Table 2.
Prevalence of getting one score for various food groups among the good DD group and the poor DD group, respectivelya
| Food groups | Good DD | Poor DD |
|---|---|---|
| Vegetables | 96.82% | 79.53% |
| Fruits | 59.95% | 15.46% |
| Legumes and its products | 79.29% | 30.68% |
| Nuts | 21.35% | 2.75% |
| Meat | 92.13% | 55.91% |
| Eggs | 91.99% | 48.92% |
| Fish | 72.42% | 19.40% |
| Milk and dairy products | 51.45% | 12.68% |
| Tea drinking | 46.94% | 15.39% |
Abbreviations: DD: dietary diversity;
a
. The difference in prevalence of getting one score for every food group between good DD and poor DD was significant (p<0.01).