2.5 Health Capital Theory

HDDS was based on the seven basic classes of food classified into sixteen (16) food groups namely cereals, vitamin A rich vegetables and tubers, white tubers and roots, dark green leafy vegetables, other vegetables, Vitamin A rich fruits, other fruits (Including wild fruits),organ meat (Iron rich), flesh- meats, eggs, fish and sea foods, legumes, nuts and seeds, milk and milk products, oils and fats, sweet, spices, condiments and beverages (FAO, 2013).The HDDS represents the sum of all the food groups consumed by an individual respondent .The approach for collecting information on HDDS was a qualitative 24-hour recall of all the foods and drinks consumed by the respondent and/or any other household member. The mean score was used as the cut-off points in terms of number of food groups to indicate adequate or inadequate dietary diversity for the HDDS or distribution of scores for analytical purposes and to set research targets or goals.

2.5 Health Capital Theory

The canonical model of the demand for health and health investment (e.g., medical care) arises from the work of (Grossman, 1972,

Time refers to availability of physical labour for agricultural work. Capital includes assets such as, land, livestock, social capital, financial resources and human capital in the form of education and knowledge. It also includes human capital in the form of health and food intakes. Some resources such as health and education are always held by individuals, while others, such as land, may be individually or collectively owned. These resources are allocated to different productive activities, including food production, cash crop production, livestock raising, and non-agricultural income generating activities, such a swage labour, handicrafts and services (Galama, 2011). Agricultural production is affected by the settings within which the household resides, with the physical and economic setting being of tremendous