Table 4 Proportion of participants consuming each food group and average grams consumed per day of each food group overall and among consumers from three non-consecutive 24-h recalls among urban and rural subsample participants

All meat

1.00

0.92

0.18

65

55

0.17

65

59

0.65

 Chicken

0.91

0.36

0.001

43

14

0.002

47

39

0.61

 Red meat

0.68

0.76

0.55

22

41

0.34

33

53

0.12

Fish

0.32

0.44

0.39

11

13

0.54

34

29

0.75

Dairy products

0.95

0.48

0.004

68

25

0.001

71

52

0.42

Eggs

0.55

0.36

0.20

7.5

9

0.29

14

26

0.18

Legumes

0.68

0.84

0.20

7.0

12

0.09

24

42

0.34

Cereals

1.00

1.00

-

230

140

<0.001

230

140

<0.001

White roots & tubers

1.00

1.00

-

130

350

<0.001

130

350

<0.001

Dark green vegetables

0.27

0.28

0.96

0.20

0.81

0.55

0.72

2.9

0.11

Vitamin A vegetables & tubers

0.95

0.96

0.92

43

42

0.96

45

44

0.88

Other vegetable

1.00

1.00

-

36

29

0.95

36

29

0.46

Vitamin A fruits

0.36

0.2

0.21

29

18

0.27

82

90.

0.88

Other fruits

1.00

1.00

-

160

120

0.79

160

120

0.49

Added salt

1.00

1.00

-

1.7

3.1

0.006

1.7

3.1

0.02

Added vegetable oil

0.82

0.88

0.55

6.9

14

0.15

8.5

16

0.08

Added sugar

0.91

0.92

0.89

20

8.6

0.11

22

9.4

0.12

All sugar & sugary foods

1.00

0.96

0.34

98

46

0.02

98

48

0.06