TABLE 2.

Analysis of the acceptability of the modeled set dietary advice retained for 19- to 30-y-old Egyptian women using indicators¹

Best modeled dietary advice using locally consumed foods			Acceptability indicators
Food	Recommended number of servings per week	Serving size,2 g	Mean observed frequency of consumption per week3	Women consuming,3 %	Cost per serving,4 EGP	Group and subgroup (G) or food item (I)
Vegetables	21	∼120	8.7	92	1	G
Legumes	7	∼120	4.2	76	2	G
Grains and grain products	7	∼250	5.7	96	2	G
Milk (m) or	14	183 (m)	5.2 (m)	77 (m)	2 (m)	G
Yogurt (y)		125 (y)	1.8 (y)	44 (y)	4 (y)
Fruits	14	∼140	6.4	80	2	G
Tahini (sesame paste)	7	30	0.5	18	1	I
Nile fish (tilapia)	2	280	0.4	25	12	I
Red meat	2	∼205	1.1	44	15	G
Liver	1	115	0.3	17	2	G
Eggs	4	95	2.0	63	3	G

¹EGP, Egyptian Pounds.

²Serving sizes are based on median serving sizes for foods as eaten from the dietary survey (10). For food groups (and subgroups), the mean serving size was calculated by averaging the median serving size of all food items of the same food group (or subgroup) and weighting it by the number of consumers in this food group (or subgroup).

³Mean observed frequency of consumption and percentage of women consuming each recommended food were estimated based on reported intakes of all women in the dietary survey (10).

⁴Cost per serving was calculated from a market survey conducted in 2018–2019 in Cairo to collect food prices and median serving sizes declared in the 2016–2017 dietary survey.