Food groups
Food Groups
Food groups (/fuːd gruːps/) are categories of foods that share similar nutritional properties. The classification of food into groups is a common practice in dietary guidelines and nutritional education worldwide.
Etymology
The term "food group" is derived from the English words "food", meaning a substance consumed to provide nutritional support for the body, and "group", meaning a number of things or persons that are located, gathered, or classed together.
Definition
Food groups are a method of classifying foods based on their nutritional properties. They are often used in dietary guidelines to help individuals achieve a balanced diet. The most common food groups include Grains, Protein Foods, Fruits, Vegetables, and Dairy.
Food Groups
Grains
Grains are seeds of grass-like plants called cereals. Some common types of grains include wheat, rice, and oats. They are a good source of carbohydrates and dietary fiber.
Protein Foods
Protein foods include both animal and plant sources of protein. Animal sources include meat, poultry, fish, and eggs. Plant sources include beans, peas, nuts, and seeds.
Fruits
Fruits are the mature ovaries of flowering plants. They are typically high in vitamins, minerals, and fiber. Some common fruits include apples, bananas, and berries.
Vegetables
Vegetables are parts of plants that are consumed by humans as food. They are typically high in vitamins, minerals, and fiber. Some common vegetables include carrots, broccoli, and spinach.
Dairy
Dairy products are foods produced from the milk of mammals. They are a good source of calcium and vitamin D. Some common dairy products include milk, cheese, and yogurt.
Related Terms
External links
- Medical encyclopedia article on Food groups
- Wikipedia's article - Food groups
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