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Topic: Training Material

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Human Rights Translated - A Business Reference Guide

The purpose of this publication by MONASH University an UNHCHR is to contribute to this process of clarification by explaining universally recognised human rights in a way that makes sense to business.

24.02.2012
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Food Security Communications Toolkit from FAO

An old saying goes, “It’s not what you say, but how you say it, that matters.” Indeed, food security professionals increasingly realize that they must communicate their knowledge strategically for their work to have maximum impact. A comprehensive food security communications toolkit from FAO will help make sure “information leads to action” by offering tips on: • communicating strategically with policy makers – for maximum impact • dealing with the media and building good relationships with journalists • how to prepare a communication strategy • exploiting the internet, social media and Web 2.0 technologies to deliver your message and engage in dialogues with global audiences • writing policy briefs, early warning bulletins, needs assessment and research reports • improving your writing skills and editing your work TARGET AUDIENCE While aimed at professionals working in food security related fields, the lessons in this toolkit can easily be applied to many other fields.

24.02.2012
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E-learning Course: Introduction to Social Safety Nets

The course provides an overview of Social Safety Net programmes and systems and how they are used and customized according to different contexts. It also introduces the key processes for designing and implementing Social Safety Net programmes

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Guidelines for measuring household and individual dietary diversity

The rationale for these FAO guidelines is to provide a standardized questionnaire of universal applicability from which various dietary diversity scores can be calculated. As such it is not culture, population, or location specific and therefore, prior to using it in the field, it will be necessary to adapt it to the local context. This is a revised version of the guidelines for measuring dietary diversity. The main changes in this version are i) the proposal for a new individual dietary diversity score based on results of the Women’s Dietary Diversity Project (Arimond et al., 2010) and ii) an annex on classifying food items into food groups. Guidance is provided on how to calculate the HDDS and the Women’s Dietary Diversity Score (WDDS), but users can also calculate scores obtained from the standardized questionnaire for individuals from other age/sex groups according to the needs of the study. The guidelines describe how to adapt and use the dietary diversity questionnaire, how to calculate each of the scores and how to create other indicators of interest from dietary diversity data.