Figure 2
The top of the graph shows the title as follows: “Dietary diversity: Participants versus Non-participants.” The vertical axis is labeled “Percentage” and ranges from 0 to 100 in increments of 20 units. The horizontal axis is labeled with food groups and includes eleven categories from left to right as follows: “Cereal,” “Legumes, Nuts and Seeds,” “Roots or Tubers,” “Vegetables,” “Fruits,” “Meat,” “Egg,” “Fish,” “Milk or Milk Products,” “Oils and Fats,” “Sweets,” and “Spices, Condiments and Beverage.” Each category has two vertical bars: blue for “Participant” and orange for “Non-Participant.” The data of the bars from left to right is as follows: Cereal: Participant: 99 percent, Non-Participant: 100 percent. Legumes, Nuts, and Seeds: Participant: 97 percent, Non-Participant: 95 percent. Roots or Tubers: Participant: 45 percent, Non-Participant: 56 percent. Vegetables: Participant: 13 percent, Non-Participant: 10 percent. Fruits: Participant: 10 percent, Non-Participant: 10 percent. Meat: Participant: 14 percent, Non-Participant: 13 percent. Egg: Participant: 16 percent, Non-Participant: 17 percent. Fish: Participant: 4.2 percent, Non-Participant: 4.2 percent. Milk or Milk Products: Participant: 60 percent, Non-Participant: 56 percent. Oils and Fats: Participant: 94 percent, Non-Participant: 83 percent. Sweets: Participant: 97 percent, Non-Participant: 94 percent. Note: All numerical data values are approximated.Diet diversity between participant and non-participant groups. Source: Authors’ own work