Enhancing child dietary diversity through cooking demonstration and nutritional education in rural Lao PDR

Table 7 Food groups with higher consumption by dietary diversity levels

	Baseline 2017	Endline 2020
	6–59 months (n = 210)	6–59 months (n = 205)
Low Dietary Diversity Group^a	1. Grains, Roots and Tubers	1. Grains, Roots and Tubers
– 3 points or below –	3. Other Fruits and Vegetables	3. Other Fruits and Vegetables
	4. Meat, Poultry, Fish and Seafood	4. Meat, Poultry, Fish and Seafood
		A. Snacks and Soft drinks
Moderate Dietary Diversity Group^b	1. Grains, Roots and Tubers	1. Grains, Roots and Tubers
– 4 and 5 points –	3. Other Fruits and Vegetables	3. Other Fruits and Vegetables
	4. Meat, Poultry, Fish and Seafood	4. Meat, Poultry, Fish and Seafood
	8. Foods Cooked in Oli/Fat	5. Eggs
	A. Snacks and Soft drinks	A. Snacks and Soft drinks
High Dietary Diversity Group^c	1. Grains, Roots and Tubers	1. Grains, Roots and Tubers
– 6 points or above –	3. Other Fruits and Vegetables	3. Other Fruits and Vegetables
	4. Meat, Poultry, Fish and Seafood	4. Meat, Poultry, Fish and Seafood
	5. Eggs	5. Eggs
	8. Foods Cooked in Oli/Fat	6. Pulses, Legumes and Nuts
	A. Snacks and Soft drinks	7. Milk and Milk Products
		8. Foods Cooked in Oli/Fat
		A. Snacks and Soft drinks

This table compares food groups consumed by each of Three Levels of dietary diversity, with each group representing more than 50% consumption at baseline and endline
^aLow Dietary Diversity Group was identified 138 children in 2017 and 79 children in 2020
^bModerate Dietary Diversity Group was identified 68 children in 2017 and 109 children in 2020
^cHigh Dietary Diversity Group was identified 4 children in 2017 and 17 children in 2020

ISSN: 1349-4147