| Post-Program (N = 61) | Comparison (N = 61) | P-value (2-tail) | P-value Adjustedb |
---|---|---|---|---|
Cereals, roots, tubers, and matoke | 98.3% | 91.7% | 0.090 | 0.126 |
Vitamin A-Rich fruits and vegetables | 8.2% | 5% | 0.479 | 0.747 |
Other vegetables | 95.1% | 53.3% | < 0.001c | <0.001c |
Legumes, pulses, nuts | 65.6% | 50% | 0.083 | 0.836 |
Meat, poultry, fish | 39.3% | 31.7% | 0.377 | 0.010c |
Fats, oils | 88.5% | 63.3% | 0.001c | 0.013c |
Dairy | 1.6% | 3.2% | 0.559 | 0.079 |
Eggs | 3.3% | 0% | 0.157 | NAd |