NutVal

3.0

A spreadsheet application for planning, calculating, and monitoring the Nutritional Value of food aid
Developed for WFP and UNHCR by the UCL Centre for International Health and Development The NutVal Database and Calculator can help you to select commodities and products and calculate the nutrient content of food aid rations. The On-Site Distribution and Monitoring sheet can help in collecting and analysing distribution monitoring data (also called food basket monitoring). NutVal 3.0 is not designed for calculating diets for the treatment of malnutrition but therapeutic and supplementary feeding products are now included in the database for easy reference. To use NutVal you must enable macros when you start the application. Click one of the buttons below to start or read the help pages for more information.

Food and Nutrient Database

On-Site Distribution Monitoring

Help and Information

What's new in NutVal 3.0? How to get a good view of the worksheets How to enable macros Planning and calculating a general ration Where do the nutrient reference values come from? Where does the nutrient data come from? How to use the On-Site Distribution Monitoring spreadsheet How to track nutrient content over time Acknowledgements
For support please email: support@nutval.net
2006-2012

www.nutval.net or visit:

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v3.0

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NutVal

v3.0

We would like to acknowledge the contributions of the many people who have provided comments and feedback and have helped us in improving this current version of NutVal. Funding for the development of NutVal has been provided by WFP, UNHCR, the Global Nutrition Cluster, and UCL Futures. Home

What's new in

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3.0

What's new in

NutVal

2006 v2.2

What's new in

NutVal

2006 v2.1

A bug that resulted in an error during the saving of calculation worksheet data has been fixed.

What's new in

NutVal

2006 v2.0

What's new in NutVal 2006

Composition data has been updated for: Peas; Tomatoes; Lentils; Soybean Meal

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What's new in

NutVal

3.0

Name change! From this release onwards it has been decided not to include the year of release as part of the NutVal name. This is to avoid confusion over version numbers and to make the naming approach more consistent with other, similar, software. We hope this change in how we name NutVal will also encourage all users to update whenever a new version is released, thereby ensuring they are using the most recent version for their planning and monitoring work. Thirty-five new items have been added to the NutVal 3.0 database. These include a number of new WFP specifications for fortified blended foods . Entries for several pre-existing products have been updated using the latest data sheets from the manufacturers. Previous entries for WFP and US CSB and WSB have been deleted, along with some redundant or little used items (Amla and Snail). Following user requests, Mung beans and Pigeon peas have been added and the entry for Cowpeas re-named to make it easier to find. Nutrition products for therapeutic feeding have also been added, along with the specification for ready to use therapeutic foods (RUTF) provided in the UN joint statement on Community Based Management of Acute Malnutrition (2007). These products are listed in the database under a new food group called 'Therapeutic'. Other special nutrition products including products for targeted supplementary feeding, WFP Micronutrient Powder (MNP) specifications, and Lipid Nutrient Supplements (LNS) have also been added. These can be found under the 'Miscellaneous' food group. The focus of NutVal remains the planning and monitoring of general food rations. The addition of these new special nutritional products is primarily to allow users to access composition data in a convenient format. Two new population groups and requirements have been added. These are: the WFP nutrient requirements for primary school feeding programmes, and the WFP nutrient requirements for general feeding requirements for adults with HIV. (Additional age groups will be added in future updates.) The general food ration energy adjustment spinner now increments in 5 kcal steps to make changing the energy target faster. Several additional improvements have been made and the help pages have been updated to reflect the main changes.

What's new in

NutVal

2006 v2.2

Some users may have experienced problems in running version 2.1 for the first time on computers with certain installations of Excel. This bug has been fixed in version 2.2. No other functionality has been changed.

What's new in

NutVal

2006 v2.1

A bug that resulted in an error during the saving of calculation worksheet data has been fixed. The nutrient content of barley has been adjusted to bring it in to line with the latest USDA nutrient composition data.

What's new in

NutVal

2006 v2.0

Food commodity price data was included in earlier versions of NutVal. However, due to the recent sharp increases in food prices and continuing market volatility it is no longer possible to provide a meaningful FOB guide price for planning purposes. To prevent confusion this data has now been removed in v2. Users are advised to obtain up to date food commodity, and transport and handling prices for planning and monitoring programmes. An bug which resulted in the kcal requirement for lactation being given as 300 kcal too high by the calculator has been fixed Minor text changes including links to the new NutVal web site (www.nutval.net) and email address for technical support (support@nutval.net) have been added to the front menu page

What's new in NutVal 2006

The following items have been added to the Commodity database: Soy flour; HEPS; Split Peas; WFP specifications for Fortified Maize Meal, Corn Soy Blend, and Wheat Soy Blend; Tomato paste; Dried Tomatoes; Pea-Wheat blend; Red, Green and Yellow Sweet Peppers. The following items have been deleted from the Commodity database: Rison; Lichis bastard; Shallots; Milk Bars; Milk Tablets; Condensed Milk Composition data has been updated for: Peas; Tomatoes; Lentils; Soybean Meal Some commodities have been renamed to make it easier to locate them in the database. e.g. Vegetable Oil is now called Oil, Vegetable. The Food Basket Monitoring (OSDM) data entry sheet has been modified to make data entry easier and give a more streamlined look. A View Full Screen button has been added on the menu page. The help screens have been redesigned and updated. From all the main help screens you can now click on the green go-back arrow to get back to where you came from. Previous versions of NutVal has been improved by including modifications, fixes and additional features that have been suggested by users. Please help us to continue this process by sending suggestions or corrections to support@nutval.net Thanks!
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is best viewed on a screen with 1024 x 768 resolution. If you are using a screen with a different resolution you may not be able to see all of the contents on the screen. If this is the case you can try adjusting the zoom from 100% to 75% to get a better view. You can also use the Full Screen View button on the menu page to improve your view of the screen. To close the full screen view just press the button again.
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- How to enable macros

To allow NutVal to operate correctly macros must be allowed to work. However, Excel has security protection which can prevent macros from working. It has this security protection because macros may contain computer viruses. To allow macros to work in Excel you may need to do the following: (1) Search help in your version of Excel and find out how to set the macro security level to medium. (2) Set the security level to medium, close NutVal and re-open it, and then click the button that allows macros to work.
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- Data Sources for Foods and Nutrients

There are currently 174 entries included in the NutVal Database. Calculation of their nutritional value is based on the nutrient values for food given in: (A) Annex No.3: 'Nutrient Composition of Selected Foods', FAO Food and Nutrition Paper 23: 'Management of Group Feeding Programmes', Rome 1982 (B) For US food aid items, most data comes from the USAID Commodities Reference Guide (http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/) (C) 'The Composition of Foods' McCance and Widdowson, Fifth Edition, 1991, The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Foods, UK (D) 'USDA National Nutrient Database for Standard Reference, Releases 15 -18' U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory Home Page, (http://www.ars.usda.gov/main/site_main.htm?modecode=12354500) (E) Data from WFP Operations Department Directives are used for energy and macronutrient values for core WFP commodities. (F) 'Food and Nutrition Needs in Emergencies' UNHCR, UNICEF, WFP, WHO (2002) (G) 'Food and Nutrition Handbook' WFP (2002) (H) Specifications are provided by WFP for a range of commodities and products. These are indicated by [WFP SPECS.] in the text and the entries are shown in blue in the Database (I) For branded products the nutrient content is taken from the manufacturer's data sheets. Where this contains a range the mid-point of the range is given. These entries are coloured purple in the Database. As far as possible, the database entries are consistent with all data sources although for some commodities a consensus nutrient value was included. The iodine concentration for fortified salt is given as the mid-point of the WFP specification range, 60 mg of iodine per kg of salt. While this is above the WHO recommended range of 20 - 40 ppm, WFP considers that typical salt rations are only 5 g/p/d compared to the 10g/p/d used in drawing up the WHO recommendations. A higher specification is therefore required. Where vitamin A was converted between international units (IU) and ug retinol equivalents (ug RE) a multiplication or division by 3.33 was used. To convert beta-carotene to ug RE the beta-carotene value was divided by 6. For commodities where different nutrient values were found in different reference sources the midpoint value was chosen. For example, the iodine value for 'canned fish' was the average value for canned tuna and canned sardines. Please note that Maize and Maize Meal is listed under the European name 'Maize' rather then the American term 'Corn'. It is important to note that the values are for raw portions of food. The actual amount of nutrient consumed will depend on food preparation and cooking practices which are highly variable. Where nutrient values are unknown or trace a blank is left in the database, but a value of zero is used by NutVal in calculations.

Food and Nutrient Database Home

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- Data Sources for Foods and Nutrients

There are currently 174 entries included in the NutVal Database. Calculation of their nutritional value is based on the nutrient values for food given in: (A) Annex No.3: 'Nutrient Composition of Selected Foods', FAO Food and Nutrition Paper 23: 'Management of Group Feeding Programmes', Rome 1982 (B) For US food aid items, most data comes from the USAID Commodities Reference Guide (http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/) (C) 'The Composition of Foods' McCance and Widdowson, Fifth Edition, 1991, The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Foods, UK (D) 'USDA National Nutrient Database for Standard Reference, Releases 15 -18' U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory Home Page, (http://www.ars.usda.gov/main/site_main.htm?modecode=12354500) (E) Data from WFP Operations Department Directives are used for energy and macronutrient values for core WFP commodities. (F) 'Food and Nutrition Needs in Emergencies' UNHCR, UNICEF, WFP, WHO (2002) (G) 'Food and Nutrition Handbook' WFP (2002) (H) Specifications are provided by WFP for a range of commodities and products. These are indicated by [WFP SPECS.] in the text and the entries are shown in blue in the Database (I) For branded products the nutrient content is taken from the manufacturer's data sheets. Where this contains a range the mid-point of the range is given. These entries are coloured purple in the Database. As far as possible, the database entries are consistent with all data sources although for some commodities a consensus nutrient value was included. The iodine concentration for fortified salt is given as the mid-point of the WFP specification range, 60 mg of iodine per kg of salt. While this is above the WHO recommended range of 20 - 40 ppm, WFP considers that typical salt rations are only 5 g/p/d compared to the 10g/p/d used in drawing up the WHO recomendations. A higher specification is therefore required. Where vitamin A was converted between international units (IU) and ug retinol equivalents (ug RE) a multiplication or division by 3.33 was used. To convert beta-carotene to ug RE the beta-carotene value was divided by 6. For commodities where different nutrient values were found in different reference sources the midpoint value was chosen. For example, the iodine value for 'canned fish' was the average value for canned tuna and canned sardines. Please note that Maize and Maize Meal is listed under the European name 'Maize' rather then the American term 'Corn'. It is important to note that the values are for raw portions of food. The actual amount of nutrient consumed will depend on food preparation and cooking practices which are highly variable. Where nutrient values are unknown or trace a blank is left in the database, but a value of zero is used by NutVal in calculations.
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- References and Standards for Nutrient Content

Food and Nutrient Database Calculation sheet Home

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- References and Standards for Nutrient Content

The population requirement for energy is taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The recommended planning figure of 2,100 kcals for food aid dependent populations is used as the default. It may be appropriate to adjust this figure based on factors such as the ambient temperature, activity level, demographic composition of the beneficiary population, and degree of self-sufficiency. If you are sure it is justified to alter the planning figure this can be done by selecting Whole Population from the dropdown menu and then clicking on the up or down arrows to the right of the list. When the energy level is changed the safe level of intake for individual nutrients is adjusted proportionately. The population requirements for protein and fat are taken from 'Food and Nutrition Needs in Emergencies' (UNHCR/UNICEF/WFP/WHO, 2002). These figures are based on the need to supply 10-12 % of the energy as protein and at least 17 % as fat. The safe levels of intake for micronutrients are taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The figures given above are also consistent with key indicators from The Sphere Project 'The Humanitarian Charter and Minimum Standards in Disaster Response' (2004). Niacin requirements are calculated based on the need for 6.6 mg per 1000 kcal. The percentage of requirement figures in the calculation and planning sheet represent the proportion of the population requirement or safe levels of intake that would be supplied by the selected ration. The energy content of the ration is shown in red if it falls below 100% and blue if it exceeds 115% of the selected requirement. The protein and fat content of the ration are shown as the % of requirements in grams, and also as the % of the ration energy content. Protein should contribute between 10-12% of the energy content, with an upper limit of 15%. If the proportion of energy supplied by protein is below 10% or exceeds 15.0%, the percentage is shown in red. For the whole population at least 17% of energy should be supplied as fat. For young children the minimum is 30%, and for pregnant or lactating women the minimum is 20% from fat. The acceptable ranges are indicated by green percentages and excessive amounts are shown in blue. If the value for any of the listed micronutrients is less than 100% of the requirement the percentage is shown in red. If the value for any of the listed nutrients is between 100% of the safe level of intake and the upper safe level of intake the percentage is shown in green. If the upper safe level of intake is exceeded the percentage is shown in red. Where there is no upper intake limit for micronutrients but the amount exceeds 4 times the safe level of intake the nutrient is shown in blue.
Food and Nutrient Database Calculation sheet Home

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- References Used in Evaluating Ration Adequacy

Nutrient Bar Chart Menu

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- References Used in Evaluating Ration Adequacy

The population requirement for energy is taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The recommended planning figure of 2,100 kcals for food aid dependent populations is used as the default. It may be appropriate to adjust this figure based on factors such as the ambient temperature, activity level, demographic composition of the beneficiary population, and degree of self-sufficiency. If you are sure it is justified to alter the planning figure this can be done by selecting Whole Population from the dropdown menu and then clicking on the up or down arrows to the right of the list. When the energy level is changed the safe level of intake for individual nutrients is adjusted proportionately. The population requirements for protein and fat are taken from 'Food and Nutrition Needs in Emergencies' (UNHCR/UNICEF/WFP/WHO, 2002). These figures are based on the need to supply 10-12 % of the energy as protein and at least 17 % as fat. The safe levels of intake for micronutrients are taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The figures given above are also consistent with key indicators from The Sphere Project 'The Humanitarian Charter and Minimum Standards in Disaster Response' (2004). Niacin requirements are calculated based on the need for 6.6 mg per 1000 kcal. The percentage of requirement figures shown on the bar chart represent the proportion of the population requirement or safe levels of intake that would be supplied by the selected ration.

Nutrient Bar Chart Menu

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- Reference and Data Sources

Pie Chart Home

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- Reference and Data Sources

The population requirement for energy is taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The recommended planning figure of 2100 kcals for food aid dependent populations is used. It should be noted that it may be appropriate to adjust this figure based on factors such as the ambient temperature, activity level, demographic composition of the beneficiary population, and degree of selfsufficiency. If you are sure it is justified to alter the planning figure this can be done by selecting Whole Population from the dropdown menu and then clicking on the up or down arrows to the right of the list. When the energy level is changed the safe level of intake for individual nutrients is adjusted proportionately. The population requirements for protein and fat are taken from 'Food and Nutrition Needs in Emergencies' (UNHCR/UNICEF/WFP/WHO, 2002). These figures are based on the need to supply 10-12 % of the energy as protein and at least 17 % as fat. The safe levels of intake for micronutrients are taken from the 'Management of Nutrition in Major Emergencies' (WHO, 2000). The figures given above are also consistent with key indicators from The Sphere Project 'The Humanitarian Charter and Minimum Stan The percentage of requirement figures in the calculation and planning sheet represent the proportion of the population requirement or safe levels of intake that would be supplied by the selected ration.
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Food and Nutrient Database

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- How to calculate and plan the nutrient content of a general food ration

The underlying concepts of the NutVal calculation sheet are that: (a) a general food ration should deliver a balanced set of nutrients that meet accepted international standards for population requirements, and (b); that the nutrient content of the ration is determined by the energy content. Therefore, if a ration delivers 100% of the energy requirement it should also provide 100% of each of the micro and macronutrients. However, if for example the ration is designed to only provide 50% of the energy requirement it only needs to provide 50% of the micro and macronutrients. It was not possible to include data on all the nutrients that are important for human nutrition. However, if a balanced ration is achieved for the nutrients that are included in the NutVal database there can be reasonable confidence that adequate nutrition for the prevention of acute disease and excess mortality has been achieved. (1) Select the commodities to be included in the ration from the commodities list. You can scroll through an alphabetical list of food aid commodities and products by placing the cursor in the item entry cell and using the drop down list. Up to 10 items can be selected from the database for inclusion. (2) If you want to find the best food aid commodities to include you can search the NutVal database. Click the Food and Nutrient Database button in the top right corner of the Calculator sheet to go there directly. You can view foods by type and sort the list to find foods with the highest nutrient densities. If you want to include commodities that are not in the database you can type these in on the on the last 2 lines of the calculation list. However, you have to calculate and type in the nutrient contents if you use this option. (3) Complete the ration calculation by entering the amount of each food in the planned or actual daily ration (grams per person per day). You can do this by typing in the number of grams or by using the up and down arrows next to the commodity name. (4) The nutrients contained in the single food items and in the overall daily ration will be displayed. If the value for any of the listed nutrients is less than 100% of the minimum recommended level the percentage is highlighted in red. To see the effect of altering the quantities of commodities on the nutrient content of the ration use the up and down arrows to adjust the number of grams of food in the daily ration. Keep adjusting the amounts until the desired ration composition is achieved. (5) To see a graph of the nutrients included in the selected ration click on the button below the calculation sheet. (6) To see examples of commonly used rations click one of the buttons at the bottom of the screen. As you will see, many such rations are deficient in various nutrients and should not be considered as acceptable.
Home Calculation sheet Food and Nutrient Database

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- How to calculate and plan the nutrient content of a general food ration

The underlying concepts of the NutVal calculation sheet are that: (a) a general food ration should deliver a balanced set of nutrients that meet accepted international standards for population requirements, and (b); that the nutrient content of the ration is determined by the energy content. Therefore, if a ration delivers 100% of the energy requirement it should also provide 100% of each of the micro and macronutrients. However, if for example the ration is designed to only provide 50% of the energy requirement it only needs to provide 50% of the micro and macronutrients. It was not possible to include data on all the nutrients that are important for human nutrition. However, if a balanced ration is achieved for the nutrients that are included in the NutVal database there can be reasonable confidence that adequate nutrition for the prevention of acute disease and excess mortality has been achieved. (1) Select the commodities to be included in the ration from the commodities list. You can scroll through an alphabetical list of food aid commodities and products by placing the cursor in the item entry cell and using the drop down list. Up to 10 items can be selected from the database for inclusion. (2) If you want to find the best food aid commodities to include you can search the NutVal database. Click the Food and Nutrient Database button in the top right corner of the Calculator sheet to go there directly. You can view foods by type and sort the list to find foods with the highest nutrient densities. If you want to include commodities that are not in the database you can type these in on the on the last 2 lines of the calculation list. However, you have to calculate and type in the nutrient contents if you use this option. (3) Complete the ration calculation by entering the amount of each food in the planned or actual daily ration (grams per person per day). You can do this by typing in the number of grams or by using the up and down arrows next to the commodity name. (4) The nutrients contained in the single food items and in the overall daily ration will be displayed. If the value for any of the listed nutrients is less than 100% of the minimum recommended level the percentage is highlighted in red. To see the effect of altering the quantities of commodities on the nutrient content of the ration use the up and down arrows to adjust the number of grams of food in the daily ration. Keep adjusting the amounts until the desired ration composition is achieved. (5) To see a graph of the nutrients included in the selected ration click on the button below the calculation sheet. (6) To see examples of commonly used rations click one of the buttons at the bottom of the screen. As you will see, many such rations are deficient in various nutrients and should not be considered as acceptable.
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- Using the Food Basket (On-site Distribution) Monitoring spreadsheet

The spreadsheet is designed to help with collection and analysis of data from On-site Distribution Monitoring activities that may be carried out in emergency feeding programmes. The data that is collected for this activity includes the weight of food that the beneficiaries collect during a food distribution, as well as their gender and family size. The addresses of the beneficiaries are also sometimes collected. This data should be collected from a systematic (interval) sample of people leaving the distribution site. A sampling interval should be calculated before beginning based on the expected number of beneficiaries and the required sample size. Collection of this type of data is one of the reporting requirements for UNHCR food aid operations and constitutes one aspect of best practice in the management of food aid programmes. Further details may be found in 'Commodity Distribution' UNHCR, Division of Operational Support, June 1997. The data collected during On-site Distribution Monitoring can then be entered into the NutVal spreadsheet which calculates the results automatically. Both the data entry sheet and the results page can be easily exported to new files to enable effective record keeping.

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- Using the Food Basket (On-site Distribution) Monitoring spreadsheet

The spreadsheet is designed to help with collection and analysis of data from On-site Distribution Monitoring activities that may be carried out in emergency feeding programmes. The data that is collected for this activity includes the weight of food that the beneficiaries collect during a food distribution, as well as their gender and family size. The addresses of the beneficiaries are also sometimes collected. This data should be collected from a systematic (interval) sample of people leaving the distribution site. A sampling interval should be calculated before beginning based on the expected number of beneficiaries and the required sample size. Collection of this type of data is one of the reporting requirements for UNHCR food aid operations and constitutes one aspect of best practice in the management of food aid programmes. Further details may be found in 'Commodity Distribution' UNHCR, Division of Operational Support, June 1997. The data collected during On-site Distribution Monitoring can then be entered into the NutVal spreadsheet which calculates the results automatically. Both the data entry sheet and the results page can be easily exported to new files to enable effective record keeping.

On-site Distribution Monitoring Home

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- Tracking nutrient content over time

Following the nutrient content of a ration over time is an important part of on-going quality monitoring of the food aid programme. It can also be very useful if nutritional problems occur and you need to analyse the nutrient content of the ration was that was distributed in the past. NutVal enables you to analyse the content of different rations in the calculation sheet and then save the summary results into a database for further analysis. A copy of the whole calculation sheet can also easily be saved to a new file by clicking the save to new file button. The same process can be used to save the data entry and results sheets from On-site Distribution Monitoring. This data should tell you what the beneficiaries actually received and should be compared to what was planned.

Summary Nutrient Tracking Sheet Home

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- Tracking nutrient content over time

Following the nutrient content of a ration over time is an important part of on-going quality monitoring of the food aid programme. It can also be very useful if nutritional problems occur and you need to analyse the nutrient content of the ration was that was distributed in the past. NutVal enables you to analyse the content of different rations in the calculation sheet and then save the summary results into a database for further analysis. A copy of the whole calculation sheet can also easily be saved to a new file by clicking the save to new file button. The same process can be used to save the data entry and results sheets from On-site Distribution Monitoring. This data should tell you what the beneficiaries actually received and should be compared to what was planned.

Summary Nutrient Tracking Sheet Home

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RATION CONTENTS Click below to select food items or type them in on the bottom two rows MAIZE GRAIN, WHITE BEANS, DRIED OIL, VEGETABLE [WFP SPECS.] CSB SUPERCEREAL (CSB+) [WFP SPECS.] SALT, IODISED [WFP SPECS.]

NutVal

3.0 Food Aid Planning and Calculation Sheet

DAILY RATION ENERGY PROTEIN g/person/day kcal g 400 80 25 60 5 100 5 5 1,400 268 221 225 0 40.0 16.0 0.0 9.2 0.0

FAT g 16.0 1.0 25.0 4.8 0.0

CALCIUM IRON mg mg 28 114 0 238 0 10.8 6.6 0.0 5.6 0.0

IODINE g 0 0 0 24 300

VIT. A THIAMINERIBOFLAVIN NIACIN g RE mg mg mg 0 0 225 333 0 1.54 0.40 0.00 0.35 0.00 0.80 0.18 0.00 0.43 0.00 8.8 5.0 0.0 6.6 0.0

VIT. C mg 0 0 0 61 0

Ration total Beneficiaries % of requirements supplied by ration % of energy supplied by protein or fat

570

2,115 2,100 101% 68%

65.2 52.5 124% 12.3%

46.8 40.0 117% 19.9%

380 450 85%

23.0 22 105%

324 150 216%

558 500 112%

2.29 0.90 255%

1.41 1.40 100%

20.4 13.9 147%

61 28 216%

1 - Location A Ration Name or Reference: Ration Ration 1 - Location A

Date:

01/03/2012 01/03/2012

View Graph of Nutrients Ration Examples: Carbohydrate

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Add Data to Tracking Sheet Rice-Based

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Protein Fat

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3.0 Food and Nutrient Database

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Food Name Food Type Energy

Protein Vitamin A

Fat Thiamine

Nutrients per 100 grams of raw portion

Food Type
OILS AND FATS FRUIT FRUIT FRUIT CEREALS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS PULSES & OILSEEDS MEAT MISCELLANEOUS MISCELLANEOUS CEREALS CEREALS OILS AND FATS FISH FISH MEAT PULSES & OILSEEDS ROOTS AND TUBERS ROOTS AND TUBERS MILK & PRODUCTS MEAT PULSES & OILSEEDS MISCELLANEOUS PULSES & OILSEEDS MISCELLANEOUS BLENDED FOODS BLENDED FOODS BLENDED FOODS BLENDED FOODS MEAT PULSES & OILSEEDS BLENDED FOODS BLENDED FOODS BLENDED FOODS BLENDED FOODS BLENDED FOODS BLENDED FOODS BLENDED FOODS FRUIT MILK & PRODUCTS MILK & PRODUCTS MILK & PRODUCTS EGGS EGGS VEGETABLES MILK & PRODUCTS THERAPEUTIC THERAPEUTIC BLENDED FOODS FISH FISH FISH FRUIT OILS AND FATS

Food Commodities and Products ANIMAL FAT APRICOTS, DRIED AVOCADO PEAR BANANA BARLEY, DEHULLED BEANS, BLACK (USA) BEANS, DRIED BEANS, GREAT NORTHERN (USA) BEANS, KIDNEY, ALL TYPES (USA) BEANS, NAVY / PEA BEANS (USA) BEANS, PINK (USA) BEANS, PINTO (USA) BEANS, SMALL RED (USA) BEANS, SOYA BEEF, MODERATELY FAT BP-5 BREAD, WHITE BULGUR WHEAT BULGUR WHEAT, FORTIFIED, (USA) BUTTER CANNED FISH CANNED FISH IN WATER CANNED MEAT CASHEW NUT CASSAVA, FLOUR CASSAVA, FRESH CHEESE, CANNED CHICKEN, CANNED CHICKPEAS COCOA COCONUT MEAT, RAW COFFEE, GROUND CORN SOY MASA FLOUR (USA) CORN SOY MASA FLOUR, INSTANT (USA) CORN SOY MILK (USA) CORN SOY MILK, INSTANT (ICSM) CORNED BEEF, CANNED COWPEAS, BLACK-EYED CSB SUPERCEREAL (CSB+) [WFP SPECS.] CSB SUPERCEREAL (CSB+), Algeria [WFP SPECS.] CSB SUPERCEREAL (CSB+), Cuba [WFP SPECS.] CSB SUPERCEREAL (CSB+), Sri Lanka [WFP SPECS.] CSB SUPERCEREAL PLUS (CSB++) [WFP SPECS.] CSB SUPERCEREAL WITH SUGAR (CSB+/SUGAR) [WFP SPECS.] CSB SUPERCEREAL WITH SUGAR (CSB+/SUGAR), Timor-Leste [WFP SPECS.] DATES, DRIED DRIED SKIM MILK (DSM) DRIED SKIM MILK (DSM), FORTIFIED DRIED WHOLE MILK (DWM) EGG, DRIED EGG, HEN, FRESH EGGPLANT (AUBERGINE) EVAPORATED MILK F100 THERAPEUTIC MILK F75 THERAPEUTIC MILK FAMIX (ETHIOPIA) FISH FILLET, COD, FRESH FISH, DRIED, SALTED FISH, DRIED, WHOLE, FRESHWATER FRUIT IN SYRUP, CANNED GHEE, BUTTER OIL

ENERG PROTEIN Y (kcal) (g) 900 270 121 88 337 341 335 339 333 335 343 340 350 416 237 458 261 350 342 725 305 150 220 566 342 160 355 215 364 270 354 56 365 363 375 380 233 336 376 376 376 376 394 381 391 245 348 360 500 594 149 26 151 535 442 402 76 270 309 60 862 0.0 4.0 1.4 1.5 12.5 21.6 20.0 21.9 23.6 22.3 21.0 20.9 22.0 36.5 18.2 14.7 7.7 11.0 12.3 0.0 22.0 20.0 21.0 18.2 1.5 1.4 22.5 21.0 19.3 17.0 3.3 8.0 9.3 11.4 21.4 20.0 25.5 23.5 15.3 15.3 15.3 15.3 16.3 15.6 15.2 2.0 36.1 36.0 25.0 47.4 12.5 1.0 8.4 14.7 5.5 14.7 17.4 47.0 63.0 0.5 0.0

FAT (g) 100.0 0.5 11.3 0.1 2.3 1.4 1.2 1.1 0.8 1.3 1.1 1.1 1.0 19.9 17.7 17.0 2.0 1.5 1.3 81.0 24.0 8.0 15.0 46.9 0.0 0.3 28.0 14.0 6.0 21.0 33.5 0.0 3.8 3.7 6.8 6.0 14.0 1.3 8.0 8.0 8.0 8.0 10.2 8.2 10.0 0.5 0.6 1.0 27.0 41.0 10.0 0.2 9.4 31.2 15.2 7.0 0.7 7.5 6.3 0.0 97.8

CALCIU M (mg) 0 62 19 9 33 123 143 175 143 155 130 121 150 277 11 600 37 29 110 12 330 36 14 37 55 16 630 14 105 50 14 30 110 110 1,020 900 56 110 396 396 396 396 496 401 400 32 1,280 1,257 912 231 49 7 290 450 450 100 16 343 3,000 7 0

IRON (mg) 0.0 4.5 1.4 1.4 3.6 5.0 8.2 5.5 8.2 6.4 6.8 5.9 7.0 15.7 3.6 10.0 1.7 3.7 2.9 0.2 2.7 1.0 4.1 6.7 2.0 0.3 0.2 1.5 6.2 14.0 2.4 1.0 2.9 2.9 17.5 18.0 4.0 8.3 9.4 9.4 9.4 9.4 8.9 9.2 9.2 1.2 0.3 1.0 0.5 6.8 1.4 0.3 0.3 0.4 0.3 8.0 0.3 2.8 9 0.3 0.0

IODINE VIT. A (g) (g RE) 0 1 8 0 300 265 60 7 5 0 1 2 1 0 2 0 6 6 100 6 7 0 470 0 0 662 38 19 19 11 714 0 33 0 0 0 8 39 120 120 20 3 0 0 0 662 662 57 57 14 40 40 40 40 59 40 40 0 0 785 510 0 15 555 555 555 555 543 546 546 0 9 1,500 280 270 53 1 11 105 105 110 191 25 105 1,200 1,200 2 0 0 63 600

MEAT PULSES & OILSEEDS FRUIT BLENDED FOODS MISCELLANEOUS VEGETABLES VEGETABLES VEGETABLES FRUIT PULSES & OILSEEDS FRUIT MEAT MISCELLANEOUS MISCELLANEOUS CEREALS CEREALS CEREALS CEREALS CEREALS CEREALS CEREALS CEREALS VEGETABLES FRUIT OILS AND FATS MILK & PRODUCTS MILK & PRODUCTS MILK & PRODUCTS CEREALS MISCELLANEOUS MISCELLANEOUS MISCELLANEOUS MISCELLANEOUS MISCELLANEOUS MISCELLANEOUS MISCELLANEOUS PULSES & OILSEEDS MEAT BLENDED FOODS CEREALS CEREALS OILS AND FATS OILS AND FATS OILS AND FATS VEGETABLES FRUIT OILS AND FATS FRUIT CEREALS FRUIT PULSES & OILSEEDS PULSES & OILSEEDS VEGETABLES VEGETABLES VEGETABLES PULSES & OILSEEDS FRUIT FRUIT MEAT MEAT ROOTS AND TUBERS ROOTS AND TUBERS MEAT CEREALS CEREALS BLENDED FOODS BLENDED FOODS BLENDED FOODS MISCELLANEOUS MISCELLANEOUS

GOAT, MODERATELY FAT GROUNDNUTS, DRY GUAVA HEPS (ZAMBIA) HIGH ENERGY BISCUITS [WFP SPECS.] LEAVES, DARK GREEN, e.g. SPINACH LEAVES, LIGHT GREEN, e.g. CABBAGE LEAVES, MEDIUM GREEN, e.g. PUMPKIN LEMON LENTILS LIMES LIVER LNS - NUTRIBUTTER LNS - PLUMPY'DOZ MAIZE GRAIN, WHITE MAIZE GRAIN, YELLOW MAIZE MEAL, FORTIFIED (USA) MAIZE MEAL, FORTIFIED [WFP SPECS.] MAIZE MEAL, WHITE, DEGERMED MAIZE MEAL, WHITE, WHOLE GRAIN MAIZE MEAL, YELLOW, DEGERMED MAIZE MEAL, YELLOW, WHOLE GRAIN MAIZE, FRESH MANGO MARGARINE, CORN (USA) MILK, COW, WHOLE MILK, GOAT, WHOLE MILK, HUMAN MILLET, BULRUSH MNP FORMULATION (UN Joint Statement) MNP FORMULATION 1 [WFP SPECS.] MNP FORMULATION 2 [WFP SPECS.] MNP FORMULATION 3 [WFP SPECS.] MNP FORMULATION 4 [WFP SPECS.] MNP FORMULATION 5 [WFP SPECS.] MNP FORMULATION 6 [WFP SPECS.] MUNG BEANS (GREEN GRAM) MUTTON, MODERATELY FAT NUTRAMIX SUPERCEREAL (CSB+) [WFP SPECS.] OATS, ROLLED OATS, WHOLE OIL, VEGETABLE [WFP SPECS.] OIL, VEGETABLE, UNFORTIFIED OIL, VEGETABLE, Vit A FORTIFIED (USA) ONION ORANGE, WHOLE PALM OIL, RED PAPAYA PASTA, MACARONI PAWPAW PEAS, DRIED PEAS, DRIED, SPLIT PEPPERS, SWEET, GREEN, RAW PEPPERS, SWEET, RED, RAW PEPPERS, SWEET, YELLOW, RAW PIGEON PEAS (RED GRAM) PINEAPPLE PLANTAIN PORK, CANNED PORK, FATTY POTATO, IRISH POTATO, SWEET, ORANGE POULTRY RICE, LIGHTLY MILLED, PARBOILED RICE, POLISHED RSB SUPERCEREAL (RSB+) [WFP SPECS.] RSB SUPERCEREAL PLUS (RSB++) [WFP SPECS.] RSB SUPERCEREAL WITH SUGAR (RSB+/SUGAR) [WFP SPECS.] RUSF - eeZeeRUSF RUSF - PLUMPY'SUP

357 567 64 350 450 25 26 19 59 338 30 136 540 561 350 350 366 366 360 360 360 360 86 65 719 66 69 69 335 0 0 0 0 0 0 0 347 249 374 370 375 885 890 884 38 26 875 32 348 32 341 341 20 26 27 343 47 135 271 535 77 87 139 364 360 385 403 387 550 544

15.2 25.8 1.1 15.0 12.0 2.8 1.7 3.2 0.5 28.1 0.7 20.0 12.8 13.0 10.0 10.0 8.5 8.5 8.5 9.0 8.5 9.0 3.2 0.5 0.0 3.2 3.6 1.3 11.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 23.9 15.0 17.2 13.0 17.0 0.0 0.0 0.0 1.2 0.8 0.0 0.4 12.0 0.4 24.6 24.6 0.9 1.0 1.0 21.7 0.4 1.2 16.0 10.0 2.0 1.2 19.0 7.0 7.0 15.9 15.9 15.4 14.0 13.9

32.4 49.2 0.4 6.0 15.0 0.8 0.4 0.4 1.0 1.0 0.2 4.0 35.4 35.1 4.0 4.0 1.7 1.7 1.7 3.5 1.7 3.5 1.2 0.3 80.5 3.9 4.1 4.1 3.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 1.2 21.0 7.5 5.5 7.0 100.0 100.0 100.0 0.2 0.1 98.9 0.1 1.8 0.1 1.2 1.2 0.2 0.3 0.2 1.5 0.1 0.3 22.0 55.0 0.1 0.3 7.0 0.5 0.5 7.5 10.2 7.3 34.0 33.2

11 92 24 173 250 170 52 39 90 51 33 10 500 879 7 13 110 5 5 6 5 6 2 10 30 115 134 34 22 0 0 0 0 0 0 0 132 10 411 30 60 0 0 0 20 33 6 21 25 21 55 55 10 7 11 130 16 8 8 11 12 24 15 7 9 412 504 411 545 325

2.0 4.6 1.3 13.7 11.0 2.1 0.7 2.2 0.3 9.0 0.6 10.0 45.0 20.4 2.7 2.7 2.9 2.6 1.1 2.4 1.1 2.4 0.5 0.1 0.0 0.1 0.05 0.1 20.7 1,000.0 1,000.0 1,000.0 250.0 250.0 3,125.0 1,000.0 6.7 2.4 9.6 3.4 4.6 0.0 0.0 0.0 0.2 0.1 0.0 0.6 1.6 0.6 4.4 4.4 0.3 0.4 0.5 5.2 0.4 1.3 2.1 1.8 0.8 0.7 1.5 1.2 1.7 7.9 7.7 7.9 7.0 11.5 41 59 41 100 100 3 3 2 10 0 2 2 2 5 40 9,000 3,000 9,000 3,000 9,000 12,000 12,000 7 15 0 9 450 204 2 75 2 20

0 0 145 501 250 589 64 583 15 12 3 12,000 2,000 950 0 141 662 165 0 0 124 141 84 1,168 1,074 56 56 62 0 40,000 10,000 40,000 10,000 40,000 ###### ###### 34 0 525 0 0 900 0 1,800 0 3 6,000 475 0 475 45 45 111 940 60 85 45 390 0 0 1 655 0 0 0 504 505 504 435 950

MISCELLANEOUS THERAPEUTIC THERAPEUTIC THERAPEUTIC THERAPEUTIC SUGAR AND SALT SUGAR AND SALT FISH BLENDED FOODS PULSES & OILSEEDS CEREALS PULSES & OILSEEDS PULSES & OILSEEDS CEREALS BLENDED FOODS BLENDED FOODS

RUSF - WAWAMUM PAKISTAN [WFP SPECS.] RUTF - BP100 RUTF - eeZeePaste NUT RUTF - PLUMPY'NUT RUTF SPECIFICATIONS (UN Joint Statement, 2007) SALT SALT, IODISED [WFP SPECS.] SARDINES, CANNED IN OIL SENMIX SUPERCEREAL (CSB+) [WFP SPECS.] SESAME SEEDS SORGHUM SOYA BEAN MEAL, DEFATTED SOYA BEANS SOYA FLOUR, FULL FAT, RAW SOYA FORTIFIED BULGUR WHEAT (USA) SOYA FORTIFIED MAIZE MEAL (USA)

520 527 550 535 535 0 0 309 394 573 335 339 416 436 350 390

13.0 14.5 15.0 14.7 14.7 0.0 0.0 20.0 13.3 17.7 11.0 45.0 36.5 34.5 17.0 13.0

29.0 31.0 34.0 31.2 31.2 0.0 0.0 25.0 11.3 49.7 3.0 2.4 19.9 20.7 1.5 1.5

840 470 400 450 450 0 0 400 391 975 26 244 277 206 110 110

20.4 10.0 10.0 12.0 12.0 0.0 0.0 3.0 10.1 14.6 4.5 13.7 15.7 6.4 2.9 2.9

204 50 100 105 105 0 6,000 23 40

950 900 900 950 950 0 0 5 541 3 0 12

7 36 662 662

Calcium Thiamine Riboflavin

Iron Niacin

Iodine Vitamin C

s per 100 grams of raw portion

THIAMIN RIBOFLAVI NIACIN E (mg) N (mg) (mg) 0.00 0.08 0.05 0.03 0.65 0.80 0.50 0.70 0.50 0.65 0.80 0.60 0.70 0.87 0.07 0.52 0.16 0.28 0.44 0.01 0.40 0.03 0.20 0.42 0.04 0.09 0.03 0.08 0.48 0.10 0.07 0.00 0.44 0.44 0.59 0.80 0.02 0.90 0.59 0.59 0.59 0.59 0.54 0.55 0.55 0.09 0.38 0.42 0.28 0.20 0.06 0.05 0.07 0.50 0.50 0.10 0.08 0.07 0.10 0.03 0.00 0.00 0.09 0.15 0.03 0.29 0.19 0.22 0.20 0.20 0.23 0.20 0.20 0.20 0.87 0.15 0.80 0.06 0.14 0.26 0.02 0.30 0.06 0.23 0.06 0.04 0.08 0.45 0.16 0.21 0.30 0.02 0.01 0.26 0.26 0.71 0.60 0.20 0.20 0.71 0.71 0.71 0.71 0.79 0.71 0.70 0.10 1.63 1.55 1.21 1.54 0.51 0.03 0.42 1.60 1.60 0.40 0.07 0.11 0.20 0.03 0.00 0.0 2.9 2.3 0.7 8.1 6.2 6.2 6.3 6.6 6.5 6.0 5.6 6.2 10.4 6.6 8.0 5.6 4.5 3.5 0.2 6.5 5.4 6.6 5.8 0.8 0.9 5.4 10.4 4.6 3.1 1.2 27.0 3.5 3.5 6.4 8.0 4.5 6.2 11.1 11.1 11.1 11.1 10.4 13.5 10.6 3.0 9.5 9.5 6.8 9.9 2.6 0.7 2.2 5.0 5.0 5.0 4.9 8.6 19.7 0.2 0.0 VIT. C (mg) 0 5 18 9 0 0 0 5 5 3 0 7 0 6 0 40 0 0 0 0 0 0 0 1 0 21 0 0 4 0 3 0 0 0 41 40 0 2 101 101 101 101 101 101 101 0 13 0 0 0 0 2 1 50 50 30 0 0 0 5 0

0.07 0.64 0.06 0.60 0.50 0.07 0.15 0.09 0.02 0.48 0.03 0.30 1.50 1.15 0.39 0.39 0.44 0.58 0.14 0.39 0.14 0.39 0.20 0.06 0.01 0.03 0.05 0.02 0.30 50.00 50.00 50.00 50.00 50.00 225.00 225.00 0.62 0.15 0.57 0.20 0.35 0.00 0.00 0.00 0.04 0.08 0.01 0.03 0.18 0.03 0.70 0.70 0.06 0.05 0.03 0.64 0.06 0.08 0.70 0.50 0.08 0.17 0.10 0.20 0.10 0.42 0.41 0.41 0.80 1.00

0.13 0.14 0.04 0.80 0.70 0.09 0.02 0.13 0.03 0.25 0.02 2.50 2.00 1.65 0.20 0.20 0.26 0.31 0.05 0.20 0.05 0.20 0.06 0.06 0.04 0.17 0.14 0.03 0.22 50.00 50.00 50.00 50.00 50.00 225.00 225.00 0.23 0.20 0.72 0.08 0.09 0.00 0.00 0.00 0.02 0.03 0.02 0.03 0.05 0.03 0.20 0.20 0.03 0.09 0.03 0.19 0.03 0.04 0.16 0.15 0.03 0.00 0.15 0.08 0.03 0.64 0.73 0.64 0.80 1.90

8.9 16.2 1.3 8.8 6.0 1.9 0.8 1.7 0.2 6.8 0.2 17.6 20.0 13.9 2.2 2.2 4.8 4.5 1.3 2.0 1.3 2.0 0.9 0.6 0.0 0.8 1.0 0.7 6.7 600.0 600.0 600.0 600.0 600.0 3,000.0 3,000.0 2.3 7.9 11.4 4.9 4.9 0.0 0.0 0.0 0.4 0.4 0.0 0.5 4.4 0.5 2.9 2.9 0.6 1.2 1.1 3.0 0.5 0.9 3.7 3.2 1.6 0.8 9.5 4.9 5.6 13.6 9.7 9.9 6.5 5.9

0 0 230 50 20 26 49 11 63 6 29 30 150 113 0 0 0 0 0 0 0 0 7 28 0 1 1 4 3 3,000 6,000 6,000 6,000 6,000 3,000 6,000 5 0 101 0 0 0 0 0 6 38 0 52 0 52 2 2 80 190 184 0 34 20 0 0 20 23 0 0 0 101 102 101 33 93

1.65 0.50 0.50 0.80 0.50 0.00 0.00 0.05 0.60 0.79 0.34 0.69 0.87 0.58 0.44 0.44

1.21 1.60 1.80 0.80 1.60 0.00 0.00 0.20 0.56 0.25 0.15 0.25 0.87 1.16 0.26 0.26

13.9 5.8 5.8 5.5 5.0 0.0 0.0 12.6 12.7 11.0 5.0 13.5 10.4 12.7 3.5 3.5

65 54 54 91 50 0 0 0 100 0 0 0 6 0 0 0

NutVal
Home Help Return to Calculator

Percentage of Population Nutrient Requirements Supplied by the Selected Ration

300%

250%

200%

150%

100%

50%

0%
kcal
ENERGY

g
PROTEIN

g
FAT

mg
CALCIUM

mg
IRON

g
IODINE

g RE
VIT. A

mg
THIAMINE

mg
RIBOFLAVIN

mg
NIACIN

mg
VIT. C

Ration Name/Reference:

Ration 1 - Location A

Date: 01/03/2012

Calculated for a planned ration of:

2100

kcals

NutVal
Home Help Return to Calculator

Percentage Of Energy Supplied by the Different Macronutrients

Protein 12%
Carbohydrate

Carbohydrate 68%

Fat 20%

Protein Fat

Ration Name/Reference:

Ration 1 - Location A

Date: 01/03/2012

Calculated for a ration of:

2115 kcals

NutVal

2006 - Ration Nutrient Summary Tracking Sheet

Percentage of Safe Level of Nutrient Intakes Provided by Planned Ration

Ration Name

Ration Date

Planned Kcal

ENERGY kcal

PROTEIN g

FAT g

Calcium mg

IRON mg

IODINE g

VIT. A THIAMINE RIBOFLAVIN NIACIN g RE mg mg mg

VIT. C mg

2,100

NutVal
How to use:

3.0 On-Site Distribution Monitoring

Data Entry Sheet

(1) Enter details of the survey into Box (A). (4) Enter the data from the survey into part (C) below. (2) Enter the planned ration commodities, the grams There per is space to enter data on up to 37 beneficiaries person per day (g/p/d), and the kcal/100g into Box although (B). samples of 30 are often adequate. (3) Also enter the number of days covered by the (5) Results are calculated automatically. Click the distribution in Box (B). View Results button to see the printer friendly results sheet.
(A) Details of Survey (B) Ration Planned for this Distribution

Camp/Area:

Camp Name

Commodity Maize Beans Oil CSB Sugar Salt

g/p/d 400 60 25 50 15 5

kcals/100g 350 335 885 376 400 0

kcals/p/d 1400 201 221 188 60 0

Distribution Site: Site 1 Survey Date: 01/01/2006

Survey Start Time: 09:00 Total weight: ## Survey End Time: 12:30

0 Energy content: ###

Number of days covered by this distribution: 14

Sampl e Numbe
1 2 3 4 5 6 FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE FALSE

Se x

Address

Famil y Size
3 8 3 2 2 4

Maize Rec. (g) g/p/d1

21000 25000 15000 5678 15000 12000

(c) Food Basket Monitoring Data Beans Oil CSB Sugar Rec. Rec. Rec. g/p/d Rec. (g) g/p/d2 (g) g/p/d3 (g) 4 (g) g/p/d5
100

Salt Rec. (g)

330 600

0 Rec. (g) g/p/d7

0 0 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### Total Kcal 96170 87500 52500 19873 52500 42000 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

g/p/d6
8 5 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

Summary Kcal/p/ % d Kcal

2290 781 1250 710 1875 750 #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### ####
111 38 60 34 91 36 #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### #### ####

500 223 357 203 536 214 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

2 0 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

1100

26 0 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

2500

60 0 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

800

19 0 0 0 0 0 ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ### ###

Food Basket Monitoring Data Collection Sheet

Date: Commodity name: Sample Sex Number (M or F)
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Camp or Area:

Site:

Survey Times:

Days covered by this distribution:

Address

Family Size

Received (gm)

Received (gm)

Received (gm)

Received (gm)

Received (gm)

Received (gm)

Received (gm)

Comments

NutVal -

Food Basket Monitoring Results

(Version 2)

Results Sheet
Survey Details
Camp/Area: Survey Date:

Camp Name 01/01/2006

Distribution Site: Survey Start Time:

Site 1 09:00
End Time: 12:30

Results Summary
Number of samples taken Planned kcal/person/day Received kcal/person/day Average % of planned kcals received
6 2070 1276 62%

Number receiving <90% of planned kcals % receiving <90% of planned ration Number receiving >110% planned kcals % receiving >110% of planned ration

4 67% 1 17%

Results by Commodity Weight

Planned Distribution
Commodity

Actual Distribution Received in Weight/Person/Day Min. Max. g/p/d 536 2 26 60 19 8 0 Average g/p/d 339 0 4 10 3 2 0 % of planned 85% 1% 17% 20% 21% 44% #DIV/0! No. Receiving <90% 4 6 5 5 5 4 0 >110% 2 0 0 1 1 1 0 kcals 1400 201 221 188 60 0 0 2070 g/p/d 203 0 0 0 0 0 0

g/p/d 400 60 25 50 15 5 0 555

Maize Beans Oil CSB Sugar Salt 0

Total

Results by Gender of Beneficiary Collecting Ration

Actual Distribution Received in kcals/Person/Day
Gender of Ration Collector

Min. kcal 0 0

Max. kcal 0 0

Average kcal #DIV/0! #DIV/0! 0 0 #DIV/0!

% of planned #DIV/0! #DIV/0!

Receiving < 90% n % 0 0 #DIV/0! #DIV/0!

Receiving > 110% n % 0 0 #DIV/0! #DIV/0!

Male Female

Number of Male Beneficiaries: Number of Female Beneficiaries: % Female Beneficiaries: