GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 1 Gender-sensitive Nutrition Training in Embu County in Kenya Authors: Fredrick Ouya1, Catherine Muriithi2, Cosmas Lutomia1, Dessalegn Ketema1, Boaz Waswa1, Eileen Nchanji1, Murimi Kagete2, Seth Amboga2, Rahab Magoti2, Miriam Nyokabi2, Mary Nyaguthii2, Miriam Wainaina2, Wilson Gatehi2 1Alliance of Bioversity International and CIAT 2Kenya Agricultural Livestock Research Organization GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 2 Acknowledgement: We would like to thank all funders who support this research through their contributions to the CGIAR Trust Fund: www.cgiar.org/funders. We will acknowledge funding from the Gender Impact platform and the Ukama Ustawi Initiative. Citation: Fredrick Ouya, Catherine Muriithi, Cosmas Lutomia, Dessalegn Ketema, Boaz Waswa, Eileen Nchanji, Murimi Kagete, Seth Amboga, Rahab Magoti, Miriam Nyokabi, Mary Nyaguthii, Miriam Wainaina, Wilson Gatehi. (2023). Gender- sensitive Nutrition Training in Embu County in Kenya http://www.cgiar.org/funders GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 3 1. Introduction 5 2. Objectives of the training 5 3. Training venues and dates 5 4. Training attendance 5 5. Training approach and language 6 5.1. Food produced and available in the locality 6 5.2. Gender-sensitive nutrition 6 5.3. Nutrition value of food to pregnant women, children under five years, and the elderly 7 5.4. Role play on meals and diets 7 5.5. Tasting and ranking bean products 9 5.6. Participants’ assessment/training evaluation 11 6. Discussions 11 6.1. Food produced and available in the locality 11 6.2. Gender and Gender-sensitive nutrition 11 6.2.1. What is gender? 11 6.2.2. Food for healthy diet 12 6.2.3. Who is served first at home? 14 6.2.4. Which months are foods in scarcity? 14 6.2.5. When there is a scarcity of food, who eats first in the household? 15 6.2.6. Do you have a meal timetable? 15 6.3. Nutrition value of food to pregnant women, under five children and the elderly 15 6.4. Role plays on meals and diets 15 6.4.1. Food selection by elderly women 16 6.4.2. Food selection by young women 18 6.4.3. Food Selection by Men 19 6.5. Tasting and ranking value-added bean products 20 7. Conclusions 20 8. Annex 1 21 9. Annex 2 22 Contents GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 4 List of Acronyms CGIAR Consultative Group on International Agricultural Research HER+ Gender Equality Initiative KALRO Kenya Agricultural and Livestock Research Organization STIBs Socio-Technical Innovative Bundles UU Ukama Ustawi WP2 Work Package 2 List of Figures Figure 1: Display of Foods available for selection 3 Figure 2: Labelled manila papers for food apportionment by a volunteer 4 Figure 3: Volunteers explaining their food choices to groups of trainees 4 Figure 4: Foodstuffs placed according to types and portions per gender 5 Figure 6: Youth giving her view on the meaning of gender 9 Figure 7: An ongoing session on consuming a healthy diet at Kagaari 10 Figure 8: A young woman participating in the exercise to identify the various food groups she ate and fed her child the previous day 11 Figure 9: A group of trainees participating in a session 12 Figure 10: A volunteer explaining the reason behind his choice of foods to a group of trainees 13 Figure 11: Food selection by an elderly woman in Ugweri 14 Figure 12: Food selection by an old woman from Gishegeri 14 Figure 13: Food selection by an old woman in Kagaari 15 Figure 14: Food selection by a young woman in Ugweri 15 Figure 15:. Food selection by a young woman in Gishegeri 16 Figure 16: Food selection by a young woman in Kagaari 16 Figure 17: Food selection by a man in Gishegeri 17 Figure 18: Food selection by a man in Kagaari 17 Figure 19: Food selection by a man in Ugweri 17 GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 5 1. Introduction The Gender Equality Initiative (HER+) Work Package 2 (WP 2) - EMPOWER targets to co-identify and model diverse scenarios for bundling climate-smart technologies to empower women, men and youths to be partners and drivers of climate change solutions. HER+ WP2 aims to integrate social innovations in existing Ukama Ustawi initiative (UU) sites or what we are calling learning labs to contribute to climate change resilience and women’s empowerment. The gender-sensitive nutrition training is one of the social and technical innovations that HER+ is integrating in existing UU sites in Nakuru, Makueni, and Embu Counties. HER+ in collaboration with UU and Kenya Agri- cultural Livestock Research Organization (KALRO) organized a three-day gender sensitive nutrition training in Embu in November 2023 following similar trainings in Nakuru and Makueni learning labs. The training aimed at contributing to equitable nutritional outcomes for women, men, youth, and children through awareness creation, nutritional education, towards reducing gender-based nutritional disparities. 2. Objectives of the training 1. Provide gender-sensitive nutritional education to men, women, and youths smallholder farmers. 2. To equip smallholder farmers of all genders with the knowledge and skills for healthy dietary practices. 3. To evaluate and contribute to the development of food recipes that are rich in essential micronutrients and culturally acceptable. 3. Training venues and dates Embu County trainings were conducted in three learning sites where Ukama Ustawi had estab- lished their mother demos. The UU has been carrying out conservation agriculture and crop inten- sification demonstrations. The first training was held in Kiamugaa village, at ACK Kagaari Church, Runyenjes sub-county on November 27th, 2023. Day two training was conducted on November 28th, 2023, in Ugweri Redeemed Gospel Church, Kagaari South Ward, Runyenjes Sub-county, while day three training was conducted on November 29th 2023 in Gichegeri, Mbeti North Ward, Manyatta Sub-county. The choice of multiple trainings and sites was to bring the training closer to the target farmers. Often training held away from the community disadvantage some categories of household members form benefiting. 4. Training attendance EMBU FEMALE MALE OVERALL Number of farmers who were trained 222 93 315 95 44 139 GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 6 5. Training approach and language The training combined various participatory approaches to adult learning and encompassed facil- itated plenary sessions by experts, participant dialogues and reflection, role plays, practical food testing. Most training was done using visual aids to capture attention. The training sessions were done in multiple languages to take care of the different categories of attendees. The local language, Kiembu was used to benefit especially the elderly. Other languages used were English and Kiswa- hili. The use of multiple languages with translations was found to be very inclusive and engaging all the participants. Training modules There were six training modules, and each module was designed to engage the participants and create a discussion on the issues and possible solutions. Expert trainers were drawn from the Alliance of Bioversity International and CIAT, KALRO, Ministry of Agriculture and Livestock De- velopment, and the Ministry of Health (MOH). Participants were actively engaged in discussions. Questions were encouraged and answers were clearly explained during the discussions. The gen- der-sensitive nutrition training module was structured as follows: 1. Profiling food types produced and available in the locality 2. Understanding of gender-sensitive nutrition • What is gender? • Who buys food in the market? • Who prepares food at home? • Who is served first at home? • Which months are foods in scarcity? • When there is a scarcity of food, who eats first in the household? • Do you have a meal timetable? • What is gender-sensitive nutrition? 3. Role plays on meals and diets 4. Nutrition value of food to pregnant women, under five children and the elderly 5. Tasting and ranking of bean products 6. Participants’ assessment/training evaluation 5.1. Food produced and available in the locality This session introduced participants and learners on the variety of foods that are locally produced in these area and accessed by households. It enables trainers to focus the training on food grown in the locality what is practically accessible to participants. It also prepares and broaden partici- pants view based on the available food they can access for their diverse household members. 5.2. Gender-sensitive nutrition The aim was to capture community’s understanding of gender and nutrition as well as their ap- proach in addressing nutritional need of different household members based on their gender. This GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 7 session involved participants discussing on who buys food in the household, who prepares food for the family, when are food scarce months and who eats first in the household during food scarce months, who decides what to grow and cook. Discussions from this session brings out how house- hold diets, nutrition and health are affected by cultural beliefs and taboos based on household gender roles and responsibilities. 5.3. Nutrition value of food to pregnant women, children under five years, and the elderly Participants were taught on the need to make special consideration to disadvantaged and vulnera- ble members of the family through providing them with the required quantity and quality food. This special category includes pregnant women and breast-feeding mothers, children under five years old and the elderly. 5.4. Role play on meals and diets Practical lessons were organised with role plays from volunteer participants. Often a young woman (youth), elderly woman, and a man volunteer to cook/prepare meals for the family. All food catego- ries were displayed to them in enough quantity as shown in Figure 1 and they were asked to pick and arrange these foods in the chart shown in Figure 2, placing food shared by all the family mem- bers in the middle, and for the wife, husband, or children placed on the sheet where you had their names to share the quantity and quality. After the arrangements other participants walked around viewing their choices and asked volunteer’s questions based on food served to family members. It was an open and free session for discussions (Figure 3 & 4). Figure 1: Display of Foods available for selection GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 8 Figure 2: Labelled manila papers for food apportionment by a volunteer Figure 3: Volunteers explaining their food choices to groups of trainees GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 9 Figure 4: Foodstuffs placed according to types and portions per gender 5.5 Tasting and ranking bean products Organoleptic test was conducted by giving participants opportunity to taste and rank a total of nine food products prepared with and without bean flour. This was a blind tasting ith produtcs only coded and labelled by a number to remove bias on the food ingredients used. This sensory evalu- ation exercise considered four attributes of the food products namely colour, taste, additives and freshness. Each participant was to observe and taste each product, rinse the mouth with bottled water and proceed to the next product ranking the listed attributes of taste, colour, additives, and freshness using the 5-point Likert scale (very good, good, indifferent, not good, and not very good). These products are displayed in Figure 5 and includes: • PRODUCT 1 – Chapati (unleavened flatbread) without bean flour • PRODUCT 2 – Chapati (unleavened flatbread) with bean flour • PRODUCT 3 - Mandazi (form of fried bread) without bean flour • PRODUCT 4 - Mandazi (form of fried bread) with bean flour • PRODUCT 5 -Githeri (maize and bean stew) without bean flour • PRODUCT 6 - Githeri (maize and bean stew) with bean flour • PRODUCT 7 - Bean flour soup • PRODUCT 8 - Uji (porridge) without bean flour • PRODUCT 9 - Uji (porridge) with bean flour GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 10 Figure 5: Displayed bean food products GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 11 5.6. Participants’ assessment/training evaluation During the training participants were questioned on their understanding of gender and nutrition and this was assessed after the training to see if they had gained any new insight. The evaluation questions were also on what gender is as well as good nutrition, a balance diet before and after the training. Other topics covered during the training were the nutritional values of food for special groups such as the best diet for children under five years, pregnant women and the elderly, role plays on meals and diets, and practical lessons where food was tasted and ranked by participants. Participants were also asked to enumerate what they had learnt from the training and to rate their level of satisfaction after the training. Product testing was the last activity where participants prac- tically were instructed to taste the nine different food products and give their rating on a scale of 1 to 5 depending on their own perceptions and preferences based on the colour, taste, additives and freshness of the processed value-added bean products. 6. Discussions 6.1. Food produced and available in the locality In Runyenjes sub-county, both in Kiamugaa and Ugweri most available food crops were maize, beans, bananas, cassava also grown are onions, yams, Irish and sweet potatoes, arrow roots, pumpkins, tomato, avocado. Rice, wheat flour, green grams, cowpeas, peas and French beans can be bought from the surrounding market. Households in this region do not prepare a timetable for feeding, food prepared depends on availability and cost. Food scarcity month is in May and November. In Manyatta sub-county foods produced are maize, beans, Irish and sweet potatoes, cassava, pumpkins, bananas, kales, amaranths, and yams. The rationale for buying these foods was that these foods were not grown in the three localities. The trainees also agreed that they also buy maize, beans, bananas, and potatoes from the market when they are scarce in their homes. 6.2. Gender and Gender-sensitive nutrition 6.2.1. What is gender? This session aimed to get an understanding of what gender is from the trainees. It was an interac- tive session where different women, men, and youths from the three locations were involved. Par- ticipants were asked what gender was, and they gave different responses. Most of them defined gender as the state of either being a male or a female. Some defined gender as the state of either being a male, a female, or a youth who socially live together and perform different roles (Figure 6). After getting the different responses from the trainees, the trainer provided a general definition of gender. Gender was defined as the characteristics of a social construct, defining what men, wom- en, and youths are in relation to their roles, responsibilities and expectations within a community. This includes the behaviors, norms, and the different roles associated with being a male, female, or youth, as well as the association with each other. As a social construct, gender varies from one society to another, and it can change over time. GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 12 Figure 6: Youth giving her view on the meaning of gender Gender roles were evident as the trainees responded to questions asked during the ques- tion-and-answer session. The question of who goes to the market to buy food revealed gender roles as the trainees agreed that it is the woman who goes to the market to purchase food. The trainer explained the linkage between gender and nutrition and emphasized the need to consider everyone in the household when planning meals and why engaging men is important. 6.2.2. Food for healthy diet This session was mostly handled by a nutritionist from the Ministry of Health Ms. Caroline Njeru (Figure 7) who taught participants what is considered healthy nutrition explained to farmers on the benefits of eating a healthy diet on a daily basis as healthy meals nourishes the body and helps in building immunity hence preventing diseases and maintains good health. She mentioned that there are 10 different food groups as listed below: 1. Grains and grain product, roots tubers and green banana 2. Legumes and pulses 3. Nuts and seeds 4. Dairy/milk products 5. Eggs 6. Meat, fish, insects, organ meats 7. Orange, yellow fruits and vegetables 8. Dark green leafy vegetables 9. Other vegetables 10. Other fruits GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 13 It is advisable for an individual to eat a variety of foods, that is a minimum of 4 to 5 food groups daily and consume plenty of safe clean water throughout the day. She cautioned participants to avoid high consumption of fats, salt, refined/processed foods, sweets, beverages, and sugar as they contain little nutrition. Participants were also taught on the importance of consuming Nyota beans which has high zinc and iron (as iron is essential for women and children in the production of red blood cells, brain and muscle development, and zinc is needed for body immunity and re- productive development especially for men). Ms. Caroline Njeru also emphasised on special and best diet for disadvantaged and vulnerable family members for instance pregnant women, children under five, and the elderly. This category should be provided with the necessary quantity and quality food. Amidst the discussions participants agreed that a proper diet can be ensured if the family plans together on the food to produce, prepare and consume. Both men and women could buy food from the market but this responsibility in the three learning sites was mainly done by women. In this region food preparation is a woman task and a man can only step in if a woman has some chal- lenges like sickness, is expectant, or committed with other activities. However, children can also help their mothers prepare food, especially when the mother is absent. Women decided mostly on what food is to be prepared in the household based on what is available and the needs of the majority in the house. Figure 7: An ongoing session on consuming a healthy diet at Kagaari There was a short exercise where three volunteers (a man, an older woman, and a young woman) who would later participate in the role-play were invited to state the foods that they had consumed the previous day (Figure 8). The 24-hour recall is a retrospective method that monitors and as- sesses food and drink consumption of an individual during the previous day. The 24-hour recall is normally carried out in chronological order (morning to night), where a list of foods eaten and drank are recorded. This included breakfast, lunch, and supper. The foods were analyzed to identify how many food groups the man and the women consumed, as well as the child for the young woman. GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 14 It was discovered that all the volunteers ate 4 food groups and above the previous day. Apart from the young woman in Gichegeri, the other two from Ugweri and Kagaari fed their children the recommended seven food groups. Figure 8. A young woman participating in the 24-hour recall to identify the various food groups she ate and fed her child the previous day 6.2.3. Who is served first at home? The trainees from Kagaari, Ugweri, and Gichegeri agreed that the person who is served first in the household is the man since he is the head of the family and the provider. Therefore, he should be given priority in everything. The man was also served the largest portion of food, and this was a result of the lack of different food varieties in their meals. It was evident that the majority of men loved consuming Ugali, and they would get a bigger portion of it because of the nature of their work, which is tiresome compared to the work performed by women. 6.2.4. Which months are foods in scarcity? All the trainees from the three localities agreed that the months when food was scarce were May and November. The trainees explained that the reason for picking May and November was be- cause, in these two months, they have already planted, and they have little, or nothing left in the stores to consume. They further stated that in these two months, the crops are still young and not yet mature enough to be consumed. The trainees from Gichegeri added the month of April as GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 15 another month where food is scarce besides May and November. 6.2.5. When there is a scarcity of food, who eats first in the household? All the trainees from the three localities agreed that in the stated months of April, May, and Novem- ber when food is scarce, the children are the ones who eat first in the household. This is because children are young, and the parents are the providers, and they have to feed the children even in times of food scarcity. 6.2.6. Do you have a meal timetable? In Figure 9, trainees from all the three localities agreed that they eat at least three meals a day: breakfast, lunch, and supper, but they do not have a plan of what they would eat in a specific day of the week, and therefore, they consume whatever is available during that particular time. Figure 9: A group of trainees participating in a session 6.3. Nutrition value of food to pregnant women, under five children and the elderly The nutritionist highlighted to participants the need to make special consideration to disadvan- taged and vulnerable members of the family. This special category of household members com- prising of pregnant women, breast-feeding mothers, children under five years old and the elderly need special meals and nutrients. This category requires good quality and quantity of food. Chil- dren under five are in their prime development stage, both pregnant and lactating mothers have another life they are feeding, and the elderly have reduced immune systems. 6.4. Role plays on meals and diets The role play was done by three volunteers representing the key categories of household mem- bers. After food selection and placement to different household members (husband, wife and chil- dren), the trainees were given opportunity to move around viewing the food choices made by the GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 16 volunteers. This session included a discussion where each volunteer explained the food choices made and the rationale behind their choices and placement to the group of trainees (Figure 10). The trainees then proceeded to ask the volunteers questions on why they made their choice of food for the family’s main meal and the additional foods for the husband, wife, and children. The nutritionist also moved around, taking notes on the different foods selected by all the volun- teers. This was then discussed, and the nutritionist explained what was done properly or not and what to do to fix it. After the analysis, it was identified that all the volunteers made a good choice for the food that the man and the woman would consume as they all selected a minimum of four food groups. Figure 10: A volunteer explaining the reason behind his choice of foods to a group of trainees 6.4.1. Food selection by elderly women The older women in Figure 11, 12 and 13 selected food varieties across the food groups that repre- sented a balanced diet for the family meal. All elderly women from the three sites; Kagaari, Ugweri, and Gichegeri. These foods had green vegetables, fruits, and starch. Children also got a good share of the meal as they attained the seven required food groups, except for the older women in Ugweri, who selected only four food groups for the children. The volunteer from Gichegeri served the man with more ugali than the rest mentioning the tough nature of job a man performs. GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 17 Figure 11: Food selection by an elderly woman in Ugweri Figure 12: Food selection by an old woman from Gichegeri Figure 13: Food selection by an old woman in Kagaari GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 18 6.4.2. Food selection by young women The young women from the three sites also had a good selection of foods as they attained the required 4-5 food groups that adults should consume (Figures 14, 15 and 16). They also had at least seven food groups that the children should get daily. There were snacks for the children, but this should be reduced as they are processed foods and contain processed sugars, salt, and fats. Figure 14: Food selection by a young woman in Ugweri Figure 15: Food selection by a young woman in Gichegeri Figure 16: Food selection by a young woman in Kagaari GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 19 6.4.3. Food Selection by Men The volunteered men also selected foods that they would prepare for their families during lunch meals, and they all selected at least four food groups to be consumed by the men and the women in the household. They also selected seven food groups for the children. Figure 17: Food selection by a man in Gichegeri Figure 18: Food selection by a man in Kagaari Figure 19: Food selection by a man in Ugweri GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 20 6.5. Tasting and ranking value-added bean products A total of 315 trainees (of which 222 are women) from three sites participated in the training and 139 participated (of which 99 were women) in the tasting and ranking the bean products. Both men, women, and youth participated in the exercise and were able to score or rank their perception on the bean products based on colour, taste, additives, and freshness (Annex 2). The results of the product testing are under analysis and a paper will be developed. The results of the product testing have led to the development of food recipes. 7. Conclusions The nutrition sensitive trainings in Embu enabled a dialogue between the community and the ex- pert’s raising awareness and understating on various topics such as gender, intrahousehold de- cision making on nutrition and farming. The dialogues in the three sites facilitated a better under- standing of the interactions between gender, nutrition, health and agriculture, often elements that are discussed in isolation/fragmentation. The training enabled piloting an approach of bundling socio-technical innovations which is considered critical for scaling innovations. Partnerships are critical for community development initiatives especially when they own the process creating sus- tainability. This training was made possible through partnerships among the KALRO, Alliance team, County Government, other development partners and the farmer groups. GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 21 8. Annex 1 A. Program of activities in Embu County TIME ACTIVITY RESPONSIBLE PERSON 9.30am – 10.15am Preliminaries KALRO Staff Arrival and Registration 10:15am – 10: 30am Opening Prayer Volunteer Introductions All Welcome remarks Catherine Muriith i/ Dr. Boaz Waswa Opening remarks Bernard Rono Expectations Catherine Muriithi / Dr. Boaz Waswa/Eliud Kagete Objective of the training Boaz/Catherine 10:30am – 11: 15am What is gender-sensitive nutrition Cosmas Lutomia/ Caroline Njeru 11:15am – 12: 00am Role plays on meals and diets Caroline Njeru/Lily Nyaga 12:00am – 13: 00pm Nutritional value of food to pregnant women, under five and elderly Caroline Njeru/Lily Nyaga 13:00pm – 13: 30pm Questionnaire on the effectiveness of training Seth Amboga/Fredrick Ouya 13:40pm – 15: 30pm Tasting and ranking the food products and filling product questionnaire Joan/Lutomia/Fredrick 15:30pm – 16: 00pm Final remarks/vote of thanks Mr. Kagete 16: 00pm Closing prayer & Lunch Volunteer B. Gender-sensitive nutrition training questionnaire Training Questionnaire all participants Name: Sex: Occupation: Marital status: Age: Education: County: Sub-County: Ward: 1. Do you understand what gender is before this training? ________ 1=Yes, 0=No 2. What is gender _____1= Women, 2=Men, 3=Men and women, 4=Men, women, and youth 3. Did you understand what nutrition is before this training? _______ 1=Yes, 0=No 4. What is a good nutrition? ___1=Balanced diet, 2=Three meals a day, 3=Heavy meal, 99=Other, specify 5. How satisfied are you with the training? _____ 1=Very satisfied, 2=Satisfied, 3=Average, 4=Poor 6. Did you gain any additional knowledge? Rank from 1 to 5 1=Poor, 2=Fair, 3=Good, 4=Very Good, 5=Excellent GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 22 KNOWLEDGE BEFORE THE TRAINING TRAINING SESSION KNOWLEDGE AFTER TRAINING What is gender-sensitive nutrition Role plays on meals and diets. Nutritional value of food to pregnant women under five and elderly Tasting and ranking the food products 1. What is your take-home message/messages? ___________________________________________________________________________ _______________________________________________________________________________________ _______________________________________________________________________________________ _______________________________________________________________________________________ _______________________________________________________________________________________ 9. Annex 2 Ukama Ustawi Product Tasting Nutrition Questionnaire A. Product testing questionnaire Name Sex Occupation Marital status Age Education County Ward A1: Before today, were you aware of any processed value-added bean products? _____________ (0=No, 1=Yes) A2: If yes, kindly mention the products you are aware of. _____________________________________ ___________________________________________________________________________________ A3: Have you ever consumed any processed value-added bean products? A4: If yes, kindly mention the products you have consumed? Now I request you to test these products, and I will ask you a few questions thereafter. A5: Products: on scale of 1-5, please rate the products on the following: GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 23 PRODUCT 1 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 2 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 3 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 4 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 5 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness GENDER EQUALITY GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA TECHNICAL REPORT 24 PRODUCT 6 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 7 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 8 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness PRODUCT 9 Codes E: 1= Very good, 2= Good, 3= Indifferent, 4= Not good, 5= Not very good VERY GOOD GOOD INDIFFERENT NOT GOOD NOT VERY GOOD Color Taste Additives Freshness GENDER-SENSITIVE NUTRITION TRAINING IN EMBU COUNTY IN KENYA GENDER EQUALITY TECHNICAL REPORT 25 CGIAR is a global research partnership for a food-secure future. CGIAR science is dedicated to transforming food, land, and water systems in a climate crisis. Its research is carried out by 13 CGIAR Centers/Alliances in close collaboration with hundreds of partners, including national and regional research institutes, civil society organizations, academia, development organizations and the private sector. www.cgiar.org We would like to thank the Gender Impact platform for funding this activity. We would like to thank all funders who support this research through their contributions to the CGIAR Trust Fund: www.cgiar.org/funders. To learn more about this Initiative, please visit this webpage. To learn more about this and other Initiatives in the CGIAR Research Portfolio, please visit www.cgiar.org/cgiar-portfolio © 2023 CGIAR System Organization. Some rights reserved. 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