A presentation highlighting the meaning of Food Groups & Food Pyramids as core concepts in the understanding of a Balanced diet.

1. By Ms. Fatima Aziz Kader
Clinical Nutrition Consultant
Urjaa Homeopathic Centre

2. Contents
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathich Centre

4. Food Guides & Food
groups
 A Food guide typically divide foods
into food groups and recommend
daily servings of each group for a
healthy diet.
 A food group is a collection of foods
that share similar nutrient composition
(of major nutrients) or biological
classification.
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa
Homeopathich Centre

5. Given by the ICMR
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa
Homeopathich Centre

6. 1. Cereal grains and their products
 Wheat, wheat cracks, wheat flour and
processed wheat products
 Rice, rice flakes, rice flour & puffed rice
 Maize- maize flour, popcorn
 Jowar- jowar flour
 Ragi, barley, bajra
Predominant
nutrients:
•Carbohydrate
•Protein
•Iron
•Thiamin
•Niacin
•Folic acid
•Invisible fat
Serving size:-
25-30g
Minimum no. of
serving:- 6-12

7. 2. Pulses, Dals, Nuts & oilseeds
 Bengal gram, black gram, Red gram, green
gram (whole and split)
 Nuts- groundnut, almond , walnut and all
other nuts except coconut
 Oilseeds- Sesame seeds, flax seeds, garden
cress seeds
Predominant
nutrients:
•Protein
•Carbohydrate
•Invisible fat
•Calcium
•Iron
•Thiamin
•Niacin
•Folic acid
•Fibre
Serving size: 25 to 30g
Minimum no. of serving: 2 to 3

8. 3. Milk & Meat products
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa
Homeopathic Centre

9.  Milk- milk, curd, paneer and cheese
 Meat- chicken, mutton, fish Predominant
nutrients:
•Protein
•Calcium
•Riboflavin
•Vitamin A
•Invisible fat
•Vitamin B12
Serving size
Milk= 150 ml
Curds= 150 g 2 servings
Paneer= 30g
Cheese= 30g
Meat=30g
Egg= 50g Optional/ 1-2
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa

10. 4. Vegetables & Fruits
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

11.  A) Vegetables
a. Green leafy vegetables & yellow and
orange vegetables
a. Other vegetables
a. Roots & tubers
Predominant
nutrients:
•Vitamin A
(Carotene)
•Vitamin C
•Riboflavin
•Fibre
Predominant nutrients
•Some vitamins and
minerals
•fibre
Predominant nutrients:
•Carbohydrate
•Some vitamins & minerals
Serving size: 75g
Minimum servings: 2 - 4
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic
Centre

12.  B)Fruits
a) Vitamin C rich fruits & yellow and
orange fruits
a) Other fruits
Predominant
Nutrients:
•Vitamin A
•Vitamin C
•Fibre
•Carbohydrate
Serving size: 75 to 100 g
Minimum servings: 2 - 4

13. 5. Fats & Oils and sugar
•Fats, oil, cream, butter,
ghee
Predominant nutrient:
Fat, Essential fatty acid
In restricted amounts i.e.
20- 25g/day
•Sugar, honey & jaggery
Predominant nutrient:
Carbohydrates
In restricted amounts i.e.
20- 25g/day
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

14. Balanced Diet
 A balanced diet is the one which includes all
the food groups in the right amount and
proportion so as to provide adequate
amount of essential nutrients and non-
nutrient component of food according to an
individuals physiological requirements to
promote and maintain health.
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic
Centre

15. Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

16. The USDA's original food pyramid
from 1992 : The Food Guide Pyramid
•Fats, oils & sweets have a
surprisingly larger visual portion
compared to later food guides
•Specific food categories highly
descriptive
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

17. The USDA's updated food pyramid
from 2005, MyPyramid
oVertical food groups.
o Displayed with the food
images absent, creating an
abstract design.
oWidth of colour correlates
to amount of servings
needed (oils became smaller
visual representation)
oStairs and climbing person
to promote and encourage
physical activity
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

18. MyPlate in 2011
•Simplified Graphic approach
•Divided into four slightly
different sized quadrants
•Meat and bean change to a
more generic category
“Protein”
•Vegetables and grains
portions are the largest of the
four.
•No exercise in graphic
•Serving size was replaced
by proportion of items on
plate
Ms Fatima Kader
Clinical Nutrition Consultant at Urjaa Homeopathic Centre

19. Source
 Gopalan. C, Rama Sastri B.V. and
Balasubramanian S.C., 1989, Nutritive Value of
Indian Foods, National Institute of Nutrition,
ICMR, Hyderabad.
 "Nutrition Plate Unveiled, Replacing Food Pyramid"
. The New York Times. 2 June 2011. Retrieved 2
June 2011.
 "Food Pyramids: What Should You Really Eat?"
. www.hsph.harvard.edu. Retrieved 2009-12-25.