Table 3.

Food groups consumed by participant (n = 448) 24 h prior to the survey in WayuTuqa district, Ethiopia, 2016

Food group	Frequency(n)	Percent (%)
Starchy staples a	445	99
Vegetable	86	19.2
Fruit	104	23.2
Tuber	241	53.8
Meat	75	16.7
Eggs	58	12.9
Legume, nuts and seeds b	244	54.5
Milk and milk products	226	50.5
Dietary Diversity Score
Low	253	56
Medium	183	41
High	12	3

^acereals such as maize, rice, wheat, barley, other grains

^bbeans, peas, lentils, nuts, peanut