the FOOD groups

MISS.BELBIMOL E 1ST YEAR MSC NURSING

DIFFERENT FOOD GROUPS

BASIC ELEVEN FOOD GROUP FOOD GROUPS BY U S DEPARTMENT OF AGRICULTURE the 7 food group plan The 4 food group plan The 11 food group plan BASIC FIVE GROUP (ICMR) FUNCTIONAL CLASSIFICATION Energy yielding foods body building foods Protective foods

The Food Pyramid

Steps to a healthier you

GRAINS

VEGETABLES

FRUITS

OILS

MILK

MEAT & BEANS

BASIC ELEVEN

Basic 11
1) 2) 3) 4) 5) 6) Pulses 9) Fats & oils Nuts& oilseeds 10)Sugar & other carbohydrate Cereals & millets foods Vegetables 11)Spices and Fruits condiments Milk & milk products 7) Eggs 8) Meat, fish & other animal foods

CEREALS & MILLETS

EXAMPLES Rice Wheat Barley oats Rye jowar Maize Bajra ragi

BAJRA BARLEY

MAIZE

RYE

JOWAR

WHEAT RICE

OATS

COMPOSITION Vegetables Vary 3.5 kcal/your veggies g List a few examples of vegetables that are plentiful in your area. Carbohydrates 60-70 % Discuss how much children should eat every day and Proteins 6-12% when they might have them. Together, research and discuss the health benefits of Phosphorus & iron vegetables. Encourage children to list foods that they like from this B complex vitamins food group. poor in calcium except ragi & bajra

LEGUMES

EXAMPLES

COMPOSITION
3.5 Kcal/g Carbohydrates- 60% Protien-20-28% Less in lipids-1-2 g/100g Calcium-200mg/100g Iron-10mg/ 100g Rich source of B complex vitamins except B12 & B2 Devoid of vitamin C (except sprouted pulses), A & D

NUTS & OIL SEEDS EXAMPLES Coconut Ground nut Cashew nuts Walnuts Almonds Soybean seeds Sesame seeds

COMPOSITION
Fat-40-60% Protiens-18-40%(except coconut) Carbohydrates-10-20% Iron & phosphorous Few B complex vitamins Soybean-richest of protein ,not contain vit A,D,B12 &C Seasame seeds-rich in Ca Oils & nuts-used for preparation of milk substitutes(since they are good sources of proteins& fat)

VEGETABLES EXAMPLES 3 GROUPS 1.Green leafy vegetables(rich in vit A) 2.Roots & tubers

3.other vegetables

1.Green leafy vegetables(rich in vit A)

CONT
2.Roots & tubers

CONT. 3.other vegetables

COMPOSITION
1.Green leafy vegetables Vitamin A(in form of carotene) Vitamin C Folic acid Potassium Calcium Protiens-2-7% Cellulose(dietary fibres) adult-100 g Children-50 g

CONT 2.Roots & tubers Starch-25% Poor sources of proteins(except potato),B complex vitamins, vitamin C Water-75% Carrot & yellow flesh sweet potatorich in carotenes

CONT.
3.other vegetables Minerals Vitamins Cellulose Green peas & yellow pumpkins-good source of vitamin C Yellow pumpkins-fair source of carotene Green peas & beans-good source of proteins & B complex vitamins

EXAMPLES

FRUITS

papaya

Grapes

Guava

Orange

Banana

Mango

Apple

COMPOSITION
Vitamin C- Indian gooseberry & citrus fruits Minerals Mango & papaya-good source of carotene Rich in carbohydrates Raw fruit-rich in starch On ripening-starch converted to fructose & glucose which imparts sweetness to fruits

CONT. Good source of potassium & fibres Flavour of fruits-due to certain organic acids like citrus , malic & tartaric acids Water-90% Apple , banana & grapes-poor source of vitamin C

MILK & MILK PRODUCTS

EXAMPLES

Butter milk Cheese Curd

Whole milk

Cream

COMPOSITION
water in human milk-87.5% Water in cows milk-87.2% Deficient in iron & vitamin C &D Protien-35 g Fat-35 g Calcium-1 g Riboflavin-1.5 mg Vitamin A-1500 IU B vitamins & minerals(substantial amount) Milk proteins casein ,lactalbumin ,traces of lacto globulins

 Milk protein-complete protein Milk fat-2/3rd saturated & 1/3rd unsaturated Carbohydrate-5%(lactose-chief carbohydrate) Minerals-rich in calcium & phosphorous, poor in iron Vitamins-rich in B complex vitamins,poor in ascorbic acid

CONT.

EGGS
EXAMPLE Hens egg Ducks egg

COMPOSITION
All nutrients(except carbohydrates & vitamin C) Protiens-13% Fat-13% Rich source of vitamin A & some Bvitamins Egg protein-complete protein More protein in egg white than egg yolk Cholesterol-250 mg(not more than one per day advisable )

CONT..
Egg white Protien-12% Some B vitamin Devoid of fat & vitamin A Egg yolk Proteins-15% fat-27% Rich source of vitamin A Fair source of iron , B vitamins & vitamin D Used as supplement to diet in infants

MEAT ,FISH & OTHER ANIMAL PRODUCTS EXAMPLES MEAT of Cattle(beef) Sheep(mutton) Pig(pork) Chicken Other poultries

COMPOSITION
Depends on its source , season of year & type of meat(muscle or organ meat) Muscle meat Protiens-15-20% Carbohydrates - negligible Fat & minerals-5% Does not contain vitamin A,D or C Organ meat Like liver , kidney Rich in proteins , vitamin A & vitamin B12 Liver-richest natural source of vitamin B12

FISH EXAMPLES

Shellfishes(oysters , lobsters , crabs)

COMPOSITION Protiens-18-22% Fair source of B-vitamins Fatty fish-vitamin A & D Large fish-rich in phosphorous , deficient in calcium fat-1-20% Hilsa-20% fat Shell fish-under 5% fat

FATS &OILS

EXAMPLES Vegetable oils(ground nut oils , coconut oils , palm oil) Hydrogenated fats(vanaspathy & margarines)

COMPOSITION Vegetable oils rich in poly unsaturated fatty acids(except coconut oil & palm oils) Good sources of vitamin E Deficient in vitamin A & D

CONT.. Fat of animal origin Poor sources of vitamin E & essential fatty acid contain saturated fatty acids & cholesterol(so large amounts not advisable) Energy-9 Kcal/g Butter , ghee & vanaspathy -good sources of vitamin A(2500 IU/100 g)

EXAMPLES Sweetening agents

SUGAR & OTHER CARBOHYDRATE FOODS

Honey

Starchy foods

COMPOSITION

Source of energy Calorific value of sugers-4 Kcal/g Honey & jaggery small quantities of vitamins & minerals

CONDIMENTS & SPICES

EXAMPLES

Chilies

Pepper

Turmeric

Asafetida

Cardamom

Cinnamon

Cloves

cumin

Garlic

Mustard

Coriander seeds

SIGNIFICANCE OF 11 FOOD GROUP SYSTEM Provide a guideline for food selection while planning the balanced diet. Gives an account of any nutrient deficiencies that might be present in these foods.

FOOD GROUPS BY U S DEPARTMENT OF AGRICULTURE

THE 7 FOOD GROUP PLAN THE 4 FOOD GROUP PLAN THE 11 FOOD GROUP PLAN

THE SEVEN FOOD GROUP PLAN(1943) 1)Green & yellow vegetables 2)Oranges, grape fruit , tomatoes / raw cabbage /salad greens 3)Potatoes, other vegetables & fruits 4)Milk & milk products 5)Meat , poultry, fish & eggs 6)Bread , flour & cereal 7)Butter & fortified margarine

THE FOUR FOOD GROUP PLAN(1956)

1.Milk group
Milk Cheese Ice cream

2.Meat group 3.Vegetable- fruit group 4.Bread- cereal group

THE ELEVEN FOOD GROUP PLAN (1964)

1. Milk & cheese, Ice cream 2. Meat , poultry & fish 3. Eggs 4. Dry beans, peas & nuts 5. Flour, cereals & baked products 6. Citrus fruits & tomatoes 7. Dark green & deep yellow vegetables 8. Potatoes 9. Other vegetables & fruits 10.Fats & oils 11.Sugar, syrup & preserves

SI NO.

THE BASIC FIVE FOOD GROUP PLAN FOOD GROUP NUTRIENTS (ICMR)
cereals , grains& products
Pulses , legumes

Energy, protein, fat, thiamine, folic acid, riboflavin, iron , fibre Energy, protein, invisible fat, thiamine, folic acid, riboflavin, calcium , iron , fibre

Milk & meat products Protein, fat, riboflavin, Milk, curd, calcium skimmed milk, cheese Chicken, liver, fish , egg, meat

Fruits & vegetables Mango, guava, tomato, papaya, orange, sweet lime, water melon Green leafy vegetables , amaranth, spinach, drumstick leaves, coriander leaves, fenugreek leaves Other vegetables Carrots, onion, brinjal, ladies finger, beans, capsicum, cauliflower, drum stick

carotenoids, vitamin C , riboflavin, folic acid, iron, fibre

Riboflavin , folic acid, fibre, calcium , iron carotenoids

Carotenoids, folic acid, calcium & fibre

Fats & sugars Fats: butter ghee, cooking oils Sugar& jaggery

Hydrogenated fat, energy, essential fatty acids & fat soluble vitamins Energy, iron (jaggery)

SIGNIFICANCE OF 5 GROUP SYSTEM Formulate a balanced diet Tool for nutritional assessment & screening Tool for counselling Preparing therapeutic diets Food labelling & nutritional surveillance system

FUNCTIONAL CLASSIFICATION
ENERGY YEILDING FOODS BODY BUILDING FOODS PROTECTIVE FOODS

ENERGY YEILDING FOODS

PROTEIN

CEREALS, ROOTS & TUBERS

VITAMINS ENERGY

PURE CARBOHYDRATES & FATS

ENERGY

BODY BUILDING FOODS

PROTECTIVE FOODS

Foods rich in proteins, vitamins & minerals of high biological value

Foods rich in certain vitamins & minerals only