Table 1 Food groups used to measure dietary diversity score

Group 1: Grains, roots, and tubers

Porridge, bread, rice, noodles or other foods made from grains

White potatoes, white yams, manioc, cassava or any other foods made from roots

Group 2: Legumes and nuts

Any foods made from beans, peas, lentils, nuts or seeds

Group 3: Dairy products

Milk, such as tinned, powdered or fresh animal milk

Yogurt or drinking yogurt

Cheese or other dairy products

Group 4: Flesh foods

Liver, kidney, heart or other organ meats

Any meat, such as beef, pork, lamb, goat, chicken or duck

Fresh or dried fish, shellfish or seafood

Grubs, snails or insects

Group 5: Eggs

Eggs

Group 6: Vitamin A fruits and vegetables

Pumpkin, carrots, squash or sweet potatoes that are yellow or orange inside

Any dark green vegetables

Ripe mangoes (fresh or dried, not green), ripe papayas (fresh or dried), musk melon

Foods made with red palm oil, red palm nut or red palm nut pulp sauce

Group 7: Other fruits and veges

Any other fruits or vegetables

Others (not counted in the dietary diversity score)

Any oil, fats, or butter or foods made with any of these

Any sugary foods, such as chocolates, sweets, candies, pastries, cakes or biscuits

Condiments for flavour, such as chillies, spices, herbs or fish powder