Table 3 Food groups consumed by participant (n = 448) 24 h prior to the survey in WayuTuqa district, Ethiopia, 2016
Food group | Frequency(n) | Percent (%) |
|---|---|---|
Starchy staples a | 445 | 99 |
Vegetable | 86 | 19.2 |
Fruit | 104 | 23.2 |
Tuber | 241 | 53.8 |
Meat | 75 | 16.7 |
Eggs | 58 | 12.9 |
Legume, nuts and seeds b | 244 | 54.5 |
Milk and milk products | 226 | 50.5 |
Dietary Diversity Score | ||
Low | 253 | 56 |
Medium | 183 | 41 |
High | 12 | 3 |