Table 2 The frequency distribution of food consumption

Consumption of foods made from grains as rice, bread, pasta, and noodles

54

3

35

8

Consumption of tubers as white roots (white radish), sweet potatoes, and potatoes

8

29

29

34

Consumption of pulses (beans, peas, hummus, and lentils)

11

47

37

5

Consumption of nuts and seeds

8

58

21

13

Consumption of milk products as milk, cheese, yogurt

54

4

35

7

Consumption of organ meat like liver, heart, and kidney

2

60

6

32

Consumption of meat

35

8

54

3

Consumption of fish and seafood

1

45

45

9

Consumption of eggs from poultry

30

23

38

9

Consumption of dark green leafy vegetables

35

13

47

5

Consumption of vitamin A-rich vegetables like pumpkin, carrots, and sweet potato

14

34

31

21

Consumption of vitamin A-rich fruits as mango and papaya

3

56

20

21

Consumption of other vegetables and fruits

38

15

41

6

Consumption of oils and fats or butter (oils from nuts, seeds, and all animal fat)

39

10

44

7

Consumption of fried snacks as chips and crisps

19

16

44

21

Consumption of sweets like chocolate, cakes, candies, cookies, sweet biscuits, or ice cream

28

20

43

9

Consumption of sweetened fruit juices, chocolate drinks, yogurt drinks, sweet tea, or coffee with sugar

27

12

40

21

Consumption of pickles, olives, and similar

11

21

31

37

Consumption of seasonings as chilies, spices, and herbs

11

20

40

29

Consumption of tea or coffee if not sweetened

22

7

18

53