Table 2 Percentage of Participants with Fresh Fruit and Vegetables Present During Five Household Food Inventories (n = 9)
| Â | Number of Household Inventories in Which Foods Were Present | |||||
|---|---|---|---|---|---|---|
| Â | 5 | 4 | 3 | 2 | 1 | 0 |
Fresh fruit | Â | Â | Â | Â | Â | Â |
Apples | 11.1 (1) | 11.1 (1) | 11.1 (1) | 11.1 (1) | 22.2 (2) | 33.3 (0) |
Bananas | 11.1 (1) | 0 | 33.3 (3) | 22.2 (2) | 22.2 (2) | 11.1 (1) |
Grapes | 22.2 (2) | 11.1 (1) | 0 | 11.1 (1) | 11.1 (1) | 44.4 (4) |
Oranges | 22.2 (2) | 11.1 (1) | 0 | 0 | 11.1 (1) | 55.6 (5) |
Peaches | 0 | 11.1 (1) | 22.2 (2) | 22.2 (2) | 0 | 44.4 (4) |
Pears | 11.1 (1) | 0 | 11.1 (1) | 11.1 (1) | 0 | 66.7 (6) |
Plums | 0 | 0 | 0 | 33.3 (3) | 11.1 (1) | 55.6 (5) |
Strawberries | 22.2 (2) | 0 | 0 | 11.1 (1) | 11.1 (1) | 55.6 (5) |
Watermelon | 11.1 (1) | 0 | 22.2 (2) | 0 | 22.2 (2) | 44.4 (4) |
   Variety a |  |  |  |  |  |  |
0 | 0 | 22.2 (2) | 0 | 11.1 (1) | 11.1 (1) | 55.6 (5) |
1-2 | 0 | 22.2 (2) | 0 | 11.1 (1) | 33.3 (3) | 33.3 (3) |
≥3 | 33.3 (3) | 0 | 11.1 (1) | 11.1 (1) | 11.1 (1) | 33.3 (3) |
Fresh vegetables | Â | Â | Â | Â | Â | Â |
Broccoli | 0 | 0 | 11.1 (1) | 0 | 11.1 (1) | 77.8 (7) |
Carrots | 11.1 (1) | 0 | 22.2 (2) | 11.1 (1) | 11.1 (1) | 44.4 (4) |
Celery | 11.1 (1) | 0 | 0 | 0 | 0 | 88.9 (8) |
Corn | 0 | 11.1 (1) | 0 | 0 | 11.1 (1) | 77.8 (7) |
Cucumber | 0 | 22.2 (2) | 0 | 11.1 (1) | 0 | 66.7 (6) |
Greens | 0 | 0 | 11.1 (1) | 11.1 (1) | 0 | 77.87 (7) |
Lettuce | 11.1 (1) | 11.1 (1) | 33.3 (3) | 11.1 (1) | 22.2 (2) | 11.1 (1) |
Potato | 0 | 33.3 (3) | 0 | 33.3 (3) | 0 | 33.3 (3) |
Squash | 0 | 0 | 0 | 0 | 22.2 (2) | 77.8 (7) |
Tomato | 11.1 (1) | 44.4 (4) | 0 | 22.2 (2) | 11.1 (1) | 11.1 (1) |
   Variety b |  |  |  |  |  |  |
0 | 0 | 11.1 (1) | 0 | 0 | 33.3 (3) | 55.6 (5) |
1-2 | 0 | 22.2 (2) | 0 | 11.1 (1) | 33.3 (3) | 33.3 (3) |
≥3 | 33.3 (3) | 11.1 (1) | 11.1 (1) | 11.1 (1) | 11.1 (1) | 22.2 (2) |