Groups	FAO [6]	Kennedy & Nantel [9]	FANTA (Swindale & Bilinsky) [10]
I	Starchy staples (cereals, roots, tubers)	Cereals, roots and tubers	Cereals
II	Vitamin A rich fruits and vegetables	Vitamin A rich fruits & vegetables	Roots/tubers
III	Other fruits	Other fruits	Vegetables
IV	Other vegetables	Other vegetables	Fruits
V	Legumes and nuts	Legume, pulses & nuts	Meat/poultry/offal
VI	Fats and oils	Oils and fats	Eggs
VII	Meat, poultry, fish	Meat poultry fish	Fish/sea food
VIII	Milk and milk-products	Dairy	Pulses/legumes/nuts
IX	Eggs	Eggs	Milk/milk
X		Others (sweets, chips, soda - - -	Oil/fats
XI			Sugar/honey
XII			Miscellaneous
Table 1: Food groups used for the assessment of DDS

Nutrient	Cereals	Pulses	Vegetables	Fruits
Energy (kcal)	340	403	28	55
	(332 - 357)	(344 - 498)	(18 - 43)	(43 -62)
Protein (g)	10.0	20.7	1.98	0.6
	(8.7 - 10.9)	(17 - 26.2)	(1 - 3.5)	0.2 - 1.4
Ca (mg)	25.8	116.4	40.9	13.9
	(7 - 54)	(51 - 277)	(10 - 135)	(5 - 40)
Fe (mg)	2.78	9.18	0.59	0.26
	(0.8- 4.72)	(4.98 – 15.7)	(0.3 – 0.86)	(0.1 – 0.)
Zn (mg)	10.5	19.8	27	2.07
	(2 – 35)	(2 – 58)	(3 – 69)	(0 – 16)
Se (mg)	23.7	9.28	0.76	0.31
	(2.8 – 89.4)	(3.1 – 17.8)	(0 – 2.5)	(0 – 0.6)
β carotene (mcg)			416	105
			(15 – 1430)	(25 – 310)
Riboflavin (mg)	0.14	0.18	0.08
	(0.1 – 0.22)	(0.16 – 0.24)	(0.04 – 0.13)
Ascorbic acid (mg)				34.2
				(1 – 74)
Table 2: Nutrient composition of each 100g food group (mean and range) [4,18]

Correlates	Correlation coefficient (r)	Validation	DDS	Sources
DDS and MAR	r = 0.39, P<0.001	DDS assess NA^* fairly good	6	Hatloy, et al. 1998
	r = 0.3, >> >>	Not conclusive	7.8	Torheim, et al. 2004
	r = 0.42, >> >>	DDS appropriate indicator of NIA^*	12	Mirmiran, et al. 2004
	r = 0.134, P<0.01	No comment		Sealey-Potts, et al. 2014
	r = 0.65, P<0.001	DDS of 4 is best indicator of MAR less than 50%		Steyn, et al. 2006
NA* = Nutritional adequacy; NIA* = Nutrient intake adequacy Table 3: Correlation coefficient between dietary diversity score (DDS) and mean nutrient adequacy ratio (MAR)

Nutrients	*Kennedy, et al.* 2007**	*Mirmiran, et al.* 2006**	*Steyn, et al.* 2006**	*Hatloy, et al.* 1998**	*Mirmiral, et al.* 2004**	*Sealy-Potts, et al.* 2014**
Vit. A	0.43	0.32	0.19	0.3	0.26	0.136
Vit. C	0.29	0.44	0.15	0.29	0.14	0.15
Thiamin	0.31		0.22		0.05	0.08
Riboflavin	0.4	0.44	0.36		0.16	0.058
Niacin	0.23		0.49			0.081
Pyridoxin	0.13	0.22	0.48			0.28
Folate	0.35		0.29			0.248
Vit. B12	0.06	0.24	0.13			0.009
Ca	0.02	0.54	0.25		0.35	0.001
Zn	0.1	0.24	0.4		0.32	0.05
Fe	0.15	0.24	0.26		0.03	0.141
Mg					0.29
Table 4: Correlation coefficient (r) between dietary diversity score and nutrient adequacy ratio (NAR)

	Cereals	R&t^*	Pulses	Veges.	Fruits	Meat	Fat	Milk	Sugars^*	Others
Algeria	625	118	25	326	175	82	41	323	90	22
Egypt	630	79	22	556	274	115	19	170	66	14
Ethiopia	397	208	46	36	33	25	5	47	16	49
Kenya	326	129	49	137	148	58	22	268	49	38
Zimbabwe	441	49	33	38	38	63	30	77	77	101
S. Africa	510	88	16	99	93	175	41	159	85	189
Cameroon	310	359	55	200	230	46	22	36	30	134
Ghana	264	1036	41	99	400	120	27	22	33	66
Mean	438	94	36	186	174	86	26	137	56	77
R&t = root and tubers; Sugars = cane sugar, beet sugar and honey Table 5:* Food ingredients available for consumption (g/capita/day) y (kg/capita/year) [18,40]

Country	Apparent food intake		Dietary energy
	g/capita/day	kcal/capita/day	kcal/kg
Algeria	1827	3491	1911
Egypt	2059	3369	1636
Ethiopia	852	1914	2246
Kenya	1294	2253	1741
Zimbabwe	946	2304	2436
S. Africa	1454	2858	1965
Cameroon	1489	2457	1650
Ghana	2140	3522	1645
Mean	1508	2771	1904
Calculated based on FAOSTAT: Food balance sheet Africa 2009 Table 6: Apparent food consumption in different regions of Africa