Table 2 Energy and macronutrient consumption from food groups
From: Food consumption patterns and associated factors among Vietnamese women of reproductive age
| Â | Energy (% of total) | Energy (Kcal) | Carbohydrate (g) | Fat (g) | Protein (g) |
|---|---|---|---|---|---|
Median (IQR range) | Median (IQR range) | Median (IQR range) | Median (IQR range) | Median (IQR range) | |
Cereals and starchy vegetables | 62.6% (54.4% - 70.5%) | 1317 (1079–1563) | 289.9 (237.2 - 343.3) | 4.0 (3.2 - 5.1) | 30.0 (24.5 - 35.4) |
Pulses, nuts, and seeds | 5.0% (2.8% - 8.3%) | 105 (52–196) | 3.9 (1.8 - 7.3) | 6.1 (2.7 - 12.3) | 7.9 (4.3 - 13.6) |
Vegetables | 2.7% (1.8% - 3.7%) | 56 (36–86) | 8.2 (5.1 - 12.6) | 0.2 (0.1 - 0.3) | 5.4 (3.2 - 8.3) |
Fruits | 5.0% (2.9% - 7.6%) | 107 (56–179) | 23.8 (12.4 - 39.8) | 0.1 (0.0 - 0.2) | 2.6 (1.4 - 4.3) |
Oils, lard, and butter | 3.8% (2.3% - 6.2%) | 78 (49–132) | 0.0 (0.0 - 0.0) | 8.6 (5.4 - 14.7) | 0.0 (0.0 - 0.0) |
Meat and meat products | 9.2% (6.3% - 12.7%) | 198 (121–297) | 0.0 (0.0 - 0.1) | 14.0 (8.5 - 21.3) | 17.7 (10.8 - 26.6) |
Fish and shellfish | 0.6% (0.3% - 1.2%) | 13 (5–26) | 0.0 (0.0 - 0.3) | 0.3 (0.1 - 0.6) | 2.4 (1.0 - 4.9) |
Eggs | 2.3% (1.2% - 3.7%) | 50 (23–83) | 0.2 (0.1 - 0.6) | 3.5 (1.7 - 6.0) | 3.9 (2.0 - 6.8) |
Milk and dairy | 0.3% (0.0% - 1.4%) | 6 (0–34) | 0.3 (0.0 - 2.1) | 0.3 (0.0 - 2.1) | 0.3 (0.0 - 1.9) |
Sugar, sweets, condiments, and beverages | 2.4% (1.2% - 4.1%) | 50 (23–96) | 9.9 (4.0 - 20.0) | 0.0 (0.0 - 0.3) | 1.6 (0.9 - 2.6) |
Overall (median & IQR) |  | 2107 (1739–2579) | 345.6 (288.4 - 415.3) | 44.8 (32.0 - 61.9) | 78.3 (61.1 - 99.1) |
Overall (mean & SD) |  | 2196 ± 650 | 356.1 ± 98.3 | 48.7 ± 22.9 | 82.0 ± 29.0 |
Estimated Energy Requirement a | NA | 1810 ± 97 | NA | NA | NA |
Percent insufficient intake b | Â | 0.5 | 56.5 | 0.5 | |
Percent in optimal range | Â | 44.9 | 42.8 | 99.5 | |
Percent excessive intake | Â | 54.6 | 0.7 | 0 | |