Table 4.
Percentage who consumed main types of dishes for breakfast, lunch and dinner, and the dishes’ contribution to energy intake (based on three 24 h recalls), among lactating women (n 466) aged 17–44 years, Bhaktapur municipality, Nepal, January 2008–February 2009
| Breakfast* | Lunch† | Dinner‡ | |||||
|---|---|---|---|---|---|---|---|
| Dish | % | n | % | n | % | n | Contribution to energy intake (%) |
| Rice | 99·6 | 464 | 32·2 | 15 | 99·6 | 464 | 49 |
| Vegetable curry (tarkari) | 97·0 | 452 | 65·0 | 303 | 95·9 | 447 | 11 |
| Pickles | 57·5 | 268 | 20·4 | 95 | 47·9 | 223 | 1 |
| Lentil soup (dal) | 50·0 | 233 | 8·8 | 41 | 50·6 | 236 | 3 |
| Roti (unleavened bread) | 6·7 | 31 | 34·1 | 159 | 0·6 | 3 | 3 |
| Beaten rice (flattened rice) | 6·0 | 28 | 63·9 | 298 | 10·9 | 51 | 12 |
| Tea | 86·9 | 405 | 62·4 | 291 | 5·2 | 24 | 5 |
*
Breakfast includes foods and drinks consumed from 06.00 hours in the morning to 12.00 hours.
†
Lunch includes foods and drinks consumed from 12.00 to 18.00 hours.
‡
Dinner includes foods and drinks consumed from 18.00 to 0.00 hours.