Table 3 The proportion of food group consumption tabulated with dietary diversity among adolescents in Woldia Secondary Schools, Northeast Ethiopia, 2016 (N=411)
From: Factors associated with dietary diversity among adolescents in Woldia, Northeast Ethiopia
Food groups | YES N (%) | Adequate DDS N (%) | Inadequate DDS N (%) |
|---|---|---|---|
Cereals | 410 (99.8) | 209 (50.9) | 201 (48.9) |
Vitamin A-rich fruits and vegetables | 74 (18.0) | 68 (16.5) | 6 (1.5) |
White roots and tubers | 94 (22.9) | 90 (21.9) | 4 (1) |
Dark green leafy vegetables | 86 (20.9) | 81 (19.7) | 5 (1.2) |
Other vegetables and fruits | 390 (94.9) | 208 (50.6) | 182 (44.3) |
Organ and flesh meat | 94 (22.9) | 68 (16.5) | 26 (6.3) |
Eggs | 41 (10.0) | 41 (10) | 0 (0) |
Milk and milk products | 32 (7.8) | 27 (6.6) | 5 (1.2) |
Legumes and nuts | 343 (83.5) | 181 (44) | 162 (39.4) |
Oils and fats | 381 (92.7) | 204 (49.6) | 177 (43.1) |
Mean dietary diversity | 4.73 | Â | Â |