Table 2.

Reported food groups consumed in the previous 24 hours by pregnant women in Damot Sore (N=104)

Food items	Frequency	Percentage
Cereals	101	97.1
White tubers	86	82.7
Legumes	49	47.1
Oil and butter	43	41.3
Dark green leafy vegetables	33	31.7
Milk and milk products	20	19.2
Vitamin A rich fruits	8	7.7
Other fruits	7	6.7
Vitamin A rich vegetables and roots	6	5.8
Egg	4	3.8
Meat	3	2.9
Organ meat	2	1.9
Other vegetables	1	1.0
Fish	0	0