Table 3.
Food related information.
| Characteristics | n | % | |
|---|---|---|---|
| Frequency of food intake in a day (n = 133) | ≤4 times >4 times |
47 86 |
35.3 64.7 |
| Median = 4, IQR = 1, Minm = 2, Maxm = 6 | |||
| Meal not prepared at house consumption per week (n = 66) | ≤2 days >2 days |
26 40 |
39.4 60.6 |
| Median = 2, IQR = 4 | |||
| Protein rich food* | Pulses | 123 | 92.5 |
| Meat | 121 | 91.0 | |
| Egg | 107 | 80.4 | |
| Milk and milk product | 104 | 78.2 | |
| Fish | 57 | 42.9 | |
| Protective food* | Vegetables | 130 | 97.7 |
| Fruits | 125 | 93.9 | |
| Calorie intake per day (n = 133) | Not sufficient Sufficient |
29 104 |
21.8 78.2 |
| Mean = 3239.39 Kcal, SD = 1352.47, Minm = 339Kcal, Maxm = 7626.75 Kcal | |||
*
based on multiple response analysis.