Food Consumption Patterns Part 2

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118 Table A3-5: Salience (Coefficient of Rank + Frequency) of Respondents Mentioned <strong>Food</strong> Pregnant Women Women Man Children Baby Maize 0.43 Maize 0.59 Maize 0.63 Maize 0.55 Maize 0.44 Beans 40.38 Juice 10.39 Greens 90.25 Beans 10.48 Beans 90.44 Juice 60.33 Plantain 10.35 Plantai 80.32 Greens 10.34 Milk 0.28 Greens 20.30 Rice 80.20 n Juice 10.34 Juice 0.26 Plantai 80.34 Bouyon 80.20 Beans 70.31 Beans 50.31 Bouyo 40.21 n Juice 70.28 Plantain 40.18 Greens 70.29 Bouyo 20.25 n Meat 50.17 Greens 50.23 Rice 10.29 Bouyon 20.20 n Millet 90.21 Rice 10.22 Carrots 40.27 Milk 30.19 Meat 0.23 Rice 10.12 Milk 90.15 Potato 30.19 Millet 40.12 Millet 50.13 Meat 40.14 Plantai 0.17 Bouyo 60.16 Meat 20.12 S.Potato 30.09 Milk 10.07 n Fish 20.09 n Rice 10.17 Wheat 50.06 Milk 50.12 Fish 80.08 Millet 30.17 Manioc 40.15 Carrots 90.06 Fish 10.06 Wheat 60.10 Fruit 80.10 Flour 10.09 Eggs 0.08 Wheat 70.07 Pasta 60.07 Eggs 80.07 Cheese 90.07 Banana 70.10 Yam 30.03 Eggs 40.06 Potato 60.03 Gerber 60.13 Pasta 0.02 V8 40.03 S.Potat 90.09 Pasta 90.06 Eggs 40.09 Flour 40.04 Malta 70.03 o Yam 60.07 Flour 90.03 Meat 80.05 Oats 70.02 E. Drink 10.02 Manioc 40.05 Oats 40.03 Fish 50.05 Brdfrt 50.01 Manioc 80.03 Brdfrt 90.03 Yam 0.02 Banana 50.06 Yam 80.04 Flour 60.03 Banana 90.05 S.Potat 90.02 Brdfrt 20.03 Manioc 30.02 Pasta 10.03 Flour 0.03 o Manioc 40.01 Taro 90.04 Fish 40.07 Salad 20.02 Potato 90.05 Dlo 30.02 Fruit 80.03 Fruit 40.05 Carrots 50.03 Coffee 20.02 Wheat 50.04 Aroot 60.06 S.Potato 0.03 Banana 10.01 Pumpk 80.02 Souppe 20.02 Sausag 40.05 Potato 10.04 Brdfrt 80.02 in Carrots 40.03 n Carrots 40.01 e Akamil 90.03 Avocad 20.01 Chocolate 80.03 Fish 50.01 Soup 70.04 Souppe 20.04 o Coffee 50.03 Pumpki 50.02 n 8 Oats 30.01 Eggs 70.03 9 Pen 20.02 Salad 30.01 6 Pen 30.01 Chicke 10.00 nmush 9 n Nouris 10.02 oy Millet 70.03 0
119 Table A3-6: Total of all <strong>Food</strong>s Cited for all Groups in Creole Item Frequen cy (%) Average Rank Salienc e Item Frequen cy (%) Averag e Rank Salienc e 1. Corn 73.3 3.14 0.531 40. Conch 1.7 5.75 0.007 2. Beans 59.2 3.67 0.389 41. Chocolate 1.7 6.50 0.006 3. Juice Fresh 53.8 4.62 0.270 42. Leeks 1.3 3.67 0.008 4. Greens 55.8 4.25 0.304 43. Salted 1.3 4.33 0.007 5. Plantain 46.3 4.20 0.277 44. Crackers Akasan 1.3 4.67 0.007 6. Bouyon 39.2 4.52 0.214 45. Beets 1.3 7.00 0.004 7. Rice 37.5 3.62 0.254 46. Nourisoy 1.3 5.67 0.006 8. Milk 35.4 5.55 0.166 47. Avocado 1.3 6.33 0.003 9. Meat 24.2 4.64 0.120 48. Chicken 1.3 5.33 0.006 10. Millet 22.5 4.30 0.131 49. Scrabble Juice 1.3 9.33 0.003 11. Fish 19.3 4.97 0.089 50. Processed Protein Shakes 1.3 5.00 0.007 12. Carrot 16.3 5.05 0.086 51. Tomato 1.3 3.67 0.008 13. Potato 12.9 5.23 0.065 52. Cashews 0.8 7.50 0.004 14. Flour 12.1 5.90 0.054 53. Peanuts 0.8 7.00 0.004 15. (Wheat) Manioc 12.1 5.83 0.054 54. Corn Soup 0.8 4.00 0.006 16. Cracked 12.1 5.34 0.053 55. Peanut Butters 0.8 7.00 0.004 17. Wheat Eggs 11.7 5.00 0.063 56. Nutrigou 0.8 5.50 0.002 18. Banana 9.9 5.93 0.030 57. Yogurt 0.4 13.00 0.000 19. Pasta 9.6 6.00 0.044 58. Soy 0.4 3.00 0.003 20. Yam 8.3 6.00 0.038 59. Orange 0.4 2.00 0.003 21. Fruit 7.9 4.53 0.046 60. Gratine 0.4 6.00 0.001 22. Sweet 7.9 5.26 0.033 61. Gombo 0.4 5.00 0.002 23. Potato Bread Fruit 7.1 7.06 0.031 62. Liver 0.4 6.00 0.002 24. Oats 5.4 6.69 0.025 63. Guiness 0.4 12.00 0.001 25. Cheese 5.0 7.00 0.020 64. Guayave 0.4 8.00 0.001 26. Bread Soup 4.6 3.55 0.029 65. Abriko 0.4 10.00 0.001 27. Malt Drinks 4.2 4.50 0.022 66. Cray Fish 0.4 9.00 0.000 28. Coffee 4.2 4.78 0.019 67. Cookies 0.4 2.00 0.003 29. Gerber 3.3 1.75 0.030 68. Butter 0.4 11.00 0.000 30. V8 2.9 4.00 0.019 69. Egg Plant 0.4 1.00 0.004 31. Salad 2.9 2.71 0.023 70. Congo Beans 0.4 8.00 0.002 32. Bread 2.5 5.33 0.011 71. Mango 0.4 14.00 0.000 33. Energy drnk 2.5 5.50 0.012 72. Garlic 0.4 1.00 0.004 34. Pumpkin 2.1 6.60 0.009 73. Apple 0.4 1.00 0.004 35. Akamil 2.1 5.40 0.009 74. Sugar Cane 0.4 3.00 0.003 36. Arrow Root 2.1 3.60 0.014 75. Cassava Bread 0.4 12.00 0.001 37. Taro 2.1 5.20 0.011 76. Coconut 0.4 5.00 0.001 38. Soup 1.7 1.75 0.015 77. Soda 0.4 3.00 0.002 39. Sausage 1.7 3.00 0.013
Page 1 and 2:
RESEARCH REPORT part II of 2 parts
Page 3 and 4:
Contents 9. The Entrance of Importe
Page 5 and 6: Figure 37: Bongu Brand and Bonlé/A
Page 7 and 8: 71 Entrance of Snack Foods Manufact
Page 9 and 10: 73 Consumers themselves explain why
Page 11 and 12: 75 Figure 30: Some of the Foods tha
Page 13 and 14: 77 It gets worse, while Carnation a
Page 15 and 16: 79 None of this is to say that Bong
Page 17 and 18: 81 Government vs. Merchant Elite: W
Page 19 and 20: 83 increased imports following the
Page 21 and 22: HG per mammit 85 in the dry Departm
Page 23: 87 Figure 43: Peanut Marketing Chai
Page 26 and 27: 89 None of this is to say that only
Page 28 and 29: 91 Figure 47: Opinion on Which Sex
Page 30 and 31: 93 Figure 52: Time of Day that Resp
Page 32 and 33: 95 Distributors Profit Margins In T
Page 34 and 35: 97 Market Size To arrive at estimat
Page 37 and 38: 99 Distributors and Credit All dist
Page 39 and 40: 101 most fortified foods category,
Page 41 and 42: Figure 62: Dueling Economies 103
Page 43 and 44: 105 Annex 1: Contacts Table A1-1 Go
Page 45 and 46: 107 Table A1-4: Focus Group Partici
Page 47 and 48: Table A1-4: Focus Group Participant
Page 49 and 50: 111 Staff and Survey Structure Surv
Page 51 and 52: 113 Annex 3: Most Nutritional Foods
Page 53 and 54: 115 sauce. Ginger goes with sw
Page 55: 117 Table A3-4: Rank of Mentioned F
Page 59 and 60: Table A3-8: Women General Item Freq
Page 61 and 62: Table A3-10: Children Item Frequenc
Page 63: 125 ANNEX 4: Cultural Consensus Plo
Page 66 and 67: 127 Secondary Meals When asked most
Page 68 and 69: 129 Food Combination Rules for Seco
Page 70 and 71: 131 Anything Malta is fortifying an
Page 72 and 73: 133 Annex 6: Cost and Profit Analys
Page 74 and 75: 135 Annex 7: Boutik Survey For the
Page 76 and 77: 137 Table A7-5: Summary of Boutik S
Page 79 and 80: Percentage (%) 139 Annex 8: Port-au
Page 81 and 82: 141 Cookies and cheese puffs also r
Page 83 and 84: 143 Table A8-9: Top fortified foods
Page 85 and 86: Percentage (%) 145 100% Figure A8-3
Page 87 and 88: 147 Figure A8-5: Restocking frequen
Page 89 and 90: 149 Table A8-17: Most Common Foods
Page 91 and 92: 151 50% 40% 30% 20% 10% 0% Figure A
Page 94: 153 Annex 11: RUFTs Nutrition and C
Page 98 and 99: 130 Annex 13: Super Market Data: Im
Page 100 and 101: 132 Annex 14: Most Popular Snack Br
Page 102 and 103: 134 Table A14-5: Popular Snacks, Pr
Page 104 and 105: 136 Table A15-4 summarizes Consumer
Page 106 and 107:
138 Ministère de l'Économie et de
Page 108 and 109:
140 a. pierres précieuses et méta
Page 110 and 111:
142 Par la suite, la SGS transmettr
Page 112 and 113:
144 16. Chaque convention d'achat c
Page 114 and 115:
146 h. que le vendeur est avisé qu
Page 116 and 117:
148 Consumer Taste Test Questionnai
Page 118 and 119:
And you, do you think that could re
Page 120 and 121:
10_Grade 11_Grade 12th_Grade 13th_G
Page 122 and 123:
yes no Who most frequently eats it?
Page 124 and 125:
Does anyone in your house currently
Page 126 and 127:
158 Rice* Corn* imported same local
Page 128 and 129:
160 Boutik (neighborhood store) Que
Page 130 and 131:
GPS coordinates can only be collect
Page 132 and 133:
yes no do you give credit to you cl
Page 134 and 135:
166 WORKS CITED Alvarez and Murray,
Page 136 and 137:
168 Katherine Harmon Courage | July
Page 138 and 139:
170 USDA 2005 Dietary Guidelines fo
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