Table 2: Dietary behaviour/characteristics of study participants.
|
Variables |
Male (n = 134) 2n (%) |
Female (n = 166) n (%) |
Total (N = 300) N (%) |
p -value1 |
|
Staple foods consumed |
||||
|
Touzafi |
113 (84.3) |
142 (85.6) |
255 (85.0) |
0.85 |
|
Banku |
5 (3.7) |
5 (5.0) |
10 (3.3) |
|
|
Kenkey |
3 (2.2) |
1 (0.6) |
4 (1.3) |
|
|
Rice |
11 (8.2) |
17 (10.2) |
28 (9.4) |
|
|
Fufu |
1 (0.7) |
1 (0.6) |
2 (0.7) |
|
|
Yam |
1 (0.7) |
0 (0.0) |
1 (0.3) |
|
|
Other foods consumed |
||||
|
Porridge |
77 (57.5) |
82 (49.4) |
159 (53.0) |
0.11 |
|
Tea |
35 (26.1) |
35 (21.1) |
70 (23.3) |
|
|
Rice porridge |
3 (2.2) |
21 (12.7) |
24 (8.0) |
|
|
Fruit base foods |
11 (8.2) |
20 (12.0) |
31 (10.4) |
|
|
Time of food consumption |
||||
|
Morning |
32 (23.9) |
56 (33.7) |
88 (29.3) |
0.03** |
|
Afternoon |
29 (21.6) |
24 (14.5) |
53 (17.7) |
|
|
Evening |
73 (54.5) |
86 (51.8) |
159 (53.0) |
|
|
Frequency of food consumed |
||||
|
< 3 a day |
29 (21.6) |
24 (14.5) |
53 (17.7) |
0.01** |
|
≥ 3 a day |
105 (78.4) |
142 (85.5) |
247 (82.3) |
|
|
Choice of food |
||||
|
Availability |
81 (60.4) |
87 (52.4) |
168 (56.0) |
0.15 |
|
Cost of food |
48 (35.8) |
65 (39.2) |
113 (37.7) |
|
|
Health benefits |
5 (3.8) |
14 (8.4) |
19 ( (6.3) |
|