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HOW DO YOU GET THESE NUTRIENTS
●
BY EATING FOODS FROM THE SIX
CARIBBEAN FOOD GROUPS
Cereals:
Bread (from whole grain or
enriched flour), wheat
flour, corn (maize), corn­
meal, dried cereals,
macaroni, spagh...
Kidney beans,
gungo/pigeon peas,
black­eye peas, cow
peas, other dried peas
and beans, peanuts,
cashew nuts, sesame
seeds,...
Dark green leafy and yellow
vegetables:
Callaloo/spinach, dasheen
leaves, cabbage bush, pak
choy, string beans, pumpkin,
c...
Mango, guava, citrus
(orange, grapefruit,
limes, tangerine),
pineapple, West Indian
cherry, pawpaw/papaya,
golden apple/Je...
Meat, poultry, fish (fresh,
canned, pickled, dried),
milk, cheese, yoghurt,
egg, liver, heart, kidney,
tripe (offal), trot...
Cooking and salad
oils, butter,
margarine,
shortening, ghee,
coconut
cream/milk, meat
fat, nuts, avocado
pear, Jamaican
ac...
HEALTHY EATING
GETTING “THE RIGHT MIX” BY USING
THE “MULTIMIX PRINCIPLE”
 A method of combining foods to ensure
that meal...
HEALTHY EATING
GETTING “THE RIGHT MIX” BY USING
THE “MULTIMIX PRINCIPLE”
 A method of combining foods to ensure
that meal...
The 6 caribbean food groups
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The 6 caribbean food groups

The Six Caribbean Food Groups

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The 6 caribbean food groups

  1. 1. HOW DO YOU GET THESE NUTRIENTS ● BY EATING FOODS FROM THE SIX CARIBBEAN FOOD GROUPS
  2. 2. Cereals: Bread (from whole grain or enriched flour), wheat flour, corn (maize), corn­ meal, dried cereals, macaroni, spaghetti, rice, cereal porridges. Starchy fruits, roots, tubers/ground provisions: Banana, plantain, breadfruit, yam, potato, dasheen, coco/ eddoe, cassava.
  3. 3. Kidney beans, gungo/pigeon peas, black­eye peas, cow peas, other dried peas and beans, peanuts, cashew nuts, sesame seeds, pumpkin seeds.
  4. 4. Dark green leafy and yellow vegetables: Callaloo/spinach, dasheen leaves, cabbage bush, pak choy, string beans, pumpkin, carrot. Other vegetables: Squash, cho-cho, (christophene, chayote), cucumber, tomato, garden egg/aubergine.
  5. 5. Mango, guava, citrus (orange, grapefruit, limes, tangerine), pineapple, West Indian cherry, pawpaw/papaya, golden apple/Jew/June plum, sugar apple/sweet sop.
  6. 6. Meat, poultry, fish (fresh, canned, pickled, dried), milk, cheese, yoghurt, egg, liver, heart, kidney, tripe (offal), trotters, feet, tail, head.
  7. 7. Cooking and salad oils, butter, margarine, shortening, ghee, coconut cream/milk, meat fat, nuts, avocado pear, Jamaican ackee.
  8. 8. HEALTHY EATING GETTING “THE RIGHT MIX” BY USING THE “MULTIMIX PRINCIPLE”  A method of combining foods to ensure that meals are nutritious
  9. 9. HEALTHY EATING GETTING “THE RIGHT MIX” BY USING THE “MULTIMIX PRINCIPLE”  A method of combining foods to ensure that meals are nutritious

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