Table 2. Frequencies of consumption.
Daily and weekly frequencies of consumption of some foods according to NNG.
| FOOD CATEGORIES | DAILY FREQUENCY OF CONSUMPTION | WEEKLY FREQUENCY OF CONSUMPTION |
|---|---|---|
| CARBOHYDRATES SOURCE | ||
| Pasta/rice/barley/couscous | 2 servings | |
| Bread | 2–3 servings | |
| Potatoes | 1–2 servings | |
| Pizza | 1 serving (in place of bread, pasta, rice etc.) | |
| Biscuits/Breakfast cereals | 1 serving | |
| PROTEIN SOURCE | ||
| Meat | 3 servings | |
| Fish | 3–4 servings | |
| Egg | 1–2 servings | |
| Legumes | 3 servings | |
| MILK AND DAIRY PRODUCTS | ||
| Fresh cheeses/seasoned cheeses | 2–3 servings | |
| Milk | 1 serving | |
| Yogurt | 5–7 servings | |
| VEGETABLES AND FRUIT | ||
| Vegetables | 2 servings | |
| Fruit | 2–3 servings | |
| Nuts | 3 servings | |
| EXTRA VIRGIN OLIVE OIL | 3 servings | |
| SWEETS, CONFECTIONARY AND SNACKS | Sugar: 1 serving for elder children | 2–4 servings |
| WATER | 6 glasses |