Table 4 Percentage of Participants with Dairy Present During Five Household Food Inventories
| Â | Number of Household Inventories in Which Foods Were Present | |||||
|---|---|---|---|---|---|---|
| Â | 5 | 4 | 3 | 2 | 1 | 0 |
Milk | Â | Â | Â | Â | Â | Â |
   Whole | 22.2 (2) | 11.1 (1) | 11.1 (1) | 11.1 (1) | 22.2 (2) | 22.2 (2) |
   Low fat | 11.1 (1) | 22.2 (2) | 33.3 (3) | 22.2 (2) | 0 | 11.1 (1) |
Yogurt | Â | Â | Â | Â | Â | Â |
   Regular | 0 | 11.1 (1) | 0 | 11.1 (1) | 33.3 (3) | 44.4 (4) |
   Low fat | 0 | 22.2 (2) | 22.2 (2) | 0 | 0 | 55.6 (5) |
Cheese | Â | Â | Â | Â | Â | Â |
   Cheese spread | 11.1 (1) | 11.1 (1) | 0 | 11.1 (1) | 33.3 (3) | 33.3 (3) |
   Regular | 55.6 (5) | 22.2 (2) | 22.2 (2) | 0 | 0 | 0 |
   Low fat | 11.1 (1) | 0 | 0 | 22.2 (2) | 11.1 (1) | 55.6 (5) |