Table 3. Macronutrient and fortified wheat flour intake among non-pregnant women of reproductive age in Dar es Salaam, Tanzania.

	Baseline (n = 537)	Six months (n = 413)		12 months (n = 361)
Measure	Intake (mean±SD)	Intake(mean±SD)	Change; p-value	Intake (mean±SD)	Change; p-value
Energy (kcals/day)	2906 (±966)	2447 (±851)	-599; <0.0001	2348 (±860)	-700; <0.0001
Protein %	12.2% (±2.5)	12.7 (±2.57)	0.52; 0.006	12.5 (±2.76)	0.30; 0.17
Fat %	31.8% (±6.27)	31.7 (±5.95)	0.45; 0.29	32.3 (±5.81)	0.88; 0.08
Carbohydrate %	56.0% (±7.9)	55.5 (±7.36)	-0.97; 0.06	55.1 (±7.39)	-1.18; 0.07
Fortified wheat-based foodsa (meanservings/day±SE)	0.84 (±0.56)	0.61 (±0.28)	-0.23; <0.0001	0.62 (±0.55)	-0.25; <0.0001

^aWheat-based foods included bread, pancakes, cakes and donuts

N’s are different at each time point due to FFQ inclusions for analysis