Table 1.

Food groups used to measure dietary diversity score

Food group	Food lists included in questionnaire
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