Table 2. Details on food shortage, coping mechanisms and household food stocks.
| Cases (n = 52) | Controls (n = 100) | ||
|---|---|---|---|
| DDS 1 | 3.2±1.1 | 3.8±1.4 | |
| Experienced food shortage at any time in life | 96.2% | 84.0% | |
| Experienced food shortage in past year | 80.8% | 64.0% | |
| Average duration of food shortage (days) | 106±118 | 99±124 | |
| Experienced food shortage in | |||
| March/April | 5.7% | 5.4% | |
| September/October | 54.3% | 57.1% | |
| Both periods | 40.0% | 37.5% | |
| Coping mechanisms | |||
| Reduced variety | 16.7% | 29.7% | |
| Reduced number of meals | - | 3.1 | |
| Reduced both variety and number of meals | 83.3% | 67.2% | |
| Changes in consumption of food items | |||
| Fish | No change | 9.5% | 1.6% |
| Reduced | 38.1% | 64.5% | |
| Eliminated | 52.4% | 33.9% | |
| Meat | No change | 7.1% | - |
| Reduced | 28.6% | 51.6% | |
| Eliminated | 64.3% | 48.4% | |
| Vegetables | No change | 57.1% | 75.8% |
| Reduced | 38.1% | 22.6% | |
| Eliminated | 4.8% | 1.6% | |
| Fruits | No change | 50.0% | 53.2% |
| Reduced | 19.0% | 25.8% | |
| Eliminated | 31.0% | 21.0% | |
| Lentils | No change | 73.8% | 72.6% |
| Reduced | 14.3% | 24.2% | |
| Eliminated | 11.9% | 3.2% | |
| Egg | No change | 59.5% | 51.6% |
| Reduced | 19.1% | 35.5% | |
| Eliminated | 21.4% | 12.9% | |
| Milk | No change | 66.7% | 53.2% |
| Reduced | 14.3% | 32.3% | |
| Eliminated | 19.0% | 14.5% | |
| HFIAS 2 | 10.2±7.4 | 6.4±7.0 | |
| Food secure | 19.2% | 33.0% | |
| Mildly food insecure | 3.8% | 9.0% | |
| Moderately food insecure | 25.0% | 31.0% | |
| Severely food insecure | 51.9% | 27.0% | |
| Household food stock present | 51.9% | 74.0% | |
| Mean duration food stock (days) | 14.9±34.4 | 32.0±56.1 |
1 Dietary Diversity Score
2 Household Food Insecurity Access Scale, categories according to Coates et al. (2007)