Table 4.

Child dietary composition and diversity: distribution of food group consumption, number of food groups eaten, and MDD

Variable	Percent
Food groups
Roots and tubers	25%
Grains	67%
Flesh foods (meat, fish, poultry and organ meats)	40%
Legumes and nuts	22%
Dairy products	5.5%
Vitamin A-rich fruits and vegetables	49%
Eggs	13%
Other fruits and vegetables	21%
Number of food groups eaten
0	22%
1	16%
2	20%
3	19%
4	12%
5	6.3%
6	2.6%
7	1.3%
8	0.6%
Minimum Child Dietary Diversity (> 4 food groups)	11%