Food group

A food group is a collection of foods that share similar nutritional properties or biological classifications. Food groups are used by nutritionists, dietitians, and government agencies to create dietary guidelines and recommendations. Grouping foods in this way simplifies the process of planning healthy and balanced meals and helps individuals understand the recommended proportions of different types of food to consume for optimal health.

Typically, food groups are categorized based on macronutrient content (carbohydrates, proteins, fats) and micronutrient content (vitamins and minerals). Common food groups include:

• Fruits: Typically sweet and fleshy plant products, often rich in vitamins, minerals, and fiber.
• Vegetables: The edible parts of plants, providing a wide array of vitamins, minerals, and fiber.
• Grains: Seeds of cereal plants, such as wheat, rice, and oats, primarily sources of carbohydrates and fiber. Grains are often further divided into whole grains and refined grains.
• Protein Foods: Foods rich in protein, which is essential for building and repairing tissues. This group includes meats, poultry, fish, eggs, beans, peas, lentils, nuts, and seeds.
• Dairy: Milk and products made from milk, typically providing calcium and vitamin D. Dairy alternatives, such as soy milk and almond milk, are often included in this category, particularly if fortified with similar nutrients.

The specific composition of food groups and the recommended proportions for each group can vary depending on the dietary guidelines of different countries and organizations. These guidelines are often updated based on the latest scientific research and public health recommendations. The purpose of food groups is to provide a simple, actionable framework for individuals to make informed food choices and achieve a healthy and balanced diet.