Table 2 |
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|
Percentage of Participants with Fresh Fruit and Vegetables Present During Five Household Food Inventories (n = 9) |
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|
Number of Household Inventories in Which Foods Were Present |
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|
5 |
4 |
3 |
2 |
1 |
0 |
|
|
|
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|
Fresh fruit |
||||||
|
Apples |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
33.3 (0) |
|
Bananas |
11.1 (1) |
0 |
33.3 (3) |
22.2 (2) |
22.2 (2) |
11.1 (1) |
|
Grapes |
22.2 (2) |
11.1 (1) |
0 |
11.1 (1) |
11.1 (1) |
44.4 (4) |
|
Oranges |
22.2 (2) |
11.1 (1) |
0 |
0 |
11.1 (1) |
55.6 (5) |
|
Peaches |
0 |
11.1 (1) |
22.2 (2) |
22.2 (2) |
0 |
44.4 (4) |
|
Pears |
11.1 (1) |
0 |
11.1 (1) |
11.1 (1) |
0 |
66.7 (6) |
|
Plums |
0 |
0 |
0 |
33.3 (3) |
11.1 (1) |
55.6 (5) |
|
Strawberries |
22.2 (2) |
0 |
0 |
11.1 (1) |
11.1 (1) |
55.6 (5) |
|
Watermelon |
11.1 (1) |
0 |
22.2 (2) |
0 |
22.2 (2) |
44.4 (4) |
|
Varietya |
||||||
|
0 |
0 |
22.2 (2) |
0 |
11.1 (1) |
11.1 (1) |
55.6 (5) |
|
1-2 |
0 |
22.2 (2) |
0 |
11.1 (1) |
33.3 (3) |
33.3 (3) |
|
≥3 |
33.3 (3) |
0 |
11.1 (1) |
11.1 (1) |
11.1 (1) |
33.3 (3) |
|
Fresh vegetables |
||||||
|
Broccoli |
0 |
0 |
11.1 (1) |
0 |
11.1 (1) |
77.8 (7) |
|
Carrots |
11.1 (1) |
0 |
22.2 (2) |
11.1 (1) |
11.1 (1) |
44.4 (4) |
|
Celery |
11.1 (1) |
0 |
0 |
0 |
0 |
88.9 (8) |
|
Corn |
0 |
11.1 (1) |
0 |
0 |
11.1 (1) |
77.8 (7) |
|
Cucumber |
0 |
22.2 (2) |
0 |
11.1 (1) |
0 |
66.7 (6) |
|
Greens |
0 |
0 |
11.1 (1) |
11.1 (1) |
0 |
77.87 (7) |
|
Lettuce |
11.1 (1) |
11.1 (1) |
33.3 (3) |
11.1 (1) |
22.2 (2) |
11.1 (1) |
|
Potato |
0 |
33.3 (3) |
0 |
33.3 (3) |
0 |
33.3 (3) |
|
Squash |
0 |
0 |
0 |
0 |
22.2 (2) |
77.8 (7) |
|
Tomato |
11.1 (1) |
44.4 (4) |
0 |
22.2 (2) |
11.1 (1) |
11.1 (1) |
|
Varietyb |
||||||
|
0 |
0 |
11.1 (1) |
0 |
0 |
33.3 (3) |
55.6 (5) |
|
1-2 |
0 |
22.2 (2) |
0 |
11.1 (1) |
33.3 (3) |
33.3 (3) |
|
≥3 |
33.3 (3) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
|
|
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|
a Number of different types of fresh fruit (0, 1-2, and 3 or more) b Number of different types of fresh vegetables (0, 1-2, and 3 or more) |
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|
Sisk et al. Nutrition Journal 2010 9:19 doi:10.1186/1475-2891-9-19 |
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