Table 2

Energy and macronutrient consumption from food groups
Energy (% of total) Energy (Kcal) Carbohydrate (g) Fat (g) Protein (g)
Median (IQR range) Median (IQR range) Median (IQR range) Median (IQR range) Median (IQR range)
Cereals and starchy vegetables 62.6% (54.4% - 70.5%) 1317 (1079–1563) 289.9 (237.2 - 343.3) 4.0 (3.2 - 5.1) 30.0 (24.5 - 35.4)
Pulses, nuts, and seeds 5.0% (2.8% - 8.3%) 105 (52–196) 3.9 (1.8 - 7.3) 6.1 (2.7 - 12.3) 7.9 (4.3 - 13.6)
Vegetables 2.7% (1.8% - 3.7%) 56 (36–86) 8.2 (5.1 - 12.6) 0.2 (0.1 - 0.3) 5.4 (3.2 - 8.3)
Fruits 5.0% (2.9% - 7.6%) 107 (56–179) 23.8 (12.4 - 39.8) 0.1 (0.0 - 0.2) 2.6 (1.4 - 4.3)
Oils, lard, and butter 3.8% (2.3% - 6.2%) 78 (49–132) 0.0 (0.0 - 0.0) 8.6 (5.4 - 14.7) 0.0 (0.0 - 0.0)
Meat and meat products 9.2% (6.3% - 12.7%) 198 (121–297) 0.0 (0.0 - 0.1) 14.0 (8.5 - 21.3) 17.7 (10.8 - 26.6)
Fish and shellfish 0.6% (0.3% - 1.2%) 13 (5–26) 0.0 (0.0 - 0.3) 0.3 (0.1 - 0.6) 2.4 (1.0 - 4.9)
Eggs 2.3% (1.2% - 3.7%) 50 (23–83) 0.2 (0.1 - 0.6) 3.5 (1.7 - 6.0) 3.9 (2.0 - 6.8)
Milk and dairy 0.3% (0.0% - 1.4%) 6 (0–34) 0.3 (0.0 - 2.1) 0.3 (0.0 - 2.1) 0.3 (0.0 - 1.9)
Sugar, sweets, condiments, and beverages 2.4% (1.2% - 4.1%) 50 (23–96) 9.9 (4.0 - 20.0) 0.0 (0.0 - 0.3) 1.6 (0.9 - 2.6)
Overall (median & IQR) 2107 (1739–2579) 345.6 (288.4 - 415.3) 44.8 (32.0 - 61.9) 78.3 (61.1 - 99.1)
Overall (mean & SD) 2196 ± 650 356.1 ± 98.3 48.7 ± 22.9 82.0 ± 29.0
Estimated Energy Requirementa NA 1810 ± 97 NA NA NA
Percent insufficient intakeb 0.5 56.5 0.5
Percent in optimal range 44.9 42.8 99.5
Percent excessive intake 54.6 0.7 0

aEstimated energy requirement (EER) for women was calculated based on the formula suggested by IOM [17]: EER = 354 - (6.91 × age[y]) + PA × [(9.36 × weight[kg]) + (726 × height[m])], where PA (physical activity coefficient) = 1.27 for farmers and 1.12 for other occupations.

bInsufficient and excessive intake levels were defined based on the following Acceptable Macronutrient Distribution Ranges (AMDRs): protein, 10-35%; fat, 20-35%, carbohydrate, 45-65% of total energy.

Nguyen et al.

Nguyen et al. Nutrition Journal 2013 12:126   doi:10.1186/1475-2891-12-126

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