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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 4. Association between consumption from different food groups and food securitystatus among the participants
| Dietary diversity | Food security status | χ² | df | p | |||||
| Food secure (55) | Mild/moderate food insecure (20) | Severe food insecure (21) | |||||||
| n | % | n | % | n | % | ||||
| Starch (95) | 54 | 56.3% | 20 | 20.8% | 21 | 21.9% | 8.564 | 2 | .018 |
| Legumes (82) | 50 | 52.1% | 18 | 18.8% | 14 | 14.6% | 7.596 | 2 | .022 |
| Dairy products (67) | 42 | 43.8% | 16 | 16.7% | 9 | 9.4% | 9.341 | 2 | .009 |
| Organ meat (33) | 22 | 22.9% | 9 | 9.4% | 2 | 2.1% | 7.521 | 2 | .023 |
| Eggs (80) | 46 | 47.9% | 18 | 18.8% | 16 | 16.7% | 1.415 | 2 | .493 |
| Flesh food (95) | 55 | 57.3% | 20 | 20.8% | 20 | 20.8% | 3.609 | 2 | .165 |
| Dark green leafy vegetables (95) | 55 | 57.3% | 19 | 19.8% | 21 | 21.9% | 3.840 | 2 | .147 |
| Vitamin A-rich fruits & vegetables (95) | 55 | 57.3% | 19 | 19.8% | 21 | 21.9% | 3.840 | 2 | .147 |
| Other fruits and vegetables (94) | 55 | 57.3% | 20 | 20.8% | 19 | 19.8% | 7.295 | 2 | .026 |