Table 2 Food groups used for dietary diversity assessment and integration method with IDDS
16 Food Groups | Individual Dietary Diversity Scores (IDDS) | ||
|---|---|---|---|
1 | Cereals | 1 | Grains, Roots and Tubers (16FG: 1,2) |
2 | White Roots and Tubers | 2 | Vitamin A-Rich Plants and Foods (16FG: 3,4,6) |
3 | Vitamin A Rich Vegetables and Tubers | 3 | Other Fruits and Vegetables (16FG: 5,7) |
4 | Dark Green Leafy Vegetables | 4 | Meat, Poultry, Fish and Seafood (16FG: 8,9,11) |
5 | Other Vegetables | 5 | Eggs (16FG: 10) |
6 | Vitamin A Rich Fruits | 6 | Pulses, Legumes and Nuts (16FG: 12) |
7 | Other Fruits | 7 | Milk and Milk Products (16FG: 13) |
8 | Organ Meat | 8 | Foods Cooked in Oil/Fat (16FG: 14) |
9 | Flesh Meats | Add | Snacks and Soft Drinks (16FG: 15,16) |
10 | Eggs | Â | |
11 | Fish and Seafood | ||
12 | Legumes, Nuts and Seeds | ||
13 | Milk and Milk Products | ||
14 | Oils and Fats | ||
15 | Sweets | ||
16 | Spices, Condiments, Beverages | ||