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Food groups. 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
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Food groups • 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 • 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