Different food groups in detail, Evolution of foo pyramids, functional and nutritional classification of food, definition of balanced diet

1. Unit: I
Introduction to Nutrition and Food Science, Food
Groups and Food Pyramid Balanced diet for different
age groups, Recommended dietary Allowances
Assessment of Nutritional Status.
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2. Unit: I
Introduction to Nutrition and Food Science,
Food Groups and Food Pyramid
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3. What is Food Science ?
Food science is the applied science devoted to the study of food.
"the discipline in which the engineering, biological, and
physical sciences are used to study the nature of foods, the
causes of deterioration, the principles underlying food
processing, and the improvement of foods for the
consuming public"

4. What is Nutrition?
Nutrition is the science that interprets the interaction of
nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and disease of
an organism. It includes food intake, absorption,
assimilation, biosynthesis, catabolism, and excretion

5. Food Groups
• Classification food can be done in many ways.
• We will be looking into some of these
classification today!
1. Classifications based on nutritive value
2. Functional classification of foods

6. Food Groups
• Food may be broadly classified into 11 groups based on their nutritive values
1. Cereals and millets
2. Pulses
3. Nuts and oilseed
4. Vegetable
5. Fruits
6. Milk and milk products
7. Eggs
8. Meat, fish and other animal foods
9. Fats and oils
10. Sugar and other carbohydrate foods
11. Condiments and spices

7. Food Groups
Cereals and millets
• A staple food (rice, wheat, puffed cereals, ragi)
• 70%-80% of diet of the low income groups (6K to 10K monthly
income) in India
• Contain 6-12% of proteins
• Source of B vitamins (thiamine, niacin, pantothenic acid and
Vit B6)
• Contains mineral such as P and Fe
• Ragi is an exception - rich source of calcium (0.4%)
• Deficient in Vit A,D, B12 and C (exception: Yellow maize -
carotene/Provitamin A)

8. Food Groups
Pulses
• Rich in proteins and supplement cereals effectively
• Contain 19-24% of proteins
• Source of B vitamins (thiamine, niacin, pantothenic acid and Vit B6) and
minerals
• Deficient in Vit A,D, B12 and C
• Puffed pulses: puffed Bengal gram (chickpea)
• Tener pulses: green Bengal gram, green beans (contain fair amount of vit C)

9. Know your pulses!
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10. Food Groups
Nuts and oilseeds
• Rich in proteins and fat (Soybean)
• Contain 18-40% of proteins
• Source of Vit B, Vit E and minerals like P and Fe
• Sesame seeds are rich in calcium
• Used as a milk substitute for infants over 6 months
• Deficient in Vit A,D, B12 and C

11. Food Groups
Nuts and oilseeds

12. Food Groups
Vegetables
• Broadly divided into 3 groups
1. Green leafy vegetables
2. Roots and tubers
3. Other vegetables

13. Food Groups
Vegetables : Green leafy vegetables
• Rich in sources of carotene (pro vit A)
• Source of calcium, riboflavin, folic acid and vitamin C
• 100g for adults and 50g for children – for optimum carotene,
folic acid and vit C
• Cheapest and easily available among protective foods

14. Food Groups
Vegetables : Roots and tubers
• Potato, sweet potato, tapioca, carrot, elephant yam and
colocasia
• Good source of carbohydrate
• Poor source of proteins (exception: Potato)
• Carrot and yellow sweet potato are good source of carotene
• They should not be used to substitute cereals since they lack
protein

15. Food Groups
Fruits
• Good source of Vit C
• May also contain carotene (Mango and papaya)
• Amla and guava are rich in vit C
• tomato, citrus fruits, cashew fruit, pine apple are sources of
carotene
• Apple, banana and grapes are poor sources of Vit C

16. The
millennials
fruit

17. Food Groups
Milk and Milk products
• Rich in proteins
• 1 liter cow milk: 35g protein, 35g fat, 1g calcium, 1.5mg
riboflavin, 1500 I.U of Vit A and Vit B and other minerals
• Buffalo milk had higher fat content than cows milk
• Deficient of iron, Vit C and D
Full fat milk powder Skimmed milk powder
• 8 times rich than milk from cows milk
containing 26% proteins and 26% fat
• Used in place of fresh milk
• prepared from fat free milk, no fat and no
vit A
• 35% proteins
• 10 times rich than skimmed milk
• Can supplement diet of children (not for
infants)

18. Food Groups
Eggs
• Hens Egg: 13% protein and 13% fat
• Rich in Vit A
• Source of Vit D (no vit C)
• Duck: 12% protein, devoid of fat and
Vit A
• Egg Yolk: 15% proteins, 27% fat, Vit A
• Used as a supplement to diets of
infants

19. Food Groups
Meat, Fish and other animal foods
Meat
• Protein rich: 18-22%
• Vit B, (No vit A, C, or D)
Fish
• Rich in protein
• Vit B, Vit A and D
• Large fishes: Phosphorus, deficient in
calcium
• Small Fishes: Rich in calcium
Liver
• Rich in proteins
• Vit D, A, B complex
• Richest source of Vit B12

20. Food Groups
Meat, Fish and other animal foods
Nutrient Goat Chicken Beef Pork Lamp
Calories (kcal) 122 162 179 180 175
Fat (g) 2.6 6.3 7.9 8.2 8.1
Saturated fat (g) 0.79 1.7 3.0 2.9 2.9
Protein (g) 23 25 25 25 24
Cholesterol (mg) 63.8 76.0 73.1 73.1 78.2

21. According to Dietary guidelines
for Indians by National
Institute of Nutrition food are
conventionally grouped as :
1. Cereals, millets and pulses
2. Vegetables and fruits
3. Milk and milk products,
egg, meat and fish
4. Oils & fats and nuts &
oilseeds
Food Groups
Fats and oils
• Contains essential fatty acids
• Vit A and Vit E
Sugar and other carbohydrates foods
• Cane sugar, Jaggery, honey, syrup
• Primary sources of energy
Condiments and spices
• They are not essential part of nutrition
• Spices like turmeric, ginger, garlic, cumin
and cloves are rich in antioxidants.

22. Functional Classification
of Foods
Food
Energy yielding foods Body building foods Protective foods
• Rich in carbohydrates
and fats
• Cereals, roots and
tubers, dried fruits, sugar
and fats
• Milk, egg, meat and fish
rich in proteins
• Pulses, oil seeds and nuts
and low fat oilseed flours
rich in proteins of
medium nutritive value
• Rich in proteins,
Vitamins and minerals
• Milk, egg, fish and
liver: High biological
value
• Green leafy
vegetables and some
fruits: medium
biological value

23. What is Balanced Diet
A balanced diet is one which
provides all the nutrients in
required amounts and proper
proportions
It can easily be achieved through a blend of the four basic food groups. The quantities of foods needed to
meet the nutrient requirements vary with age, gender, physiological status and physical activity.

24. What is Balanced Diet
• Should provide around 50-60% of total calories from carbohydrates,
preferably from complex carbohydrates
• about 10-15% from proteins and 20-30% from fat.
• should provide other non-nutrients such as dietary fibre, antioxidants
and phytochemicals
• Antioxidants such as vitamins C and E, beta-carotene, riboflavin and
selenium protect the human body from free radical damage.
• Other phytochemicals such as polyphenols, flavones, etc., also afford
protection against oxidant damage.

25. Food Pyramid
A food pyramid or diet pyramid is a triangular diagram representing the
optimal number of servings to be eaten each day from each of the basic
food groups.
The first pyramid was published in Sweden in 1974. WHO and FAO, published guidelines that can effectively
be represented in a food pyramid relating to objectives to prevent obesity, chronic diseases and dental caries
based on meta-analysis though they represent it as a table rather than a "pyramid".

26. Food Pyramid
Fats/oil
5g x 5 times
Sugar
5g x 5 times
Milk & Milk Products
100g x 3 times
Pulses
Veg: 30g x 2 times
Non Veg: 30g x 1 time
Vegetables
100g x 3 times
Fruits
100g x 1 times
Cereals and Millets
30g x 12 times
BALANCED DIET FOR ADULT MAN
Elderly man: Reduce 3 portions of cereals and millets and add an extra serving of fruit

27. Food Pyramid
Fats/oil
5g x 4 times
Sugar
5g x 4 times
Milk & Milk Products
100g x 3 times
Pulses
Veg: 30g x 2 times
Non Veg: 30g x 1 time
Vegetables
100g x 3 times
Fruits
100g x 1 times
Cereals and Millets
30g x 9times
BALANCED DIET FOR ADULT WOMAN

28. Food Pyramid
BALANCED DIET FOR ADULT WOMAN
Extra Portions:
• Pregnant women : Fat/Oil-2, Milk-2, Fruit-1,
Green Leafy Vegetables-1/2.
• Lactating women : Cereals-1, Pulses-2,
Fat/Oil-2, Milk-2, Fruit-1, Green Leafy
Vegetables-1/2
• Between 6-12 months of lactation, diet
intake should be gradually brought back to
normal.
• Elderly women : Fruit-1, reduce cereals and
millets-2.

29. From pyramid to plate
The USDA's
original food
pyramid, from
1992 to 2005

30. From pyramid to plate
The USDA's food
pyramid from 2005
to 2011

31. From pyramid to plate
Myplate USDA's MyPyramid guide on June 2,
2011, concluding 19 years of USDA food
pyramid diagrams.