Life cannot be sustained without adequate nourishment. Man needs adequate food for growth and development and to lead an active and healthy life. Food plays an important role in maintaining a person's nutritional and health status. PLANTS Many plant & plant part are eaten as a food. Seeds are good source of food for animals including humans because they contain nutrients. All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.

1. CHIRAYU COLLEGE OF NURSING,
BHOPAL
SUBJECT- NUTRITION
TOPIC- CLASSIFICATION OF FOODS
PLACEMENT OF STUDENT- BSC NURSING I YEAR
PREPARED BY
MR. MIGRON RUBIN
LECTURER

2. OBJECTIVES
 To introduce the topic
 To classify food by origin
 To classify food by function
 To classify food by nutritive value.

3. INTRODUCTION
 Life cannot be sustained without adequate nourishment.
 Man needs adequate food for growth and development and
to lead an active and healthy life.
 Food plays an important role in maintaining a person's
nutritional and health status.

4. CLASSIFICATION OF FOOD BY NUTRIENTS
CARBOHYDRATE
S
PROTEINS
FATSWATER
VITAMIN
MINERAL

5. CLASSIFICATION OF FOOD BY ORIGIN
 PLANTS
 Many plant & plant part are eaten as a food.
 Seeds are good source of food for animals including humans
because they contain nutrients.
 All seeds are not healthy. Eg- apple seeds & cherry seeds
contains cyanide.

6.  Fruits are ripened ovaries of plants including seeds within it.
 Vegetables are another most natural way of getting foods.

7.  ANIMALS
 They are used as a food directly or indirectly
 Direct- Meat, fish, chicken etc.
 Indirect- milk, honey, milk products ,eggs etc.

8. CLASSIFICATION OF FOOD BY FUNCTION
 Energy Yielding Foods
 This group includes foods rich in carbohydrate, fat and
protein. They may be broadly divided into two groups
 Cereals, pulses, roots and tubers: Cereals provide in
addition to energy large amounts of proteins, minerals and
vitamins in the diet. Pulses also give protein and B vitamins
besides giving energy to the body

9.  Fats, Oils and pure carbohydrates like sugars: Sugars
provide only energy and fats provide concentrated source of
energy.

10.  Body Building Foods
 Foods rich in protein are called body building foods. They
are classified into two groups.
 Milk, egg, meat & fish. They are rich in proteins of high
biological value. These proteins have all the essential amino
acids .
 Pulses, nuts and oilseeds: They are rich in protein but may
not contain all the essential amino acids required by the
human body.

11.  Protective Foods
 Foods rich in protein, vitamins and minerals have regulatory
functions in the body like maintaining the heartbeat, water
balance, temperature, etc.
 Protective foods are broadly classified into two groups
 Foods rich in vitamins and minerals and proteins of high
biological value (eg) milk, egg, and fish.

12.  Foods rich in certain vitamins and minerals only (eg) green
leafy vegetables and fruits.

13. CLASSIFICATION OF FOOD BY NUTRITIVE VALUE
 CEREALS & MILLETS
 They provide about 70-80 % of calories, proteins & other
nutrients
 PULSES
 Dried pulses are rich in proteins containing about 19-24%
 NUTS & OIL SEEDS
 They contain proteins 18-40%.

14.  VEGETABLES
 They are categorized as green leafy vegetables, roots &
tubers & other vegetables
 They contain high amount of nutrients & are very healthy

15.  FRUITS
 They are rich in vitamins.
 MILK & MILK PRODUCTS
 1 litre of cow’s milk provide about 35 g protein, 35g fat, 1 g
calcium, 1.5mg riboflavin,1500 IU of Vit A & small
amounts of Vit B & minerals.

16.  EGGS
 Hen’s egg contains 13% of protein & 13% of fat.
 Egg white contains of 12% of protein, some vitamin &
traces of fat.
 Egg yolk contains 15% protein & 3% fat.

17.  MEAT, FISH & ANIMAL PRODUCTS
 Meat- Rich in protein 18-22%
 Fish-Rich in protein 18-22%
 Liver- Rich in protein 18-20%

18. BIBLIOGRAPHY
 Joshi A Shubangini(2011), Nutrition & Dietetics With Indian Case
Studies. 3rd Edition . Tata Mcgraw Hill, New Delhi
 Swaminathan M..(2010) , Advanced Textbook Of Food & Nutrition.
Volume-2, 2nd Edition. The Bangalore Printing & Publishing Co. Ltd,
Bangalore
 Anita. F.P. & Abraham Philip.(2002). Clinical Dietetics & Nutrition ,
4th Edition. Oxford University Press, New Delhi
 Srilakshmi B.(2011).Dietetics, 6th Edition. New Age International
Publishers, Chennai