Factors Associated with Anemia among Pregnant Women of Underprivileged Ethnic Groups Attending Antenatal Care at Provincial Level Hospital of Province 2, Nepal
Table 3
Dietary practices of the pregnant women (n = 287).
Variables
Number
Percenta
Food groups
Starchy staples (grains, white roots, and tubers)
287
100.0
Pulses (beans, peas, and lentils)
280
97.6
Nuts and seeds
33
11.5
Dairy
261
90.9
Meat, poultry, and fish
87
30.3
Eggs
45
15.7
Dark green leafy vegetables
127
44.3
Other vitamin A-rich fruits and vegetables
63
21.9
Other vegetables
241
84.0
Other fruits
151
52.6
Dietary diversity
Adequate
199
69.3
Inadequate
88
30.7
Food avoidance during pregnancy
Yes
45
15.7
No
242
84.3
aThe total adds of percentage are more than 100% as the pregnant women consumed food items from multiple food groups.
