details about food pyramid and the amount of servings of each food group

3. SoMe BaSiC pOiNtS
 The food guide pyramid is a graphic depiction of the daily food guide that shows depict variety,
moderation, and proportions.
 The size of each section represents the number of daily servings recommended. The broad base at the
bottom conveys the message that grains should be abundant and form the foundation of a healthy diet.

4. Vegetable, Salads
and fruit
Although this groups provides micro
nutrients and is less needed in the diet
but this “less amount” is vital for our
body. One should eat fresh and clean
vegetables and fruits, especially raw.
One can eat these in surplus amounts
without restrictions like other groups and
can be eaten as “snacks” between
meals. It supplies our body a number of
anti-oxidants and fresh nutrients.

5. Cereals and
grains
They are at the 2nd bottom
level which means they
should be consumed in a
slightly large amount but
less than vegetables and
fruits. They are the main
source of carbohydrates
and 75% of our daily energy
should come from
carbohydrates according to
ICMR.

6. Milk and milk
products, poultry
and meat
In the previous food
pyramid, they were kept in
the same slot but now are
separated in different slots.
These are very important as
they are a protein rich diet.
One glass of milk is very
crucial, it only lacks iron and
Vit.C. They should be eaten
in a limited amount. Poultry
includes meat, fish and
related products. However
one should avoid butter and
cheese to an extent.

7. Fats and Oils
They were at the topmost
slot in the previous
pyramid, and occupy the
2nd topmost slot in the new
one. One should avoid
eating them and should be
consumed in a very very
less amount as hey are
highly rich in fats and oils
which are not so good for
body. Even their 1g
contains lot of energy and
fats. They are concentrated
source of energy.

8. THE DIFFERENT SLOTS
IN THE FOOD PYRAMID
ARE OCCUPIED BY
DIFFERENT FOOD
GROUPS. THERE ARE 5
FOOD GROUPS
IDENTIFIED BY ICMR
(INDIAN COUNCIL OF
MEDICAL RESEARCH)

9. FOOD GROUPS NUTRIENTS
 Cereals & products: Rice, wheat, bajra,
maize, rag, jawar etc
 Pulses & Legumes: all kind of grams,
peas, soyabeans, rajma, beans etc
 Milk & meat products: Milk, curd,
cheese, meat, fish, mutton.
 Fruits & vegetables: Guava, tomato,
mango ripe, papaya, orange, Amaranth,
spinach, drumstick
 Fats and Sugars: Butter, ghee,
hydrogenated fat, oils
sugar and jaggery
 Energy, protein, invisible fat, thiamine,
riboflavin, folic acid, fiber, iron
 Energy, protein, thiamine, riboflavin, folic
acid, calcium, fiber, iron
 Protein, fat, riboflavin, Vit A, calcium
 Carotenoids, vitamin–C, fiber, calcium
 Energy, fat, essential fatty acid, fat
soluble vitamins
Iron in jaggery

10. S.No Five Food Groups Breakfast Lunch Evening Tea
1 Cereals Wheat flour
parantha
Kale, chane, pulao Bread Pakoda
2 Pulses Soybean atta in
parantha
Dripped in Gram
Flour
Raita stuffed with
paneer
3 Milk/eggs/flesh
foods
Mango shake - -
4 Fruits and
vegetables
- Cucumber Mint Guava
Chutney
5 Fats and oils Used in cooking Used in cooking Used for frying