Table 2 Dietary characteristics, prevalence and crude risk ratio of women characteristics, NDHS 2018 (N = 14,454)

Took food made from

Grains, white tubers and roots

p = 0.045

p = 0.054

No

276 (1.9%)

49.7 (41.7–57.8)

Reference

Yes

14,178 (98.1%)

58.0 (56.8–59.2)

1.06 (1.00–1.11)*

Legumes

P = 0.476

p = 0.476

No

7411 (51.3%)

58.2 (56.6–59.8)

Reference

Yes

7043 (48.7%)

57.4 (55.8–59.0)

0.99 (0.98–1.01)

Nuts and seeds

p = 0.923

p = 0.923

No

10,041 (69.5%)

57.8 (56.5–59.1)

Reference

Yes

4413 (30.5%)

57.9 (56.0–59.8)

1.00 (0.99–1.01)

Milk, cheese or yoghurt

p = 0.188

p = 0.192

No

11,584 (80.1%)

58.2 (56.9–59.5)

Reference

Yes

2870 (19.9%)

56.3 (53.7–58.9)

0.99 (0.97–1.01)

Meat, fish, poultry

p < 0.001

p < 0.001

No

4082 (28.2%)

60.6 (58.6–62.7)

Reference

Yes

10,372 (71.8%)

56.7 (55.4–58.0)

0.98 (0.96–0.99)

Eggs

p < 0.001

p < 0.001

No

12,061 (83.4%)

58.8 (57.5–60.0)

Reference

Yes

2393 (16.6%)

53.0 (50.4–55.6)

0.96 (0.95–0.98)

Dark green leafy vegetables

p = 0.980

p = 0.980

No

3927 (27.2%)

57.8 (55.6–60.0)

Reference

Yes

10,527 (72.8%)

57.8 (56.6–59.1)

1.00 (0.99–1.01)

Fruits and vegetables rich in Vitamin A

p = 0.242

p = 0.244

No

9955 (68.9%)

58.2 (56.9–59.6)

Reference

Yes

4499 (31.1%)

56.9 (55.0–58.8)

0.99 (0.98–1.01)

Other vegetables

0.052

0.051

No

5357 (37.1%)

59.3 (57.4–61.1)

Reference

Yes

9097 (62.9%)

57.0 (55.6–58.4)

0.99 (0.97–1.00)*

Other fruits

p < 0.05

p < 0.05

No

9399 (65.0%)

58.8 (57.4–60.2)

Reference

Yes

5055 (35.0%)

56.1 (54.2–57.9)

0.98 (0.97–0.99)**

Minimum adequate diet

p < 0.001

p < 0.001

No

6498 (45.0%)

60.1 (58.4–61.7)

Reference

Yes

7956 (55.0%)

56.0 (54.5–57.6)

0.97 (0.96–0.99)***