FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Classification of foods

• Based on the functions, foods are grouped into energy-yielding, body-building and protective foods.

• Nutrients which engage in these activities are known as energy-yielding nutrients, body-building nutrients and protective nutrients.

• Carbohydrates, fats and proteins release energy on metabolism in our body.

Foods may be broadly classified into 11 groups based on their nutritive value:

(1) Cereals and millets
(2) Pulses (Legumes)
(3) Nuts and oilseeds
(4) Vegetables
(5) Fruits
(6) Milk and milk products
(7) Eggs
(8) Meat, fish and other animal foods
(9) Fats and oils
(10) Sugar and other carbohydrate foods
(11) Spices and condiments

The nutritional importance of the different food groups in planning balanced diets is briefly discussed below.