Biodiversity and Complementary Feeding Practices of Children in the North West region of Cameroon, 2013
Cameroon, 2013
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Reference ID
CMR_2013_BCFPCNW_v01_EN_M_v01_A_OCS
Producer(s)
Ghent University, Belgium
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Metadata
Created on
May 04, 2022
Last modified
May 10, 2022
Page views
27427
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- Data files
- anon_consumption
- anon_subject
(INGREDIENT)
Data file: anon_consumption
Overview
Valid:
2250
Invalid:
0
Type:
Discrete
Width:
44
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| Anchie raw corrected boiling | 14 |
0.6%
|
|
| Banana plantain raw corrected boiling | 22 |
1%
|
|
| Banana ripe (yellow flesh) | 3 |
0.1%
|
|
| Beans green raw corrected boiling | 2 |
0.1%
|
|
| Bitterleaves raw corrected boiling | 7 |
0.3%
|
|
| Bread, wheat,white | 12 |
0.5%
|
|
| Bush onion raw corrected boiling | 7 |
0.3%
|
|
| Cabbage raw corrected boiling | 8 |
0.4%
|
|
| Carrot raw corrected boiling | 2 |
0.1%
|
|
| Chilli pepper red raw | 2 |
0.1%
|
|
| Chilli pepper red raw corrected boiling | 257 |
11.4%
|
|
| Cow meat boneless raw corrected boiling | 6 |
0.3%
|
|
| Cow skin corrected boiling | 5 |
0.2%
|
|
| Cowpea white raw corrected boiling | 3 |
0.1%
|
|
| Crayfish raw corrected boiling | 35 |
1.6%
|
|
| Doughnut | 4 |
0.2%
|
|
| Eggs raw corrected boiling | 2 |
0.1%
|
|
| Eggs raw corrected frying | 3 |
0.1%
|
|
| Eru raw corrected boiling | 3 |
0.1%
|
|
| Fresh makerel raw corrected boiling | 77 |
3.4%
|
|
| Fufu corrected boiling | 13 |
0.6%
|
|
| Garden egg raw corrected boiling | 8 |
0.4%
|
|
| Garlics raw corrected boiling | 81 |
3.6%
|
|
| Garri corrected boiling | 1 |
0%
|
|
| Gauva | 1 |
0%
|
|
| Ginger raw corrected boiling | 65 |
2.9%
|
|
| Green raw corrected boiling | 1 |
0%
|
|
| Huckleberry raw corrected boiling | 15 |
0.7%
|
|
| Irish potatoes raw corrected boiling | 11 |
0.5%
|
|
| Kidney beans red raw corrected boiling | 24 |
1.1%
|
|
| Leeks raw corrected boilng | 42 |
1.9%
|
|
| Maggi cubes | 1 |
0%
|
|
| Maggi cubes corrected boiling | 238 |
10.6%
|
|
| Maize yellow flour raw corrected boiling | 19 |
0.8%
|
|
| Maize yellow kernel raw corrected boiling | 13 |
0.6%
|
|
| Masepo raw corrected boiling | 4 |
0.2%
|
|
| Melon seeds raw corrected boiling | 17 |
0.8%
|
|
| Milk, cow powder, whole | 10 |
0.4%
|
|
| Njansa raw corrected boiling | 7 |
0.3%
|
|
| Okra raw corrected boiling | 14 |
0.6%
|
|
| Onions raw corrected boiling | 119 |
5.3%
|
|
| Ovaltine | 7 |
0.3%
|
|
| Palm oil, red | 260 |
11.6%
|
|
| Palmwine est. 3.8% alcohol | 2 |
0.1%
|
|
| Passion fruit | 1 |
0%
|
|
| Peanut oil | 11 |
0.5%
|
|
| Peanut raw corrected boiling | 2 |
0.1%
|
|
| Peanut roasted | 2 |
0.1%
|
|
| Peanut roasted corrected boiling | 105 |
4.7%
|
|
| Pineapple | 1 |
0%
|
|
| Plantains raw corrected boiling | 18 |
0.8%
|
|
| Pork meat raw corrected boiling | 1 |
0%
|
|
| Pumpkin leaves raw corrected boiling | 6 |
0.3%
|
|
| Rice white raw corrected boiling | 120 |
5.3%
|
|
| Salt | 257 |
11.4%
|
|
| Smoked dry fish corrected boiling | 29 |
1.3%
|
|
| Soybeans raw corrected boiling | 12 |
0.5%
|
|
| Spagheti raw corrrected boiling | 8 |
0.4%
|
|
| Sugar | 19 |
0.8%
|
|
| Sweet bitterleaves raw corrected boiling | 30 |
1.3%
|
|
| Sweet potatoes yellow raw corrected boiling | 2 |
0.1%
|
|
| Taro leaves raw corrected boiling | 14 |
0.6%
|
|
| Taro raw corrected boiling | 56 |
2.5%
|
|
| Tomato paste, concentrated corrected boiling | 15 |
0.7%
|
|
| Tomatoes raw corrected boiling | 65 |
2.9%
|
|
| Waterleaves raw corrected boiling | 4 |
0.2%
|
|
| White pepper raw corrected boiling | 2 |
0.1%
|
|
| Yam tuber corrected boiling | 22 |
1%
|
|
| Yoghurt, whole milk, plain | 1 |
0%
|
Warning: these figures indicate the number of cases found in the data file. They cannot be interpreted as summary statistics of the population of interest.