1 Four food groups 2 Five food group
- Slides: 9
1. Four food groups, 2. Five food group system of ICMR 3. Few definitions- Recommended Nutrient Intake (RNI), Dietary value Intake, Dietary Reference Value
Few Definitions Recommended Nutrient Intake (RNI) Average daily amounts of essential nutrients estimated on the basis of available scientific knowledge to be sufficiently high to meet the physiological needs of practically all healthy persons in a group with specified characteristics.
Dietary Value Intake Dietary Reference value The average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group.
Food groups & its uses Various food items that are commonly consumed in our country which are the main source of nutrients in our diet and are used in formulating nutritionally adequate diets for various categories of people to meet their needs as per nutritional standards (RDA) Formulating special diets for therapeutic purposes. Converts quantitative nutrient data into food
Five Food groups related information that can be used both by consumer and health professionals in diet planning to achieve nutritional adequacy. The five food groups are: a. Cereal and grain products b. Pulses or legumes c. Milk, egg and flesh foods d. Fruits and vegetables e. Fats and sugar
Importance of five food group plan Allows a person to plan his/her diet to achieve the nutritional adequacy as per RDA. Tool for nutritional assessment and screening Tool for nutritional counseling Teach a patient about nutrition Explaining therapeutic diets to a patient Food labelling and for nutrition surveillance system.
Five Food Group System Food Group Main Nutrients Cereals, Grains and products Rice, Wheat, Ragi, Bajra, Maize, Jowar Energy, Protein, invisible fat, vit B 1, vit B 2, folic acid, iron, fibre Pulses and legumes Energy, protein, invisible fat, calcium, iron, vit B 1, vit B 2, folic acid, fibre Milk and meat products Milk, Curd, skimmed milk, Cheese Meat-Chicken, liver, fish, egg, meat Protein, fat, vit B 2, calcium Protein, fat, vit B 2 Fruits and vegetables Fruits, green leafy vegetables and other vegetables Caroteinoids, Vit C, fibre Invisible fat, Vit B 2, folic acid, iron, calcium, fibre Fats and sugars Energy, fat, essential fatty acids
Four Food Group System Developed by the U. S. Department of Agriculture in 1956. 4 -food groups Main nutrients contributed Milk group Milk, cheese, ice cream Calcium, Phosphorus, Proteins and Vitamins Meat group Protein, Phosphorus, Iron and Beef, pork, lamb, poultry, fish, B-vitamins eggs Vegetable-fruit group Vitamins, Minerals and fibre Bread- cereals group Whole grain, enriched, restored Thiamine, Riboflavin, Iron, carbohydrates and fibre.
Food Groups Other food-groups are the basic 7 - food groups, the basic 11 - food groups. Different countries suggest different types of food groups and amount of consumption of these food groups according to the physiological requirement of individual depending on other characteristics. Different countries use different food guide to keep themselves healthy while eating well
