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Fruit and vegetables
Bread, cereals and potatoes
Milk and dairy products
Fatty and sugary foods
Meat, fish and other proteins
Food groups
• Proteins for growth and repair
• Fats for energy and health
• Carbohydrates work with proteins to aid growth
and repair
• Vitamins prevent illness and control the release of
• Minerals help to build the body and control how it
Bread, cereal & potatoes
• Pasta, rice, noodles, potatoes, beans,
pulses, flour, oats, lentils, breakfast
• Provide starchy carbohydrates and
• Good source of energy
Fruit and vegetables
Fresh, frozen, dried and canned fruit and vegetables
Fruit and vegetable juices
Provide lots of vitamins and fibre
Leafy vegetables provide iron
Milk and dairy products
• Milk, cheese and yoghurt
• Contain lots of protein, calcium, vitamins A&D and some
• Use lower fat versions where possible
Meats, fish and other proteins
• Red meats, white meats, fish, eggs, meat products (such
as sausages and burgers), nuts, beans and pulses
• Contain lots of protein
• Animal foods also contain fat
Fatty and sugary foods
• Margarine, butter, lard, cooking oils, mayonnaise, crisps,
pastry, cakes, biscuits, chocolate, cordials, pop, sweets,
ice cream, jams…
• Contains large amounts of fats and sugary carbohydrates
Properties of food materials
• Aeration – making foods lighter
• Thickening and setting
• Shortening – making foods crumbly
• Binding – making foods stick together
• Colour – improving appearance
• Flavour – improving taste and aroma
• Emulsifying – stopping fat or oil separating from