Urban Household Charateristics And Implications For Food Utilization in Accra

ABSTRACT

The right to food is one of the most consistently mentioned international human rights to date. Unfortunately it is also one of the most spectacularly violated in recent times. Little attention has been given to food security particularly among the urban poor. This study seeks to examine the relationship between the household demographic and socio-economic characteristics of urban low-income population and its implication for food utilization with an emphasis on dietary diversity. The study uses data from the second round of the EDULINK/AARC/GPHRCF survey, 2011. Data was collected from a sample of 452 households, on the pattern of consumption of drinks and varieties of food items across different food groups, frequency of consumption (number of times) and the sources of foods (home, or outside the home including street vendor, fast food joints, chop bar and restaurants) consumed in the last seven days preceding the survey. Nine different standardized food groups were scored to generate the household dietary diversity score ranging between 0 and 9. The household dietary diversity score was used as a proxy measure of food security. A linear regression analysis was used to determine the statistical association between household demographic and socio-economic characteristics and household dietary diversity, controlling for confounding factors such as cultural factors (food taboos) and social support networks, and food access. Key findings revealed that male-head of households consumed more food varieties than femaleheads. Household heads both female and male consumed more food varieties outside the home than at home. With regards to frequency, higher number was consumed at home than outside the home by both sexes of household heads. Sex of household heads, educational level of household heads, household wealth status and source of food eaten were significant predictors of dietary diversity. There was low consumption of fruits and milk/dairy products while the most commonly eaten food group was cereal based staples, meat/fish/eggs, snacks/processed foods and vegetables usually prepared in the form of stews/soups or sauces as accompaniments to the cereals. Households whose heads had no education, those in the poorest quintiles, female-headed households, households with six or more members and households whose heads were not working as at the time of the survey were the most disadvantaged in terms of dietary diversity. Also, educational status, household wealth status, sex of household heads and sources of food xiii (Home and Outside home) were the only statistically significant predictor variables of HDD at p