Food Groups | Residence | ||
---|---|---|---|
Urban N (%) | Rural N (%) | Overall N (%) | |
Cereals and grains | 222(73.0%) | 174(56.9%) | 369(64.9%) |
White roots and tubers | 134(44.1%) | 47(15.4%) | 181(29.7%) |
Legumes, nuts, and seeds | 146(48.0%) | 153(50.0%) | 299(49.0%) |
Oils and fats | 159(52.3%) | 46(15.0%) | 205(33.6%) |
Milk and milk products | 155(51.0%) | 112(36.6%) | 267(43.8%) |
Flesh Meats | 39(12.8%) | 28(9.2%) | 67(11.0%) |
Eggs | 151(49.7%) | 76(24.8%) | 227(37.2%) |
Dark green leafy vegetables | 207(68.1%) | 191(62.4%) | 398(65.2%) |
Vitamin A-rich fruits | 135(44.4%) | 64(20.9%) | 199(32.6%) |
Other vegetables | 174(57.2%) | 167(54.6%) | 341(55.9%) |
Other fruits | 97(31.9%) | 56(18.3%) | 153(25.1%) |
Organ meats | 62(20.4%) | 44(14.4%) | 106(17.4%) |
Vitamin A-rich vegetables and tubers | 163(53.6%) | 145(47.4%) | 308(50.5%) |
Sweets | 208(68.4%) | 155(50.7%) | 363(59.5%) |
Spices Condiments beverages | 212(69.7%) | 185(60.5%) | 397(65.1%) |
Fish and seafood | 6(2.0%) | 34(11.1%) | 40(6.6%) |
Dietary diversity score | |||
Low | 56(18.4%) | 77(25.2%) | 133(21.8%) |
Moderate | 57(18.8%) | 87(28.5%) | 144(23.6%) |
High | 191(62.8%) | 142(46.4%) | 333(54.6%) |