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Encyclopedia > Food groups

The food groups are part of a method of classification for the various foods that humans consume in their everyday lives, based on the nutritional properties of these types of foods and their location in a hierarchy of nutrition. Eating certain amounts and proportions of foods from the different categories is recommended by most guides to healthy eating as one of the most important ways to achieve a healthy lifestyle through diet. Different food guides vary in the number of categories used to divide types of food, but the majority of them include the following classifications: Image File history File links Gnome-globe. ... Image File history File links This is a lossless scalable vector image. ... Image File history File links Broom_icon. ... Human beings are defined variously in biological, spiritual, and cultural terms, or in combinations thereof. ... The Nutrition Facts table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. ... The serving size of a food product is a confusing term, as it is found both on the Food Pyramid and on Nutrition Labels and has two related but differing meanings. ... In nutrition, the diet is the sum of food consumed by a person or other organism. ...

Contents

USDA Food Pyramid (1992) Food Groups

The USDA food pyramid as of 1992, showing the food groups according to that organization

Image File history File links USDA_Food_Pyramid. ... Image File history File links USDA_Food_Pyramid. ... The U.S. Department of Agriculture, also called the Agriculture Department, or USDA, is a Cabinet department of the United States Federal Government. ...

Bread, Cereal, Rice & Pasta Group

Grain products include foods derived from cereal crops. Cereals, breads, pastas, crackers, and rice all fall under this categorization. Grains supply food energy in the form of starch, and are also a source of protein. Whole grains contain dietary fiber, essential fatty acids, and other important nutrients. Milled grains, though more palatable, have many nutrients removed in the milling process and thus are not as highly recommended as whole grains. Whole grains can be found especially in oatmeal, brown rice, grits, corn tortillas and whole wheat bread. 6-11 servings of grain products are recommended per day. Grain redirects here. ... This article does not cite any references or sources. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... A Cheez-It cracker. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Food energy is the amount of energy in food that is available through digestion. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the endosperm. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... Essential fatty acids are fatty acids that are required in the human diet. ... Nutrients and the body A nutrient is any element or compound necessary for or contributing to an organisms metabolism, growth, or other functioning. ... In the United States and Canada, oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. ... Percentages are relative to US recommendations for adults. ... This article is about the corn-based Southern U.S. food. ... A staple of Mexican and Central American cuisine, a tortilla is a kind of unleavened bread, made from maize corn or wheat flour. ... The serving size of a food product is a confusing term, as it is found both on the Food Pyramid and on Nutrition Labels and has two related but differing meanings. ...


Vegetable Group

A vegetable is a part of a plant consumed by humans that is generally savory (not sweet) and not considered grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc. may be eaten as vegetables. Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it is important to eat a wide variety of types. For example, green vegetables typically contain vitamin C, dark orange and dark green vegetables contain vitamin A,and bushy vegetables like broccoli and related plants contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these 3-5 servings of vegetables in a day. They may be fresh, frozen, canned, or made into juicess. A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... For other uses, see Plant (disambiguation). ... For other uses, see Nut (disambiguation). ... For other uses, see Spice (disambiguation). ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Stem showing internode and nodes plus leaf petiole and new stem rising from node. ... For other uses, see Root (disambiguation). ... For other uses, see Flower (disambiguation). ... Retinol (Vitamin A) Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body [1]. The term vitamin does not encompass other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids. ... Dietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen which are present in common organic molecules. ... This article is about the nutrient. ... The structure of retinol, the most common dietary form of vitamin A Vitamin A is an essential human nutrient. ... For other uses, see Iron (disambiguation). ... For other uses, see Calcium (disambiguation). ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Etymology: French calorie, from Latin calor (heat), from calere (to be warm). ...


Fruit Group

In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds. Image File history File links Size of this preview: 398 × 599 pixelsFull resolution (1795 × 2700 pixels, file size: 524 KB, MIME type: image/jpeg) Bing Cherries. ... Image File history File links Size of this preview: 398 × 599 pixelsFull resolution (1795 × 2700 pixels, file size: 524 KB, MIME type: image/jpeg) Bing Cherries. ... Branch of a Bing cherry tree Bing in what is now Milwaukie, Oregon. ... Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ...


These include apples, oranges, plums, berries, and grapes, etc. Fruits are low in calories and fat and are a source of natural sugars, fibre and vitamins. Processing fruits when canning or making into juices unfortunately often adds sugars and removes nutrients; therefore fresh fruit or canned fruit packed in juice rather than syrup is recommended[citation needed]. The fruit food group is sometimes combined with the vegetable food group. It is best to consume 2-4 servings of fruit in a day. They may be fresh, frozen, canned, dried, or made into juice. For other uses, see Apple (disambiguation). ... Orange blossoms and oranges on tree For other uses of orange, see orange (disambiguation) The Orange Citrus x sinensis is a Citrus tree, and the fruits of this tree. ... Plum is also a nickname for British humorist P. G. Wodehouse. ... This article is about the fruit. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis... This article is about sugar as food and as an important and widely traded commodity. ... For the meaning of fiber in nutrition, see dietary fiber. ... For other uses, see Canning (disambiguation). ... Juice is the liquid naturally contained in plants. ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ...


Note that many foods that are considered fruits in botany because they bear seeds are not considered fruits in cuisine because they lack the characteristic sweet taste. For example, all grains, nuts


Milk, Yogurt & Cheese Group

Dairy products are produced from the milk of mammals, most usually but not exclusively cattle. They include milk and yogurt and cheese. They are the best source for the mineral calcium, but also provide protein, phosphorus, vitamin A, and in fortified milk, vitamin D. However, many dairy products are high in fat, which is why skimmed products are available as an alternative. For adults, 2-3 servings of dairy products are recommended per day. Dairy products are generally defined as foodstuffs produced from milk. ... A glass of cows milk. ... Orders Subclass Monotremata Monotremata Subclass Marsupialia Didelphimorphia Paucituberculata Microbiotheria Dasyuromorphia Peramelemorphia Notoryctemorphia Diprotodontia Subclass Placentalia Xenarthra Dermoptera Desmostylia Scandentia Primates Rodentia Lagomorpha Insectivora Chiroptera Pholidota Carnivora Perissodactyla Artiodactyla Cetacea Afrosoricida Macroscelidea Tubulidentata Hyracoidea Proboscidea Sirenia The mammals are the class of vertebrate animals primarily characterized by the presence of mammary... For general information about the genus, including other species of cattle, see Bos. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... General Name, symbol, number phosphorus, P, 15 Chemical series nonmetals Group, period, block 15, 3, p Appearance waxy white/ red/ black/ colorless Standard atomic weight 30. ... Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ...


Meat, Poultry, Fish, Dry Beans, Eggs & Nuts Group

Meat is the tissue - usually muscle - of an animal consumed by humans. Since most parts of many types of animals are edible, there is a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B. Meats include beef, chicken, pork, salmon, tuna, and shrimp, etc. This article is about the food. ... Biological tissue is a collection of interconnected cells that perform a similar function within an organism. ... A top-down view of skeletal muscle Muscle (from Latin musculus little mouse [1]) is contractile tissue of the body and is derived from the mesodermal layer of embryonic germ cells. ... For other uses, see Animal (disambiguation). ... General Name, symbol, number zinc, Zn, 30 Chemical series transition metals Group, period, block 12, 4, d Appearance bluish pale gray Standard atomic weight 65. ... Vitamin B is a complex of several vitamins. ... For other uses, see Beef (disambiguation). ... Roast Chicken Not including 32% bones. ... For other uses, see Pork (disambiguation). ... For other uses, see Salmon (disambiguation). ... For other uses, see Tuna (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...


However, since many of the same nutrients found in meat can also be found in foods like eggs, dry beans, and nuts, such foods are typically placed in the same category as meats, as meat alternatives. These include tofu, products that resemble meat or fish but are made with soy, eggs, and cheeses. An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is on the plant. ... Look up nuts in Wiktionary, the free dictionary. ... For other uses, see Tofu (disambiguation). ... This article is about the food. ... Fish as a food describes the edible parts of water-dwelling, cold-blooded vertebrates with gills, as well as certain other water-dwelling animals such as mollusks, crustaceans, and shellfish. ... Soya (chiefly British English) or soy (chiefly American English) is the herb Glycine max, which produces the soya bean or soybean (see that article for more detail). ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...


Although meats provide energy and nutrients, they are often high in fat and cholesterol, and can be high in sodium. Simply trimming off fatty tissue can go a long way towards reducing this negative effect. 2-3 servings per day of meat or alternatives are recommended. For those who are ethically opposed (see Vegetarianism and Taboo food and drink) to consuming meat or animal products, meat analogues such as tofu are available to fill this nutritional niche. For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Cholesterol is a sterol (a combination steroid and alcohol). ... Adipose tissue is one of the main types of connective tissue. ... A variety of vegetarian food ingredients Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products. ... This article is about practices and beliefs in relation to various animals as food. ... A meat analogue, also called meat substitute, mock meat or veat, approximates the aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of certain types of meat. ... For other uses, see Tofu (disambiguation). ...


Fats, oils and sweets

Fats, oils, and sweets is the designation given to those foods that do not fit into any of the previous nutritional categories. Salad dressings, butter, lard and mayonnaise all fall under the category of fats and oils, while candies and sweets fall under the sugars category. They provide calories, usually without any other vitamins or nutrients. However, they are not entirely bad, and must be consumed moderately. —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... For other uses, see Butter (disambiguation). ... This article is about the fat. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Candy is a term for a type of confectionery prepared by dissolving sugar in water or milk and boiling it until it starts to caramelize. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A calorie refers to a unit of energy. ...


  Results from FactBites:
 
Food Groups (3305 words)
Some vitamin D is obtained from such foods as eggs, fish, liver, butter, margarine, and milk, some of which might have been fortified with vitamin D. But humans get most of their vitamin D from exposure of the skin to sunlight.
Foods rich in carbohydrates are usually the most abundant and cheapest when compared with foods high in protein and fat content.
Researchers have recently found that shortly after ingestion, foods influence the release of important brain chemicals and carbohydrate foods, in particular, trigger the release of serotonin, a neurotransmitter that stimulates involuntary muscles in the intestine and suppresses the desire for carbohydrates.
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