Assessment of the Nutritional Status of the Child Population of Equatorial Guinea and its Relationship with Malaria 2004
Equatorial Guinea, 2004
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Reference ID
GNQ_2004_VENPIGERP_v01_M_v01_A_ESS
Producer(s)
Estefania Custodio Cerezales
Metadata
Created on
Oct 30, 2024
Last modified
Oct 30, 2024
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- data_anon_subjects
- data_anon_consumption
FoodEx2 ingredient description (FOODEX2_INGR_DESCR)
Data file: data_anon_consumption
Overview
Valid:
5342
Type:
Discrete
Width:
216
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| African oil palm kernels, PROCESS = Boiling, PART-CONSUMED-ANALYSED = W/o husks | 100 |
1.9%
|
|
| African oil palm kernels, PROCESS = Boiling, QUALITATIVE-INFO = Hot/piquant/spicy, PART-CONSUMED-ANALYSED = W/o husks | 4 |
0.1%
|
|
| Apples, PROCESS = Boiling | 1 |
0%
|
|
| Apples, PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Aromatic herbs, SOURCE = Ceylon spinach (as plant), PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 3 |
0.1%
|
|
| Aubergines, PROCESS = Boiling | 5 |
0.1%
|
|
| Aubergines, PROCESS = Boiling, QUALITATIVE-INFO = White | 7 |
0.1%
|
|
| Avocados, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = W/o peel | 10 |
0.2%
|
|
| Avocados, PROCESS = Raw, no heat treatment, PROCESS = Grinding / milling / crushing, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Baking yeast | 76 |
1.4%
|
|
| Barbs, PROCESS = Boiling | 2 |
0%
|
|
| Barbs, PROCESS = Roasting | 1 |
0%
|
|
| Beans (fresh seeds without pods) and similar-, SOURCE = African yam bean (as plant), PROCESS = Boiling | 6 |
0.1%
|
|
| Birds meat, PART-NATURE = Wing (as part-nature), PROCESS = Boiling | 1 |
0%
|
|
| Birds meat, PROCESS = Boiling | 1 |
0%
|
|
| Biscuits, sweet, plain | 19 |
0.4%
|
|
| Biscuits, sweet, plain, INGREDIENT = Cereal grains and similar and primary derivatives thereof | 1 |
0%
|
|
| Blue crab, PROCESS = Boiling, PART-CONSUMED-ANALYSED = W/o shell | 7 |
0.1%
|
|
| Boiled eggs | 12 |
0.2%
|
|
| Bologna-type sausage | 6 |
0.1%
|
|
| Bovine fresh meat, SOURCE = African buffalo (as animal), PROCESS = Stewing | 1 |
0%
|
|
| Breadfruits, PROCESS = Boiling, PART-CONSUMED-ANALYSED = W/o peel | 3 |
0.1%
|
|
| Butter, QUALITATIVE-INFO = Without added salt | 75 |
1.4%
|
|
| Canned sardines | 13 |
0.2%
|
|
| Canned sardines, PROCESS = Boiling | 2 |
0%
|
|
| Cassava leaves, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 28 |
0.5%
|
|
| Cassava leaves, PROCESS = Boiling, QUALITATIVE-INFO = Fresh, QUALITATIVE-INFO = Green | 3 |
0.1%
|
|
| Cassava leaves, PROCESS = Boiling, QUALITATIVE-INFO = Fresh, QUALITATIVE-INFO = New | 54 |
1%
|
|
| Cassava roots, PROCESS = Boiling | 122 |
2.3%
|
|
| Cassava roots, PROCESS = Boiling, PROCESS = Fermentation | 108 |
2%
|
|
| Cassava roots, PROCESS = Boiling, PROCESS = Grinding / milling / crushing | 3 |
0.1%
|
|
| Cheese | 1 |
0%
|
|
| Chestnuts, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Chicken edible offal, non-muscle, other than liver and kidney, PART-NATURE = Thymus (as part-nature), PROCESS = Stewing | 3 |
0.1%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing | 2 |
0%
|
|
| Chicken fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing, PART-CONSUMED-ANALYSED = With skin | 4 |
0.1%
|
|
| Chicken fresh meat, PART-NATURE = Wing (as part-nature), PROCESS = Stewing | 24 |
0.4%
|
|
| Chicken fresh meat, PART-NATURE = Wing (as part-nature), PROCESS = Stewing, PART-CONSUMED-ANALYSED = With skin | 7 |
0.1%
|
|
| Chicken fresh meat, PROCESS = Freezing, PROCESS = Frying | 1 |
0%
|
|
| Chicken fresh meat, PROCESS = Freezing, PROCESS = Stewing, PART-CONSUMED-ANALYSED = With skin | 5 |
0.1%
|
|
| Chicken fresh meat, PROCESS = Frying, PART-CONSUMED-ANALYSED = With skin | 2 |
0%
|
|
| Chicken fresh meat, PROCESS = Stewing | 14 |
0.3%
|
|
| Chicken fresh meat, PROCESS = Stewing, PART-CONSUMED-ANALYSED = With skin | 13 |
0.2%
|
|
| Chicken fresh meat, PROCESS = Stewing, PROCESS = Freezing | 4 |
0.1%
|
|
| Chicken, other slaughtering products, PART-NATURE = Neck (as part-nature), PROCESS = Stewing | 1 |
0%
|
|
| Chili peppers, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Fresh | 56 |
1%
|
|
| Chorizo and similar | 1 |
0%
|
|
| Cocoa powder, SWEETENING-AGENT = Sugars and similar, SWEETENING-AGENT = Artificial sweeteners (e.g., aspartam, saccharine) | 1 |
0%
|
|
| Coconuts, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Ripe / mature, QUALITATIVE-INFO = Fresh, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Common banana, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = W/o peel | 70 |
1.3%
|
|
| Common banana, PROCESS = Raw, no heat treatment, PROCESS = Grinding / milling / crushing, PART-CONSUMED-ANALYSED = W/o peel | 3 |
0.1%
|
|
| Common banana, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Ripe / mature, PART-CONSUMED-ANALYSED = W/o peel | 45 |
0.8%
|
|
| Condensed milk (sometimes with added sugars) | 60 |
1.1%
|
|
| Dates, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Soft | 4 |
0.1%
|
|
| Deer fresh meat, PROCESS = Stewing | 2 |
0%
|
|
| Dog meat, PROCESS = Stewing | 2 |
0%
|
|
| Dried fish | 9 |
0.2%
|
|
| Dried fish, SOURCE-COMMODITIES = Freshwater fish | 2 |
0%
|
|
| Dried fruit, SOURCE = Coconut (as plant), QUALITATIVE-INFO = Ripe / mature, PART-CONSUMED-ANALYSED = W/o peel | 2 |
0%
|
|
| Dried pasta, PROCESS = Boiling | 11 |
0.2%
|
|
| Dried vegetables, SOURCE-COMMODITIES = Laurel | 2 |
0%
|
|
| Ethiopian eggplants, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 2 |
0%
|
|
| Field beans (dry seeds), PROCESS = Boiling | 1 |
0%
|
|
| Fish (meat), PROCESS = Boiling | 198 |
3.7%
|
|
| Fish (meat), PROCESS = Freezing, PROCESS = Boiling | 1 |
0%
|
|
| Fish (meat), PROCESS = Frying | 11 |
0.2%
|
|
| Fish (meat), PROCESS = Roasting | 3 |
0.1%
|
|
| Freshwater fish, PROCESS = Boiling | 20 |
0.4%
|
|
| Freshwater fish, PROCESS = Frying | 3 |
0.1%
|
|
| Fried eggs | 7 |
0.1%
|
|
| Fried eggs, SOURCE-COMMODITIES = Hen eggs, INGREDIENT = Vegetable fats and oils, edible | 1 |
0%
|
|
| Fruit nectars (min. 25-50% fruit as defined in EU legislation) | 3 |
0.1%
|
|
| Fruit used as fruit | 2 |
0%
|
|
| Fungi, PROCESS = Boiling | 4 |
0.1%
|
|
| Garlic, PROCESS = Boiling | 69 |
1.3%
|
|
| Garlic, PROCESS = Frying | 2 |
0%
|
|
| Ginger roots, PROCESS = Boiling | 3 |
0.1%
|
|
| Goat fresh meat, PROCESS = Stewing | 1 |
0%
|
|
| Goat fresh meat, PROCESS = Stewing, PART-CONSUMED-ANALYSED = With bone | 2 |
0%
|
|
| Hakes, PROCESS = Boiling | 3 |
0.1%
|
|
| Human milk | 1 |
0%
|
|
| Infant formula, milk-based, powder | 69 |
1.3%
|
|
| Jew's mallow leaves, PROCESS = Boiling | 2 |
0%
|
|
| Leafy vegetables, GENERIC-TERM = Other | 86 |
1.6%
|
|
| Leafy vegetables, PROCESS = Boiling | 1 |
0%
|
|
| Leafy vegetables, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 1 |
0%
|
|
| Leafy vegetables, PROCESS = Boiling, QUALITATIVE-INFO = Hot/piquant/spicy | 1 |
0%
|
|
| Leafy vegetables, SOURCE = Aubergine (as plant), PROCESS = Boiling, QUALITATIVE-INFO = White, QUALITATIVE-INFO = Fresh | 6 |
0.1%
|
|
| Lemon basil, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 1 |
0%
|
|
| Lemongrass, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 3 |
0.1%
|
|
| Lemons, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = W/o peel | 4 |
0.1%
|
|
| Lentils (dry), PROCESS = Boiling | 2 |
0%
|
|
| Lettuces (generic), PROCESS = Raw, no heat treatment | 1 |
0%
|
|
| Lobsters, PROCESS = Boiling | 6 |
0.1%
|
|
| Maize flour, PROCESS = Boiling | 3 |
0.1%
|
|
| Maize grain, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 1 |
0%
|
|
| Mammals and birds meat, PROCESS = Stewing | 27 |
0.5%
|
|
| Mammals and birds meat, SOURCE = Armadillos (as animal), PROCESS = Stewing | 1 |
0%
|
|
| Mammals and birds meat, SOURCE = Oryx antelopes (as animal), PROCESS = Stewing | 13 |
0.2%
|
|
| Mammals meat, PROCESS = Stewing, PART-CONSUMED-ANALYSED = With bone | 5 |
0.1%
|
|
| Mammals meat, SOURCE = Mountain goat (as animal), PROCESS = Stewing | 10 |
0.2%
|
|
| Mammals meat, SOURCE = Porcupine (as animal), PROCESS = Stewing | 12 |
0.2%
|
|
| Mammals meat, SOURCE = Squirrels (as animal), PROCESS = Stewing | 3 |
0.1%
|
|
| Mammals meat, SOURCE = Wild cat (as animal), PROCESS = Stewing | 3 |
0.1%
|
|
| Mammals or birds dried meat, SOURCE = Mammals (as animal), PROCESS = Smoking | 1 |
0%
|
|
| Mangoes, QUALITATIVE-INFO = Ripe / mature, QUALITATIVE-INFO = Fresh | 2 |
0%
|
|
| Marine fish, PROCESS = Boiling | 9 |
0.2%
|
|
| Marine fish, PROCESS = Frying | 24 |
0.4%
|
|
| Mayonnaise sauce | 1 |
0%
|
|
| Milk | 45 |
0.8%
|
|
| Milk chocolate | 24 |
0.4%
|
|
| Milk powder | 20 |
0.4%
|
|
| Milk, PROCESS = Boiling | 1 |
0%
|
|
| Nectar, apple | 1 |
0%
|
|
| Nectar, peach | 1 |
0%
|
|
| Okra, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 8 |
0.1%
|
|
| Olive oils, PROCESS = Cooking and similar thermal preparation processes | 276 |
5.2%
|
|
| Onion bulbs for fresh consumption, PROCESS = Boiling | 311 |
5.8%
|
|
| Onion bulbs for fresh consumption, PROCESS = Raw, no heat treatment | 2 |
0%
|
|
| Onions, PROCESS = Frying | 3 |
0.1%
|
|
| Oranges, PROCESS = Raw, no heat treatment, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Palm kernel oil, edible, PROCESS = Cooking and similar thermal preparation processes | 1 |
0%
|
|
| Palm oil/fat, PROCESS = Cooking and similar thermal preparation processes | 196 |
3.7%
|
|
| Papayas, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Ripe / mature | 14 |
0.3%
|
|
| Parsley, PROCESS = Raw, no heat treatment | 10 |
0.2%
|
|
| Peanuts, PROCESS = Boiling, PROCESS = Drying (dehydration), PART-CONSUMED-ANALYSED = W/o husks | 17 |
0.3%
|
|
| Peanuts, PROCESS = Drying (dehydration), PROCESS = Toasting / coffee roasting, PART-CONSUMED-ANALYSED = W/o husks | 152 |
2.8%
|
|
| Peanuts, PROCESS = Raw, no heat treatment, PROCESS = Drying (dehydration), PART-CONSUMED-ANALYSED = W/o husks | 7 |
0.1%
|
|
| Pearl millet grain, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 9 |
0.2%
|
|
| Pears and similar-, PROCESS = Boiling | 2 |
0%
|
|
| Pig fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing | 3 |
0.1%
|
|
| Pig fresh meat, PROCESS = Stewing | 15 |
0.3%
|
|
| Pig fresh meat, PROCESS = Stewing, PART-CONSUMED-ANALYSED = With bone | 11 |
0.2%
|
|
| Pig tail, PROCESS = Stewing | 4 |
0.1%
|
|
| Pineapples, PROCESS = Raw, no heat treatment | 38 |
0.7%
|
|
| Plain cakes | 1 |
0%
|
|
| Plain cakes, INGREDIENT = Butter | 5 |
0.1%
|
|
| Plain cakes, INGREDIENT = Chocolate flavour | 2 |
0%
|
|
| Plantains, PROCESS = Boiling | 54 |
1%
|
|
| Plantains, PROCESS = Boiling, QUALITATIVE-INFO = Ripe / mature | 22 |
0.4%
|
|
| Plantains, PROCESS = Boiling, QUALITATIVE-INFO = Unripe / immature | 17 |
0.3%
|
|
| Plantains, PROCESS = Frying | 1 |
0%
|
|
| Potatoes, PROCESS = Boiling | 2 |
0%
|
|
| Pumpkins, PROCESS = Boiling | 12 |
0.2%
|
|
| Pumpkins, PROCESS = Roasting | 4 |
0.1%
|
|
| Rat meat, PROCESS = Stewing | 14 |
0.3%
|
|
| Refined cane sugar | 7 |
0.1%
|
|
| Rice grain, polished, PROCESS = Boiling | 310 |
5.8%
|
|
| Rice grain, polished, PROCESS = Frying | 18 |
0.3%
|
|
| Salt | 546 |
10.2%
|
|
| Salt-preserved fish, PROCESS = Stewing | 8 |
0.1%
|
|
| Sardines and sardine-type fishes, PROCESS = Boiling | 12 |
0.2%
|
|
| Sardines and sardine-type fishes, PROCESS = Frying | 2 |
0%
|
|
| Sea bream, PROCESS = Boiling | 6 |
0.1%
|
|
| Sea bream, PROCESS = Boiling, PROCESS = Freezing | 1 |
0%
|
|
| Seeds (coffee, cocoa and similar) used for infusions or hot drinks, PROCESS = Boiling | 139 |
2.6%
|
|
| Seerfish, PROCESS = Boiling | 70 |
1.3%
|
|
| Seerfish, PROCESS = Frying | 9 |
0.2%
|
|
| Seerfish, PROCESS = Roasting | 1 |
0%
|
|
| Shrimps, common, PROCESS = Boiling, PART-CONSUMED-ANALYSED = W/o peel | 1 |
0%
|
|
| Simple cereals for infants or children, reconstituted | 50 |
0.9%
|
|
| Smoked fish | 42 |
0.8%
|
|
| Smoked fish, SOURCE-COMMODITIES = Mackerel, atlantic | 4 |
0.1%
|
|
| Smoked fish, SOURCE-COMMODITIES = Sardines and sardine-type fishes | 12 |
0.2%
|
|
| Snail, giant, PROCESS = Boiling | 3 |
0.1%
|
|
| Soft drink, flavoured, no fruit | 12 |
0.2%
|
|
| Soft drinks with minor amounts of fruits or flavours | 1 |
0%
|
|
| Stock cubes or granulate, meat, PROCESS = Boiling | 324 |
6.1%
|
|
| Stock cubes or granulate, meat, PROCESS = Boiling, QUALITATIVE-INFO = Hot/piquant/spicy | 2 |
0%
|
|
| Sweet peppers, PROCESS = Boiling, QUALITATIVE-INFO = Fresh, QUALITATIVE-INFO = Red | 4 |
0.1%
|
|
| Sweet peppers, PROCESS = Boiling, QUALITATIVE-INFO = Green, QUALITATIVE-INFO = Fresh | 1 |
0%
|
|
| Sweet potatoes, PROCESS = Boiling | 1 |
0%
|
|
| Sweet potatoes, PROCESS = Boiling, PROCESS = Grinding / milling / crushing | 1 |
0%
|
|
| Taro leaves, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 40 |
0.7%
|
|
| Taros, PROCESS = Boiling, PROCESS = Grinding / milling / crushing, QUALITATIVE-INFO = Fresh | 2 |
0%
|
|
| Taros, PROCESS = Boiling, PROCESS = Grinding / milling / crushing, QUALITATIVE-INFO = Fresh, QUALITATIVE-INFO = Red | 1 |
0%
|
|
| Taros, PROCESS = Boiling, PROCESS = Grinding / milling / crushing, QUALITATIVE-INFO = Fresh, QUALITATIVE-INFO = White | 2 |
0%
|
|
| Taros, PROCESS = Boiling, QUALITATIVE-INFO = Fresh | 28 |
0.5%
|
|
| Tomatoes, PROCESS = Boiling, QUALITATIVE-INFO = Red, QUALITATIVE-INFO = Ripe / mature | 205 |
3.8%
|
|
| Tomatoes, PROCESS = Frying, QUALITATIVE-INFO = Red, QUALITATIVE-INFO = Ripe / mature | 4 |
0.1%
|
|
| Tomatoes, PROCESS = Raw, no heat treatment, QUALITATIVE-INFO = Red, QUALITATIVE-INFO = Ripe / mature | 5 |
0.1%
|
|
| Turkey fresh meat, PART-NATURE = Leg (as part-nature), PROCESS = Stewing | 2 |
0%
|
|
| Turkey fresh meat, PART-NATURE = Wing (as part-nature), PROCESS = Stewing | 19 |
0.4%
|
|
| Turkey, other slaughtering products, PART-NATURE = Neck (as part-nature), PROCESS = Stewing | 1 |
0%
|
|
| Vegetable fats and oils, edible, PROCESS = Cooking and similar thermal preparation processes | 47 |
0.9%
|
|
| Vinegar | 1 |
0%
|
|
| Water snails, conches and whelks, SOURCE = Buccinidae (as animal), PROCESS = Boiling | 1 |
0%
|
|
| Water-based ice creams, INGREDIENT = Food additives other than flavours, colours and artificial sweeteners, SWEETENING-AGENT = Sugars and similar, SWEETENING-AGENT = Artificial sweeteners (e.g., aspartam, saccharine) | 1 |
0%
|
|
| Wheat bread and rolls, white (refined flour), QUALITATIVE-INFO = Not fortified | 197 |
3.7%
|
|
| Wheat flour white | 77 |
1.4%
|
|
| White cabbage, PROCESS = Boiling | 1 |
0%
|
|
| White sugar | 97 |
1.8%
|
|
| Yams, PROCESS = Boiling | 16 |
0.3%
|
|
| Yoghurt, cow milk, flavoured, INGREDIENT = Fruit flavour, SWEETENING-AGENT = Sugars and similar | 3 |
0.1%
|
|
| Yoghurt, cow milk, flavoured, INGREDIENT = Strawberry yoghurt flavour, SWEETENING-AGENT = Sugars and similar | 1 |
0%
|
|
| Yoghurt, cow milk, plain | 27 |
0.5%
|
|
| Zebu fresh meat, PROCESS = Stewing | 7 |
0.1%
|
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.