Table 3.
Consumption of Different Food Groups in Different Weeks of Gestation Among Pregnant Women Attending Antenatal Clinics in Gurage Zone, Southern Ethiopia, 2021
| Food Groups Consumed | Frequency of Women Consumed from Each Group | ||
|---|---|---|---|
| 16–20 Weeks n (%) |
28 to 29 Weeks n (%) |
36 to 37 Weeks n (%) |
|
| Grains, white roots and tubers | 665 (99.6%) | 668 (100.0%) | 668 (100.0%) |
| Pulses (beans, peas and lentils) | 522 (78.1%) | 552 (82.6) | 556 (83.2%) |
| Nuts and seeds | 174 (26.0%) | 207 (31.0%) | 214 (32.0%) |
| Meat, poultry and fish | 91 (13.6%) | 80 (12.0%) | 98 (14.7%) |
| Eggs | 101 (15.1%) | 75 (11.2%) | 75 (11.2%) |
| Dairy products | 110 (16.5%) | 104 (15.6%) | 143 (21.4%) |
| Dark green leafy vegetables | 39 (5.8%) | 103 (15.4%) | 118 (17.7%) |
| Vitamin-A rich vegetables | 90 (13.5%) | 146 (21.9%) | 141 (21.1%) |
| Other vegetables | 380 (56.9%) | 249 (37.3%) | 245 (36.7%) |
| Other fruits | 95 (14.2%) | 142 (21.3%) | 131 (19.6%) |