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Advantages of Food Groups:: 1. Milk-Meat & Meat Alternatives Group (Protein-Food Group)

The document discusses the advantages of using food groups to guide healthy eating. It notes that food groups help select adequate nutrition, provide simple education to the public, and are easy to follow. Each group offers variety while also recommending appropriate portion sizes. The document then provides examples of how to incorporate different food groups at meals to obtain a mixture of essential nutrients. It proceeds to define four main food groups - milk and meat; vegetables and fruits; bread and cereal; and fats and sweets - listing some key foods in each and their nutritional contributions.

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100 views3 pages

Advantages of Food Groups:: 1. Milk-Meat & Meat Alternatives Group (Protein-Food Group)

The document discusses the advantages of using food groups to guide healthy eating. It notes that food groups help select adequate nutrition, provide simple education to the public, and are easy to follow. Each group offers variety while also recommending appropriate portion sizes. The document then provides examples of how to incorporate different food groups at meals to obtain a mixture of essential nutrients. It proceeds to define four main food groups - milk and meat; vegetables and fruits; bread and cereal; and fats and sweets - listing some key foods in each and their nutritional contributions.

Uploaded by

aqsa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Advantages of Food Groups:

 They help to select the adequate food required for good health.

 They help to provide easy education to a common man about healthful food for being
the simplest food guides.

 They are easy to practice, remember and follow to achieve good nutrition.

 Each food group offers wide variety of foods within itself which provides freedom to choose
food to fit to one’s preference or likeness as well as budget.

 They also recommend the suitable portions of food from each group to determine size of
serving and the number of servings to be used during the day by a healthy person.

Ways to use the food groups


 Select foods from each group at every meal or at least during the day; to obtain a mixture of
foods containing all the essential nutrients required for good health.

 Select foods from each group alternately. Avoid to repeat the use of same food from any of the
groups at the same meal or during the same day in order to get variety and avoid the risk of
deficiency, excess or monotony of any particular nutrient.

 For example , from “Milk, Meat Group”: egg (at breakfast), meat (at lunch), beans pulses (at
dinner) and milk ( at various times of the day )

1. Milk-Meat & Meat Alternatives Group (Protein-Food Group)


Includes the following:

a) Milk and Milk products

b) Meat

c) Eggs

d) Legumes, Nuts, Seeds or Beans (Meat alternatives)

a) Milk and Milk products

 Includes fresh or dry milk or milk products for example


yogurt, lassi, kheer, custard etc.

 Good quality protein in abundance which is easily


digestible even by an infant.
 Good source of vitamin A, Vitamin B complex, Calcium and Phosphorus.

b) Meat

 Includes beef, mutton, fish, poultry, liver, kidney, heart etc.

 Protein of high quality

 Good source of iron, vitamin B1, vitamin B2 (regardless of age).

 Must take at least 4 to 6 ounces in daily diet.

c) Eggs

 Complete food containing complete protein, iron, vit A.

 One egg daily or at least 4 eggs a week.

d) Legumes, Nuts, Seeds or Beans

 Also known as “meat substitutes”.

 Cheapest source of proteins , minerals and vitamins.

 Less complete protein but very near to meat protein in quality.

 Soya beans, peas, peanuts have proteins of high biological value.

 High in fat and excellent source of iron, phosphorus, calcium, Vitamin B.

 4 to 6 ounces must be taken daily.

2. Vegetables-Fruits Group (Vitamin A, C group)


 Obtained only from plant kingdom.

 Include all sorts of fruits and vegetables i.e. leafy, green, yellow , citrus, sweet, starchy, and
others.

 Called as, low calorie foods.


 Main function is to regulate the body processes.

 Nutritive value: key nutrients are vitamin A, and C. (highest concentration)

 Rich in minerals.

 RDA: should be used 4 or more times a day.

3. Bread-Cereal group (Starchy foods)


 Foods included are , all grains, cereals and seeds e.g. rice, wheat, flour, rye, corn, lentils,
noodles, biscuits, cakes etc.

 Cheapest of all foods and are used as staple foods.

 Used all over the world for their bland taste, easy availability, filling quality and easy digestibility
etc.

 Carbohydrate(65-80%) is key nutrient, mainly as starch and cellulose.

 Proteins(incomplete), iron, thiamin (vit B1) , Riboflavin

 Daily need: at least 1- 1 ½ oz. of this food, 4 times a day.

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