Classification of Food

CLASSIFICATION OF FOOD

Food can be classified in accordance to their chemical property, to their function, to their essentiality, to their concentration and to their nutritive value.

a) According to the chemical nature

• carbohydrates

• vitamins

• proteins

• dietary fiber

• fats

• water minerals

b) According to their function in the body

Energy giving foods

The carbohydrates, fats and the protein are considered as calorie nutrients, so that the body can perform the necessary functions. Rice, chapatti, bread, potato, sugar, oil, butter and ghee are examples of energy giving foods.

Body building foods

Foods such as proteins, fats and carbohydrates are also called as body-building food. They are the nutrients that form body tissues. Fish, meat, chicken, eggs, pulses, nuts and milk are some body building foods.

Protective foods

Vitamins and minerals are the nutrients that function to regulate body processes. They protect us from various diseases. Fruits and vegetables are some examples. Therefore we must eat these regularly.

c) According to chemical properties

Organic: Nutrients that contain the element of carbon are called as organic nutrients.

Inorganic: Nutrients that do not contain carbon element are called as inorganic nutrients.

The organic nutrients include carbohydrates, lipids, proteins and vitamins. Water and minerals are inorganic.

d) According to its mass depending on the quantity necessary for cells and organisms are classified as

Macronutrients: Macronutrients are required in large quantities daily. Proteins, carbohydrates and fats are macronutrients. They are the basis of any diet.

Micronutrients: Micronutrients are needed in small quantities (usually in amounts less than milligrams). These nutrients are involved in regulating metabolism and energy processes.They are vitamins and minerals.

e) According to its origin

Depending upon the origin of food it has been classified as animal food sources and plant food sources.

f) According to its nutritive value

•            Cereals and millets

•            Pulses

•            Nuts and oil seeds

•            Vegetables

•            Green leafy vegetables

•            Non-leafy vegetables

•            Roots and tubers

•            Fruits

•            Milk and milk products

•            Animal foods—meat, fish, liver, egg etc

•            Carbohydrate foods

•            Condiments and spices