处理家庭消费与支出调查（HCES）中的食品消费数据

Guidelines for countries collecting data in linewith the United Nations Statistical Commission-endorsed guidelineson food data collection in HCES Processing Food Consumption Data fromHousehold Consumption andExpenditure Surveys (HCES) Guidelines for countries collecting datain line with the United Nations Statistical Commission-endorsed guidelineson food data collection in HCES All rights for commercial/for profit reproduction or translation, in any form, reserved. SPC authorises the partialreproduction or translation of this material for scientific, educational or research purposes, provided that SPC andthe source document are properly acknowledged. Permission to reproduce the document and/or translate in whole,in any form, whether for commercial/ for profit or non-profit purposes, must be requested in writing. Original SPCartwork may not be altered or separately published without permission. Original text: English Pacific Community Cataloguing-in-publication data Processing food consumption data from household consumption and expenditure surveys (HCES): Guidelinesfor countries collecting data in line with the United Nations Statistical Commission-endorsed guidelines onfood data collection in HCES 1. Food consumption – Data processing – Oceania – Handbooks, manuals, etc.2. Food security – Oceania – Handbooks, manuals, etc.3. Food – Composition – Oceania – Handbooks, manuals, etc.4. Household surveys – Data processing — Oceania – Handbooks, manuals, etc.5. Consumption (Economics) – Oceania – Handbooks, manuals, etc. I. Title II. Pacific Community AACR2 339.40995 ISBN: 978-982-00-1606-4 The views expressed in this publication are those of the author(s) anddo not necessarily reflect the views or policies of the Food and Agriculture Organizationof the United Nations or SPC. Cover photo: SPC Contents ABBREVIATIONS.....................................................................................................................vACKNOWLEDGEMENTS........................................................................................................viiiPREFACE...............................................................................................................................ixINTRODUCTION.................................................................................................................... 1PART 1: REVIEWING MODE OF DATA COLLECTION AND CLEANING.............................................. 61 FOOD CONSUMPTION DATA COLLECTION MODULES................................................................................................. 61.1 In-house consumption......................................................................................................................................91.2 Food away from home (FAFH)..................................................................................................................... 122 APPROACHES TO CLEANING FOOD DATA................................................................................................................172.1 Four stages of data cleaning........................................................................................................................ 172.2 Consistency and traceability........................................................................................................................ 172.3 Basic overview of outliers ............................................................................................................................. 172.4 Basic considerations when cleaning data............................................................................................... 182.5 Basic methods for outlier identification................................................................................................... 192.6 Imputation to replace outliers..................................................................................................................... 20PART 2: THE STEP-BY-STEP PROCESS.....................................................................................21STEP 1: GATHERING INPUT AND AUXILIARY DATA......................................................................................................221.1 Data required from in-house and away-from-home food consumption survey modules.... 221.2 Non-food data needed for data processing and collected with other survey modules....... 231.3 Data on price...................................................................................................................................................... 231.4 Data on weight in grams for one non-standard unit of food item................................................ 241.5 Data from food composition table (FCT) needed to build the survey-specificnutrient conversion table (NCT)....................................................................................................................... 261.6 Information on density..................................