Table 4.
Average weekly food consumption frequency during the past 12 months: compared by household food security status (n = 794).
| Food secure (n = 152) | Low food security (n = 325) | Very low food security (n = 317) | ANOVA p value |
ANCOVA p valuea |
||||
|---|---|---|---|---|---|---|---|---|
| Mean ± SD | Adjusted meana | Mean ± SD | Adjusted meana | Mean ± SD | Adjusted meana | |||
| Weekly food group intake frequency | ||||||||
| Vegetable group foods | 2.4 ± 1.5 | 2.4 | 2.4 ± 1.4 | 2.4 | 2.1 ± 1.5 | 2.1 | 0.51 | 0.011 |
| Fruit group foods | 2.2 ± 1.2 | 2.2 | 1.9 ± 1.2 | 2.0 | 1.4 ± 1.2 | 1.4 | 0.0001 | 0.0001 |
| Meat group foods | 2.0 ± 1.2 | 1.9 | 1.8 ± 1.2 | 1.8 | 1.3 ± 1.1 | 1.4 | 0.0001 | 0.0001 |
| Fish & seafood group foods | 1.4 ± 1.3 | 1.4 | 1.3 ± 1.2 | 1.3 | 1.0 ± 0.9 | 1.0 | 0.0001 | 0.0001 |
| Milk & milk products group foods | 3.7 ± 1.9 | 3.7 | 3.4 ± 2.0 | 3.4 | 2.3 ± 2.0 | 2.3 | 0.0001 | 0.0001 |
| Legumes, nuts & seeds group foods | 1.8 ± 1.2 | 1.8 | 1.7 ± 1.5 | 1.7 | 1.6 ± 1.7 | 1.6 | 0.64 | 0.28 |
| Cereals group foods | 3.3 ± 1.5 | 3.2 | 3.5 ± 1.8 | 3.5 | 3.3 ± 1.6 | 3.3 | 0.0001 | 0.17 |
| White tubers & roots group foods | 2.5 ± 1.4 | 2.5 | 2.6 ± 1.6 | 2.6 | 2.5 ± 1.5 | 2.5 | 0.53 | 0.27 |
| Oils & fats group foods | 2.6 ± 1.8 | 2.6 | 2.4 ± 1.7 | 2.4 | 2.3 ± 1.9 | 2.3 | 0.29 | 0.33 |
| Sweets group foods | 1.5 ± 1.6 | 1.5 | 1.6 ± 1.6 | 1.6 | 1.4 ± 1.6 | 1.4 | 0.16 | 0.36 |
| Eggs group | 4.6 ± 3.0 | 4.6 | 4.7 ± 2.4 | 4.6 | 4.4 ± 3.1 | 4.5 | 0.47 | 0.85 |
| Fried & salty snack & convenience group foods | 1.4 ± 1.4 | 1.4 | 1.6 ± 1.7 | 1.6 | 1.5 ± 1.6 | 1.5 | 0.35 | 0.41 |
| Micronutrient-rich foods | ||||||||
| Retinol precursor carotenoid foodsb | 1.5 ±1.1 | 1.6 | 1.4 ± 1.1 | 1.4 | 1.1 ± 1.0 | 1.0 | 0.0001 | 0.0001 |
| Retinol foodsc | 3.9 ± 1.8 | 3.8 | 3.6 ± 1.8 | 3.6 | 2.7 ± 1.8 | 2.7 | 0.0001 | 0.0001 |
| Heme iron foodsd | 1.8 ± 1.1 | 1.7 | 1.6 ± 1.0 | 1.6 | 1.2 ± 1.0 | 1.2 | 0.0001 | 0.0001 |
| Animal protein foodse | 2.5 ± 1.1 | 2.5 | 2.3 ± 1.1 | 2.3 | 1.7 ± 1.1 | 1.8 | 0.0001 | 0.0001 |
aAnalyses adjusted for household per capita income, age, education, length of residence in current neighborhood, neighborhood location, and data collection year.
bRetinol precursor carotenoid key foods (dark leafy green vegetables, other vegetables, tubers, and vitamin A-rich fruits).
cRetinol key foods (egg yolks, milk/milk products).
dHeme iron key foods (flesh meats, fish/seafood).
eHigh quality animal protein food (flesh meats, fish/seafood, eggs, and milk/milk products).