Fig. 3From: Ramadan fasting alters food patterns, dietary diversity and body weight among Ghanaian adolescentsPatterns of consumption of cereal based foods (a), tuber based foods (b), legumes (c) and sugar sweetened beverages and sweets (d). *Tuo zaafi: made from maize/millet flour. *Fufu: Made from pounded yams and/or cassavaBack to article page