Food groups

1. Food groups • Fruit and vegetables • Bread, cereals and potatoes • Milk and dairy products • Fatty and sugary foods • Meat, fish and other proteins

2. 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

3. Bread, cereal & potatoes • Pasta, rice, noodles, potatoes, beans, pulses, flour, oats, lentils, breakfast cereal…. • Provide starchy carbohydrates and fibre • Good source of energy

4. 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

5. 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

6. 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

7. 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

8. 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