Food can be classified in several ways: by chemical properties, function in the body, essentiality, concentration, and nutritive value. Chemically, foods contain carbohydrates, proteins, fats, vitamins, minerals, and water. Functionally, foods provide energy, build the body, and offer protection from diseases. Essential nutrients are classified as macro- and micronutrients depending on the daily quantity needed. Nutritive value refers to a food's energy and nutrient content.

1. Classification of Food
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3. Classification of food
Food can be classified in accordance to their
chemical property, to their function, to their
essentiality, to their concentration and to
their nutritive value.

4. a) According tothechemical nature
• carbohydrates
• vitamins
• proteins
• dietary fiber
• fats
• water minerals

5. b) According totheirfunction in the body
 Energy giving foods
• The carbohydrates, fats and the protein are considered
as calorie nutrients, so that the body can perform the
necessary functions.
Rice, chapatti, bread, sugar, oil,
potato,
examples of energy
butter and ghee are
giving foods.

6.  Body building foods
 Foods such as proteins, fats and carbohydrates are also
called as body-building food.
 They are the nutrients that form body tissues. Fish,
meat, chicken, eggs, pulses, nuts and milk are some
body building foods.
 d milk are some body building foods.

7.  Protective foods
Vitamins and minerals are the nutrients that function to
regulate body processes. They protect us from various
diseases. Fruits and vegetables are some examples.
Therefore we must eat these regularly foods

8. According to chemical properties
 Organic: Nutrients that contain the
element of carbon are called as organic
nutrients
The organic nutrients include carbohydrates,
lipids, proteins and vitamins. Water and
minerals are inorganic.

9. According to its mass depending on the
quantity necessary for cells and
organisms are classified as
 Macronutrients: Macronutrients are required in large
quantities daily. Proteins, carbohydrates and fats are
macronutrients.They are the basis of any diet.
Micronutrients: Micronutrients are needed in small quantities
(usually in amounts less than milligrams). These nutrients are
involved in regulating metabolism and energy processes. They
are vitamins and minerals

10. According to its origin
Depending upon the origin of food it has been
classified as animal food sources and plant
food sources

11. According toitsnutritive value
The nutritional value of food refers to the quantity and
quality of nutrients found in the food item. Information
about the energy (measured in calories), the
macronutrients (carbohydrates, protein, fats ),
micronutrients (vitamins and minerals) and
phytochemicals of the food are required to understand
this.

12.  Micronutrients: Micronutrients are needed in
small quantities (usually in amounts less than
milligrams).These nutrients are involved in
regulating metabolism and energy processes.
They are vitamins and minerals.
Cereals and millets
• Pulses
• Nuts and oil seeds
• Vegetables
• Green leafy vegetables
• Non-leafy vegetables
• Roots and tubers
• Fruits
• Milk and milk products
• Animal foods—meat, fish, liver, egg etc
• Carbohydrate foods
• Condiments and spices

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Nutritional profile of principa

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