Table 5 Distribution of respondents by type of training session attended
Training topic | Intervention (n = 348) | Nonintervention (n = 194) | P value | ||
|---|---|---|---|---|---|
n | Percent | n | Percent | ||
Sustainable farming methods | 336 | 96.6 | 120 | 88.2 | 0.001 |
Improved agronomic practices | 333 | 95.7 | 118 | 60.8 | 0.001 |
Improved varieties and nutrient-rich varieties | 332 | 95.4 | 112 | 57.7 | 0.001 |
Vitamin A-rich crops | 332 | 95.4 | 102 | 52.6 | < 0.001 |
Food storage | 333 | 95.7 | 110 | 56.7 | < 0.001 |
Food preservation, processing and utilization | 333 | 95.7 | 107 | 55.2 | < 0.001 |
Various methods of cooking food | 331 | 95.1 | 105 | 54.1 | < 0.001 |
Infant and young child feeding | 333 | 95.7 | 105 | 54.1 | < 0.001 |
Diet diversification | 330 | 94.8 | 106 | 54.6 | < 0.001 |