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Impact of Food Security on Dietary Diversity and Nutritional Intake Among Pregnant Women in Low-Resource Settings
Universal Journal of Food Security
| Vol 2, Issue 1
Table 2. Descriptive statistics of consumption from different food groups among studyparticipants (N = 96)
| Food groups | n | % |
| Starch | 95 | 99.0% |
| Legumes | 82 | 85.4% |
| Dairy products | 67 | 69.8% |
| Organ meat | 33 | 34.4% |
| Eggs | 80 | 83.3% |
| Flesh food | 95 | 99.0% |
| Dark green leafy vegetables | 95 | 99.0% |
| Vitamin A-rich fruits & vegetables | 95 | 99.0% |
| Other fruits and vegetables | 94 | 97.9% |