Interview
Food and Nutrition
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Interview study book Food and Nutrition of Mark L. Wahlqvist, Danielle Gallegos - ISBN: 9780367718091 (Study Notes)
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Code and Title of the Paper: F01FS Food ScienceCode and title of the Module: F01FS01 Food Groups
Name of the Content Writer: Dr. C. A. Kalpana
Quadrant - I
Objectives
After going through this module, you will be able to
Learn about the importance of foods and food groups in daily life
Compare the different food groups
Apply the concept in planning menus
1. Introduction
1.1 Importance of Food
Food is a basic necessity of man and is the essence of his life. More than clothing and shelter,
food is the basic need of a human being. According to the Biblical Scriptures, God created plants
and animals even before He created man and gave him all powers to own it. Thus, we could
understand the importance of food that was established from the creation of the world.
Pre-historic man cultivated crops and hunted animals to satisfy his hunger. More than that, he
discovered fire not only to drive away wild animals but also to cook foods so as to make it more
palatable. Apart from the cultivated crops, man also ate fruits and vegetables that were already
available in nature. He also reared poultry and cattle to satisfy his needs for milk and meat.
Thus, we could understand human beings desired to consume a variety of foods from ancient
times. With the advent of varied cultures and traditions, foods were categorized and grouped as
per the needs of the population.
1.2 Constituents of Foods
Food is a mixture of different nutrients such as carbohydrate, protein, fat, vitamins and
minerals. These nutrients are essential for growth, development and maintenance of good
health throughout life.
Carbohydrates make up the bulk of our diet. Proteins are the major source of building
material for the body. Vitamins are “accessory nutrients”. Minerals are act as catalysts for
many biological reactions within the body. Water is an ideal medium for transporting
dissolved nutrients and wastes throughout the body.
2. Food Groups
2.1 What is a Food group?
, Code and Title of the Paper: F01FS Food Science
Code and title of the Module: F01FS01 Food Groups
Name of the Content Writer: Dr. C. A. Kalpana
A food group is a collection of foods that share similar nutritional properties or biological
classifications. Using food groups, we classify foods according to the nutrients they provide, plan
daily menus of an individual, and develop a balanced diet.
Food groups are further classified into different basic food groups worldwide.
3. Basic Food groups
According to US Department of Agriculture, food groups are classified from 4 – 11 basic
food groups. Though all the basic food groups are not followed currently, we need to know about
each food group to widen our knowledge.
3.1 Basic Four Food groups
"Basic Four" food groups were recommended from 1956 until 1992 by the United States
Department of Agriculture.
The basic four food group included the following foods
1. Vegetables and fruits: Recommended as excellent sources of vitamins C and A and a
good source of fiber. A dark-green or deep-yellow vegetable or fruit was recommended
every other day .
2. Milk: A good source of calcium, phosphorus, protein, riboflavin, and sometimes vitamins
A and D. Cheese, ice cream, and ice milk could sometimes replace milk.
3. Meat: Protein, iron and certain B vitamins were the nutrients present and the foods
included meat, poultry, fish, eggs, dry beans, dry peas, and peanut butter.
4. Cereals and breads: Whole grain and enriched breads were especially recommended as
good sources of iron, B vitamins and carbohydrates, as well as sources of protein and fiber.
Foods included cereals, breads, cornmeal, macaroni, noodles, rice and spaghetti.
3.2 Basic Five Food Group
The five main food groups are a central component of the dietary recommendations set forth by
the U.S. Department of Agriculture. Food group guidelines were introduced in 1916, for the daily
intake of calories and essential nutrients. The basic five food group includes the following foods
3.2.1 Fruits
The fruit food group encompasses a wide range of fresh fruits and fruit products, including dried,
frozen and canned fruit and fruit juice. Berries and melons, which tend to be particularly nutrient-
dense, are highlighted as important subgroups of the fruit group. While the USDA generally
recommends filling half of each mealtime plate with fruits and vegetables, the amount of fruit a
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