| Author | Marvic Sammut M.D., M.Sc. Public Health, DCH |
| Abstract | The results of the consumption of cereals, rice/pasta, fried potatoes and other potato products showed that 28.05% of the interviewees consumed cereals on 3 or more days a week, 29.68% rice or pasta, 10.09% fried potatoes and 32.43% other potato products. When the HIS results were analysed by the mean number of years in education an increase in the mean number of years in education with increasing frequency of consumption of vegetables and fresh fruit was noted. Interviewees who used olive oil in cooking rather than other vegetable oils spent a greater mean number of years in education. This difference was statistically significant. There was no statistically significant difference between the use of ordinary margarine and low fat margarine. |
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| Key words | health interviews, food habits, nutrition, gender, education, health information |