Comercializadora Quetzalteca de Bienes and Servicios S.A. FINAL REPORT Program Evaluation Food For Education, Phase II Huehuetenango, Guatemala 1 Final Evaluation for FY 2013 McGovern-Dole Food for Education Phase II Project in Huehuetenango, Guatemala Program: McGovern-Dole International Food for Education and Child Nutrition Agreement Number: FFE-520-2013/034-00 Funding Year: Fiscal Year 2013 Project Duration: 2013-2016 Implemented by: TechnoServe Evaluation Authored by: Comercializadora Quetzalteca de Bienes and Servicios (EQSA) S.A. DISCLAIMER: This evaluation was conducted by an independent third party firm. The views expressed in this report do not necessarily reflect the views of the United States Department of Agriculture or the United States Government. Accessibility Note: An accessible version of this report can be made available upon request by emailing [email protected]. Glossary ATC Administrative Technical Coordinator CNB National Base Curriculum COCODE Community Development Council CPF Parents Council CSB Corn Soy Blend DIGEDUCA General Bureau of Educational Evaluation and Research DMM Municipal Woman’s Bureau ENCOVI National Survey of Living Conditions ENSMI National Maternal Child Health Survey FFE Food For Education FNS Food and Nutrition Security IDH Human Development Index INE National Statistics Institute M&E Monitoring and evaluation MOE Ministry of Education MTE Mid-term Evaluation PO Parent Organization PCI Project Concern International RENAP National Population Registry SESAN Secretariat of Food and Nutrition Security SPSS Statistical Package for the Social Sciences UNDP United Nations Development Program USDA United States Department of Agriculture WE Women Empowered 2 Table of Contents 1. Executive Summary .................................................................................................. 6 1.1 Introduction .............................................................................................................................. 6 1.3 Results ...................................................................................................................................... 6 1.3.1 Contribution to Feed the Future .............................................................................................. 6 1.3.2 Improvement of literacy in school age children ...................................................................... 6 1.3.2.1 Improve Classroom Attention .......................................................................................... 7 1.3.2.1.1 Reduce short term hunger.................................................................................................. 7 1.3.2.1.1. Increased access to food ................................................................................................... 7 1.3.2.2 Improvement in school attendance ....................................................................................... 7 1.3.2.2.1 Reduction of health related absences ................................................................................ 7 1.3.2.2.2 Improve school infrastructure ........................................................................................... 8 1.3.2.2.3 Increased school enrollment .............................................................................................. 8 1.3.2.2.4 Increase community understanding of the benefits of education ...................................... 8 1.3.3 Increase in use of diet and health practices ...................................................................... 8 1.3.3.1 Increase in knowledge of health and hygiene practices ................................................... 8 1.3.3.2 Increase in knowledge of safe food preparation and storage practices ............................ 9 1.3.3.3 Increase in knowledge of nutrition ................................................................................... 9 1.3.3.4 Increase in target schools with improved equipment for food preparation and storage . 10 1.3.4 Empowerment of women ............................................................................................... 10 1.3.5 Evaluation of the sustainability tool ............................................................................... 10 2. Introduction and Objectives of the Evaluation ........................................................ 11 3. Context of the department of Huehuetenango ......................................................... 11 3.1 Population ................................................................................................................................ 12 3.2 Food and Nutrition Security (FNS) .......................................................................................... 12 3.3 Education .................................................................................................................................. 13 4. General information for the program municipalities .............................................. 14 5. Evaluation methodology .......................................................................................... 14 5.1 Document Review ........................................................................................................................ 14 5.2 Determination of the sample .................................................................................................. 14 5.3 Instruments ............................................................................................................................. 15 5.4 Methodology for Measuring Sustainability ............................................................................ 17 6. Results ..................................................................................................................... 18 6.1 Improvement of literacy of school age children (MGD SO1) ................................................ 18 6.1.1 Improve classroom attention (MGD 1.2) ....................................................................... 21 3 6.1.2 Improvement in school attendance (MGD 1.3) .............................................................. 25 6.2 Increase the use of dietary and health practices (MGD SO2) ................................................ 29 6.2.1 Improve knowledge of health and hygiene practices (MGD 2.1) .................................. 32 6.2.2 Increase knowledge of safe food preparation and storage practices (MGD 2.2) ........... 34 6.2.3 Increase nutrition knowledge (MGD 2.3) ...................................................................... 35 6.2.4 Increase access to adequate food preparation, tools and storage equipment (MGD 2.6) 37 6.3 Key Results ............................................................................................................................ 38 6.3.1 Increase government support (MGD 1.4.3) .................................................................... 38 6.3.2 Increase the commitment of Local Organizations and Community Groups (MGD 1.4.4) ... 39 6.4 Sustainability .......................................................................................................................... 42 6.5 Evaluation of the Monitoring and Evaluation (M&E) system ............................................... 44 6.6 Lessons learned ...................................................................................................................... 45 6.7 Synthesis of accomplishment of MTE recommendations ...................................................... 46 7. Conclusions ............................................................................................................. 48 8. Recommendations ................................................................................................... 52 Annex 1. Comparison of Results Indicators ................................................................... 56 Annex 2. Information about the Consultant Team ......................................................... 60 Annex 3. Qualitative Evaluation Tools .......................................................................... 61 Annex 4. Quantiative Evaluation Tools ......................................................................... 66 4 Index of Tables Table 1. Nutritional Status in FFE Municipalities ................................................................................. 12 Table 2. Initial and Final Enrollment Records FFE Municipalities ....................................................... 13 Table 3. Summary of general information for FFE municipalities ........................................................ 14 Table 4. Distribution of the sample by municipality .............................................................................. 15 Table 5.Criteria for classification of reading comprehension ................................................................ 16 Table 6. Reading Comprehension .......................................................................................................... 18 Table 7. Results of reading tests ............................................................................................................. 18 Table 8. Reading Test Results by Sex and Grade .................................................................................. 19 Table 9. Number of people who benefit directly/indirectly from the interventions funded by USDA .. 20 Table 10. Results of indicators that contribute to Feed The Future ......................................................