Skip to main content

Table 9 Percent distribution of households consuming foods from various food groups

From: The relationship between training farmers in agronomic practices and diet diversification: a case study from an intervention under the Scaling Up Nutrition programme in Zambia

Food group Intervention (n = 348) Nonintervention (n = 194) P
n Percent n Percent
Cereal 343 98.6 184 94.8 0.01
White roots and tubers 163 46.8 79 40.7 0.10
Dark green leafy vegetables 287 82.5 147 75.8 0.04
Vitamin A-rich fruits 51 14.7 5 2.6 < 0.01
Flesh meats 65 18.7 26 13.4 0.07
Eggs 47 13.5 13 6.7 0.01
Fish and sea foods 157 45.1 83 42.8 0.33
Pulses 129 37.1 42 21.6 < 0.01
Milk and milk products 61 17.5 20 10.3 0.02
Oil and fats 307 88.2 144 74.2 < 0.01
Sweets 225 64.7 97 50 < 0.01
Spices, condiments, beverages 237 68.1 129 66.5 0.38