Table 5 Main food contributors and their percent contribution to calcium intake among infants and young children by age group in Lebanon, 2012
% exceeding AI/EAR | Age 6-11.9 m n = 148 | Age 12-23.9 m n = 222 | Age 24-47.9 m n = 393 | |||
|---|---|---|---|---|---|---|
91.2% > AI | 55.4% > EAR | 64.1% >EAR | ||||
Rank | Food group | % contribution | Food group | % contribution | Food group | % contribution |
1 | Infant/young child (I/YC) formula | 49.8 | Infant/young child (I/YC) formula | 43.5 | Cow’s milk | 41.4 |
2 | Human milk | 11.9 | Dairy products | 18.1 | Dairy products | 22.1 |
3 | Baby cereals | 7.8 | Butter & animal fats | 9.2 | Butter & animal fats | 8.3 |
4 | Dairy products | 7.5 | Cow’s milk | 6.9 | Vegetables (non-baby food) | 3.7 |
5 | Butter & animal fats | 7.5 | Vegetables (non-baby food) | 3.1 | Sweet bakery | 3.7 |
6 | Cow’s milk | 6.2 | Human milk | 2.4 | Ice cream, frozen yogurt, puddings | 3.0 |
7 | Herbs & seasonings | 2.6 | ||||
8 | Sweetened beverages | 2.3 | ||||
Top contributors: | 90.6 | 83.3 | 87.1 | |||