Table 6.

Comparing the top 5 consumed ingredients in each food group at baseline and endline

Items	Baseline 2017	Endline 2020
	6–59 months (n = 210)	6–59 months (n = 205)
1. Grains, roots or tubers	Glutinous Rice Instant Noodle Corns Rice Rice noodles	Glutinous Rice Instant Noodle Rice Corns –
2. Vitamin A-rich plants and foods	Gourd sponge young leaves Tamarind young leaves Pumpkin young leaves Morning glory Pumpkin	Pumpkin young leaves Morning glory Pumpkin Tamarind young leaves Green amaranth
3. Other fruits and vegetables	Bamboo shoot Basil Scallions Cucumber Banana	Scallions Corianders Onion Tomato Basil
4. Meat, poultry, fish and seafood	Small fishes Frog Catfish Pork Chicken	Small fishes Catfish Buffalo’s meat Chicken Pork
5. Eggs	Hen Egg Duck Egg – – –	Hen Egg Duck Egg – – –
6. Pulses, legumes and nuts	Soymilk Yard long bean – – –	Soymilk Yard long bean Pigeon Pea – –
7. Milk and milk products	Breastmilk Formula Milk Cow Milk (UHT) – –	Breastmilk Formula Milk Cow milk (UHT) – –
8. Foods cooked in oli/fat	Fried Egg Fried Fish Stir-fried Bamboo shoot Stir-fried Pork Stir-fried Locust	Fried Egg Fried Fish Stir-fried Pork Instant noodle soup Fried cricket
A. Snacks and soft drinks	Snacks Soft drinks Ice Cream – –	Snacks Soft drinks Smoothie Ice cream Condense milk (with water)

1 This table presents the top 5 observed food items within each food group, obtained from 24-h dietary recall information. If fewer than 5 food items were identified, it is indicated with ‘–’

2 The names of ingredients provided in the Lao language were translated into English with the assistance of local healthcare professionals. However, a thorough taxonomic examination to verify the accuracy of botanical names has not been conducted