Table 5.

Reported consumption of selected foods in the past year in Zimbabwe from FFQ

Foods	Frequency of consumption
	Never, <1/mo	1–3 / mo	1/wk	2–4 / wk	≥ 5 / wk
Bread, cereal and starches
Sadza (maize)	0	0	0	4 (2%)	97 (98%)
White bread	40 (40.8%)	16 (16.3%)	4 (4.1%)	7 (7.1%)	31 (31.6%)
Starch roots and tubers
Sweet potato	3 (3%)	9 (9.1%)	9 (9.1%)	32 (32.3%)	44 (44.5%)
Meat and eggs
Matemba	46 (46.5%)	24 (24.2%)	16 (16.2%)	11 (11.1%)	2 (2%)
Caterpillar	52 (52.5%)	28 (28.3%)	5 (5.1%)	12 (12.1%)	2 (2%)
Mice	66 (66.7%)	12 (12.1%)	11 (11.1%)	3 (3%)	7 (7.1%)
Dairy products
Lacto	36 (36.4%)	38 (38.4%)	9 (9.1%)	15 (15.2%)	1 (1%)
Whole milk	79 (79.8%)	9 (9.1%)	2 (2%)	6 (6.1%)	3 (3%)
Fruits in season
Mango	2 (2%)	3 (3%)	12 (12.1%)	19 (19.2%)	63 (63.8%)
Guava	9 (9.1%)	9 (9.1%)	10 (10.1%)	24 (24.2%)	47 (47.5%)
Fruits out of season
Banana	33 (33.3%)	25 (25.3%)	7 (7.1%)	10 (10%)	24 (24.2%)
Paw Paw	77 (77.8%)	16 (16.2%)	3 (3%)	1 (1%)	2 (2%)

Type of oil most commonly used for cooking (N,%) Vegetable oil 98 (99%)