Dietary diversity is perceived positively, as a marker of diet quality. However, diversity is a rather complicated concept, which encompasses several dimensions, such as the number of items, their distribution, and their dissimilarity, at different levels of scale (from the food item to its category). Literature from developing countries has established that there is a minimum diversity necessary for nutritional security. Conversely, more recent data from developped countries have shown that dietary diversity may be associated with poor nutritional quality of the diet and overweight, which could be explained by consumer vulnerability to the plethora of unhealthy foods. The article will present ways to re-articulate diversity in diet quality and allow diversity to be beneficial to a balanced diet and health.