Table 2.
The proportions of different food categories consumed in each eating occasion reported by 141 Turkish respondents.
| Meal | Breakfast | Lunch | Afternoon Snack | Dinner | Late Night Snack | p-Value * |
|---|---|---|---|---|---|---|
| Total Food Items | 77 | 48 | 15 | 107 | 57 | |
| Baked products | 18.18 | 4.17 | 26.67 | 6.54 | 8.77 | 0.01 |
| Cereal grains & pasta | 2.60 | 12.50 | 6.67 | 12.15 | 12.28 | 0.18 |
| Dairy | 22.08 | 6.25 | 6.67 | 5.61 | 7.02 | <0.01 |
| Fruits | 15.58 | 10.42 | 6.67 | 8.41 | 22.81 | 0.09 |
| Protein | 7.79 | 22.92 | 20.00 | 17.76 | 15.79 | 0.19 |
| Soups | 2.60 | 10.42 | 0.00 | 14.02 | 7.02 | 0.05 |
| Sweets | 10.39 | 6.25 | 20.00 | 0.93 | 3.51 | <0.01 |
| Vegetables | 6.49 | 18.75 | 0.00 | 24.30 | 10.53 | <0.01 |
| Tea | 11.69 | 4.17 | 13.33 | 0.00 | 7.02 | <0.01 |
| Water | 2.60 | 4.17 | 0.00 | 6.54 | 1.75 | 0.46 |
* p-Value of two-sided proportion test using Pearson’s Chi-square test statistic, df = 5, value in bold: significant at alpha = 0.05. The numbers of food items per each group were computed into proportion by dividing by the total food items for each eating occasion.