Table 2: Twelve food groups consumed by participants in seven days, Ethiopia, 2019.
|
|
Minimum |
Maximum |
Mean |
Std. Deviation |
|
DDS |
0.00 |
12.00 |
5.4 |
1.9 |
|
Cereals |
1.00 |
11.00 |
11.9738 |
0.0262 |
|
Legumes, pulse & nuts |
1.00 |
4.00 |
2.0489 |
1.1822 |
|
Tuber and roots |
1.00 |
4.00 |
2.6917 |
1.1567 |
|
Vegetables |
1.00 |
4.00 |
1.4060 |
0.2196 |
|
Fruits |
1.00 |
4.00 |
0.2256 |
0.5971 |
|
Meat |
2.00 |
4.00 |
0.0902 |
0.3677 |
|
Milk |
1.00 |
4.00 |
0.1729 |
0.6144 |
|
Eggs |
1.00 |
4.00 |
0.2710 |
0.5972 |
|
Fishes |
2.00 |
4.00 |
0.0075 |
0.1226 |
|
Fats & oil |
1.00 |
4.00 |
0.7444 |
0.9764 |
|
Sweets |
1.00 |
4.00 |
0.8872 |
0.1858 |
|
Spices, etc. |
1.00 |
4.00 |
1.4474 |
0.9939 |