Table 2 Percentage of WRA consuming foods from various food groups (N = 201)
Total (n = 201) | Inadequate dietary diversity (n = 120) | Adequate dietary diversity (n = 81) | p-value* | |
|---|---|---|---|---|
Proportion consumed ≥ 5 food groups | 40.3 | - | - | |
Starchy staples | 100 | 100 | 100 | - |
Pulses | 35.3 | 18.5 | 59.8 | < 0.001 |
Nuts and seeds | 10.9 | 5.0 | 19.5 | 0.002 |
Dairy product | 2.0 | 1.7 | 2.4 | 1.00 |
Meat/poultry/fish | 86.6 | 83.2 | 91.5 | 0.098 |
Egg | 21.9 | 10.9 | 37.8 | < 0.001 |
Dark green leafy vegetables | 35.8 | 21.0 | 57.3 | < 0.001 |
Vitamin A-rich fruits and vegetables | 10.9 | 5.0 | 19.5 | 0.002 |
Other vegetables | 78.6 | 70.6 | 90.2 | 0.001 |
Other fruits | 43.3 | 28.6 | 64.6 | < 0.001 |