Table 4: Dietary diversity of anemic pregnant women.

VariablesAnemia severityTotal value
MildModerate

Dietary diversity
 <5 food groups32 (50)32 (50)64 (100)0.025
 ≥5 food groups55 (62.5)33 (37.5)88 (100)
Staple foods (grains, roots, and tubers)
 Yes87 (57.2)65 (42.8)152 (100)1.000
 No0 (0)0 (0)0 (0)
Animal food
 Meat, poultry, fish, and other seafoods
  Yes69 (57.5)51 (42.5)120 (100)0.899
  No18 (56.3)14 (43.8)32 (100)
 Eggs
  Yes44 (60.3)29 (39.7)73 (100)0.468
  No43 (54.4)36 (45.6)79 (100)
 Milk and dairy products
  Yes13 (65)7 (35)20 (100)0.453
  No74 (56.1)58 (43.9)132 (100)
Plant food
 Pulses (beans, peas, and lentils)
  Yes63 (57.8)46 (42.2)109 (100)0.824
  No24 (55.8)19 (44.2)43 (100)
 Nuts and seeds
  Yes32 (59.3)22 (40.7)54 (100)0.709
  No55 (56.1)43 (43.9)98 (100)
Vegetables and fruits
 Dark-green leafy vegetables
  Yes49 (62.8)29 (37.2)78 (100)0.154
  No38 (51.4)36 (48.6)74 (100)
 Vitamin A-rich fruits and vegetables
  Yes26 (70.3)11 (29.7)37 (100)0.066
  No61 (53)54 (47)115 (100)
 Other vegetables
  Yes30 (63.8)17 (36.2)47 (100)0.273
  No57 (54.3)48 (45.7)105 (100)
 Other fruits
  Yes29 (61.7)18 (38.3)47 (100)0.458
  No58 (55.2)47 (44.8)105 (100)

Mann–Whitney U Test (α < 0.05).