Table 5

Reported consumption of selected foods in the past year in Zimbabwe from FFQ

Foods

Frequency of consumption

Never, <1/mo

1–3 / mo

1/wk

2–4 / wk

≥ 5 / wk


Bread, cereal and starches

Sadza (maize)

0

0

0

4 (2%)

97 (98%)

White bread

40 (40.8%)

16 (16.3%)

4 (4.1%)

7 (7.1%)

31 (31.6%)

Starch roots and tubers

Sweet potato

3 (3%)

9 (9.1%)

9 (9.1%)

32 (32.3%)

44 (44.5%)

Meat and eggs

Matemba

46 (46.5%)

24 (24.2%)

16 (16.2%)

11 (11.1%)

2 (2%)

Caterpillar

52 (52.5%)

28 (28.3%)

5 (5.1%)

12 (12.1%)

2 (2%)

Mice

66 (66.7%)

12 (12.1%)

11 (11.1%)

3 (3%)

7 (7.1%)

Dairy products

Lacto

36 (36.4%)

38 (38.4%)

9 (9.1%)

15 (15.2%)

1 (1%)

Whole milk

79 (79.8%)

9 (9.1%)

2 (2%)

6 (6.1%)

3 (3%)

Fruits in season

Mango

2 (2%)

3 (3%)

12 (12.1%)

19 (19.2%)

63 (63.8%)

Guava

9 (9.1%)

9 (9.1%)

10 (10.1%)

24 (24.2%)

47 (47.5%)

Fruits out of season

Banana

33 (33.3%)

25 (25.3%)

7 (7.1%)

10 (10%)

24 (24.2%)

Paw Paw

77 (77.8%)

16 (16.2%)

3 (3%)

1 (1%)

2 (2%)


Type of oil most commonly used for cooking (N,%) Vegetable oil 98 (99%)

Merchant et al. Nutrition Journal 2005 4:37   doi:10.1186/1475-2891-4-37

Open Data