The recent Lancet nutrition series (2013) reported that rigorous evaluations on the effects of nutrition projects and programmes are scarce or non-existent.
This absence of an adequate monitoring & evaluation (M&E) system represents a major constraint in food and nutrition insecurity programmes. Even though there is evidence that a well-designed M&E system is valuable in assessing and improving project performance, many project planners and managers are not fully able to develop and operate a M&E system. The course offered will help to address this need.
Provide support in assessing and enhancing impact
Science for policymaking
In this course participants will learn what monitoring, evaluation and impact assessment for food and nutrition security entails. Emphasis will be placed on the steps needed from design to the interpretation of results. The course stresses the need for careful selection of indicators in designing information support systems. A scientific basis is used for analysis and interpretation of the data to be able to design strong policy on food and nutrition security.
The course is targeted at professionals from the field of food and nutrition security. Highly skilled experts will facilitate the course to ensure participants will obtain knowledge. The training approach is interactive, experience- as well as evidence-based. Transfer of knowledge will go hand-in-hand with working in international groups and/or individually on case studies. This course is given together with Wageningen University, Division of Human Nutrition.
Upon completion of the course you will:
- have new insights into the principles of monitoring, evaluation and impact assessment for participatory and learning-oriented planning in food and nutrition security;
- have strengthened your competence to design monitoring, evaluation
and impact assessments for food and nutrition security programmes;
- have clear ideas for improving monitoring, evaluation and impact assessments for food and nutrition security.
Applicants should have a BSc or equivalent in the field of food and nutrition, food science, home economics, agriculture, medicine or a related field of study, as well as at least three years of professional experience related to the theme of the course. This course is open to MSc students in a related field of study. Proficiency in English is required, as well as basic computer skills.