Characteristics of plate composition across breakfast, lunch and dinner
| Breakfast plates n (%) | Lunch plates n (%) | Dinner plates n (%) | All plates n (%) | |
|---|---|---|---|---|
| One component | 68 (63%) | 53 (7%) | 55 (6%) | 176 (10%) |
| Two components | 33 (31%) | 177 (22%) | 169 (20%) | 379 (21%) |
| Three components | 7 (6%) | 277 (34%) | 203 (24%) | 487 (28%) |
| Four components | 0 (0%) | 297 (37%) | 424 (50%) | 721 (41%) |
| Total | 108 | 804 | 851 | 1763 |
| Breakfast plates | Lunch plates | Dinner plates | All plates | |
|---|---|---|---|---|
| One component | 68 (63%) | 53 (7%) | 55 (6%) | 176 (10%) |
| Two components | 33 (31%) | 177 (22%) | 169 (20%) | 379 (21%) |
| Three components | 7 (6%) | 277 (34%) | 203 (24%) | 487 (28%) |
| Four components | 0 (0%) | 297 (37%) | 424 (50%) | 721 (41%) |
| Total | 108 | 804 | 851 | 1763 |
Note(s): Values are presented as number of plates (n, %). The association between meal type and plate composition was examined using the Chi-square test
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