Table 3.
Dietary diversity, food security, anaemia status of the study participants in Addis Ababa, Ethiopia, 2019 (n = 395)
| Variable | Frequency | Percentage |
|---|---|---|
| Food group consumed in the last 24 h | ||
| Foods from grains | 377 | 95.7 |
| White roots, tubers and plantains | 273 | 69.3 |
| Pulses (bean, peas and lentils) | 264 | 67.0 |
| Milk and milk products | 138 | 35.0 |
| Meat and meat product | 112 | 28.4 |
| Any fresh or dried or shellfish | 25 | 6.4 |
| Eggs | 89 | 22.6 |
| Vegetable | 229 | 58.1 |
| Fruits | 229 | 58.1 |
| Any foods made with oil or fat | 341 | 86.6 |
| Minimum dietary diversity | ||
| Low dietary diversity | 68 | 17.2 |
| High dietary diversity | 327 | 82.8 |
| Food Security (391) | ||
| Food secure | 340 | 87.0 |
| Mildly food insecure | 19 | 4.9 |
| Moderately food insecure | 26 | 6.6 |
| Severely food insecure | 6 | 1.5 |
| MUAC (387) | ||
| Low MUAC (< 23 cm) | 70 | 18.1 |
| High MUAC (≥ 23 cm) | 317 | 81.9 |
| Had anaemia (385) | ||
| Yes | 11 | 3.0 |
| No | 374 | 97.0 |