Table 4 Dietary diversity and dietary pattern of the study participants (N = 350)
Variable | N (%) | Nutritional status | p value | ||
|---|---|---|---|---|---|
Underweight NÂ =Â 64 | Normal NÂ =Â 149 | Overweight/Obese NÂ =Â 137 | Â | ||
Dietary diversity Mean (SD) | 4.22 (1.04) | 0.25 | |||
 Low | 218 (62.3) | 42 (19.3) | 98 (45.0) | 78 (35.8) |  |
 High | 132 (37.7) | 22 (16.7) | 51 (38.6) | 59 (44.7) |  |
Starchy staple |  |  |  |  | – |
 Yes | 350 (100.0) | 64 (18.3) | 149 (42.6) | 137 (39.1) |  |
 No | 0 (0.0) | 0 (0.0) | 0 (0.0) | 0 (0.0) |  |
Dark green leafy vegetables | Â | Â | Â | Â | 0.33 |
 Yes | 173 (49.4) | 28 (16.2) | 71 (41.0) | 74 (42.8) |  |
 No | 177 (50.6) | 36 (20.3) | 78 (44.1) | 63 (35.6) |  |
Vitamin A rich fruits and vegetables | Â | Â | Â | Â | 0.18 |
 Yes | 25 (7.1) | 3 (12.0) | 15 (60.0) | 7 (28.0) |  |
 No | 325 (92.9) | 61 (18.8) | 134 (41.2) | 130 (40.0) |  |
Other fruits and vegetables | Â | Â | Â | Â | 0.37 |
 Yes | 275 (78.9) | 53 (19.3) | 112 (40.7) | 110 (40.0) |  |
 No | 75 (21.4) | 11 (14.7) | 37 (49.3) | 27 (36.0) |  |
Organ meats | Â | Â | Â | Â | 0.82 |
Yes | 3 (0.9) | 1 (33.3) | 1 (33.3) | 1 (33.3) | Â |
 No | 347 (99.1) | 63 (18.2) | 148 (42.7) | 136 (39.2) |  |
Meat and fish | Â | Â | Â | Â | 0.89 |
 Yes | 197 (56.3) | 37 (18.8) | 85 (43.1) | 75 (38.1) |  |
 No | 153 (43.7) | 27 (17.6) | 64 (41.8) | 62 (40.5) |  |
Eggs | Â | Â | Â | Â | 0.63 |
 Yes | 71 (20.3) | 13 (18.3) | 27 (38.0) | 31 (43.7) |  |
 No | 279 (79.7) | 51 (18.3) | 122 (43.7) | 106 (38.0) |  |
Legumes, nuts and seeds | Â | Â | Â | Â | 0.80 |
 Yes | 305 (87.1) | 57 (18.7) | 128 (42.0) | 120 (39.3) |  |
 No | 45 (12.9) | 7 (15.6) | 21 (46.7) | 17 (37.8) |  |
Milk and milk products | Â | Â | Â | Â | 0.21 |
 Yes | 80 (22.9) | 12 (15.0) | 30 (37.5) | 38 (47.5) |  |
 No | 270 (77.1) | 52 (19.3) | 119 (44.1) | 99 (36.7) |  |