Controlling Study of the Impact of the Biofortified Bean Variety SMN39 (Phaseolus Vulgaris L) Associated with Agricultural and Nutritional Education, to Prevent Iron Deficiency in Rural Adolescent Women from Eastern Guatemala
Guatemala, 2016
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Reference ID
GTM_2016_CSIBBAANE_v01_EN_M_v01_A_ESS
Producer(s)
Dr. Manolo Mazariegos
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Metadata
Created on
Apr 22, 2024
Last modified
Apr 22, 2024
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6851
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- Data files
- data_anon_subjects
- data_anon_consumption
(v20_a1)
Data file: data_anon_consumption
Overview
Valid:
1392
Type:
Discrete
Width:
143
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| = Asian-style noodles other than glass noodles | 6 |
0.4%
|
|
| = Salt, INGREDIENT = Vegetable fats and oils, edible | 5 |
0.4%
|
|
| = Stock cubes or granulate, chicken, INGREDIENT = Soy sauce | 24 |
1.7%
|
|
| Dried pasta, INGREDIENT = Leafy vegetables | 11 |
0.8%
|
|
| EDIENT = Mayonnaise sauce | 5 |
0.4%
|
|
| EETENING-AGENT = Refined cane sugar | 12 |
0.9%
|
|
| ENT = Chayote fruits, INGREDIENT = Beef flavour | 2 |
0.1%
|
|
| ENT = Chicken flavour, INGREDIENT = Avocados, INGREDIENT = Coriander leaves, INGREDIENT = Juice, lemon | 4 |
0.3%
|
|
| ENT = Chicken flavour, INGREDIENT = Coriander leaves | 2 |
0.1%
|
|
| ENT = Chicken flavour, INGREDIENT = Hen eggs, INGREDIENT = Onion bulbs for fresh consumption, INGREDIENT = Tomatoes | 5 |
0.4%
|
|
| ENT = Chicken flavour, INGREDIENT = Leafy vegetables | 22 |
1.6%
|
|
| ENT = Chicken flavour, INGREDIENT = Nightshade, black | 12 |
0.9%
|
|
| ENT = Chicken flavour, INGREDIENT = Other edible flowers, INGREDIENT = Hen eggs, INGREDIENT = Salt | 5 |
0.4%
|
|
| ENT = Drinking water, INGREDIENT = Soups (dry mixture uncooked) | 5 |
0.4%
|
|
| GREDIENT = Cinnamon bark, SWEETENING-AGENT = Refined cane sugar, QUALITATIVE-INFO = Fortified | 568 |
40.8%
|
|
| GREDIENT = Tomato-containing cooked sauces | 4 |
0.3%
|
|
| IENT = Mayonnaise sauce | 4 |
0.3%
|
|
| IENT = Tomato ketchup and related sauces | 20 |
1.4%
|
|
| Juice, lemon, INGREDIENT = Salt | 6 |
0.4%
|
|
| NGREDIENT = Juice, lemon | 4 |
0.3%
|
|
| NGREDIENT = Pumpkins | 3 |
0.2%
|
|
| NT = Onions | 4 |
0.3%
|
|
| NT = Refined cane sugar | 12 |
0.9%
|
|
| REDIENT = Cow milk, whole, SWEETENING-AGENT = Refined cane sugar, QUALITATIVE-INFO = Fortified | 144 |
10.3%
|
|
| REDIENT = Herbs/spices sauces, INGREDIENT = Tomato ketchup and related sauces | 6 |
0.4%
|
|
| Salt | 10 |
0.7%
|
|
| Salt, INGREDIENT = Seasoning mixes | 6 |
0.4%
|
|
| T = Drinking water, INGREDIENT = Leafy vegetables, INGREDIENT = Sesame seeds | 20 |
1.4%
|
|
| T = Other edible flowers | 11 |
0.8%
|
|
| T = Vegetable fats and oils, edible | 10 |
0.7%
|
|
| T = Vegetable fats and oils, edible, INGREDIENT = Traditional margarine | 20 |
1.4%
|
|
| Tomatoes, INGREDIENT = Onions | 20 |
1.4%
|
|
| cheese | 8 |
0.6%
|
|
| cken, INGREDIENT = Salt, INGREDIENT = Dried pasta | 25 |
1.8%
|
|
| d oils, edible, INGREDIENT = Salt | 35 |
2.5%
|
|
| dry, INGREDIENT = Chicken flavour | 14 |
1%
|
|
| e | 8 |
0.6%
|
|
| ed sauces | 6 |
0.4%
|
|
| ed sauces, INGREDIENT = Fresh uncured cheese, INGREDIENT = Herbs/spices sauces | 5 |
0.4%
|
|
| ed sauces, INGREDIENT = Herbs/spices sauces | 3 |
0.2%
|
|
| en food | 120 |
8.6%
|
|
| er than glass noodles, INGREDIENT = Mixed vegetables | 32 |
2.3%
|
|
| er than glass noodles, INGREDIENT = Mixed vegetables, INGREDIENT = Chili peppers | 4 |
0.3%
|
|
| er than glass noodles, INGREDIENT = Onion bulbs for fresh consumption, INGREDIENT = Tomatoes, INGREDIENT = Epazote, INGREDIENT = Fish (meat) | 7 |
0.5%
|
|
| er than glass noodles, INGREDIENT = Tomatoes, INGREDIENT = Salt | 3 |
0.2%
|
|
| er, INGREDIENT = Meat/poultry soup, dry, INGREDIENT = Chicken flavour | 2 |
0.1%
|
|
| er, INGREDIENT = Meat/poultry soup, dry, INGREDIENT = Chicken flavour, INGREDIENT = Coriander leaves | 6 |
0.4%
|
|
| er, INGREDIENT = Meat/poultry soup, dry, INGREDIENT = Chicken flavour, INGREDIENT = Coriander leaves, INGREDIENT = Tomatoes | 8 |
0.6%
|
|
| fined cane sugar | 12 |
0.9%
|
|
| le flowers | 6 |
0.4%
|
|
| networks, proxies) | 11 |
0.8%
|
|
| pods) and similar-, INGREDIENT = Chayote fruits, INGREDIENT = Potatoes | 13 |
0.9%
|
|
| sauces | 11 |
0.8%
|
|
| sauces, INGREDIENT = Fresh uncured cheese | 30 |
2.2%
|
|
| sauces, INGREDIENT = Fresh uncured cheese, INGREDIENT = Beans (dry) and similar- | 5 |
0.4%
|
|
| sauces, INGREDIENT = Fresh uncured cheese, INGREDIENT = Herbs/spices sauces | 4 |
0.3%
|
|
| sauces, INGREDIENT = Fresh uncured cheese, INGREDIENT = Mayonnaise sauce | 5 |
0.4%
|
|
| t | 5 |
0.4%
|
|
| uce | 4 |
0.3%
|
|
| xed vegetables, INGREDIENT = Drinking water | 8 |
0.6%
|
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.