Table 3:

Frequency of consumption of different categories of food by study subjects

Food group and number of servings/day	Males n = 360		Females n = 442		Test
	n	%	n	%
Bread, cereal, rice and pasta
<6	40	11.11	50	11.31	χ2 = 0.001 P = 0.99
6–11	285	79.17	348	78.74
≥11	35	9.72	44	9.95
Vegetables
<3	35	9.72	43	9.73
3–5	281	78.06	347	78.51	χ2 = 0.038 P = 0.98
≥5	44	12.22	52	11.76
Fruit
<2	60	16.67	71	16.07
2–4	250	69.44	308	69.68	χ2 = 0.067 P = 0.96
>4	50	13.89	63	14.25
Dairy (milk, yogurt and cheese products)
<2	12	3.33	10	2.26
2–3	123	34.17	416	94.12	χ2 = 79.29 P = 0.001*
≥3	225	62.5	16	3.62
Meat (red meat, poultry, fish, dry beans, eggs and nuts)
<2	33	9.17	40	9.05	χ2 = 31.55 P = 0.001*
2–3	127	35.28	319	72.17
≥3	200	55.55	83	18.78

^*P <0.05.