Table 3 Dietary diversity of the study population
Dietary diversity | Overall (n = 298) | Stunted (n = 139) | Not stunted (n = 159) | p-value | Wasted (n = 39) | Not wasted (n = 259) | p-value | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
n | % | n | % | n | % | n | % | n | % | |||
Group 1: Grains, roots, and tubers | 293 | 98.3 | 138 | 99.3 | 155 | 97.5 | 0.228 | 38 | 97.4 | 255 | 98.5 | 0.644 |
Group 2: Legumes and nuts | 48 | 16.1 | 18 | 12.9 | 30 | 18.9 | 0.166 | 3 | 7.7 | 45 | 17.4 | 0.125 |
Group 3: Dairy products | 110 | 36.9 | 48 | 34.5 | 62 | 39.0 | 0.426 | 15 | 38.5 | 95 | 36.7 | 0.830 |
Group 4: Flesh foods | 292 | 98.0 | 135 | 97.1 | 157 | 98.7 | 0.321 | 38 | 97.4 | 254 | 98.1 | 0.793 |
Group 5: Eggs | 169 | 56.7 | 77 | 55.4 | 92 | 57.9 | 0.668 | 23 | 59.0 | 146 | 56.4 | 0.760 |
Group 6: VA rich fruits and veges | 242 | 81.2 | 116 | 83.5 | 126 | 79.2 | 0.354 | 32 | 82.1 | 210 | 81.1 | 0.885 |
Group 7: Other fruits and veges | 217 | 72.8 | 104 | 74.8 | 113 | 71.1 | 0.468 | 27 | 69.2 | 190 | 73.4 | 0.589 |
Others | 248 | 83.2 | 115 | 82.7 | 133 | 83.6 | 0.833 | 31 | 79.5 | 217 | 83.8 | 0.503 |