Understanding FAO's Diverse Food Group Systems
The Food and Agriculture Organization (FAO) of the United Nations is a global leader in addressing food and nutrition issues. While many national dietary guidelines use a standard, simple food group model, the FAO employs multiple, more complex classification systems. These systems are designed to fulfill specific analytical needs, such as tracking global food supplies, assessing the quality of diets in different populations, or developing national food-based dietary guidelines (FBDGs). This flexibility is crucial for tackling diverse nutritional challenges worldwide.
The Minimum Dietary Diversity for Women (MDD-W) Indicator
For assessing the dietary quality of women of reproductive age (15–49 years), the FAO uses the Minimum Dietary Diversity for Women (MDD-W) indicator. This system consists of ten core food groups, and a woman's diet is considered diverse if she consumes at least five of these groups within a 24-hour period. The groups are nutritionally distinct to serve as a proxy for micronutrient adequacy.
The 10 MDD-W food groups are:
- Starchy Staples: Grains, white roots, and tubers.
- Pulses: Beans, peas, and lentils.
- Nuts and Seeds: Including groundnuts and nut butters.
- Dairy: Milk, yogurt, and cheese.
- Flesh Foods: Meat, poultry, fish, and organ meats.
- Eggs: From all types of birds.
- Dark Green Leafy Vegetables: Such as spinach, kale, and other dark leafy greens.
- Vitamin A-Rich Fruits and Vegetables: Yellow or orange-fleshed vegetables like carrots, pumpkins, and fruits like ripe mangoes and papayas.
- Other Vegetables: All other vegetables, like tomatoes, onions, and eggplant.
- Other Fruits: Fruits not rich in Vitamin A.
General Food-Based Dietary Guidelines (FBDGs)
When assisting countries in creating their own national FBDGs, the FAO often presents broader, simpler food group categories. These are designed to be easily understood by the general public and are adapted to the local context, considering cultural food habits, availability, and affordability. A typical list used for general dietary advice might include the following, though the exact number and composition can vary by country:
- Cereals and cereal products
- Roots and tubers
- Vegetables
- Fruits
- Meat or poultry
- Fish or eggs
- Legumes, beans, peas, and nuts
- Milk and milk products
- Fats and oils
- Sweets and sugars
FAOSTAT Statistical Classification
For the purpose of collecting and analyzing global agricultural and food data, FAO uses a comprehensive and detailed classification system within its FAOSTAT database. This system allows for in-depth statistical analysis and includes specific categories for a wide range of food items. It is far more granular than the dietary diversity groups and is primarily for analytical and policy-making purposes, not for public education.
| Comparison of FAO Food Group Classifications | Feature | MDD-W (Dietary Diversity) | General FBDGs (National Guidelines) | FAOSTAT (Statistical Analysis) |
|---|---|---|---|---|
| Primary Goal | Assesses women's micronutrient intake | Guides public on healthy eating patterns | Collects and standardizes global food data | |
| Number of Groups | 10 core groups | Varies, often around 10-12 | 19+ groups and many subgroups | |
| Protein Example | Flesh Foods (meat, fish) and Eggs | Meat, poultry, fish, eggs, and legumes | Meat and meat products, fish, eggs, etc. | |
| Staple Food Example | Starchy Staples (grains, tubers) | Cereals, grains, and tubers | Cereals and their products; roots, tubers, plantains | |
| Use Case | Program monitoring, research | Public nutrition education campaigns | Global and national policy development | |
| Level of Detail | High-level, nutrient-focused | Simplified, culturally adapted | Extremely detailed, product-based |
Why Different Classifications are Necessary
The variation in FAO's food group systems stems from the different objectives they are meant to serve. A simplified, universally applicable system would fail to capture the nuance needed for specific nutritional challenges or robust statistical analysis. For instance, the MDD-W indicator specifically highlights nutrient-rich foods that are often lacking in the diets of vulnerable populations, like women of reproductive age. The statistical categories, conversely, are designed for comprehensive data capture, enabling the FAO to accurately track production, trade, and availability of food items across the globe. This adaptability is what makes the FAO's work effective on a global scale.
Conclusion
In summary, the question of what are the food groups according to FAO has no single answer because the organization uses different classification schemes depending on the context and purpose. For general nutritional guidance, simpler, culturally-adapted groups are used in national guidelines. For specific monitoring, like assessing women's diet quality, a focused set of ten groups (MDD-W) is employed. Finally, for detailed global food statistics, a highly disaggregated system is in place for robust data collection. For more information on FAO's various nutritional tools and methodologies, visit the FAO Knowledge Repository.(https://www.fao.org/gift-individual-food-consumption/methodology/food-groups-and-sub-groups/zh)
Note: The specific food groups and classifications may evolve over time as new scientific evidence emerges and global nutritional needs change.
