Hernandez, O. and Tobias, S. (2010) Access and behavioral outcome indicators for water, sanitation, and hygiene. Washington, DC, USA, Hygiene Improvement Project, USAID. iv, 81 p.
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This document provides evidence-based indicators to measure hygiene practices that are critical for the prevention of diarrheal disease and the reduction of child morbidity and mortality.
This manual aims to help program planners, managers, and evaluators design, implement, and evaluate WASH interventions. It is intended for use either in programmes and projects with a principal focus on WASH or with a broad child health agenda.
The indicators proposed in this document, including access to household water and sanitation as well as the practice of key evidence-based hygiene improvement behaviors, are grouped into the following categories:
- Access to water supply and use of household water treatment technologies and safe storage
- The practice of hand washing with soap at critical moments
- Access to and use of sanitary facilities for the disposal of human excreta
There are two distinct categories of indicators presented in separate sections: the first one is defined as “Essential Indicators,” which are recommended for all WASH programs. The second category of “Essential and Expanded Indicators” is a more comprehensive set of indicators, which is included for managers interested in tracking a larger set of issues in their programs.
The document begins with a list of all the indicators organized as described above. Descriptions of each indicator contain the following components, commonly found in other monitoring and evaluation (M&E) manuals used by international donors and development assistance agencies:
- rationale/critical assumptions for indicator
- data source
- data analysis
- issues/limitations
- example of target setting
- indicator calculation
Webinar: An online discussion about this publication and how to apply these indicators to WASH programming will take place on 02 March 2010 from 10:00 AM – 11:00 AM EST (USA). Register here
