TABLE 4.

A 24 h food diversity of the study participants (Addis Ababa, Ethiopia, 2021).

Food groups	Frequency	Percentage
Cereals	288	90
Legumes	177	55.3
Nuts and seeds	78	22.4
Milk and Dairy products	163	50.9
Meat, poultry and fish	102	31.9
Egg	94	29.4
Dark Green leafy vegetables	191	59.7
Other vitamin A rich fruits and vegetables	169	52.8
Other vegetables	294	91.9
Other fruits	206	64.4