Table 5.

Change of diet diversity score of Iranian households before and during the COVID-19 outbreak in Tehran province.

Row	Food group	Before COVID-19 (Number)	During COVID-19 (Number)	P-value	Experience-based change (Number)
					Increase	Decrease	Not change
1	Cereals	292	292	0.999	75	19	200
2	Vitamin A-rich vegetables and tubers	289	288	0.252	58	30	206
3–1	White roots and tubers	243	224	0.001	59	91	144
3–2	Dark green leafy vegetables	256	229	0.001	60	103	131
3–3	Other vegetables	284	280	0.321	74	44	178
3	Vegetable	291	285	0.050	-	-	-
4–1	Vitamin A-rich fruits	266	274	0.051	136	40	118
4–2	Other fruits	74	65	0.123	15	67	212
4	Fruits	274	268	0.090	-	-	-
5–1	Organ meat	121	70	0.001	15	128	151
5–2	Flesh meats	284	283	0.325	72	49	173
5	Meats	285	283	0.185	-	-	-
6	Eggs	268	273	0.205	58	46	190
7	Fish	202	183	0.154	41	79	174
8	Legumes, nuts, and seeds	238	253	0.001	118	49	127
9	Milk and milk products	269	266	0.192	70	58	166
10	Oils and fats	259	254	0.091	25	55	214
11	Sweets	267	251	0.001	62	99	133
12	Spices, condiments, and beverages	257	285	0.001	103	31	100
1	Low HDDS (Lower 4.5)	2	5	-	-	-	-
2	Medium HDDS (Between 4.5 and 6)	3	2	-	-	-	-
3	High HDDS (Higher 6)	287	285	-	-	-	-