Table 3 Food group intake in grams and portions consumed by the participants (N = 52)
From: Development of a diet quality score and adherence to the Swiss dietary recommendations for vegans
Food groups | Recommendations (grams/portions) | Grams consumed median (range) | Portions consumed median (range) | |
|---|---|---|---|---|
1 | Vegetables | 300–450/3 | 463 (112–1475) | 3.7 (0.9–11.8) |
a | Green leafy vegetables | 100/1 | 38 (0–267) | 0.3 (0–2.1) |
b | Vitamin C-rich vegetables | 100/1 | 233 (52–611) | 1.9 (0.4–4.9) |
2 | Fruits | 240/2 | 314 (0–6963) | 3.1 (0–58) |
c | Vitamin C-rich fruits | 120/1 | 40 (0–2563) | 0.3 (0–20.5) |
3 | Starchy foods | 180–720*/3 | 290 (0–712) | 3.0 (0–6.2) |
d | Wholegrains | 90–360*/1.5 | 56 (0–376) | 22.5 (0–100) (%) |
4 | Legumes | 195–480*/3 | 253 (0–1075) | 1.7 (0–7.1) |
5 | Nuts & seeds | 45/2 | 32 (0–268) | 1.4 (0–11.9) |
e | Selenium-rich nuts | 22.5/1 | 11 (0–151) | 0.5 (0–6.7) |
6 | Fats & oils | 20–100*/2 | 37 (0–295) | 2.4 (0–9.3) |
f | Omega-3-rich nuts, fats & oils | 22.5–50*/1 | 4 (0–75) | 0.3 (0–3.3) |
7 | Sweet-, salty-, fried foods & alcohol | < 50–200* | 285 (0–1293) | 2.7 (0–10.6) |
8 | Zero caloric liquids | 1500–2000/6–8 | 1362 (83–3533) | 5.4 (0.3–14.1) |
9 | Calcium-fortified foods | 200–500*/1 | 0 (0–567) | 0.0 (0–2.7) |
10 | Iodized salt | > 0 | 0.6 (0 – 7) | 0.6 (0–7) |
11 | Protein ratio (range) | ≥ 1 g/kg KG | – | 0.9 (0.5–1.6) |