TABLE 2b.
Food group components included in the Dietary Diversity Scores diet quality indicator1
| Authors, publication year (Ref) | Indicator | Vegetables | Fruits | Cereals | Legumes | Nuts | Fats | Dairy | Eggs | Fish | Meat | Snacks | Sweets | SSBs |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Arimond and Ruel, 2004 (55) | Dietary Diversity Score (DDS04) | ✓ (+)2 | ✓(+)3, 4 | ✓ (+)5 | ✓ (+) | ✓ (+)6 | ✓ (+)7 | ✓ (+)8 | ✓ (+)8 | ✓ (+)8, 9 | ||||
| Mirmiran et al., 2004 (56) | Dietary Diversity Score Iran (DDS-IRN) | ✓ (+)3 | ✓ (+)3, 4 | ✓ (+) | ✓ (+) | ✓ (+)8 | ✓ (+)8 | ✓ (+)8, 9 | ||||||
| Kennedy et al., 2007 (57) | Dietary Diversity Score Filipinas (DDS-PHI) | ✓ (+)3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+)8 | ✓ (+)8, 9 | |||
| Mpontshane et al., 2008 (58 ) | Dietary Diversity Score South Africa (DDS-ZAF) | ✓ (+)10 | ✓ (+)10 | ✓ (+)11 | ✓ (+) | ✓ (+)12 | ✓ (+)8 | ✓ (+)8 | ✓ (+)8 | ✓ (–)13 | ✓ (–)13 | ✓ (–)13 | ||
| Enneman et al., 2009 (60) | Dietary Diversity Score Guatemala USAID (DDS-GT-US-CP-INCAP) | ✓ (+)2, 3 | ✓ (+)3 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (–) | ✓ (–) | ✓ (–) |
| Kennedy et al., 2010 (61) | Individual Dietary Diversity Score (IDDS) | ✓ (+)2, 3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+)8 | ✓ (+)8, 14 | ||||
| Li et al., 2011 (62) | Dietary Diversity Score China (DDS-CHN10) | ✓ (+)2 | ✓ (+) | ✓ (+)5 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | |||||
| Belachew et al., 2013 (63) | Dietary Diversity Score Ethiopia (DDS-ETH) | ✓ (+)2, 3 | ✓ (+)3 | ✓ (+) | ✓ (+)8 | ✓ (+)8 | ✓ (+)6 | ✓ (+)16 | ✓ (+)8 | ✓ (+)8 | ✓ (+)8, 9 | ✓ (–) | ||
| Darapheak et al., 2013 (64) | Dietary Diversity Score WHO modification (DDS-WHOm) | ✓ (+)2, 3 | ✓ (+)3 | ✓ (+)5 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+)8 | ✓ (+)8, 14 | ||||
| Gewa et al., 2014 (65) | Dietary Diversity Score Kenya (DDS-KEN) | ✓ (+)2, 3, 15 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+)8 | ✓ (+)8 | ✓ (+) 8, 9 | ||||
| Mundo-Rosas et al., 2014 (66) | Dietary Diversity Score Mexico (DDS-MX) | ✓ (+)3 | ✓ (+)3 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+)3 | ✓ (+)8 | ✓ (+)8, 9 | ✓ (–) | ✓ (–) | ||
| Amugsi et al., 2015 (67) | Dietary Diversity Score Ghana (DDS-GHA) | ✓ (+)2, 3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (–) | ||
| Ali and Abizari, 2018 (68) | Dietary Diversity Score Ghana 2018 (DDS-GHA18) | ✓ (+) 2, 3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+)14 | |||
| Meng et al., 2018 (69 ) | Dietary Diversity Score China (DDS-CHN18) | ✓ (+)17 | ✓ (+)4 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (–) | ✓ (–) | ✓ (–) | |
| Morseth et al., 2018 (70) | Dietary Diversity Score (DDS-NPL17) | ✓ (+)3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ||||||
| Iqbal et al., 2019 (71) | Dietary Diversity Score Bangladesh (DDS-BGD) | ✓ (+)3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (–) | ✓ (–) | ✓ (–) | ||
| Thorne-Lyman et al., 2019 (72) | Individual Dietary Diversity Score (IDDS) | ✓ (+)3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+) | |||
| Yang et al., 2019 (73) | Dietary Diversity Score China 2019 (DDS-CHN19) | ✓ (+)2 | ✓ (+) | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | ✓ (+)9 | ||||
| Sebayang et al., 2020 (74) | Dietary Diversity Score Indonesia (DDS-IDN) | ✓ (+)3 | ✓ (+)3 | ✓ (+)5 | ✓ (+)10 | ✓ (+)10 | ✓ (+) | ✓ (+) | ✓ (+) | |||||
| No. of studies using each component in this indicator subgroup | 19 | 19 | 19 | 16 | 12 | 9 | 17 | 19 | 16 | 19 | 4 | 6 | 6 | |
Check symbol denotes that a component is included in the indicator. +, the component is scored positively or as improving the DQ; –, the component is scored negatively or as decreasing the DQ; dot, the component gets the higher score when it fits within a specific range or the score is unspecified. DQ, diet quality; SSBs, sugar-sweetened beverages.
Green leafy vegetables as separate component.
Vitamin A–rich group as separate component.
Fruit juices.
Cereal, tubers, and roots.
Oil and butter or fat.
Dairy other than breast milk, cheese, or yogurt.
In the same component as meat or protein.
Including meat and poultry.
In the same component.
Bread, cereal porridge, and maize meal.
Breast milk and formula milk are included as a separate component.
In the same component as snacks.
Including organ meat.
Vitamin C–rich group as a separate component.
Milk and cheese.
Vegetable juices.