What was developed by nutritionists to classify foods

The staple food is the common type of food that is consumed by the community. The staple diet may vary from region to region. These foods are usually cheap, and provide most of the energy, protein and fibre in a meal, as well as some vitamins. In order to have a good balanced diet, people in your community will need to eat other foods in addition to the staple foods. The additional foods are important because they:. A diet which is composed of staples, legumes and vegetables or fruits is a good, balanced diet because this combination of foods will provide most of the nutrients that the people in your community need.

The problem with the diet above is a lack of animal sources of food. Animal sources are good because they contain plenty of protein, have high energy due to the fats , and the iron is easily absorbed compared with the iron sourced from plants. Therefore adding small amounts of animal products like meat, milk and eggs to staples, legumes and vegetables will improve the balanced diet. As well as protein, animal foods will also provide fat for energy and vitamins especially vitamin A and folate , iron and zinc.

But these foods may not be easily available and even if they are, they are usually expensive. Think about the types of foods usually consumed by your community and write a list of two groups of balanced diets, one with presence of animal foods and the other without animal foods. Now that you have completed this study session, you can assess how well you have achieved its Learning Outcomes by answering these questions.

You can check your answers with the Notes on the Self-Assessment Questions at the end of this Module. For the following nutrients, can you say why they are important and name one source? Are these foods micronutrients or macronutrients?

Carbohydrates provide energy. They are found in many foods including bread, potatoes, maize and bananas. Animal sources of food are an important part of a balanced diet because they add proteins, fat and vitamins to a diet. In particular, iron is more easily absorbed from an animal than a plant source. However, very little meat is needed, and if food like beans, nuts and dairy products are included in the diet then a family can have a balanced diet, without including meat.

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Print functionality varies between browsers. Printable page generated Thursday, 11 Nov , Nutrients and their Sources. Nutrition Module: 2. Nutrients and their Sources Study Session 2 Nutrients and their Sources Introduction In the previous session you learned about nutrition, nutrients, food and food choices. Learning Outcomes for Study Session 2 When you have studied this session, you should be able to: 2. SAQs 2. Box 2. What are some of the common foods consumed in your community?

Make a list in your Study Diary. Can you think of examples of foods that are sources of carbohydrate? Photo: Dr Basiro Davey. Water is essential for life. We need water for a number of reasons: For the body to make cells and fluids such as tears, digestive juices and breastmilk For the body to make sweat for cooling itself For essential body processes — most take place in water For keeping the lining of the mouth, intestine, eyelids and lungs wet and healthy For the production of urine, which carries waste from the body.

This is important for patients with diabetes mellitus. Classifications of vitamins Vitamins are classified into two groups: Fat soluble vitamins vitamins A, D, E and K are soluble in fats and fat solvents. Vitamins Function Food sources Vitamin A Night vision Healing epithelial cells Normal development of teeth and bones Breastmilk, tomatoes, cabbage, lettuce, pumpkins Mangoes, papaya, carrots Liver, kidney, egg yolk, milk, butter, cheese cream Vitamin D Needed for absorption of calcium from small intestines Calcification of the skeleton Ultra violet light from the sun Eggs, butter, fish Fortified oils, fats and cereals Vitamin K For blood clotting Green leafy vegetables Fruits, cereals, meat, dairy products B complex Metabolism of carbohydrates, proteins and fats Milk, egg yolk, liver, kidney and heart Whole grain cereals, meat, whole bread, fish, bananas Vitamin C Prevention of scurvy Aiding wound healing Assisting absorption of iron Fresh fruits oranges, banana, mango, grapefruits, lemons, potatoes and vegetables cabbage, carrots, pepper, tomatoes Breastmilk.

Calcification refers to the hardening of bones by calcium deposits. Minerals Function Food sources Calcium Gives bones and teeth rigidity and strength Milk, cheese and dairy products Foods fortified with calcium, e. View larger image. The additional foods are important because they: Provide nutrients that may not be available in the staple food.

For example, legumes such as peas, beans and lentils add protein, iron and other minerals and fat; green and yellow vegetables and fruits add vitamins A and C, folate, and fibre Make the food less bulky Make the diet more tasty and interesting to eat. Summary of Study Session 2 In Study Session 2 you have learned that: Carbohydrates, proteins, fats, vitamins, minerals, water and fibre are the main groups of nutrients which together, but in variable amounts, make up a balanced diet.

Nutrients are grouped into macronutrients and micronutrients. Carbohydrates, proteins, fats and water are macronutrients, and vitamins and minerals are micronutrients.

Foods are often grouped according to the nutrient that they contain in abundance. Unsaturated fats are healthy fats; saturated fats are unhealthy fats. Therefore people in your community need to eat more of the unsaturated fats and try to reduce their intake of saturated fats. Vitamins are substances present in small amounts in foodstuffs and are necessary for the body to function normally.

Minerals have a number of functions in the body including developing body tissues and supporting metabolic processes. The minerals that are of most importance are calcium, iron, iodine, zinc and fluorine. In order to have a healthy life and good nutritional status, a person needs to eat a balanced diet.

You need to know the commonly used food groups in order to advise the people in your community on how to have a balanced diet. Self-Assessment Questions SAQs for Study Session 2 Now that you have completed this study session, you can assess how well you have achieved its Learning Outcomes by answering these questions.

Carbohydrates Proteins Fats and oils. Vygotsky e a pedagogia. Before the mini-course, the nutritionists and students received a questionnaire Chart 1. Fifteen minutes were provided to complete this stage. After the mini-course, the participants were asked to classify the same foods again using the columns assigned to that step of the study after the mini-course. The participants were given 15 minutes to complete the second classification and 30 more to clarify the difficulties they encountered during the classification.

For the purposes of analysis, according to the Dietary Guidelines, foods such as white rice, coffee, meat, dried apricots, cassava flour, wheat flour, powdered milk, pasteurized milk, ultra-pasteurized milk, pasta with flour and water , frozen cassava and egg were considered foods in the in natura or minimally processed group; brown sugar, white sugar, butter, soybean oil and salt were considered culinary ingredients; preserved olives, dried meat, candied fruits, French bread, peaches in syrup and cheese were considered processed foods; and cereal bars, cream-filled cookies, breaded chicken, frozen ready-to-eat lasagne, loaf bread, powder juice and soda were ultra-processed foods.

The food in the questionnaire was presented in alphabetical order. The food list presented in the questionnaire included examples of foods presented in the second edition of the Brazilian Dietary Guidelines with modifications for some of their names. For example, biscuit was denominated cream-filled biscuit, and nugget-type breading was called breaded chicken. Examples of the food definitions given in these Guidelines were also used in this study: food preserved in brine or salt and vinegar solution pickled olive , dried fruit dried apricots , canned fruit peaches preserved in syrup , ready frozen dough frozen ready-to-eat lasagne and breads made with wheat flour, yeast, water and salt French bread.

These precautions were taken to avoid using examples of foods not covered by the guidelines. The answers obtained in the questionnaires were typed in a Microsoft Excel spreadsheet, version , to organize the variables and construct a database.

Possible data typing errors were checked and corrected. The analysis was based on descriptive statistics and statistical tests for a comparative analysis between variables.

Scalar variables were evaluated in terms of median, mean and standard deviation. An exploratory analysis of the data was performed to characterize the sample, and then the Kolmogorov-Smirnov and Levene tests were applied to evaluate the normality and homogeneous variances of the variables under study. Given the non-normality of the data, the non-parametric Wilcoxon Signals and Mann-Whitney U-test were used.

An analysis of the food group data culinary ingredients — C, in natura or minimally processed foods - I, processed foods — P and ultra-processed foods - U and data from a global analysis of all the groups together C I, P, U are displayed.

Figure 1 Means and standard deviations of the score of correct food classifications by the participants according to food groups and globally, before and after the mini-course. The effects obtained for groups C, I and P were considered large whereas the effect obtained for group U was considered medium Table 1. In general, the correct food classification score was higher after the mini-course.

Furthermore, both teachers and students present some knowledge about elements related to the topic addressed in the mini-course. According to the Ausubelian perspective 20 Porto Alegre: Artmed; Aprendizagem significativa: um conceito subjacente. The fact that students in their 6 th to 10 th semesters of the nutrition course did not present greater correct classification scores than students in their 1 st to 5 th semesters before the mini-course suggests that the additional years of nutrition study up did not influence their knowledge on the subject.

This might have occurred because no specific discipline addressed the new food classification with due emphasis on the Dietary Guidelines.

Conversely, the results of most studies evaluating the knowledge of students at the beginning and end of a nutrition course about a topic show that the best scores are obtained by students in the final periods of the course, as shown in the results of the studies on the knowledge of nursing students 22 Conhecimento de estudantes de um curso de Enfermagem sobre aleitamento materno.

Acta Paul Enferm ; 25 5 Conhecimento sobre aleitamento materno entre estudantes de enfermagem e medicina Salvador, Bahia. Rev Cienc Med Biol ; 6 3 Oliveira AL.

Psychologica ; This finding corroborates Vygotsky 18 The reading of the guidelines itself, therefore, was not sufficient to allow complete understanding of the subject. This is an important issue to consider since the Dietary Guidelines are designed for everyone and must be understood.

Some questions related to the list used in this work for food classification are worth discussing. The list sought to include a variety of foods so that the classification in the groups was widely practiced by the participants.

The 30 foods included were considered appropriate for the 15 minutes allotted for classification. Much of the work involving questionnaires does not mention the time available for application, as in Badagnan et al. Based on the difficulties presented by the participants in classifying foods, some results will be discussed. After the execution of this study in , an updated and revised version of the food classification, NOVA 25 A estrela brilha.

World Nutrition ; 7 In addition to what has been presented in the Dietary Guidelines, NOVA classifies all foods and foodstuffs into four groups, specifying the type of processing used in their production and the purpose underlying this processing. Thus, NOVA explains that when additives are combined with in natura or minimally processed foods to preserve their original properties, such as antioxidants used in dehydrated fruits or cooked vegetables, vacuum-packaged vegetables, and stabilizers used in ultra-pasteurized milk, these foods continue to be classified in this group.

Indeed, this publication clarified why pasteurized, ultra-pasteurized long shelf-life and powdered milk are classified in the same group.

In general, ingredients are foods that are present in a cooking recipe, and they can be dry, liquid or pasty or fatty 26 Philippi ST. Eggs and milk, for example, can be considered liquid recipe ingredients. However, according to the new classification, which considers the degree of food processing, culinary ingredients are those that have gone through the process of extraction, pressing and refining, some of the characteristic processes by which sugars, oils, salt and fats are obtained and are used in cooking preparations.

This term dried meat was used by the Dietary Guidelines as an example of a processed food; however, it should be replaced by salted meat to better understand what is meant. Alquimia dos alimentos.

This result will be discussed later. A study published in showed that the vast majority of the participants, made up of the general population, were able to give an explanation about ultra-processed foods; they considered such foods to generally contain additives and other artificial ingredients, have low nutritional quality and be unhealthy 28 The food pyramid. A food pyramid was developed. The Joule J. The method used to classify foods is known as the priority classification system. Different people would have different reasons for not listening to the warnings nutritionists give.

It might be that they do not understand nutrition or they are so much in the habit of eating poor foods that they do not have the will to change their habits.

Nutritionists use math by counting calories, carbs, trans fats and others in most foods. Classify a substance that has negative pH value. Foods that have acids in them is a substance hat have pH. Is a raw food diet healthier than a cooked food diet?

Traditional medical nutritionists say, "No," but proponents of raw foods say, "Yes. A raw diet is a diet of unprocessed, plant-based foods such as vegetables, fresh or dried, nuts, seeds, legumes beans and grains.

Raw food enthusiasts claim that cooking destroys the essential amino acids found in these foods, which allow animal-based nutrients to clog arteries as well as the digestive system. But other nutritionists point out that raw foods are deficient in important vitamins such B12, iron, zinc, and omega-3 fatty acids.

These nutritionists advise that raw foods are only part of a balanced diet. Glow food groups contain foods that have many minerals and vitamins. Some of the foods found in glow food groups are, shellfish, milk, and cheese. There are six different groups that foods are classified in on the basis of nutrients.

These groups are proteins, carbohydrates, water, proteins, minerals and vitamins. All of the food groups contain healthy foods. Generally, most protein-rich foods are members of the protein or dairy food groups. Nutritionists advise the ample intake of foods high in fiber, such as whole wheat, oats, barley, apples, pears, legumes, and berries.

Fiber is believed to bind to the agents in the blood and digestive tract to eliminate cholesterol from the body. To lower cholesterol levels it is advised by doctors and nutritionists to cut out high fat foods that are cooked in grease, and to cut down on butter when cooking. Glow foods are foods that come from the fruit and vegetable food groups.

Glow foods give the body minerals and vitamins that keep it healthy. The main features of a food groups are a list of the foods that fall into different food groups.

The plan then specifies which foods will be consumed with each meal. Each meal should incorporate diverse food groups. Log in. Study now.