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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
energy
• Minerals help to build the body and control how it
works
Bread, cereal & potatoes
• Pasta, rice, noodles, potatoes, beans,
pulses, flour, oats, lentils, breakfast
cereal….
• Provide starchy carbohydrates and
fibre
• Good source of energy
Fruit and vegetables
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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
fat
• 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
mixture