The document provides dietary guidelines and information about balanced diets and food classification. The key points are: 1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood. 2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.). 3. Foods are also classified by their functions

2. Dietary Guidelines:
1- Eat fewer calories
2- Be more physically active(Getting
exercise)

3. 3- Eat a healthful diet by making wiser
food choices
4- Prepare and handle foods to reduce
risk of food borne illness

4. 5- Increase intake of Vegetables , Fruits
,Whole grains ,Milk & Seafood.
6- Limit Saturated and trans fats,
cholesterol, alcohol, sugars and salt.

5. 7- Encourage people over 50 yrs to use
vitamin B-12, Pregnancy to use Iron, folic
acid and older people & infants to use
vitamin D

6. Balanced Diet:
Means diet that includes all the essential
nutrients in the correct amounts.

7. Nutrients (‫)المغذيات‬
Nutrients are define as:
Organic and inorganic complexes contained
in food.

8. - Example of organic nutrients:
(carbohydrates, fats, proteins, vitamins)
- Example of inorganic nutrients:
(water, minerals)

9. Classification of nutrients:-
Divided in to two
1. Macronutrients:
These are proteins, fats and carbohydrates;
they form the main bulk of food.

10. 2. Micro Nutrients :
These are vitamins and minerals.
They are called “Micro Nutrients because
they are required in small amounts which
may vary from a fraction of a milligram
to several grams.

11. Functions of nutrients
- Provide energy
- Build and repair tissue
- Regulate body processes such as
(circulation, respiration, digestion, and
elimination)

12. Classification of food
1) According to the functions the foods
are classified in to:
1. Energy Yielding foods
2. Body building foods
3. Protective Foods

13. 1. Energy Yielding foods
These are rich in carbohydrates and fat.
Eg: Rice, wheat, potatoes, cereals, roots
and tubers sugar, fats and oils.( ‫مثل‬:‫األرز‬
‫السكر‬ ‫والدرنات‬ ‫والجذور‬ ‫والحبوب‬ ‫والبطاطا‬ ‫والقمح‬
‫والزيوت‬ ‫والدهون‬. )

14. 2. Body building foods
These are foods rich in protein,
Eg: Milk, eggs, meat, liver, fish, pulses,
oilseed cakes.( ‫المثال‬ ‫سبيل‬ ‫على‬:‫الحليب‬ ‫كعك‬
‫والبذور‬ ‫والبقول‬ ‫واألسماك‬ ‫والكبد‬ ‫واللحوم‬ ‫والبيض‬
‫الزيتية‬. )

15. 3. Protective Foods
These are foods rich is Vitamins and
minerals and proteins,
Eg:- Milk, green leafy vegetables.( ‫سبيل‬ ‫على‬
‫المثال‬:-‫الخضراء‬ ‫الورقية‬ ‫والخضار‬ ،‫الحليب‬. )

16. 2) According to the origin the foods are
classified in to:
a) Foods of animal origin.
b) Foods of vegetable origin.

17. a) Foods of animal origin
Include many food item that comes from an
animal source such as meat, milk, eggs,
cheese and yogurt.

18. b) Foods of vegetable origin
Include many food item that comes from
vegetable for example:
- Nuts (‫)مكسرات‬
- Cereals
- Fruits
- Vegetables

19. 3) According to the Chemical composition
the foods are classified in to:
a) Carbohydrates
b) Proteins
c) Fats
d) Vitamins
e) Minerals
f) Dietary fiber
g) Fluids

20. Thank