Table 4 Percentage of respondents adding iron-fortified cubes and green leafy vegetables to stews and soups and mean number of iron-fortified cubes and bunches of green leafy vegetables added to stews and soups (per 2 weeks)
Percentage of participantsa | Meanb (se) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Control | Intervention | Control | Intervention | ChiSq (df) | p-value | r | ||||
Adding Cubes to stews | Baseline | 76% | 93% | 2.5 | (0.2) | 2.9 | (0.2) | 15.3 | < 0.0001 | |
Change | 6% | 7% | 0.8 | (0.2) | 0.7 | (0.2) | 0.1 | ns | ||
Adding Greens to stews | Baseline | 5% | 3% | 0.1 | (0.03) | 0.0 | (0.0) | 1.7 | ns | |
Change | 5% | 41% | 0.02 | (0.04) | 0.30 | (0.03) | 68.9 | <.0001 | 0.36 | |
Adding Cubes to soups | Baseline | 76% | 71% | 1.4 | (0.1) | 2.0 | (0.2) | 1.21 | ns | |
Change | 2% | 28% | 0.4 | (0.1) | 0.9 | (0.2) | 17.9 | <.0001 | 0.20 | |
Adding Greens to soups | Baseline | 85% | 83% | 1.4 | (0.1) | 1.8 | (0.1) | 6.0 | 0.01 | |
Change | 10% | 13% | 0.5 | (0.1) | −0.1 | (0.1) | 13.4 | 0.0003 | 0.15 | |