Table 4.
Sensitivity analysis for food group intake across the tertile (T) categories of Nutrient-Rich Food Index 9.3 (NRF9.3) score after excluding the participants with misreported energy intake.
| Food Group (g) | T1 (n = 30) | T2 (n = 30) | T3 (n = 31) | p for Trend a |
|---|---|---|---|---|
| Rice and Rice products | 132.7 ± 68.0 | 122.8 ± 44.3 | 152.2 ± 61.9 | 0.30 |
| Wheat flour and Wheat products | 69.1 ± 45.6 | 85.8 ± 44.5 | 66.5 ± 49.5 | 0.79 |
| Potatoes | 10.3 ± 10.2 | 18.9 ± 15.9 | 21.9 ± 21.5 | 0.015 |
| Legumes | 16.5 ± 14.2 | 25.1 ± 26.4 | 30.7 ± 30.0 | 0.11 |
| Seeds and Nuts | 0.7 ± 1.3 | 1.2 ± 2.0 | 0.9 ± 1.6 | 0.96 |
| Vegetables | 110.0 ± 44.5 | 130.9 ± 46.8 | 163.4 ± 63.7 | 0.00044 |
| Fruits | 22.1 ± 22.7 | 35.1 ± 31.9 | 60.4 ± 46.9 | <0.0001 |
| Mushrooms | 6.0 ± 5.9 | 6.4 ± 8.9 | 7.0 ± 7.2 | 0.59 |
| Seaweeds | 3.3 ± 3.4 | 7.6 ± 9.4 | 5.8 ± 6.2 | 0.33 |
| Fish and Shellfish | 9.2 ± 10.7 | 20.3 ± 21.9 | 18.6 ± 15.5 | 0.14 |
| Meat and Poultry | 61.0 ± 24.6 | 51.7 ± 24.7 | 55.7 ± 25.8 | 0.57 |
| Egg | 14.8 ± 13.4 | 22.0 ± 15.4 | 19.3 ± 12.2 | 0.14 |
| Milk and Dairy Products | 94.3 ± 90.1 | 89.5 ± 70.3 | 85.1 ± 67.9 | 0.73 |
| Fats and oils | 5.6 ± 2.6 | 6.3 ± 3.6 | 4.6 ± 2.4 | 0.10 |
| Confectionery | 25.2 ± 26.5 | 21.0 ± 20.3 | 18.4 ± 15.8 | 0.13 |
| Sugar-sweetened beverages | 60.6 ± 76.2 | 43.6 ± 66.6 | 28.9 ± 32.9 | 0.088 |
| Seasonings and Spices | 30.3 ± 12.3 | 28.3 ± 10.2 | 27.0 ± 10.8 | 0.43 |
Food group intake is expressed as intake/1000 kcal. Values (g) are represented as mean ± standard deviation (SD). a For statistical analysis, linear regression model was used for testing a trend, adjusted for maternal age, pre-pregnancy body mass index (BMI), and educational attainment.