Using multiple household food inventories to measure food availability in the home over 30 days: a pilot study

Nutrition Journal

Table 3 Percentage of Participants with Can Fruit and Vegetables, Frozen Vegetables and Legumes Present During Five Household Food Inventories

	Number of Household Inventories in Which Foods Were Present
	5	4	3	2	1	0
*Can fruit*
Apples	22.2 (2)	11.1 (1)	0	11.1 (1)	0	55.6 (5)
Mixed fruit	11.1 (1)	22.2 (2)	0	0	0	66.7 (6)
Oranges	11.1 (1)	0	0	0	0	0
Peaches	0	22.2 (2)	0	0	0	77.8 (7)
Pears	11.1 (1)	0	0	0	0	88.9 (8)
Pineapple	22.2 (2)	11.1 (1)	0	0	11.1 (1)	55.6 (5)
*Can vegetables*
Carrots	33.3 (3)	11.1 (1)	11.1 (1)	0	11.1 (1)	33.3 (3)
Corn	0	33.3 (3)	11.1 (1)	11.1 (1)	11.1 (1)	33.3 (3)
Greens	11.1 (1)	11.1 (1)	11.1 (1)	22.2 (2)	0	44.4 (4)
Green beans	33.3 (3)	11.1 (1)	11.1 (1)	11.1 (1)	11.1 (1)	22.2 (2)
Green peas	22.2 (2)	0	11.1 (1)	11.1 (1)	33.3 (3)	22.2 (2)
Mixed	44.4 (4)	0	11.1 (1)	0	0	44.4 (4)
Potato	0	11.1 (1)	0	0	11.1 (1)	77.8 (7)
Tomato	66.7 (6)	11.1 (1)	22.2 (2)	0	0	0
Yams	0	0	0	0	11.1 (1)	88.9 (8)
*Frozen vegetables*
Broccoli	22.2 (2)	11.1 (1)	11.1 (1)	0	0	55.6 (5)
Corn	11.1 (1)	0	0	0	11.1 (1)	77.8 (7)
Greens	11.1 (1)	0	0	0	0	88.9 (8)
Peas	22.2 (2)	0	0	0	0	77.8 (7)
Green beans	0	11.1 (1)	11.1 (1)	0	0	77.8 (7)
Mixed	11.1 (1)	11.1 (1)	0	11.1 (1)	22.2 (2)	44.4 (4)
Potatoes	0	0	11.1 (1)	0	0	88.9 (8)
FF potatoes^a	11.1 (1)	0	11.1 (1)	0	22.2 (2)	55.6 (5)
Tomatoes	0	0	0	0	22.2 (2)	77.8 (7)
*Legumes*
Beans (dry)	33.3 (3)	11.1 (1)	22.2 (2)	11.1 (1)	11.1 (1)	11.1 (1)
Can beans	44.4 (4)	22.2 (2)	0	0	11.1 (1)	22.2 (2)
Lentils	0	0	11.1 (1)	11.1 (1)	11.1 (1)	66.7 (6)
Beans (sauce)	22.2 (2)	22.2 (2)	22.2 (2)	11.1 (1)	11.1 (1)	11.1 (1)
Refried beans	0	11.1 (1)	0	0	11.1 (1)	77.8 (7)

ISSN: 1475-2891