sometimes) death (Manatuto)
Chili Believed to cause: miscarriage; stomach problems (Manatuto)
Differences based on economic status: Most participants did not mention any differences in dietary habits between family members (based on status) or wealth group. Some reported meat is consumed more regularly by the economically better off families in their community.
Children: There were no foods that were specifically given to basic school age children from 5 to 14 years old. As noted in Table 30, some foods are avoided in some municipalities due to food beliefs. Generally, children eat the same food as adults, however, the frequency of meals or snacks might increase to 4 meals or snacks per day, including school meals. On the other hand, children aged 6 to 23 months are given a different mix of foods, including tubers (potatoes, sweet potatoes, cassava), vegetables (carrot, pumpkin, amaranth), eggs, beans, palm flower, meat and rice in the form of porridge. Foods that are hard to chew were generally reported to be not given to the young children and were very similar in all the four municipalities. Those foods include taro, maize, plain rice and cassava, which are believed to cause diarrhea and other stomach problems. In some areas, foods such as papaya, canned foods and noodles are not given to young children.
Pregnant women: Women who are pregnant are generally encouraged to consume fruits (orange, papaya, banana, mango), vegetables (carrot, pumpkin), fish and meat because of its high nutritional value. Pregnant women are impacted by cultural beliefs about foods (Table 30). In Liquica, some people believe coconut causes ill health for newborn children and pineapple causes miscarriages and hence is not given to pregnant
HATUTAN Cost of the Diet Study 71
women. In one community in Liquica, participants also said that egg should not be eaten by pregnant women because of the odor it produces when giving birth. Watercress was often avoided so as to ensure a baby does not develop prominent veins). Some people in Manatuto believe chili can cause miscarriages.
Breast feeding women: Different foods such as soybeans, mung beans, maize, peanut, rice, watercress, local chicken, meat, and porridge are given to breastfeeding women in each of the four municipalities. In Ainaro, Ermera and Manatuto, breast feeding mothers avoid leafy vegetables such as amaranth, water spinach and leaves from pumpkin and papaya, as well as sweet potato, because those foods are believed to cause (variously) diarrhea and coughing in babies. In Ainaro, breastfeeding mothers do not consume horse meat or pork, which is believed to decrease breast milk production. In Liquica, taro, cassava, cucumber, jack fruit and cold foods in general are believed to cause stomach problems for babies so are avoided. In Manatuto, papaya and chili are believed by some to cause stomach problems.
Sick people: When people are unwell they often eat a mix of different types of vegetables and other foods in the form of porridge or broth. Spices, such as ginger and pepper, are used with different types of foods to improve appetite. Apart from this, most participants across the four municipalities indicated people who are sick eat what is available, together with other family members.
HATUTAN Cost of the Diet Study 72
Annex 4. Full food list with price and consumption frequencies, by municipality This annex presents all foods observed in markets within the four municipalities, the cost per 100g quoted by market traders and the frequency with which foods are consumed locally (more technically, the minimum and maximum constraints).
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Grains and grain-based products Etu mutin (beras Rice, white, 0.11 0 7 0 7 0 0 0.16 0 7 ketan putih) glutinous, cooked Batar kinur nurak Maize, yellow, off 0.1 0 7 0 7 0 7 0 7 la ho fulin the cob, immature Batar kinur tuan Maize, yellow, off 0.1 0 7 0.07 0 7 0.15 0 7 0.09 0 7 la ho fulin the cob, mature Batar kinur, Maize, yellow, raw 0 7 0 7 0.06 0 7 0.1 0 7 matak Batar mutin tuan Maize, white, off the 0.07 0 7 0.06 0 7 0.13 0 7 0.13 0 7 la ho fulin cob, mature Batar nurak ho Maize, on the cob, 0 7 0.05 0 7 0.07 0 7 0.08 0 7 fulin immature Fos Rice, bran 7 14 0 14 0.12 0 14 0 14 Fos coklat Rice, brown, bran 0.15 0 7 0.16 0 7 0.13 0 7 0.14 0 7 Fos coklat dulas Rice, brown, milled 0.15 0 7 0 7 0.12 0 7 0.14 0 7 Fos kahur (ex. Rice, mixture 0 7 0 7 0.12 0 7 0.18 0 7 Fos mutin kahur ho mean, ou metan)
HATUTAN Cost of the Diet Study 73
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Fos metan Rice, black, 0.11 0 0 0.13 0 0 0.09 0 7 0 0 glutinous Fos mutin (beras Rice, white, 0.15 0 7 0 7 0.1 0 7 0.15 0 7 ketan putih) glutinous, milled dulas Fos mutin (beras Rice, white, 0 7 0.17 0 7 0.13 0 7 0.17 0 7 ketan putih) fai glutinous, pounded Fos mutin dulas Rice, white, milled 0 7 0.28 0 7 0.28 0 7 0 7 Fos supermie Noodle, rice 0.07 0 7 0.08 0 7 0.06 0 7 0.16 0 0 Makaraun Macaroni 0.09 0 7 0.29 0 7 0.4 0 7 0.23 0 7 Mie bihun Vermicelli 0.29 0 7 0 0 0.21 0 7 0 0 Paun mutin Bread, white 0.22 0 14 0.15 0 7 0.09 0 14 0.15 0 14 Supermie maran Noodle, dried 0.29 0 7 0.28 0 7 0.27 0 14 0.28 0 7 Supermie matak Noodle, raw, not 0.29 0 7 0.28 0 7 0.43 0 7 0.27 0 7 la hamaran dried Tepung beras Rice, white, 0 0 0.15 0 14 0.2 0 0 0.2 0 7 glutinous, flour Tepung jagung, Maize, corn starch 1.0 0 0 0 7 0.38 0 0 0 0 maizena Tepung terigu Wheat, flour 0.1 0 7 0.1 0 7 0.1 0 7 0.09 0 7 Roots and tubers Fehuk matak Potato, raw 0.17 0 7 0.15 0 7 0.14 0 0 0.17 0 7 Aifarina kinur Cassava, yellow 0.05 0 7 0 14 0 7 0.04 0 7 (Mantega)
HATUTAN Cost of the Diet Study 74
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Aifarina koa Cassava, grated 0.28 0 7 2.04 0 7 0 7 0 7 lotuk Aifarina maran Cassava, dried 0 7 0 7 0.1 0 7 0.07 0 7 Aifarina mutin Cassava, white 0.05 0 7 0.06 0 7 0.02 0 7 0.05 0 14 Fehuk midar Sweet potato, yellow 0.05 0 7 0 7 0 7 0.08 0 7 kinur Fehuk midar Sweet potato, red 0.04 0 7 0.1 0 7 0.14 0 7 0.04 0 7 mean laranja orange Fehuk midar Sweet potato, white 0.04 0 7 0.07 0 0 0.15 0 7 0.06 0 7 mutin Fehuk midar Sweet potato, purple 0.04 0 7 0.03 0 7 0.1 0 7 0.05 0 7 ungu Kumbili Yam 0.09 0 0 0 7 0 7 0.07 0 7 Singkumas Jicama 0 0 0 0 0.07 0 0 0.06 0 7 Talas bot Taro like tuber, large 0.04 0 7 0.12 0 0 0.09 0 7 0.04 0 7 Talas matak Taro, talas, raw 0.04 0 7 0.07 0 7 0.06 0 7 0.06 0 7 Tepung fehuk Potato, starch 0 0 0 0 0 0 0 0 Trigu aifarina ou Cassava or tapioca, 0.13 0 0 0 7 0.4 0 0 0.1 0 0 tapioca flour Uhi Yam, elephant or 0.08 0 0 0 7 0 7 0 7 goa, raw Legumes, nuts and seeds Fore metan Bean, black, mature, 0.23 0 7 0.28 0 7 0.21 0 0 0.23 0 7 matak raw
HATUTAN Cost of the Diet Study 75
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Ervila Bean, velvet 0.16 0 7 0.13 0 7 0.36 0 7 0.12 0 7 Fore mungu Bean, mung, dry 0.28 0 7 0.24 0 7 0.16 0 7 0.25 0 7 Fore rai ho kulit Peanut, with shell 0.12 0 7 0.19 0 7 0.11 0 7 0.17 0 7 Fore rai la ho Peanut, without 0.29 0 7 0.25 0 7 0.25 0 7 0.27 0 7 kulit shell Fore rai matak Peanut, immature, 0.57 0 7 0.2 0 0 0.18 0 7 0 7 ho kulit with shell Forekeli kinur Soybean, yellow 0.29 0 7 0.29 0 0 0.22 0 7 0.27 0 7 Forekeli musang Beansprout, 0 7 0.12 0 0 0 7 0.22 0 7 matak cowpea, raw Forekeli tubung Beansprout, 0 0 0 0 0 0 0 0 soybean, raw Foremungu Beansprout, mung 0 0 0 0 0 0 0 0 tubung bean, raw Grao de bico Chickpea 0 0 0 0 0 0 0 0 Grao de bico Chickpea, green 0 0 0 0 0 0 0 0 musang Kaiju musan ho Cashew nut, with 0 0 0 7 0 0 0 7 kulit shell Kaiju musan la Cashew nut, without 0 0 0 7 0 0 0.19 0 7 ho kulit shell Kami Candle nut 0 0 0 7 62.55 0 0 0.28 0 7 Koto mean Bean, kidney, red 0.22 0 14 0.24 0 7 0.24 0 7 0.26 0 7 Koto mutin Bean, white 0.22 0 14 0.37 0 7 0.16 0 7 0.28 0 7
HATUTAN Cost of the Diet Study 76
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Kulu musan Jackfruit, seeds 0 0 0 7 0 7 0 7 Lakeru musan Pumpkin, seeds, 0 0 0 7 0 7 0 7 maran dried Soybean, black Soybean, black 0.22 0 0 0.23 0 7 0 0 0.22 0 0 Tahu Tofu 0 7 0 7 0 7 0.14 0 7 Tahu sona Tofu, fried 0.2 0 7 0.14 0 7 0.16 0 7 0.14 0 7 Tempe forekeli Tempeh, soybean 0.09 0 7 0.14 0 0 0.13 0 7 0.17 0 7 Tempe halo husi Tempeh, made from 0.16 0 7 0.15 0 7 0 7 0.15 0 7 forekeli, produs soybean by product Tempe sona Tempeh, fried 0 7 0 0 0 7 0 7 Trigu fore mungu Bean, mung, flour 0 0 0 7 0 0 0 0 Tunis Pigeon pea 0.31 0 7 0.15 0 7 0.17 0 7 0.15 0 7 Meat and offal Sosis Sausage 0.37 0 7 0.32 0 7 0.2 0 0 0.38 0 7 Fahi ain Pork, feet 0 7 0.25 0 7 0 7 0 7 Fahi aten Pork, liver 0 7 0 7 0 7 0 7 Karau aten, tein Beef, liver, cooked 0 7 0 7 0 7 0 7 Karau ran Beef, blood, 0 7 0 7 0 7 0 7 coagulated Karau ten Beef, intestines 0 7 1.38 0 7 0 7 0 7 Manu kelen Chicken, leg 0.32 0 7 0.41 0 7 0.29 0 7 0.25 0 7 Manu kulat Chicken, gizzard 0.3 0 7 0.21 0 0 0.2 0 7 0.2 0 7
HATUTAN Cost of the Diet Study 77
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Manu liras Chicken, wing 0 7 0 7 0 7 0 7 Naan bibi Goat, meat 0 7 0 7 0 7 0 7 Naan Bibi Malae Mutton, meat 0 0 0 7 0 7 0 7 Naan fahi bokur, Pork, fatty, boneless 0 7 0.7 0 7 0 7 0 7 la iha ruin Naan fahi ho ruin Pork, with bone 0 7 0.7 0 7 0 7 0 7 Naan fahi kulit Pork skin, fried 0 7 0.4 0 7 0 7 0 7 sona Naan fahi, la iha Pork, boneless 0 7 0.7 0 7 0 7 0 7 ruin Naan karau Beef 0 7 15.82 0 7 0 7 0.9 0 7 Naan Karau Beef, spleen 0.29 0 7 0 7 0.44 0 7 0 7 Ateng Naan Karau Lata Beef, corned 0 7 0 7 0 7 0 0 Naan karau ou Beef or pork, skin, 1.06 0 7 0.7 0 0 0 7 0.77 0 7 fahi kulit matak raw Naan manu Chicken, meat 0 7 0 7 0 7 0 7 Naan manu fuik Bird, meat 0 7 0 0 0 7 0 7 Naan manu rade Duck, meat 0 0 0 0 0 7 0 0 Naan manu, tein Chicken, cooked 0.36 0 7 0.34 0 0 0.29 0 7 0.32 0 7 Naan pombu Pigeon, meat 0 0 0 0 0 7 0 0 Naan rusa Venison, raw 0 0 0 0 0 7 0 7
HATUTAN Cost of the Diet Study 78
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Niki Bat, cave, meat 0 0 0 0 0 0 0 7 Surisu fahi Pork, sausage 0 0 0 0 0 0 0 0 Fish, seafood, amphibians and invertebrates Ramiis Clam 0 0 0 0 0 0 0 0 Ikan makarel,tien Fish, mackerel, 0 7 0 7 0 0 0 7 spanish, cooked Ikan spade Fish, spade, raw 0 0 0 7 0 0 0 0 Atún lata Fish, tuna, canned 0.73 0 7 0.6 0 0 0 0 0.72 0 7 in oil Bani isin, Bani Bee, larvae 0.83 0 7 1.0 0 7 0 7 0 7 Been Boek Lobster, raw 0 7 0 0 0 7 0 7 Boek habai Shrimp, dried 0 7 0 0 0 7 0 7 marang Boek kiik matak Shrimp, small, raw 0 7 0 0 0 7 0 7 Boek kiik, habai Shrimp, small, dried 0 7 0 0 0 7 0 7 marang Boek matak Shrimp, raw 0 7 0 0 0 7 0 7 Ikan barakuda Fish, barracuda 0.23 0 0 0.52 0 0 0.61 0 0 0 0 Ikan barakuda Fish, barracuda, 0 0 0 0 0 0 0 0 marang salted Ikan garopa Fish, sea perch 0 0 0.52 0 0 0 7 0.16 0 0
HATUTAN Cost of the Diet Study 79
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Ikan garopa Fish, sea, salted 0 0 0.73 0 0 0.54 0 7 0 0 marang Ikan gurami Fish, gouramy, raw 0 0 0 7 0 0 0 0 matak Ikan hias matak Fish, fighting, raw 0 0 0 7 0 0 0 0 Ikan hiu Fish, shark 0 0 0 7 0 0 0 0 Ikan kombong Fish, scad 7.51 0 7 0.32 0 7 0.23 0 7 0.34 0 7 Ikan lele Fish, catfish, lele 0 0 0 7 0 7 0 0 Ikan makarel Fish, mackerel 0 0 0 7 0 7 0 0 Ikan makarel Fish, mackerel, king 0 0 0.57 0 7 0.51 0 7 0 0 boot Ikan makarel Fish, mackerel, 0 0 0 7 0 7 0 0 meer, marang salted Ikan meang Fish, red snapper 0 0 0 0 0 7 0 0 Ikan nila marang Fish, tilapia, dried 0 0 0 7 0 7 0 0 Ikan nila matak Fish, tilapia, raw 0 0 0 7 0 7 0 0 Ikan salmao Fish, grey mullet 0 0 0.73 0 7 0 7 0 0 Ikan sardina Fish, sardines 0 7 0.29 0 0 0 7 0 7 Ikan sardina boot Fish, herring 0 7 0 7 0 7 0 7 Ikan sardina boot Fish, herring, salted 0 7 0 7 0 7 0 7 habai marang Ikan sardina Fish, herring, steam 0.3 0 0 0.25 0 7 0.28 0 7 0.43 0 7 kukus ou masin or salted
HATUTAN Cost of the Diet Study 80
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Ikan sardina lata Fish, sardines, 0 7 0 7 0 7 0 7 canned in oil Ikan sardina Fish, sprat, salted 0 0 0.32 0 7 0 7 0 7 lotuk, meer Ikan terbang Fish, flying, salted 1.05 0 7 0 7 0 7 0 7 marang Ikan teri marang Fish, anchovy, dried 0.4 0 7 0.54 0 0 0.6 0 7 0.65 0 7 Ikan teri rahung Fish, anchovy, flour 0 7 0 0 0 7 0 7 (bubuk), ex. Terasi Ikan teri, habai Fish, anchovy, 0.3 0 7 0.55 0 0 0.58 0 7 0.43 0 7 marang, meer dried, salted Ikan tuna kukus Fish, tuna, steam or 0 0 0 0 0 7 0 0 ou meer salted Ikan ulun samea Fish, snakehead, 0 0 0 0 0 0 0 0 raw Kadiuk bee Crab, fresh water 0 0 0 0 0 7 0 7 Kadiuk kiik Crab, small 0 0 0 0 0 7 0 7 Kadiuk tasi Crab, sea 0 0 0 0 0 7 0 0 Kurita, matak Octopus, raw 0 0 0 0 0 0 0 7 Kurita, tein Octopus, cooked 0 0 0 0 0 0 0 0 Sipu Oysters, no shell 0 0 0 0 0 0 0 0 Sumtu matak Squid, raw 0 0 0 0 0 0 0 0 Tuna mota Eel, river 0 0 0 0 0 7 0 7
HATUTAN Cost of the Diet Study 81
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Tuna natar matak Eel, swamp, raw 0 0 0 0 0 7 0 0 Eggs and egg products Lenuk tolun Egg, sea turtle 0 0 0 0 0 0 0 0 Manu rade tolun Egg, duck 0 0 0.37 0 7 0 7 0 0 Manu rade tolun Egg, duck, yolk 1.99 0 0 0.32 0 7 0 7 0 0 kinur Manu rade tolun Egg, duck, white 0 0 0 7 0 7 0 0 mutin Manu tolun Egg, chicken 0.38 0 7 0.38 0 7 0.41 0 7 0.36 0 7 Manu tolun kinur Egg, chicken, yolk 0.55 0 7 0.3 0 0 0.63 0 7 0.4 0 7 Manu tolun mutin Egg, chicken, white 0.94 0 7 0.29 0 0 0.4 0 7 0.56 0 7 Manu tolun Egg, chicken, 0.48 0 7 0.47 0 0 0.4 0 7 0.41 0 7 timor, tein native, cooked Milk and milk products Es krim Cream 0 7 0 0 0 7 0 7 Keju chedar Cheese, cheddar 0 0 0 0 1.18 0 0 0 0 Keju nebe mak Cheese, cottage, 0 0 0 7 0.12 0 0 0 0 halo naben no with fruit kahur ho aifuan Kreme keju Cheese, cottage 0 0 0 7 0 0 0 0 Krim keju Cheese, cream 0 0 0 0 0 0 0 0 Susubeen karau Milk, cow, skimmed 0.87 0 7 0.9 0 7 0.72 0 7 0.9 0 7 rahun
HATUTAN Cost of the Diet Study 82
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Susubeen karau, Milk, cow, 0.52 0 7 0.36 0 14 0.41 0 7 0.4 0 7 kental, midar condensed, sweetened Yogurt aifuan Yogurt, fruit 0 0 0 7 0 0 0 0 Vegetables and vegetable products Lakeru tahan, Leaf, pumpkin, raw 0.12 0 7 0.08 0 14 0 0 0.19 0 7 matak Agiraun tahan, Leaf, watercress, 0.1 0 14 0.1 0 14 0.1 0 14 0.1 0 14 matak raw Ai turi funan Flower, sesbania, 0 0 0 14 0 7 0.11 0 0 raw Aidila Fuan okir, Papaya, unripe, raw 0.05 0 14 0 7 0.05 0 14 0.05 0 14 matak Aidila tahan Leaf, papaya 0.05 0 14 0.16 0 7 0.06 0 14 0.1 0 14 Aifarina tahan Leaf, cassava, raw 0.08 0 14 0.09 0 7 0.09 0 14 0.08 0 14 Alfase, matak Lettuce, raw 0.14 0 14 0.13 0 7 0.14 0 7 0.12 0 7 Au nurak, matak Bamboo shoot, raw 0 0 0 7 0 7 0 7 Baria matak Gourd, bitter, white 0.17 0 7 0.11 0 14 0.13 0 7 0.12 0 7 or ulo, raw Bayam meang Leaf, amaranth, red 0 14 0.08 0 14 0.06 0 14 0.11 0 14 Bayam meang, Leaf, amaranth, raw 0.06 0 14 0.09 0 7 0.09 0 14 0.37 0 14 matak Binjela Eggplant, purple 0.1 0 7 0.07 0 0 0.07 0 14 0.09 0 14 Brinjela mutin Eggplant, white, raw 0.08 0 7 0.06 0 7 0.06 0 14 0.11 0 14
HATUTAN Cost of the Diet Study 83
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Brokoli funan Broccoli, flower 0 7 0.08 0 7 0.07 0 7 0 0 matak clusters, raw Brokoli kain Broccoli, stalks, raw 0 0 0 7 0 7 0 0 matak Brokoli Matak Broccoli, raw 0 7 0 14 0 7 0 0 Fehuk tahan Leaf, sweet potato 0 7 0 14 0.09 0 14 0.14 0 14 Fore tali Bean, yard long, 0 7 0.18 0 7 0.07 0 14 0.13 0 7 immature Hudi dubun Banana flower heart 0.06 0 14 0 0 0.05 0 14 0.04 0 14 Kangko Water convolvulus, 0.12 0 7 0.09 0 7 0.08 0 14 0.09 0 14 raw Keciping Leaf, bean, winged, 0 0 0 7 0 0 0 0 raw Keciping Bean, winged, 0 0 0 7 0 0 0 0 musang matak mature Kol funan, matak Cauliflower, raw 0 7 0 7 0 0 0.39 0 0 Koto nurak Bean, green snap, 0.13 0 7 0.11 0 7 0.32 0 7 0.17 0 7 raw Kulat busa tilun Mushroom, jew's 0 0 0 7 1.65 0 7 0 0 ear, raw Kulat mutin ou Mushroom, white or 0 0 0 7 0 7 0 0 malahuk brown Lakeru bapa Leaf, squash, 0.03 0 7 0 7 0 7 0.05 0 7 (koor kinur) summer, crookneck, raw
HATUTAN Cost of the Diet Study 84
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Lakeru fuan Squash, chayote, 0.06 0 7 0 7 0.05 0 7 0.1 0 7 matak raw Lakeru lilin Gourd, bonnet 0.05 0 7 0 7 0.04 0 7 0.09 0 7 Lakeru mutin Leaf, squash, 0.03 0 7 0 14 0.08 0 7 0.06 0 7 chayote, raw Lakeru, matak ou Pumpkin, raw or 0 7 0 7 0 14 0 7 tein cooked Liis mean tahan Flower, shallot 0.21 0 14 0.13 0 14 0 14 0.2 0 7 Liis Mean Timor, Shallot 0.27 0 14 0.27 0 7 0.19 0 14 0.28 0 14 Liis mean Lotuk Liis tahan meang Leaf, shallot 0 14 0.22 0 14 0.25 0 14 0.33 0 7 / liis meang tahan Lis Onion 0.21 0 14 0.18 0 7 0 14 0 14 Lis bombay Leaf, onion, bawang 0.27 0 7 0.38 0 14 0.21 0 7 0.24 0 7 tahan or loncang Modo mutin Leaf, greens, 0.09 0 14 0.09 0 0 0.08 0 14 0.09 0 14 tahan mustard Modo nabu Radish, chinese, 0 7 0 7 0.08 0 7 0 7 raw Mostarda tahan Spinach, raw 0.11 0 14 0.09 0 7 0.13 0 14 0.1 0 14 lotuk Okra, matak Okra, raw 0 0 0 7 0 7 0.22 0 0 Patola Gourd, towel, raw 0 7 0 7 0 7 0 7
HATUTAN Cost of the Diet Study 85
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Pipinu makerek Gourd, wax 0 7 0 7 0 7 0 7 Pipinu, matak Cucumber, raw 0 7 0 7 0 7 0.1 0 7 Repolhu mean Cabbage, red or 0.06 0 7 0.08 0 7 0.06 0 7 0.08 0 7 ou mutin, matak white, raw Repolhu, matak Cabbage, chinese, 0.06 0 7 0.06 0 7 0.07 0 7 0.07 0 7 raw Salsa Celery 0.38 0 7 0.43 0 7 0.62 0 7 0 7 Senora, matak Carrot, raw 0.12 0 7 0.09 0 0 0.1 0 7 0.25 0 7 Talas kain matak Taro, stalk, raw 0 7 0 7 0 7 0.05 0 7 Talas tahan Leaf, taro 0 7 0 7 0 7 0 7 Fruit and fruit products Tali-metan, Fruit, sugar palm 0 0 0 7 0 7 0 0 aifuan Ai ata Sour sop 0 0 0 7 0 7 0 7 Ai dak Rambai 0 0 0 7 0 7 0 7 Ai nanas Pineapple 0.14 0 7 0 7 0 7 0 7 Aidila Papaya 0.06 0 7 0.04 0 7 0.07 0 7 0.05 0 7 Amare Ambarella, ripe or 0.05 0 0 0 0 0 7 0 7 unripe Apel Apple 0 7 0 0 0 7 0 7 Avocado Avocado 0.06 0 7 0.08 0 0 0.07 0 7 0.12 0 7
HATUTAN Cost of the Diet Study 86
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Carambola Carambola, sour 0.06 0 0 0 7 0 7 0 0 finger Durian Durian 0 0 0 7 0 0 0 0 Figus Apricot 0 0 0 7 0 0 0 0 Goiavas Guava 0 7 0 7 0.19 0 7 0.07 0 7 Has midar Mango, aromatic, 0 7 0.14 0 7 0.1 0 7 0.06 0 7 aromatik sweet Has Timor Mango, gedong or 0.18 0 7 0.1 0 7 0 7 0.11 0 7 gadung Hudi, boot Banana, large 0.04 0 7 0.05 0 7 0.04 0 7 0.05 0 7 Hudi, moderadu Banana, average 0.06 0 7 0.11 0 7 0.13 0 7 0.06 0 7 Jambu air Rose apple 0 7 0 0 0.08 0 7 0 7 Jambu lan Plum, java 0 0 0 0 0 7 0 7 Jambua Pummelo 0 0 0 7 0.08 0 7 0.05 0 7 Kaiju Cashew fruit 0 0 0 0 0 7 0.05 0 7 Karambola Star fruit 0 0 0 7 0.08 0 7 0 0 Kulu jaka Jackfruit, cempedak 0.03 0 7 0 7 0.09 0 7 0.03 0 7 or nangka Kulu kisa Breadfruit 0.05 0 0 0 7 0 7 0.05 0 7 Markujas Passion fruit, 0 7 0 0 0 7 0 7 granadilla, purple Nuu been, Coconut, grated with 0.44 0 7 0 7 0.5 0 7 0 7 (santan) milk squeezed out
HATUTAN Cost of the Diet Study 87
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Nuu ben Coconut, water 0 7 0.75 0 7 0 7 0 7 Nuu cream Coconut, cream 0 0 0 7 0 0 0 0 Nuu isin Coconut, flesh 0 7 0 7 0 7 0 7 Nuu isin nurak Coconut, immature, 0.05 0 7 0.11 0 0 0 7 0.05 0 7 flesh Nuu isin tuan Coconut, half 0.04 0 7 0.14 0 0 0 7 0.09 0 7 mature, flesh Nuu Sos Coconut, grated 0 7 0 7 0 7 0 7 (Parut/Koi) Mos Nuu Sos Restu Coconut, dregs 0 0 0 0 0 0 0 7 Nuu susuben no Coconut, milk, plus 0 0 0 7 0 7 0 0 nuu ben coconut water Pateka Watermelon 0.02 0 7 0 7 0 7 0 7 Rambutan Rambutan, average 0 0 0 0 0 7 0 0 or from aceh Rumaun Pomegranate, red 0 0 0 0 0 7 0 7 Sabraka miar Orange, sweet 0.19 0 7 0.23 0 7 0 7 0.05 0 7 Salak Snake fruit 0 0 0 7 0 0 0 0 Strawberry Strawberry 0.87 0 7 0.43 0 0 0 0 0 0 Sukair tasak Tamarind, ripe 0.13 0 7 0.18 0 7 0.18 0 7 0.14 0 14 Tomate tasak Tomato, ripe 0.16 0 14 0.13 0 7 0.16 0 7 0.13 0 14 Uvas fuik Grapes, wild 0 0 0 7 0 0 0 0
HATUTAN Cost of the Diet Study 88
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Oils and fats Dose halo husi Coconut, presscake, 0.13 0 7 0.21 7 14 0.09 0 7 0.42 0 7 Nuu kethak Mantega Margarine 1.83 0 7 0 7 0 7 0 7 Mantega kaleng Margarine, fortified 0.24 0 7 0.2 0 7 0.2 0 7 0.21 0 7 Mina Bimoli, Oil, palm 0.2 0 14 0.2 0 0 0.19 0 14 0.26 0 14 Mina Filma, etc Mina husi animal Oil, from animal fat 0 7 0 0 0 7 0 7 bokur Mina nuu Oil, coconut 0.33 0 7 0.39 0 7 0.27 0 7 0.47 0 7 Mina olive Oil, olive 1.62 0 0 0 14 2.0 0 0 0.36 0 0 Sugars and confectionary Gula merah Sugar, palm 0 0 0 7 0.43 0 7 0 0 Masin midar Sugar, brown, not 0.1 0 7 0 0 0 7 0.2 0 7 coklat yet purified Masin midar Sugar, rock crystals 0.15 7 14 0.11 0 0 0.1 0 14 0.11 0 14 fatuk Sirup Syrup 0.21 0 7 0.29 0 7 0.22 0 7 0.2 0 7 Herbs, spices and condiments Pimenta uut Pepper, white 0.71 0 7 0 7 0 0 0.71 0 7 Tua-siin Vinegar 0 7 0 0 0 0 0 7 Ai Kanela Cinnamon, ground 0 0 0 14 0 7 0 0
HATUTAN Cost of the Diet Study 89
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Ai lia Ginger, raw 0.36 0 7 0.29 0 14 0.27 0 7 0.25 0 14 Aifunan Matahari Cumin, seeds 0 0 0 14 0 0 0 0 Musan Aimanas matak Chilli, green, raw 0.37 0 14 0.7 0 7 0.5 0 14 0.5 0 14 Aimanas mean Chilli, red, raw 0.6 0 14 0.56 0 7 0.46 0 14 0.67 0 14 Ajinomoto Monosodium 5.13 0 14 2.32 0 7 3.64 0 14 1.88 0 14 glutamate Cengkeh Marang Cloves, dried 0 0 0 0 0 7 0 0 Derok Lime 0.24 0 7 0.24 0 0 0 7 0.29 0 7 Duut morin Lemongrass, raw 0 7 0 7 0 7 0 7 Gelatina Gelatin from cincau 0 0 0 7 0.69 0 0 0 0 Golmorich Pepper, black 0 0 1.49 7 14 2.18 0 0 0 0 Kinur Isin, maran Turmeric, dried 0.16 0 7 0.37 0 14 0.15 0 7 0.18 0 7 Koloraun tahan Spice, leaf 0 7 3.67 0 7 1.95 0 7 3.33 0 7 Lis mutin Garlic, raw 0.34 7 14 0.44 0 0 0.23 7 14 0.32 0 14 Masin Salt 0.07 0 14 0.12 0 7 0.07 0 14 0.08 0 14 Pala rahung Nutmeg, ground 0.06 0 7 1.61 0 7 2.46 0 7 0 7 Salsa rahun Coriander leaf, 0 0 0 0 0 0 0 0 powder Salsa tahan Parsley, leaf, raw 0.37 0 7 0.55 0 7 0 7 0 7 matak Sambal ai manas Sauce, hot chilli 0.27 0 7 0.3 0 7 0.42 0 7 0.39 0 7
HATUTAN Cost of the Diet Study 90
Ainaro Ermera Liquica Manatuto
Average Min Max Average Min Max Average Min Max Average Min Max Price Per Price Per Price Per Price Per 100g 100g 100g 100g Saus forekeli Soy sauce 0.59 0 7 45.8 0 0 0.35 0 0 0.43 0 7 Saus tomate Tomato sauce 0.36 0 7 0.25 0 7 0.32 0 7 0.34 0 7 Vanila Vanilla 0 7 0 14 4.19 0 7 0 7 Beverages Bebida, sabor ai- Beverage, fruit 0.24 0 7 0 14 0 0 0.23 0 7 fuan flavoured Derok been Lemonade 0 7 0.11 0 7 0.12 0 7 0 7 Instant kafe Coffee, instant 0.63 0 14 0.84 0 0 0.69 0 14 0.96 0 14 Kafe ut, ho masi Coffee, powder, with 1.07 0 14 0.64 0.39 0 14 0.46 0 14 midar sugar Tua Wine 0.6 0 7 0.59 0.46 0 7 1.05 0 7 Supplements and infant foods Cereal, bebe Infant cereal, 0.56 0 7 0.52 0 0 0.57 0 7 nian Cerelac or Ceresoy
HATUTAN Cost of the Diet Study 91
Annex 5. The percentage (%) of energy and target macro- and micro-nutrient intakes met by an Energy Only Diet for the family, by season in the four municipalities
enic
Municipality Season Energy Protein Fat Vitamin A Vitamin C Vitamin B1 Vitamin B2 Niacin Pantoth Acid Vitamin B6 Folic Acid Vitamin B12 Calcium Iron Magnesium Zinc
Dry 100.0 63.1 310.4 7.6 24.1 76.4 35.8 75.2 32.4 47.6 31.1 4.1 8.3 40.0 155.6 91.0
Wet 100.0 63.1 310.4 7.6 24.1 76.4 35.8 75.2 32.4 47.6 31.1 4.1 8.3 40.0 155.6 91.0
Ainaro
Dry 100.0 137.4 45.5 10.7 8.0 210.1 106.4 193.4 55.5 135.5 41.6 4.1 6.1 71.2 391.6 168.1
era Wet 100.0 118.0 103.7 7.5 8.0 180.1 91.5 166.0 48.0 116.0 35.9 4.1 5.6 60.9 335.4 144.2
Erm
Dry 100.0 26.7 290.2 9.8 318.4 60.5 13.8 39.9 43.2 111.2 22.0 4.1 11.9 14.2 35.6 32.5
Wet 100.0 26.7 290.2 9.8 318.4 60.5 13.8 39.9 43.2 111.2 22.0 4.1 11.9 14.2 35.6 32.5
Liquica
Dry 100.0 89.4 16.0 12.8 745.9 150.6 29.9 110.9 85.7 257.9 56.2 4.1 26.8 38.4 81.2 73.2
Wet 100.0 89.4 16.0 12.8 745.9 150.6 29.9 110.9 85.7 257.9 56.2 4.1 26.8 38.4 81.2 73.2
Manatuto
HATUTAN Cost of the Diet Study 92
Annex 6. The percentage (%) of energy and target macro- and micro-nutrient intakes met by a Nutritious Diet for the family, by season in the four municipalities
amin A
Municipality Season Energy Protein Fat Vit Vitamin C Vitamin B1 Vitamin B2 Niacin Pantothenic Acid Vitamin B6 Folic Acid Vitamin B12 Calcium Iron Magnesium Zinc
Dry 100.0 218.0 158.1 103.4 100.0 168.6 134.4 313.5 113.1 227.7 100.0 217.6 100.0 120.1 650.5 292.8
Wet 100.0 225.0 158.1 100.0 100.0 167.3 130.4 321.7 113.1 212.4 100.0 240.6 100.0 119.2 648.6 298.3
Ainaro
Dry 100.0 239.4 100.0 100.0 100.0 197.7 146.0 340.1 110.4 230.9 100.0 248.3 100.0 120.2 679.6 297.1
Wet 100.0 218.5 100.0 100.0 138.4 209.4 169.0 345.3 110.4 289.6 100.0 163.0 100.0 127.6 760.5 299.8
Ermera
Dry 100.0 232.5 158.1 100.0 450.9 225.0 234.8 532.4 195.2 540.2 111.6 119.6 100.0 177.0 1 308.6 478.4
Wet 100.0 203.2 158.1 112.5 474.2 193.7 194.0 443.3 178.8 477.1 128.4 100.0 100.0 157.6 1 071.9 402.5
Liquica
Dry 100.0 194.6 101.1 100.0 637.6 162.5 100.0 197.8 103.5 264.9 146.5 171.0 100.0 102.5 273.0 172.0
Wet 100.0 194.6 101.1 100.0 637.6 162.5 100.0 197.8 103.5 264.9 146.5 171.0 100.0 102.5 273.0 172.0
Manatuto
HATUTAN Cost of the Diet Study 93
Annex 7. The percentage (%) of energy and target macro- and micro-nutrient intakes met by a Food Habits Nutritious Diet for the family, by season in the four municipalities
id
Municipality Season Energy Protein Fat Vitamin A Vitamin C Vitamin B1 Vitamin B2 Niacin Pantothenic Acid Vitamin B6 Folic Ac Vitamin B12 Calcium Iron Magnesium Zinc
Dry 100.0 233.8 150.0 127.1 100.0 172.6 155.3 377.0 138.0 277.3 100.0 229.5 100.0 130.7 816.6 345.8
Wet 100.0 246.6 140.0 100.0 100.0 161.6 151.6 387.7 131.5 264.0 100.0 219.8 100.0 130.0 822.2 350.8
Ainaro
Dry 100.0 239.3 118.6 100.0 100.0 187.2 140.4 338.9 113.3 227.3 102.1 259.3 100.0 117.9 672.4 298.8
Wet 100.0 219.3 137.5 100.0 106.9 189.0 156.7 343.5 111.4 269.9 101.6 189.6 100.0 124.0 744.8 301.4
Ermera
Dry 100.0 224.4 155.1 100.0 446.9 210.5 215.8 480.2 178.6 495.2 100.0 135.6 100.0 160.4 1153.0 427.0
Wet 100.0 226.3 158.1 116.3 278.8 173.9 208.2 476.0 193.4 447.7 125.3 100.0 100.0 163.2 1167.1 437.0
Liquica
Dry 100.0 196.4 101.2 174.3 335.9 157.5 100.0 223.5 102.3 216.4 115.8 245.8 100.0 100.4 344.1 190.1
Wet 100.0 196.4 101.2 174.3 335.9 157.5 100.0 223.5 102.3 216.4 115.8 245.8 100.0 100.4 344.1 190.1
Manatuto
HATUTAN Cost of the Diet Study 94
Annex 8. Edible weight and cost of foods – Energy Only Diet The edible weight and cost of the foods selected for the family for the whole year for an Energy Only Diet with the percentage contributed by each food in terms of weight, cost, energy, protein and fat, the percentage contribution of each food for eight vitamins and four minerals and the percentage of the total target met for each nutrient, averaged across the seasons for the CotD family in the four HATUTAN municipalities
% Quantity % % % % % % % % % % folic % % % % Ainaro Food List (Kg) % quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc
Batar mutin tuan la ho fulin (Maize, 339 28.0 237 33.2 26.6 58.4 3.4 0.0 0.0 74.7 79.2 69.4 77.5 34.7 0.0 11.6 48.7 50.0 white, off the cob, mature)
Breast milk 194 16.0 0 0.0 2.7 4.3 2.1 99.2 33.4 2.3 7.9 3.8 1.4 6.8 100.0 31.0 0.0 1.9
Dose haloHusi Nuu (Coconut, 162 13.4 211 29.5 30.3 0.0 45.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 presscake, kethak)
Nuu isin (Coconut, flesh) 500 41.3 257 35.9 38.4 35.2 47.1 0.0 64.5 19.8 11.7 25.9 19.1 53.3 0.0 39.9 49.3 45.1
Pala Rahung (Nutmeg, ground) 17 1.4 10 1.4 1.9 2.1 1.7 0.8 2.1 3.3 1.1 1.0 2.0 5.2 0.0 17.5 2.1 2.9
Total 1212 100 715 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 63 310 8 24 76 36 75 48 31 4 8 40 91
Quantity % % % % % % % % % % % % folic % % % % Ermera Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc
Batar kinur tuan la ho fulin (Maize, 105 7.5 63 8.2 8.2 8.8 4.7 20.2 0.0 8.9 8.7 8.8 8.9 8.5 0.0 5.1 9.0 8.9 yellow, off the cob, mature)
Batar mutin tuan la ho fulin (Maize, 1060 76.3 636 83.4 83.2 89.1 47.9 0.0 0.0 90.2 88.4 89.6 90.5 86.1 0.0 51.2 91.0 90.0 white, off the cob, mature)
Breast milk 194 14.0 0 0.0 2.7 2.1 9.5 79.8 100.0 0.9 2.8 1.6 0.5 5.4 100.0 43.8 0.0 1.1
Mina Bimoli, Mina Filma, etc (Oil, 30 2.2 63 8.3 5.8 0.0 37.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 palm)
Total 1389 100 762 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 129 70 9 8 198 100 182 127 39 4 6 67 158
HATUTAN Cost of the Diet Study 95
% Quantity % % % % % % % % % % % folic % % % % Liquica Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc
Aifarina mutin (Cassava, white) 1001 61.8 238 30.8 28.4 55.3 0.9 23.6 97.5 92.7 60.7 72.1 94.7 86.9 0.0 75.2 92.7 68.8
Breast milk 194 12.0 0 0.0 2.7 10.2 2.3 76.4 2.5 2.9 20.6 7.1 0.6 9.6 100.0 21.5 0.0 5.3
Dose haloHusi Nuu (Coconut, 167 10.3 150 19.4 31.2 0.0 50.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 presscake, kethak)
Fos Mutin (Beras Ketan Putih) Dulas 102 6.3 92 11.9 8.0 34.4 0.2 0.0 0.0 4.4 18.6 20.8 4.7 3.6 0.0 3.2 7.1 25.8 (Rice, white, glutinous, milled)
Mina Bimoli, Mina Filma, etc (Oil, 154 9.5 293 37.9 29.6 0.0 46.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 palm)
Total 1 618 100 774 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 27 290 10 318 61 14 40 111 22 4 12 14 33 % Quantity % % % % % % % % % % % folic % % % % Manatuto Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc
Aifarina maran (Cassava, dried) 991 63.4 694 67.1 67.5 44.1 24.7 27.2 98.9 66.9 37.5 52.3 85.7 76.3 0.0 85.5 58.7 49.6
Batar kinur tuan la ho fulin (Maize, 379 24.2 341 32.9 29.7 52.4 48.4 34.8 0.0 32.2 57.3 45.5 14.0 20.2 0.0 4.3 41.3 48.7 yellow, off the cob, mature)
Breast milk 194 12.4 0 0.0 2.7 3.5 26.9 38.0 1.1 0.9 5.1 2.2 0.2 3.5 100.0 10.2 0.0 1.7
Total 1 564 100 1 035 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 79 25 20 746 198 55 128 294 60 4 25 53 104
The percentage of target met is an average of the % nutrient requirements met over the year.
HATUTAN Cost of the Diet Study 96
Annex 9. Edible weight and cost of foods – Nutritious Diet The edible weight and cost of the foods selected for the family for the whole year for a Nutritious Diet with the percentage contributed by each food in terms of weight, cost, energy, protein and fat, the percentage contribution of each food for eight vitamins and four minerals and the percentage of the total target met for each nutrient, averaged across the seasons in the High Land livelihood zone
% % Quantity % % % % % % % % % % % folic % calciu % % Ainaro Food List (Kg) quantity Cost cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 m iron zinc Ba tar mutin tuan la ho fulin 521 29.4 365 29.9 40.9 25.7 10.4 0.0 0.0 52.2 32.8 25.3 25.6 16.6 0.0 1.5 25.0 23.7 (Maize, white, off the cob, mature)
Bayam Meang (Leaf, 80 4.5 60 4.9 0.6 1.8 0.1 15.7 27.3 1.9 4.8 1.1 7.1 10.6 0.0 8.0 3.4 0.8 amaranth, red)
Breast milk 194 11.0 0 0.0 2.7 1.2 4.2 7.3 8.0 1.0 2.1 0.9 0.3 2.1 1.8 2.6 0.0 0.6
Ervila (Bean, velvet) 43 2.4 68 5.6 3.4 6.1 0.9 0.1 1.8 4.2 2.3 2.7 2.9 25.3 0.0 1.8 4.8 4.0
Fehuk midar mean laranja 123 7.0 59 4.8 2.8 1.3 0.1 68.5 31.9 2.2 5.1 1.3 4.9 3.6 0.0 1.6 0.8 0.9 (Sweet potato, red orange)
Fos (Rice, bran) 253 14.3 177 14.5 11.9 24.0 6.0 0.0 0.0 27.3 41.5 45.6 48.5 17.7 0.0 8.7 36.8 46.7 Ikan Teri, Habai Marang, 86 4.9 258 21.2 6.3 30.7 4.5 0.0 0.0 2.2 7.3 17.6 5.8 3.1 98.2 69.3 14.8 11.3 Meer (Fish, anchovy, dried, salted)
Lakeru Mutin (Leaf, squash, 72 4.1 26 2.1 0.2 1.0 0.1 8.3 18.6 0.7 1.4 0.6 1.3 6.7 0.0 2.5 1.1 0.4 chayote, raw)
Nuu isin (Coconut, flesh) 381 21.5 195 16.0 29.3 7.6 70.5 0.0 11.8 6.8 2.4 4.7 3.1 12.6 0.0 2.5 12.5 10.6
Pala Rahung (Nutmeg, 17 0.9 10 0.8 1.9 0.6 3.3 0.1 0.5 1.5 0.3 0.2 0.4 1.6 0.0 1.4 0.7 0.9 ground)
Total 1 770 100 1 219 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 221 158 102 100 168 133 317 221 100 227 100 120 295
The percentage of target met is an average of the % nutrient requirements met over the year.
HATUTAN Cost of the Diet Study 97
% Quantity % % % % % % % % % % % folic % % % % Ermera Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc Aifarina tahan (Leaf, 149 8.8 123 8.0 1.2 3.2 0.3 29.8 43.8 2.9 7.6 1.9 11.4 19.7 0.0 14.8 6.1 1.5 cassava, raw) Batar kinur tuan la ho 465 27.5 279 18.3 36.5 21.9 14.6 8.4 0.0 38.6 25.0 20.9 19.8 14.8 0.0 1.3 21.7 21.0 fulin (Maize, yellow, off the cob, mature)
Batar mutin tuan la ho 345 20.4 207 13.6 27.1 16.3 10.8 0.0 0.0 28.7 18.6 15.5 14.7 11.0 0.0 1.0 16.1 15.5 fulin (Maize, white, off the cob, mature)
Bayam Meang, Matak 38 2.2 43 2.8 0.3 0.8 0.1 7.6 11.1 0.7 1.9 0.5 2.9 5.0 0.0 3.8 1.6 0.4 (Leaf, amaranth, raw) Breast milk 194 11.5 0 0.0 2.7 1.2 6.6 7.5 6.9 0.9 1.8 0.8 0.3 2.1 1.9 2.6 0.0 0.6
Brokoli Funan Matak 44 2.6 35 2.3 0.3 0.8 0.1 5.1 36.4 0.6 1.4 0.3 1.0 4.0 0.0 1.0 0.5 0.4 (Broccoli, flower clusters, raw)
Ervila (Bean, velvet) 37 2.2 48 3.2 3.0 5.1 1.3 0.1 1.3 3.0 1.7 2.1 2.2 22.1 0.0 1.6 4.1 3.4
Fos (Rice, bran) 255 15.1 204 13.3 11.9 23.1 9.6 0.0 0.0 22.8 35.6 42.5 42.4 17.8 0.0 8.8 36.0 46.5
Ikan Teri Marang (Fish, 81 4.8 435 28.5 5.9 27.5 6.6 0.0 0.0 1.7 5.9 15.2 4.7 2.9 97.9 64.7 13.4 10.5 anchovy, dried) Mantega (Margarine) 52 3.1 103 6.8 8.0 0.1 36.4 29.9 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.1 0.3 0.0
Mina Bimoli, Mina Filma, 16 0.9 33 2.1 3.0 0.0 13.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 etc (Oil, palm)
Mostarda Tahan Lotuk 1 0.1 1 0.1 0.0 0.0 0.0 0.4 0.1 0.0 0.1 0.0 0.0 0.3 0.0 0.1 0.1 0.0 (Spinach, raw) Senora, matak (Carrot, 15 0.9 16 1.0 0.1 0.1 0.0 11.2 0.3 0.1 0.2 0.1 0.5 0.3 0.0 0.2 0.1 0.1 raw)
Total 1691 100 1 527 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 231 100 100 116 203 155 342 255 100 213 100 123 298
HATUTAN Cost of the Diet Study 98
% Quantity % % % % % % % % % % % folic % % % % Liquica Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc Aidila tahan (Leaf, papaya) 80 3.1 63 4.7 1.0 2.6 0.4 20.6 5.6 3.6 7.8 1.8 5.3 2.0 0.0 5.7 1.8 0.7 Aifarina maran (Cassava, 13 0.5 10 0.8 0.9 0.2 0.0 0.1 2.1 0.8 0.1 0.2 0.6 0.5 0.0 0.3 0.2 0.1 dried) Aifarina mutin (Cassava, 991 38.9 236 17.6 28.2 6.6 1.6 2.2 66.8 26.2 3.8 5.8 20.3 16.0 0.0 8.9 7.7 5.0 white) Bayam Meang, Matak (Leaf, 321 12.6 233 17.4 2.6 7.2 0.4 61.2 23.8 5.9 11.7 2.9 12.2 35.9 0.0 32.0 9.7 2.1 amaranth, raw) Breast milk 194 7.6 0 0.0 2.7 1.2 4.2 7.1 1.7 0.8 1.3 0.6 0.1 1.8 3.6 2.6 0.0 0.4 Dose haloHusi Nuu (Coconut, 129 5.1 116 8.7 24.2 0.0 71.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 presscake, kethak) Fos (Rice, bran) 719 28.2 431 32.1 33.7 68.3 17.1 0.0 0.0 61.4 71.8 82.9 59.4 42.5 0.0 24.8 74.1 87.6 Fos Mutin (Beras Ketan Putih) 40 1.6 36 2.7 3.1 1.6 0.1 0.0 0.0 0.5 0.5 0.7 0.4 0.3 0.0 0.1 0.2 0.7 Dulas (Rice, white, glutinous, milled)
Ikan sardina lata (Fish, 23 0.9 66 4.9 1.7 3.5 3.4 1.2 0.0 0.2 1.6 2.0 0.8 0.2 40.6 6.1 3.3 1.2 sardines, canned in oil) Ikan Teri, Habai Marang, Meer 24 0.9 139 10.4 1.7 8.6 1.2 0.0 0.0 0.5 1.2 3.1 0.7 0.7 55.8 19.3 2.9 2.1 (Fish, anchovy, dried, salted)
Senora, matak (Carrot, raw) 11 0.4 13 0.9 0.1 0.1 0.0 7.7 0.0 0.1 0.1 0.1 0.2 0.2 0.0 0.2 0.1 0.1
Total 2546 100 1 344 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
% target met 100 220 158 105 461 212 218 496 514 119 111 100 169 447
HATUTAN Cost of the Diet Study 99
% Quantity % % % % % % % % % % % folic % % % % Manatuto Food List (Kg) quantity Cost ( ) cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 acid vit B12 calcium iron zinc
Aifarina maran (Cassava, dried) 790 51.4 553 36.0 53.8 14.2 4.8 4.3 92.3 65.0 16.5 27.0 75.8 24.7 0.0 17.2 24.1 24.0 Batar kinur tuan la ho fulin (Maize, 1 0.1 1 0.1 0.1 0.1 0.0 0.0 0.0 0.1 0.1 0.1 0.0 0.0 0.0 0.0 0.1 0.1 yellow, off the cob, mature)
Breast milk 194 12.6 0 0.0 2.7 1.4 6.5 7.5 1.3 1.1 2.8 1.4 0.2 1.4 2.4 2.6 0.0 1.0 Ervila (Bean, velvet) 135 8.8 162 10.6 10.8 22.0 4.6 0.3 0.9 13.7 9.6 13.5 7.8 54.9 0.0 5.8 17.8 21.7 Fehuk midar mean laranja (Sweet 117 7.6 56 3.6 2.6 1.4 0.1 66.4 4.8 2.2 6.4 1.9 3.9 2.3 0.0 1.6 0.9 1.5 potato, red orange)
Fos Coklat (Rice, brown, bran) 26 1.7 36 2.4 1.2 2.8 1.0 0.0 0.0 2.9 5.7 7.5 4.2 1.2 0.0 0.9 4.4 8.3 Ikan Teri, Habai Marang, Meer (Fish, 63 4.1 270 17.6 4.6 25.4 5.1 0.0 0.0 1.7 7.1 20.5 3.5 1.5 95.1 50.5 12.6 14.2 anchovy, dried, salted)
Kaiju musan la ho kulit (Cashew nut, 83 5.4 159 10.3 10.7 11.5 37.6 0.0 0.1 4.7 27.2 13.4 1.3 4.3 0.0 10.5 4.9 10.5 without shell)
Kinur Isin, maran (Turmeric, dried) 4 0.3 8 0.5 0.3 0.2 0.3 0.0 0.0 0.1 0.3 0.3 1.1 0.2 0.0 0.4 2.4 0.7 Mantega (Margarine) 37 2.4 78 5.1 5.7 0.1 25.9 21.5 0.0 0.0 0.2 0.0 0.0 0.0 0.1 0.1 0.3 0.0 Naan Karau Ateng (Beef, spleen) 4 0.2 34 2.2 0.1 0.7 0.1 0.0 0.3 0.1 0.5 0.7 0.0 0.0 2.4 0.0 12.1 0.5 Soybean, black (Soybean, black) 81 5.2 177 11.6 7.3 20.3 13.9 0.1 0.4 8.6 23.6 13.6 2.2 9.3 0.0 10.6 20.4 17.5
Total 1537 100 1 535 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 % target met 100 195 101 100 638 163 100 198 265 147 171 100 102 172
HATUTAN Cost of the Diet Study 100
Annex 10. Edible weight and cost of foods – Food Habits Nutritious Diet The edible weight and cost of the foods selected for the family for the whole year for a Food Habits Nutritious Diet with the percentage contributed by each food in terms of weight, cost, energy, protein and fat, the percentage contribution of each food for eight vitamins and four minerals and the percentage of the total target met for each nutrient, averaged across the seasons for the CotD family in the four HATUTAN municipalities
HATUTAN Cost of the Diet Study 101
Quantity % % % % % % % % % % % % % % % % Ainaro Food List Cost ( ) (Kg) quantity cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 folic vit B12 calcium iron zinc acid
Aidila tahan (Leaf, papaya) 8 0.4 5 0.4 0.1 0.2 0.0 1.8 2.4 0.4 1.1 0.2 0.9 0.2 0.0 0.5 0.2 0.1 Batar kinur tuan la ho fulin (Maize, 22 1.2 22 1.6 1.7 1.0 0.5 0.3 0.0 2.2 1.2 0.9 0.9 0.7 0.0 0.1 1.0 0.9 yellow, off the cob, mature) Batar mutin tuan la ho fulin (Maize, 35 19.6 245 18.2 27.5 15.9 7.5 0.0 0.0 35.1 19.0 14.1 14.0 11.2 0.0 1.0 15.4 13.5 white, off the cob, mature) 0 Bayam Meang (Leaf, amaranth, red) 38 2.1 29 2.1 0.3 0.8 0.0 6.6 13.0 0.9 2.0 0.4 2.7 5.1 0.0 3.8 1.5 0.3 Breast milk 19 10.9 0 0.0 2.7 1.1 4.5 6.5 8.0 1.0 1.8 0.7 0.2 2.1 1.8 2.6 0.0 0.5 Dose haloHusi Nuu (Coconut, 524 2.9 68 5.0 9.7 0.0 31.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 presscake, kethak) Ervila (Bean, velvet) 49 2.8 78 5.8 3.9 6.5 1.1 0.1 2.0 4.8 2.3 2.5 2.7 29.1 0.0 2.1 5.1 3.9 Fehuk midar mean laranja (Sweet 15 8.9 76 5.6 3.6 1.5 0.1 77.7 41.1 2.9 5.6 1.3 5.1 4.7 0.0 2.1 1.0 1.0 potato, red orange) 9 Fos (Rice, bran) 39 22.3 278 20.6 18.6 34.7 10.2 0.0 0.0 42.8 56.1 59.4 61.9 27.8 0.0 13.7 53.0 62.1 Fos Coklat (Rice, brown, bran) 57 0.3 8 0.6 0.2 0.5 0.1 0.0 0.0 0.6 0.8 0.8 0.8 0.4 0.0 0.2 0.7 0.8 Ikan Teri, Habai Marang, Meer (Fish, 86 4.8 257 19.1 6.2 28.1 4.8 0.0 0.0 2.2 6.3 14.5 4.7 3.1 98.2 68.8 13.5 9.5 anchovy, dried, salted) Kinur Isin, maran (Turmeric, dried) 1 0.1 2 0.1 0.1 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.1 0.0 0.1 0.4 0.1 Lakeru Mutin (Leaf, squash, chayote, 69 3.9 25 1.8 0.2 0.9 0.1 7.0 18.0 0.7 1.1 0.5 1.0 6.5 0.0 2.4 1.0 0.3 Lisraw) mutin (Garlic, raw) 6 0.3 22 1.6 0.1 0.1 0.0 0.0 0.6 0.1 0.1 0.1 0.2 0.2 0.0 0.1 0.0 0.0 Makaraun (Macaroni) 65 3.6 45 3.4 5.0 4.4 0.7 0.0 0.0 0.8 0.9 2.0 0.9 1.5 0.0 0.6 1.1 1.8 Masin Midar Coklat (Sugar, brown, not 3 0.2 3 0.2 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 yet purified) Masin Midar Fatuk (Sugar, rock crystals) 33 1.9 50 3.7 2.8 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Mina Bimoli, Mina Filma, etc (Oil, palm) 7 0.4 14 1.1 1.4 0.0 4.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Nuu isin (Coconut, flesh) 16 9.4 86 6.4 12.8 3.1 33.4 0.0 5.2 3.0 0.9 1.7 1.1 5.5 0.0 1.1 5.0 3.9 Pala Rahung (Nutmeg, ground) 67 0.3 3 0.2 0.6 0.2 1.2 0.0 0.2 0.5 0.1 0.1 0.1 0.5 0.0 0.5 0.2 0.3 Talas bot (Taro like tuber, large) 66 3.7 31 2.3 2.1 0.9 0.0 0.0 9.5 2.0 0.5 0.5 2.3 1.5 0.0 0.3 0.8 0.8 Total 1 782 100 1 346 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 % target met 100 239 146 116 100 168 154 381 272 100 225 100 130 348 The percentage of target met is an average of the % nutrient requirements met over the year.
HATUTAN Cost of the Diet Study 102
Ermera Food List Quantity % Cost ( ) % % % % % % % % % % % % % % % (Kg) quantity cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 folic vit B12 calcium iron zinc acid
Aifarina tahan (Leaf, cassava, raw) 10 6.5 88 5.4 0.9 2.3 0.1 21.4 35.5 2.2 5.8 1.4 8.6 13.9 0.0 10.7 4.5 1.1 7 Batar kinur tuan la ho fulin (Maize, 34 20.9 245 15.0 26.9 16.1 8.5 6.2 0.0 30.7 19.5 15.5 15.2 10.7 0.0 1.0 16.3 15.4 yellow, off the cob, mature) 3
Batar mutin tuan la ho fulin (Maize, 34 21.2 208 12.7 27.2 16.3 8.6 0.0 0.0 31.0 19.7 15.6 15.4 10.8 0.0 1.0 16.5 15.5 white, off the cob, mature) 6
Bayam Meang, Matak (Leaf, amaranth, 5 0.3 5 0.3 0.0 0.1 0.0 0.9 1.5 0.1 0.2 0.1 0.4 0.6 0.0 0.5 0.2 0.0 raw) Breast milk 19 11.9 0 0.0 2.7 1.2 5.2 7.5 7.8 0.9 1.9 0.8 0.3 2.1 1.8 2.6 0.0 0.6 4 Brokoli Funan Matak (Broccoli, flower 52 3.2 41 2.5 0.3 0.9 0.1 6.0 48.3 0.8 1.7 0.3 1.2 4.6 0.0 1.2 0.6 0.5 clusters, raw)
Ervila (Bean, velvet) 57 3.5 75 4.6 4.6 7.9 1.5 0.1 2.3 5.0 2.8 3.3 3.6 33.4 0.0 2.4 6.4 5.3 Fehuk midar ungu (Sweet potato, purple) 20 1.2 7 0.4 0.5 0.3 0.0 0.0 2.8 0.5 0.2 0.2 0.8 0.4 0.0 0.1 0.2 0.3 Fos (Rice, bran) 27 16.7 218 13.3 12.8 24.7 8.1 0.0 0.0 26.3 40.3 45.8 47.3 18.8 0.0 9.4 39.4 49.6 3 Ikan Teri Marang (Fish, anchovy, dried) 87 5.3 468 28.6 6.3 29.5 5.6 0.0 0.0 2.0 6.7 16.5 5.3 3.0 97.4 69.6 14.8 11.2 Ikan Teri, Habai Marang, Meer (Fish, < 1 0.0 3 0.2 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.7 0.5 0.1 0.1 anchovy, dried, salted)
Lis mutin (Garlic, raw) 6 0.3 28 1.7 0.1 0.1 0.0 0.0 0.6 0.1 0.1 0.1 0.2 0.2 0.0 0.1 0.0 0.1 Mantega (Margarine) 38 2.3 75 4.6 5.8 0.0 20.9 21.7 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.1 0.3 0.0 Mina Bimoli, Mina Filma, etc (Oil, palm) 59 3.6 121 7.4 11.4 0.0 41.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Mostarda Tahan Lotuk (Spinach, raw) 3 0.2 3 0.2 0.0 0.1 0.0 1.0 0.3 0.1 0.2 0.0 0.1 0.6 0.0 0.2 0.2 0.1 Senora, matak (Carrot, raw) 47 2.9 49 3.0 0.5 0.3 0.1 35.1 0.9 0.3 0.8 0.3 1.7 0.8 0.0 0.7 0.4 0.4
Total 1 636 100 1 635 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 % target met 100 231 126 100 103 188 147 341 245 102 230 100 120 300
The percentage of target met is an average of the % nutrient requirements met over the year.
Liquica Food List Quantity % Cost ( ) % % % % % % % % % % % % % % % (Kg) quantity cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 folic vit B12 calcium iron zinc acid
Aidila tahan (Leaf, papaya) 98 4.6 77 5.1 1.3 3.1 0.5 24.7 8.3 4.7 9.8 2.3 6.9 2.6 0.0 7.0 2.3 0.8 Aifarina maran (Cassava, dried) 18 8.6 146 9.7 12.4 2.8 0.7 0.9 36.0 12.5 1.8 2.6 9.8 7.6 0.0 4.0 3.5 2.2 3 Aifarina mutin (Cassava, white) 33 15.8 79 5.3 9.5 2.2 0.6 0.7 27.4 9.6 1.3 2.0 7.4 5.8 0.0 3.0 2.7 1.7 4 Bayam Meang, Matak (Leaf, amaranth, 28 13.6 200 13.3 2.3 6.3 0.3 53.8 25.9 5.7 10.7 2.6 11.8 34.4 0.0 28.6 9.0 2.0 raw) 7 Breast milk 19 9.2 0 0.0 2.7 1.2 4.2 7.0 2.1 0.9 1.3 0.6 0.1 1.9 3.4 2.6 0.0 0.4 4 Dose haloHusi Nuu (Coconut, 56 2.6 50 3.3 10.4 0.0 31.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 presscake, kethak)
HATUTAN Cost of the Diet Study 103
Forekeli kinur (Soybean, yellow) 7 0.3 16 1.0 0.6 1.5 0.8 0.0 0.1 0.6 1.0 0.5 0.1 1.1 0.0 0.9 1.1 0.6 Fos (Rice, bran) 66 31.6 400 26.5 31.3 62.0 16.0 0.0 0.0 61.9 68.2 79.7 59.6 42.3 0.0 23.0 71.9 84.3 7 Fos Coklat (Rice, brown, bran) 10 0.5 13 0.8 0.5 0.9 0.2 0.0 0.0 0.9 1.0 1.2 0.9 0.6 0.0 0.3 1.0 1.2 Fos Mutin (Beras Ketan Putih) Dulas 13 6.4 122 8.1 10.6 5.4 0.5 0.0 0.0 1.8 1.6 2.3 1.4 0.9 0.0 0.5 0.8 2.6 (Rice, white, glutinous, milled) 5
Ikan sardina lata (Fish, sardines, canned 19 0.9 54 3.6 1.4 2.8 2.8 0.9 0.0 0.2 1.4 1.7 0.7 0.2 30.6 5.0 2.8 1.0 in oil) Ikan Teri, Habai Marang, Meer (Fish, 31 1.5 178 11.8 2.2 10.7 1.6 0.0 0.0 0.7 1.6 4.2 1.0 1.0 65.9 24.8 3.9 2.8 anchovy, dried, salted)
Kinur Isin, maran (Turmeric, dried) 1 0.1 2 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.4 0.1 Koto mutin (Bean, white) 3 0.1 5 0.3 0.2 0.4 0.0 0.0 0.0 0.3 0.1 0.1 0.1 1.2 0.0 0.1 0.2 0.2 Lis mutin (Garlic, raw) 6 0.3 15 1.0 0.1 0.1 0.0 0.0 0.2 0.1 0.0 0.0 0.1 0.2 0.0 0.1 0.0 0.0 Mantega (Margarine) 21 1.0 43 2.8 3.3 0.0 9.6 11.5 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.1 0.0 Mina Bimoli, Mina Filma, etc (Oil, palm) 56 2.6 106 7.0 10.7 0.0 31.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Senora, matak (Carrot, raw) < 1 0.0 1 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Tepung Terigu (Wheat, flour) 6 0.3 6 0.4 0.4 0.3 0.0 0.0 0.0 0.1 0.0 0.1 0.0 0.1 0.0 0.0 0.1 0.1
Total 2 112 100 1 511 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 % target met 100 225 156 107 377 195 213 478 476 110 121 100 162 431
The percentage of target met is an average of the % nutrient requirements met over the year.
Manatuto Food List Quantity % Cost ( ) % % % % % % % % % % % % % % % (Kg) quantity cost energy protein fat vit A vit C vit B1 vit B2 niacin vit B6 folic vit B12 calcium iron zinc acid
Aifarina maran (Cassava, dried) 32 19.2 224 13.5 21.8 5.7 1.9 1.0 70.9 27.2 6.7 9.7 37.6 12.7 0.0 7.0 9.9 8.8 0 Batar kinur tuan la ho fulin (Maize, 36 21.6 324 19.5 28.3 20.0 11.2 3.8 0.0 38.5 30.2 24.8 18.1 9.9 0.0 1.0 20.6 25.5 yellow, off the cob, mature) 0
Breast milk 19 11.6 0 0.0 2.7 1.4 6.5 4.3 2.4 1.1 2.8 1.3 0.3 1.8 1.7 2.6 0.0 0.9 4 Ervila (Bean, velvet) 11 6.7 133 8.0 8.9 17.9 3.7 0.1 1.4 11.6 7.9 9.8 7.8 57.0 0.0 4.7 14.9 16.2 1 Fehuk midar mean laranja (Sweet potato, 23 14.0 111 6.7 5.2 2.7 0.2 75.7 17.9 4.5 12.7 3.4 9.4 5.9 0.0 3.1 1.9 2.7 red orange) 3
Fos Coklat (Rice, brown, bran) 61 3.7 86 5.2 2.9 6.5 2.3 0.0 0.0 7.1 13.3 15.7 12.0 3.7 0.0 2.1 10.6 17.6 Ikan Teri, Habai Marang, Meer (Fish, 91 5.5 392 23.6 6.6 36.6 7.4 0.0 0.0 2.5 10.3 26.4 6.3 2.8 96.1 73.4 18.7 18.6 anchovy, dried, salted)
Kaiju musan la ho kulit (Cashew nut, 28 1.7 53 3.2 3.6 3.8 12.5 0.0 0.1 1.6 9.1 3.9 0.5 1.8 0.0 3.5 1.7 3.2 without shell)
Kami (Candle nut) 11 0.7 34 2.0 1.5 1.6 5.1 0.0 0.0 0.7 3.7 1.6 0.2 0.7 0.0 1.4 0.7 1.3 Kinur Isin, maran (Turmeric, dried) 4 0.2 7 0.4 0.3 0.2 0.3 0.0 0.0 0.1 0.3 0.2 1.1 0.2 0.0 0.3 2.0 0.6 Mantega (Margarine) 46 2.7 96 5.8 7.0 0.1 31.7 15.1 0.0 0.0 0.2 0.0 0.0 0.1 0.1 0.1 0.4 0.0
HATUTAN Cost of the Diet Study 104
Masin Midar Fatuk (Sugar, rock crystals) 28 1.7 31 1.8 2.3 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Mina Bimoli, Mina Filma, etc (Oil, palm) 14 0.9 37 2.2 2.7 0.0 12.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Naan Karau Ateng (Beef, spleen) 5 0.3 43 2.6 0.2 0.8 0.2 0.0 0.7 0.1 0.6 0.7 0.0 0.0 2.1 0.0 15.4 0.5 Nuu isin (Coconut, flesh) 16 0.9 18 1.1 1.2 0.4 4.5 0.0 0.1 0.3 0.1 0.3 0.1 0.4 0.0 0.1 0.6 0.7 Talas bot (Taro like tuber, large) 14 8.9 71 4.3 4.8 2.4 0.1 0.0 6.4 4.9 1.9 2.1 6.5 2.9 0.0 0.6 2.4 3.5 8
Total 1 671 100 1 659 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 % target met 100 196 101 174 336 157 100 224 216 116 246 100 100 190
The percentage of target met is an average of the % nutrient requirements met over the year.
HATUTAN Cost of the Diet Study 105