Table 4 Food groups consumption across the tertiles of dietary diversity score in women
| Food groups | Dietary diversity score |
Total n (%) | df a | p valueb | ||
|---|---|---|---|---|---|---|
|
Tertile 1 (score: 1–4) n (%) |
Tertile 2 (score: 5) n (%) |
Tertile 3 (score: 6–7) n (%) | ||||
| Cereals and white roots | 170 (47.2) | 120 (33.3) | 70 (19.4) | 360 (100) | 2 | 0.06 |
| Milk and dairy products | 103 (36.8) | 111 (39.6) | 66 (23.6) | 280 (100) | 2 | < 0.001 |
| Vitamin A-rich vegetables and fruits | 4 (9.8) | 17 (41.5) | 20 (48.8) | 41 (100) | 2 | < 0.001 |
| Green leafy vegetables | 20 (15.5) | 50 (38.8) | 59 (45.7) | 129 (100) | 2 | < 0.001 |
| Other vegetables and fruits | 153 (45.8) | 114 (34.1) | 67 (20.1) | 334 (100) | 2 | 0.1 |
| Meat, fish and seafood | 118 (41.3) | 105 (36.7) | 63 (22) | 286 (100) | 2 | < 0.001 |
| Organ meat | 5 (33.3) | 4 (26.7) | 6 (40) | 15 (100) | 2 | 0.1 |
| Eggs | 14 (20.3) | 25 (36.2) | 30 (43.5) | 69 (100) | 2 | < 0.001 |
| Nut, seeds and legumes | 43 (28.3) | 54 (35.5) | 55 (36.2) | 152 (100) | 2 | < 0.001 |