Food Group
   HOME

TheInfoList



OR:

Food groups categorise foods for educational purposes, usually grouping together foods with similar nutritional properties or biological classifications. Food groups are often used in nutrition guides, although the number of groups used can vary widely. Food groups were a public
health education Health education is a profession of educating people about health. Areas within this profession encompass environmental health, physical health, social health, emotional health, intellectual health, and spiritual health, as well as sexual and r ...
concept invented to teach people eating very restricted, unvaried diets how to avoid becoming deficient in specific nutrients. They have since been adapted to also address diseases of affluence related to diet, such as obesity, diabetes and heart disease.


Historical food groups

Opson and sitos were Classical Greek food groups, mainly used for moral education, to teach
sophrosyne Sophrosyne () is an ancient Greek concept of an ideal of excellence of character and soundness of mind, which when combined in one well-balanced individual leads to other qualities, such as temperance, moderation, prudence, purity, decorum, ...
.
Mitahara ''Mitahara'' () literally means the habit of moderate eating. Mitahara is also a concept in Indian philosophy, particularly Yoga, that integrates awareness about food, drink, balanced diet and consumption habits and its effect on one's body and ...
, a concept of moderate diet found in early-first-millennium
Sanskrit Sanskrit (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural ...
texts, categorizes food into groups and recommends eating a variety of healthy foods, while avoiding the unhealthy ones; it also considers foods to have emotional and moral effects. Indian foodways had a substantial influence on European organisations such as the
Vegetarian Society The Vegetarian Society of the United Kingdom (VSUK) is a British Registered charity in England, registered charity. It campaigns for dietary changes, licenses Vegetarian Society Approved trademarks for Vegetarianism, vegetarian and Veganism, v ...
, which cited Indian diets as proof that a healthy vegetarian diet was possible, and were actively involved in public debate on nutrition. In the 20th century, food groups became widely used in public health education, as a tool to reduce nutritional deficiencies. As early as the 1980s, researchers were criticizing food groups, saying that they were a concept useful for teaching people to avoid
nutritional deficiencies Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. Specifically, it is a Deficiency (medicine), deficiency, excess, or imbalance of energy, protein and Vitamin deficiency, other nutrients whic ...
, but that nutritional deficiencies were no longer major cause of diet-related disease in affluent societies. Since these are caused by unhealthy food, not by diets lacking of a specific nutrient, they thought that food groups would have to be entirely discarded, or entirely revamped to make them useful in nutritional education in post-industrial countries. (see also pages 782-784, 835-838, and 902-905 for other installments)


United States

The
USDA The United States Department of Agriculture (USDA) is an United States federal executive departments, executive department of the Federal government of the United States, United States federal government that aims to meet the needs of commerc ...
promoted eight basic food groups prior to 1943, then seven basic food groups until 1956, then four food groups. A food pyramid was introduced in 1992, then MyPyramid in 2005, followed by MyPlate in 2011. Dietary guidelines were introduced in 2015 and slated to be rereleased every five years. The 2020 guidelines were to be released in spring 2020. Recommended Dietary Allowance recommends daily servings of each group for a
healthy diet A healthy diet is a diet that maintains or improves overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy. A he ...
. In the United States for instance, the
USDA The United States Department of Agriculture (USDA) is an United States federal executive departments, executive department of the Federal government of the United States, United States federal government that aims to meet the needs of commerc ...
has described food as being in from 4 to 11 different groups.


The most common food groups

*
Dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...
, also called milk products and sometimes categorized with milk alternatives or meat, is typically a smaller category in
nutrition guides This is a list of nutrition guides. A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending serving size, servings of each group. Nutrition guides can be pres ...
, if present at all, and is sometimes listed apart from other food groups. Examples of dairy products include milk, butter,
ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...
,
yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...
,
cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
, cream and ice cream. The categorization of dairy as a food group with recommended daily servings has been criticized by, for example, the
Harvard School of Public Health The Harvard T.H. Chan School of Public Health is the public health school at Harvard University, located in the Longwood Medical Area of Boston, Massachusetts. It was named after Hong Kong entrepreneur Chan Tseng-hsi in 2014 following a US$350 ...
who point out that "research has shown little benefit, and considerable potential for harm, of such high dairy intakes. Moderate consumption of milk or other dairy products—one to two servings a day—is fine, and likely has some benefits for children. But it’s not essential for adults, for a host of reasons." *
Fruit In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...
s, sometimes categorized with vegetables, include
apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...
s, oranges,
banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing the ...
s,
berries A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone fruit, stone or pit (fruit), pit although many wikt:pip#Etymology 2, pips or seeds may be p ...
and
lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...
s. Fruits contain carbohydrates, mostly in the form of non-free sugar, as well as important vitamins and minerals. * Cereals and legumes, sometimes categorized as grains, is often the largest category in nutrition guides. Cereal examples include
wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...
,
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
, oats,
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
,
bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...
and
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
. Legumes are also known as pulses and include beans, soy beans,
lentils The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
and chickpeas. Cereals are a good source of
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
and are often categorized with other starchy food such as potatoes. Legumes are good source of essential amino acids as well as carbohydrates. *
Meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
, sometimes labelled
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
and occasionally inclusive of
legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...
s and beans, eggs,
meat analogue A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qual ...
s and/or dairy, is typically a medium- to smaller-sized category in nutrition guides. Examples include
chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
,
fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...
,
turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...
,
pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...
and
beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
. * Confections, also called sugary foods and sometimes categorized with
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...
s and
oils An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturat ...
, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include
candy Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum ...
,
soft drinks A soft drink (see § Terminology for other names) is a class of non-alcoholic drink, usually (but not necessarily) carbonated, and typically including added sweetener. Flavors used to be natural, but now can also be artificial. The sweet ...
, and chocolate. *
Vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s, sometimes categorized with fruit and occasionally inclusive of
legumes Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consu ...
, is typically a large category second only to
grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and ...
s, or sometimes equal or superior to grains, in nutrition guides. Examples include
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...
,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...
s,
onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
s, and
broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...
. *
Water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...
is treated in very different ways by different food guides. Some exclude the category, others list it separately from other food groups, and yet others make it the center or foundation of the guide. Water is sometimes categorized with
tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...
,
fruit juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such ...
,
vegetable juice Vegetable juice is a juice drink made primarily of blended vegetables and also available in the form of powders. Vegetable juice is often mixed with fruits such as apples or grapes to improve flavor. It is often touted as a low-sugar alternative t ...
and even
soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
, and is typically recommended in plentiful amounts.


Uncommon food groups

The number of "common" food groups varies depending on who is defining them.
Canada's Food Guide ''Canada's Food Guide'' () is a List of nutrition guides, nutrition guide produced by Health Canada. In 2007, it was reported to be the second most requested Canadian government publication, behind the Income taxes in Canada, Income Tax Forms. Th ...
, which has been in continual publication since 1942 and is the second most requested government document after the income tax form in Canada, recognizes only four official food groups, listing the remainder of foods as "another".


See also

* Table of food nutrients *
Human nutrition Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutrition ...


References

{{DEFAULTSORT:Food Group Nutrition