Table 2.
Proportion of sample eating items from each food group at least once during seven measurement days (n = 203)
| Food group | n (%) |
|---|---|
| Cereals | 203 (100) |
| White roots and tubers | 135 (66.5) |
| Vitamin A‐rich vegetables and tubers | 17 (8.4) |
| Dark green leafy vegetables | 198 (97.5) |
| Other vegetables | 203 (100) |
| Vitamin A‐rich fruits | 163 (80.3) |
| Other fruits | 188 (92.6) |
| Flesh meat | 77 (37.9) |
| Eggs | 59 (29.1) |
| Fish | 188 (92.6) |
| Legume, nuts, and seeds | 190 (93.6) |
| Milk and milk products | 40 (19.7) |
Note. Cereals: for example, maize, wheat, rice, sorghum, and products made from these. White roots and tubers: starchy roots such as, for example, cassava.