Impact of Food Security on Dietary Diversity and Nutritional Intake Among Pregnant Women in Low-Resource Settings

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%