Table 3.

Consumption of food groups and mean percentage contribution to intakes of energy, protein and potentially important nutrients for cognitive development among 5-year-old Seychellois children (n 229), Seychelles Child Development Nutrition Study (SCDNS), 2006

	% of consumers	Intake of all consumers (g/d)		% contribution to the intake of
		Median	P5, P95	Energy	Protein	Fe	Cu	Zn	Se	Iodine	Vitamin B6	Folate
Cereal products	100	56·25	33·97, 98·74	35·59	25·04	32·42	51·37	32·06	44·44	22·98	23·88	30·41
Milk products	93	60·83	0·00, 151·00	12·86	18·53	19·71	2·10	22·50	5·02	41·08	11·77	20·55
Eggs	78	26·33	0·00, 60·13	2·25	5·12	5·47	2·81	4·88	5·14	14·41	3·29	5·94
Vegetables	100	23·19	9·42, 76·28	5·59	6·88	10·70	10·57	7·11	4·33	3·68	15·97	15·87
Fruit	95	70·58	0·00, 198·67	4·90	1·56	5·26	7·31	2·07	1·16	2·14	8·83	5·28
Sugars, preserves & snacks	97	11·00	3·92, 26·69	7·55	1·91	2·39	4·51	1·82	0·99	0·84	2·53	2·36
White fish	42	0·00	0·00, 46·50	0·51	3·04	0·51	0·17	0·54	2·88	1·25	1·47	0·23
Fatty fish	74	26·00	0·00, 77·00	1·43	7·50	2·91	0·87	2·03	14·18	1·18	4·58	0·35
Crustaceans	3	0·00	0·00, 0·00	0·02	0·07	0·04	0·13	0·08	0·16	0·08	0·02	0·01
Molluscs	2	0·00	0·00, 0·00	0·08	0·28	0·12	0·16	0·13	0·63	0·11	0·24	0·02
Fish products & dishes	43	0·00	0·00, 44·00	0·67	2·28	0·71	0·59	0·90	3·79	1·19	1·56	0·33
Red meat	83	15·75	0·00, 62·75	2·49	7·67	2·61	2·27	8·21	4·56	1·50	6·72	1·22
White meat	78	33·50	0·00, 120·75	2·92	8·92	2·39	3·45	5·64	4·36	1·81	2·76	0·82
Meat products & dishes	80	24·50	0·00, 79·83	4·92	7·39	4·65	5·23	8·97	4·07	3·66	3·75	1·21
Fats & oils	100	4·65	2·17, 10·11	7·97	0·10	0·67	0·47	0·03	0·12	0·82	0·61	0·83
Beverages	100	125·36	45·66, 242·63	6·89	1·19	5·68	2·13	0·17	1·66	1·87	9·75	11·37
Other foods*	89	128·77	66·01, 229·66	3·35	2·51	3·76	5·89	2·85	2·49	1·39	2·27	3·23

P5, 5th percentile; P95, 95th percentile.

^*Includes soups, sauces & miscellaneous, nuts & seeds, herbs & spices, custom foods.