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Table 5 Food groups used to measure dietary diversity.

From: Does crop diversity contribute to dietary diversity? Evidence from integration of vegetables into maize-based farming systems

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