Table 2.
Eating habits, well-being and diet quality of participants
| Characteristics | N | % |
| Reasons for eating | ||
| Hunger satiety | 52 | 49.2 |
| Health and vitality | 45 | 37.5 |
| Growth and longevity | 13 | 10.8 |
| Person responsible for meal preparation | ||
| Respondent | 56 | 46.7 |
| Wife | 30 | 25.0 |
| Children | 25 | 20.8 |
| Other relations | 9 | 7.5 |
| Number of times respondents ate per day | ||
| Two times | 49 | 40.8 |
| Three times | 63 | 52.5 |
| Four times | 8 | 6.7 |
| Usual source of meals | ||
| Home prepared | 79 | 65.9 |
| Purchased | 41 | 34.1 |
| Factors influencing respondents' food choices | ||
| Appetite & hunger | 53 | 43.9 |
| Availability of food | 40 | 33.3 |
| Availability of money | 17 | 13.9 |
| No particular reason | 10 | 8.9 |
| Routine intake of nutrient supplements | ||
| Yes | 66 | 55.0 |
| No | 54 | 45.0 |
| Food allergies | ||
| Yes * | 31 | 25.8 |
| No | 89 | 74.2 |
| Health problems associated with eating † | ||
| Gastrointestinal gas | 61 | 24.7 |
| Constipation | 44 | 17.8 |
| Loss of appetite | 28 | 11.3 |
| Difficulty chewing | 26 | 10.5 |
| Bitterness in the mouth | 26 | 10.5 |
| Diarrhoea | 20 | 8.1 |
| Diagnosed medical conditions† | ||
| Osteoarthritis | 35 | 19.0 |
| Visual impairment | 35 | 19.0 |
| Cardiovascular diseases (hypertension & stroke) | 30 | 16.3 |
| Dental problems | 24 | 13.0 |
| Hearing impairment | 15 | 8.2 |
| Diabetes mellitus | 13 | 7.1 |
| Stomach ulcer | 13 | 7.1 |
| Healthy habits‡ | ||
| Fruit consumption | 41 | 34.2 |
| Physical activity | 37 | 30.8 |
| Unhealthy habits‡ | ||
| Alcohol consumption | 15 | 12.5 |
| Tobacco smoking | 9 | 7.5 |
| High salt intake | 6 | 5.0 |
| Diet quality¶ | ||
| Adequate | 8 | 6.7 |
| Fair | 48 | 40.0 |
| Poor | 64 | 53.3 |
*
Common allergens allergic cassava, snails, okra, beans and pork.
†
Data generated from multiple responses.
‡
Habits were indulged in at least three times per week.
¶
Dietary quality was determined based on adequacy of intake of foods from seven food groups daily. Diets that included foods from 6–7 food groups were rated as adequate; diets that included foods from 5 groups were rated as fair whilst diets that included foods from ≤4 groups were rated as poor.