Table 5: Nutritional related characteristics of the women who attended ANC the public health facilities of Pawi district, Northwest Ethiopia, 2020, (n = 420).

Variable

No. (%)

Main stable diet

Teff

Maize

Dagusa

 

179 (42.6)

107 (25.5)

134 (31.9)

Frequency of meals consumed per day

Three times or above

Less than two times

 

293 (69.8)

127 (30.2)

Family food source

Grow their own

Buy/purchase

 

200 (47.6)

220 (52.4)

Counseled about nutrition

Yes

No

 

297 (70.0)

123 (29.3)

Meat consumption at least once per week

At least once per week

Less than once per week

 

158 (37.6)

262 (62.4)

Fruit and vegetable consumption at least once per day

Yes

No

 

187 (44.5)

233 (55.5)

Coffee consumption after a meal

Always after every a meal

Sometimes

Not at all

 

249 (59.3)

86 (20.5)

85 (20.2)

Tea consumption after a meal

Always after every meal

Sometimes

Not at all

 

119 (28.3)

185 (44.0)

116 (27.65)

Minimum Dietary Diversity Score food groups

Cereal/starchy staples

Pulses (beans, peas, and lentils)

Dark green leafy vegetables

Vitamin A rich fruit

Egg

Meat and fish

Nuts and seeds

Milk and milk product

Oils and fats

 

324 (77.1)

276 (65.7)

183 (43.6)

127 (30.2)

57 (13.6)

64 (15.3)

138 (32.9)

108 (25.7)

389 (92.6)

Minimum Dietary Diversity Score

Poor

Medium

High

 

123 (29.3)

191 (45.5)

106 (25.2)

MUAC

Undernourished (< 23 cm)

Normal (≥ 23 cm) 

 

119 (28.3)

301 (71.7)