Table 2.

Summary statistics of variables measured before and after the intervention.

Outcomes	(1) Control Group Mean (SD)		(2) Treatment Group 1 Mean (SD)		(3) Treatment Group 2 Mean (SD)
	Baseline Values	Endline Values	Baseline Values	Endline Values	Baseline Values	Endline Values
Anemia-related outcomes:
Hb concentration (g/L)	128.03 (12.95)	127.93 (14.86)	128.51 (12.63)	128.11 (15.86)	127.84 (12.80)	130.95 (15.66)
Anemia (=1 if yes)	0.22 (0.42)	0.23 (0.42)	0.18 (0.38)	0.22 (0.42)	0.23 (0.42)	0.16 (0.36)
Overall nutritional status:
BMI-for-age z-scores	−0.68 (0.94)	−0.76 (0.97)	−0.70 (0.91)	−0.71 (0.95)	−0.63 (0.91)	−0.60 (0.89)
Underweight (=1 if yes)	0.08 (0.26)	0.11 (0.32)	0.07 (0.25)	0.07 (0.26)	0.06 (0.24)	0.06 (0.23)
Dietary structure:
Diet Diversity Scores	5.33 (2.32)	4.82 (2.36)	4.75 (2.17)	5.21 (2.18)	4.65 (2.20)	5.32 (2.09)
Consumption of food categories (=1 if yes):
Grains	0.95 (0.21)	0.97 (0.18)	0.95 (0.21)	0.98 (0.13)	0.93 (0.26)	0.97 (0.17)
Tubers	0.71 (0.45)	0.75 (0.44)	0.72 (0.45)	0.74 (0.44)	0.65 (0.48)	0.65 (0.48)
Vegetables	0.83 (0.37)	0.81 (0.40)	0.71 (0.45)	0.79 (0.40)	0.71 (0.46)	0.88 (0.32)
Fruits	0.75 (0.44)	0.47 (0.50)	0.67 (0.47)	0.56 (0.50)	0.69 (0.46)	0.59 (0.49)
Flesh meat	0.54 (0.50)	0.46 (0.50)	0.49 (0.50)	0.63 (0.47)	0.46 (0.50)	0.65 (0.48)
Other meat	0.27 (0.44)	0.22 (0.42)	0.23 (0.42)	0.34 (0.47)	0.20 (0.40)	0.28 (0.45)
Eggs	0.31 (0.46)	0.34 (0.48)	0.24 (0.43)	0.33 (0.27)	0.24 (0.43)	0.30 (0.46)
Fish	0.11 (0.32)	0.13 (0.33)	0.10 (0.30)	0.08 (0.27)	0.09 (0.28)	0.09 (0.29)
Bean products, nuts and seeds	0.47 (0.50)	0.38 (0.49)	0.41 (0.49)	0.44 (0.50)	0.42 (0.50)	0.51 (0.50)
Milk and milk products	0.38 (0.49)	0.29 (0.45)	0.23 (0.42)	0.32 (0.47)	0.25 (0.44)	0.40 (0.49)
Number of observations (boarding students only)	437		219		210

Source: Author’s survey. Notes: 1. Boarding students only. 2. Standard deviations in parentheses.