Table 2.

Food groups according to the FAO dietary diversity score and common culinary usage in Zimbabwe.

Category	Food components
Milk	Lacto (sour milk), full cream milk, whole milk, skimmed milk, powdered milk
Other dairy products	Cheese, yogurt,
Margarine and butter	Margarine and butter
Orange fleshed fruit	mangoes, pawpaw,
Indigenous orange fleshed fruit	chakata, mazhanje
Other fruits	Banana, guava, naartjie, apple, orange, lemon, grape, peaches, pineapple, strawberries,
Indigenous other fruits	Baobab, matohwe
Leafy vegetables	Green vegetables, cabbage (cooked), cabbage (fresh)
Indigenous green leafy vegetables	Munyevhe, muboora, mushamba, mufushwa
Traditional non-leafy vegetables	Okra/Derere,
Orange fleshed crops	Carrot, pumpkin, gourd,
Other non-leafy vegetables	cucumber, pepper, mushrooms/hwowa, salad
Traditional starchy tubers	Sweet potatoes, cassava
Potatoes	Potatoes
Indigenous grains (starch)	Sadza (maize, millet, or sorghum), mealie, porridge(maize)
Starches	Bread (white or dark), biscuits, white rice (cooked), pasta, pizza, samosa, corn flakes/bran flakes, buns/pastries
Eggs	Eggs
Poultry	Chicken, turkey
Wild animals and insects	birds, mice, rabbit, madora, locusts, termites
Red meats	beef, pork, goat or lamb,
Fish	Fish, canned tuna fish
Traditional fish	Matemba (dried fish)
Processed meats	Bacon, ham, corned meat, polony, sausages, burgers, meat pies/sausage roll
Legumes	Beans or lentils, baked beans, peas, soya
Peanuts	Peanuts, peanut butter
Nuts and seeds	Seeds, avocado,
Traditional beverages	Nhopi, maheu
Beverages	Tea and coffee
Drinks	Cascade, orange juice, sugary sweetened soft drinks/freezits, artificial sweetened soft drinks (light)
Snacks	Honey, Candy, Chocolate, ice cream, potato crisps,
Sugar cane	Sugar cane