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Measuring Poverty and Wellbeing in Developing Countries$

Channing Arndt and Finn Tarp

Print publication date: 2016

Print ISBN-13: 9780198744801

Published to Oxford Scholarship Online: January 2017

DOI: 10.1093/acprof:oso/9780198744801.001.0001

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References

References

Source:
Measuring Poverty and Wellbeing in Developing Countries
Author(s):

Channing Arndt

Ulrik Beck

M. Azhar Hussain

Kristi Mahrt

Kenneth Simler

Finn Tarp

Publisher:
Oxford University Press

Bibliography references:

Deaton, A. and S. Zaidi (2002). ‘Guidelines for Constructing Consumption Aggregates for Welfare Analysis’, Living Standards Measurement Study Working Paper No. 135. Washington, DC: World Bank.

DNEAP (2004). Poverty and Well-Being in Mozambique: The Second National Assessment. Maputo: National Directorate for Studies and Policy Analysis, Ministry of Planning and Development (DNEAP/MPD).

DNEAP (2010). Poverty and Well-Being in Mozambique: The Third National Assessment. Maputo: National Directorate for Studies and Policy Analysis, Ministry of Planning and Development (DNEAP/MPD).

Foster, J., J. Greer, and E. Thorbecke (1984). ‘A Class of Decomposable Poverty Measures’, Econometrica, 3(52): 761–6.

MPF-UEM-IFPRI (Ministry of Planning and Finance, Eduardo Mondlane University, International Food Policy Research Institute) (1998). Understanding Poverty and (p.324) Well-Being in Mozambique: The First National Assessment (1996–97). Maputo: Ministry of Planning and Finance and Eduardo Mondlane University and Washington, DC: International Food Policy Research Institute.

USDA (United States Department of Agriculture) (1998). ‘Composition of Foods Commonly Eaten’. Data files. Washington, DC: USDA.

USHEW (United States Department of Health, Education, and Welfare) (1968). ‘Nutrient Content of Foods Commonly Eaten in Africa’. Washington, DC: USHEW.

West, C. E., F. Pepping, I. Scholte, W. Jansen, and H. F. F. Albers (1987). ‘Food Composition Table for Energy and Eight Important Nutrients in Foods Commonly Eaten in East Africa’. Technical Center for Agriculture and Rural Cooperation of the ACP/ECP Convention of Lomé, and the Food and Nutrition Cooperation Department of Human Nutrition. Wageningen: Wageningen Agricultural University.

West, C. E., F. Pepping, and C. R. Temalilwa (eds) (1988). The Composition of Foods Commonly Eaten in East Africa. Wageningen: Wageningen Agricultural University.

WHO (World Health Organization) (1985). ‘Energy and Protein Requirements’, Technical Report Series No. 724. Geneva: WHO.