Table 2 Dietary diversity in the sample

Food variety score

14.35 (3.93)

1

25

14.52 (4.05)

12.89 (4.10)

14.63 (3.58)

15.17 (3.61)

 Cereals^a

3.25 (1.13)

0

6

3.33 (1.11)

2.99 (1.09)

3.60 (1.21)

3.14 (1.04)

 Legumes, nuts, and seeds^b

1.47 (1.00)

0

6

1.86 (1.08)

1.19 (0.89)

1.37 (1.05)

1.46 (0.86)

 Vegetables^c

2.09 (1.19)

0

4

1.71 (1.16)

1.46 (1.13)

2.51 (0.96)

2.60 (1.09)

 Meat^d

1.91 (0.81)

0

4

1.85 (0.79)

1.83 (0.84)

1.88 (0.83)

2.04 (0.76)

 Eggs

0.40 (0.49)

0

1

0.40 (0.49)

0.28 (0.45)

0.42 (0.49)

0.47 (0.50)

 Milk

0.15 (0.35)

0

1

0.14 (0.35)

0.06 (0.25)

0.17 (0.37)

0.21 (0.41)

 Oil and fats^e

1.26 (0.65)

0

2

1.38 (0.71)

1.09 (0.75)

1.32 (0.60)

1.26 (0.51)

 Sweets^f

0.57 (0.49)

0

1

0.73 (0.45)

0.79 (0.41)

0.03 (0.17)

0.68 (0.47)

 Spices and condiments^g

3.25 (0.81)

0

4

3.11 (0.78)

3.20 (0.81)

3.34 (0.82)

3.32 (0.80)

Number of observations

1426

343

344

315

424