Research Article
Dietary Practices, Nutrient Adequacy, and Nutrition Status among Adolescents in Boarding High Schools in the Kilimanjaro Region, Tanzania
Table 5
Consumption of cereals, roots, tubers, bananas, and legumes.
| | Food group | Frequency of consumption | | 1-2 times/wk | 3-4 times/wk | 5-6 times/wk | 7≥ times/wk | 1-2 times/month | Rare | Never | | n (%) | n (%) | n (%) | n (%) | n (%) | n (%) | n (%) |
| | Cereals and cereal products | | | | | | | | | Thin maize porridge | 13 (7.9) | 16 (9.8) | 27 (16.5) | 67 (40.9) | — | — | 41 (25) | | Stiff maize porridge (ugali) | 7 (4.3) | 66 (40.2) | 17 (10.3) | 68 (41.5) | — | — | 6 (3.7) | | Maize and bean meal (kande) | 70 (42.7) | 65 (39.7) | 10 (6.1) | 15 (9.1) | — | — | 4 (2.4) | | Boiled rice | 34 (20.7) | 106 (64.6) | 24 (14.6) | — | — | — | — | | Meat pilau | 29 (17.0) | — | — | — | 18 (10.9) | 11 (6.7) | 106 (64.6) | | White bread/bread rolls | 17 (5.5) | 27 (16.5) | 38 (33.2) | 53 (32.3) | — | 5 (3.0) | 24 (14.6) | | Buns | 22 (13.4) | 28 (17.1) | 14 (8.5) | 19 (11.6) | 6 (3.7) | — | 82 (50) | | Chapati | 7 (4.2) | 5 (3.0) | 2 (1.2) | 18 (11.0) | — | — | 132 (80.5) | | Roots, tubers, and plantains | | | | | | | | | Roasted potatoes (kachori) | 10 (6.1) | 4 (2.4) | — | — | — | — | 150 (91.5) | | Banana stew | — | — | — | — | 3 (1.8) | 13 (7.9) | 148 (90.2) | | Legumes | | | | | | | | | Kidney beans | — | 3 (1.8) | 3 (1.8) | 158 (96.3) | — | — | — |
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— represents a particular food item was not consumed.
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