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Table 3 Food groups consumed by participant (n = 448) 24 h prior to the survey in WayuTuqa district, Ethiopia, 2016

From: Anemia and its determinant of in-school adolescent girls from rural Ethiopia: a school based cross-sectional study

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
  1. acereals such as maize, rice, wheat, barley, other grains
  2. bbeans, peas, lentils, nuts, peanut