Table 5 Food groups used to measure dietary diversity.
No. | Food group | Examples |
|---|---|---|
1 | Cereals | Corn/maize, rice, wheat, sorghum, millet or any other grains or food made from these (e.g., bread, noodles, porridge or other grain products) and local foods (e.g., ugali, porridge or paste) |
2 | White roots and tubers | Irish potato, cocoyam, cassava or other foods made from roots |
3 | Vitamin A-rich vegetables and tubers | Pumpkin, carrot, squash or sweet potato that are orange inside and other locally available vitamin A-rich vegetables (e.g., red sweet pepper) |
4 | Dark green leafy vegetables | Dark green leafy vegetables, including wild forms and locally available vitamin A-rich leaves such as amaranth, cassava leaves, kale, spinach |
5 | Other vegetables | Other vegetables (e.g., tomato, onion, eggplant) and other locally available vegetables |
6 | Vitamin A-rich fruits | Ripe mango, cantaloupe, apricot (fresh or dried), ripe papaya, dried peach and 100% fruit juice made from these and other locally available vitamin A-rich fruits |
7 | Other fruits | Other fruits, including wild fruits and 100% fruit juice made from these |
8 | Organ meat | Liver, kidney, heart or other organ meats or blood-based foods |
9 | Flesh meats | Beef, pork, lamb, goat, rabbit, game, chicken, duck, other birds, insects |
10 | Eggs | Eggs from chicken, duck, guinea fowl or any other egg |
11 | Fish & seafood | Fresh or dried fish or shellfish |
12 | Legumes, nuts & seeds | Dried beans, dried peas, lentils, nuts, seeds or foods made from these (e.g., hummus, peanut butter) |
13 | Milk & milk product | Milk, cheese, yogurt or other milk products |
14 | Oils & fats | Oil, fats or butter added to food or used for cooking |
15 | Sweets | Sugar, honey, sweetened soda or sweetened juice drinks, sugary foods such as chocolates, candies, cookies and cakes |
16 | Spices, condiments, beverages | Spices (black pepper, salt), condiments (soy sauce, hot chili sauce), coffee, tea, alcoholic beverages |