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. 2020 Jun 29;2020:3592813. doi: 10.1155/2020/3592813

Table 5.

Consumption of cereals, roots, tubers, bananas, and legumes.

Food group Frequency of consumption
1-2 times/wk 3-4 times/wk 5-6 times/wk 7≥ times/wk 1-2 times/month Rare Never
n (%) n (%) n (%) n (%) n (%) n (%) n (%)
Cereals and cereal products
 Thin maize porridge 13 (7.9) 16 (9.8) 27 (16.5) 67 (40.9) 41 (25)
 Stiff maize porridge (ugali) 7 (4.3) 66 (40.2) 17 (10.3) 68 (41.5) 6 (3.7)
 Maize and bean meal (kande) 70 (42.7) 65 (39.7) 10 (6.1) 15 (9.1) 4 (2.4)
 Boiled rice 34 (20.7) 106 (64.6) 24 (14.6)
 Meat pilau 29 (17.0) 18 (10.9) 11 (6.7) 106 (64.6)
 White bread/bread rolls 17 (5.5) 27 (16.5) 38 (33.2) 53 (32.3) 5 (3.0) 24 (14.6)
 Buns 22 (13.4) 28 (17.1) 14 (8.5) 19 (11.6) 6 (3.7) 82 (50)
 Chapati 7 (4.2) 5 (3.0) 2 (1.2) 18 (11.0) 132 (80.5)
Roots, tubers, and plantains
 Roasted potatoes (kachori) 10 (6.1) 4 (2.4) 150 (91.5)
 Banana stew 3 (1.8) 13 (7.9) 148 (90.2)
Legumes
 Kidney beans 3 (1.8) 3 (1.8) 158 (96.3)

— represents a particular food item was not consumed.