Table II.

Frequency of consumption of various carbohydrate food sources (n = 1058).

Food	Never or <1/mth	>1/mth but <1/wk	1/wk	2—4/wk	5 – 6/wk	1/day	2 – 3/day	4 – 5/day	6 + /day
White rice
Frequency	24	36	113	552	104	166	52	6	5
Percentage	2.2	3.4	10.7	52.2	9.8	15.7	4.9	0.6	0.5
Brown rice
Frequency	1028	10	4	9	2	1	0	0	0
Percentage	97.5	1.0	0.4	0.9	0.2	0	0	0	0
Bread
Frequency	77	178	155	362	73	180	22	6	2
Percentage	7.3	16.9	14.7	34.3	6.9	17.0	2.1	0.6	0.2
Yam
Frequency	145	255	217	355	27	46	7	0	0
Percentage	13.8	24.2	20.6	33.8	2.5	4.4	0.7	0	0
Eba (cassava-based stiff porridge)
Frequency	178	240	197	361	26	48	5	0	0
Percentage	16.9	22.7	18.7	34.2	2.5	4.5	0.5	0	0
Amala (cassava or yam-based stiff porridge)
Frequency	498	223	111	169	22	28	5	0	0
Percentage	47.2	21.1	10.5	16.0	2.1	2.6	0.5	0	0
Fufu (cassava-based stiff porridge)
Frequency	604	191	83	123	15	33	6	0	0
Percentage	57.2	18.1	7.9	11.7	1.4	3.1	0.6	0	0
Semovita (wheat-based stiff porridge)
Frequency	216	205	140	369	47	71	6	0	0
Percentage	20.5	19.4	13.3	35.0	4.5	6.7	0.6	0	0
Akpu (cassava-based stiff porridge)
Frequency	746	115	73	83	7	23	2	1	0
Percentage	71.0	11.0	6.9	7.9	0.7	2.2	0.2	0.1	0
Plantain
Frequency	945	57	23	21	3	2	1	0	0
Percentage	89.9	5.4	2.2	1.9	0.3	0.2	0.1	0	0
Corn
Frequency	817	84	37	71	19	24	3	0	0
Percentage	77.4	8.0	3.5	6.7	1.8	2.3	0.3	0	0
Tuwon (rice-based stiff porridge)
Frequency	730	103	73	115	13	18	1	1	1
Percentage	69.2	9.8	6.9	10.9	1.2	1.7	0.1	0.1	0.1

Note: wk, week; mth, month.