TABLE 2.
Food-group consumption by age group, sex, and survey rounds1
| Male, % | Female, % | |||||
|---|---|---|---|---|---|---|
| 2011 (n = 9932) | 2018 (n = 9536) | Change from 2011 to 2018 | 2011 (n = 11,054) | 2018 (n = 10,787) | Change from 2011 to 2018 | |
| 2 to <5 y | ||||||
| Grains, roots, or tubers | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Vitamin A–rich plant foods | 33.5 | 38.0 | 13.4 | 32.2 | 38.3 | 18.9* |
| Other fruits or vegetables | 98.5 | 99.0 | 0.5 | 98.1 | 99.4 | 1.3 |
| Meat, poultry, fish, seafood | 72.3 | 72.8 | 0.7 | 73.0 | 73.6 | 0.8 |
| Eggs | 10.9 | 24.3 | 122.9*** | 13.2 | 26.2 | 98.5*** |
| Pulses/legumes/nuts | 20.7 | 32.5 | 57.0*** | 23.3 | 32.1 | 37.8* |
| Milk and milk products | 20.1 | 35.4 | 76.1*** | 19.7 | 34.7 | 76.1*** |
| Minimum dietary diversity (≥4 food groups) | 47.5 | 69.5 | 46.3*** | 51.2 | 69.8 | 36.3*** |
| 5 to <10 y | ||||||
| Grains, roots, or tubers | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Vitamin A–rich plant foods | 39.9 | 39.4 | −1.3 | 40.5 | 40.0 | −1.2 |
| Other fruits or vegetables | 99.5 | 99.9 | 0.4 | 99.7 | 99.9 | 0.2 |
| Meat, poultry, fish, seafood | 75.8 | 76.9 | 1.5 | 73.5 | 76.1 | 3.5 |
| Eggs | 10.2 | 24.3 | 138.2*** | 11.4 | 22.9 | 100.9*** |
| Pulses/legumes/nuts | 19.6 | 33.3 | 69.9*** | 19.8 | 34.1 | 72.2*** |
| Milk and milk products | 19.1 | 29.2 | 52.9*** | 17.8 | 23.8 | 33.7* |
| Minimum dietary diversity (≥4 food groups) | 52.3 | 67.7 | 29.4*** | 51.7 | 66.6 | 28.8*** |
| 10–18 y | ||||||
| Grains, white roots and tubers, and plantains | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Pulses (beans, peas, and lentils) | 21.9 | 33.7 | 53.9*** | 21.8 | 34.7 | 59.2*** |
| Nuts and seeds | 1.3 | 4.4 | 238.5*** | 1.6 | 4.2 | 162.5* |
| Dairy | 17.9 | 23.8 | 33.0** | 18.8 | 22.8 | 21.3* |
| Meat, poultry, and fish | 77.9 | 79.3 | 1.8 | 77.4 | 77.4 | 0.0 |
| Eggs | 11.4 | 22.1 | 93.9*** | 11.3 | 21.1 | 86.7*** |
| Dark-green leafy vegetables | 40.2 | 42.9 | 6.7 | 43.4 | 44.9 | 3.5 |
| Other vitamin A–rich fruits and vegetables | 1.1 | 4.0 | 263.6*** | 1.7 | 2.4 | 41.2c |
| Other vegetables | 99.6 | 100 | 0.4 | 99.9 | 99.9 | 0.0 |
| Other fruits | 10.2 | 18.3 | 79.4*** | 11.0 | 24.2 | 120.0***,b |
| Minimum dietary diversity (≥5 food groups) | 23.7 | 39.0 | 64.6*** | 25.1 | 40.2 | 60.2*** |
| 19–40 y | ||||||
| Grains, white roots and tubers, and plantains | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Pulses (beans, peas, and lentils) | 22.4 | 37.9 | 69.2*** | 20.5 | 32.7 | 59.5***,a |
| Nuts and seeds | 1.1 | 4.1 | 272.7*** | 1.2 | 4.3 | 258.3*** |
| Dairy | 19.4 | 24.2 | 24.7*** | 14.9 | 23.7 | 59.1***,b |
| Meat, poultry, and fish | 79.1 | 80.3 | 1.5 | 75.8 | 79.7 | 5.1*,a |
| Eggs | 12.4 | 23.5 | 89.5*** | 10.9 | 21.6 | 98.2*** |
| Dark-green leafy vegetables | 38.6 | 40.9 | 6.0 | 39.4 | 43.8 | 11.2* |
| Other vitamin A–rich fruits and vegetables | 1.1 | 2.8 | 154.5*** | 1.2 | 2.9 | 141.7*** |
| Other vegetables | 99.5 | 99.8 | 0.3 | 99.8 | 100.0 | 0.2 |
| Other fruits | 7.4 | 10.8 | 45.9*** | 8.8 | 16.9 | 92.0***,c |
| Minimum dietary diversity (≥5 food groups) | 23.8 | 38.2 | 60.5*** | 20.4 | 38.2 | 87.3***,a |
| 41–60 y | ||||||
| Grains, white roots and tubers, and plantains, % | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Pulses (beans, peas, and lentils) | 23.8 | 37.0 | 55.5*** | 22.5 | 35.7 | 58.7*** |
| Nuts and seeds | 1.1 | 3.0 | 172.7** | 1.1 | 3.7 | 236.4*** |
| Dairy | 22.8 | 24.5 | 7.5 | 17.9 | 23.5 | 31.3*,a |
| Meat, poultry, and fish | 78.2 | 77.8 | −0.5 | 78.2 | 77.8 | −0.5 |
| Eggs | 12.2 | 21.3 | 74.6*** | 10.0 | 16.8 | 68.0*** |
| Dark-green leafy vegetables | 39.0 | 41.9 | 7.4 | 43.9 | 44.6 | 1.6 |
| Other vitamin A–rich fruits and vegetables | 1.3 | 2.7 | 107.7* | 1.5 | 2.9 | 93.3* |
| Other vegetables | 99.8 | 99.9 | 0.1 | 99.4 | 99.9 | 0.5 |
| Other fruits | 8.0 | 12.1 | 51.3** | 9.4 | 15.8 | 68.1*** |
| Minimum dietary diversity (≥5 food groups) | 25.2 | 36.0 | 42.9*** | 24.5 | 37.4 | 52.7*** |
| ≥61 y | ||||||
| Grains, white roots and tubers, and plantains | 100.0 | 100.0 | 0.0 | 100.0 | 100.0 | 0.0 |
| Pulses (beans, peas, and lentils) | 22.3 | 36.7 | 64.6*** | 20.8 | 35.4 | 70.2*** |
| Nuts and seeds | 1.9 | 4.1 | 115.8* | 1.3 | 3.9 | 200.0* |
| Dairy | 24.0 | 24.9 | 3.7 | 20.2 | 25.1 | 24.3 |
| Meat, poultry, and fish | 79.7 | 78.1 | −2.0 | 77.0 | 76.6 | −0.5 |
| Eggs | 10.6 | 19.4 | 83.0*** | 9.2 | 19.4 | 110.9*** |
| Dark-green leafy vegetables | 41.5 | 42.3 | 1.9 | 40.1 | 44.3 | 10.5 |
| Other vitamin A– rich fruits and vegetables | 1.8 | 3.2 | 77.8 | 1.5 | 2.9 | 93.3 |
| Other vegetables | 99.7 | 99.8 | 0.1 | 99.4 | 99.7 | 0.3 |
| Other fruits | 10.3 | 11.3 | 9.7 | 7.3 | 11.1 | 52.1* |
| Minimum dietary diversity (≥5 food groups) | 26.5 | 36.4 | 37.4** | 21.4 | 37.4 | 74.8***,a |
1
*,**,***Significant difference for changes between 2011 and 2018: *P < 0.5, **P < 0.01, ***P < 0.001. Letters indicate significant difference for changes from 2011 to 2018 between males and females: aP < 0.5, bP < 0.01, cP < 0.001.