The six food groups

A presentation on the six food groups.

1. THE CARIBBEAN FOOD GROUPS

2. The Six Food Groups In recent years, almost every country has developed a food selection guide, based on the dietary pattern of its people, to make it easier for them to choose the right combinations of foods. In the Caribbean, the available foods are divided into six groups according to the chief types of nutrient they have. 

3. 1. STAPLE FOODS  Cereals: Bread (from wholegrain or enriched flour), flour, cornmeal, cooked and ready-to-eat cereals, macaroni, spaghetti, rice.  Starchy fruits, roots, tubers and their products: banana, plantain, breadfruit, yam, Irish potato, sweet potato, dasheen, coco/cassava. Nutrients contributed: carbohydrate, vitamins, minerals and fiber . Recommended number of servings per day: four or more

4. STAPLE FOODS

5. 2. LEGUMES/NUTS Red peas, gungo /pigeon peas, black-eye peas, cow peas, split peas, peanuts, other dried peas, beans and nuts. Nutrients contributed: protein, carbohydrate, the minerals calcium and iron, fiber. The protein in dried peas, dried beans and nuts is more efficiently utilized by the body if a cereal such as rice or protein food from an animal source is included in the same meal. Recommended number of servings per day: one or more

6. LEGUMES/NUTS

7. 3.FOODS FROM ANIMAL SOURCES   Lean meat, fish, poultry, eggs, cheese, ham, sausages. Sardines, liver, heart, kidney, tripe, etc. Nutrients contributed: protein, iron, B complex and fat soluble vitamins and fat. Red meats and organ meats are excellent sources of haeme iron.  Milk-fresh, evaporated, skimmed; yoghurt, cheese. Nutrients contributed: calcium, protein, vitamins A and D, thiamine, riboflavin, carbohydrate and fat. Recommended number of servings per day: two or more .

8. FOODS FROM ANIMAL SOURCES

9. 4. DARK GREEN LEAFY AND YELLOW VEGETABLES Callaloo, spinach, watercress, pak choy, string beans, pumpkin, carrot. Nutrients contributed: vitamins A, and C, B complex vitamins, minerals and fiber. Recommended number of servings per day: two or more.

10. DARK GREEN,LEAFY AND YELLOW VEGETABLES

11. 5. FRUITS Mango, guava, orange, pineapple, West Indian cherry, pawpaw. Nutrients contributed: carbohydrate, vitamin C, vitamin A (yellow fruits), B complex vitamins, minerals and fiber . Recommended number of servings per day: two or more.

12. FRUITS

13. 6. FATS AND OILS Polyunsaturated: vegetable oils (except coconut oil). Saturated: butter, margarine, bacon, salt pork, coconut oil, fat on meat, fat in whole milk. Nutrients contributed: fat, vitamin E, butter and fortified margarine provide vitamins A and E. Most oils do not contain vitamin A. Recommended number of servings per day: three or more.

14. FATS AND OILS

15. PLANNING HEALTHY MEALS THE MULTIMIX PRINCIPLE

16. THE MULTIMIX PRINCIPLE

17. The multi mix principle only uses 4 out the 6 food groups.

18. THREE MIX MEAL

19. EXAMPLES

20. TWO OR DOUBLE MIX MEAL

21. EXAMPLES Staples + Legumes e.g. Bread and channa Staples + Food from Animals e.g. Macaroni and Cheese Staples – Provision + Food from Animals e.g. Green fig and stew fish

22. THANK YOU!