Food

Description
Types
Uses
Plant-Based Food (grains, vegetables, fruits, nuts, seeds, herbs, spices, sugar, oil, mushroom(fungi), seaweed, and even edible flowers)

GRAINS

Edible seeds of different plants

belonging to the grass family.
Regular
Whole grains is the entre seed all
Whole Grain
together (outer, middle and inner
layer).

Garden plants (usually with soft

stem) used for food.

VEGETABLES Vegetables under the
legume category are highly
nutrious plants that produce
edible pods.

FRUITS

NUTS

SEEDS

1.Bulb vegetables (like garlic)

2.Root vegetables (like carrot)
3.Tuber vegetables (like potato)
4.Stalk vegetables (like celery)
5.Leafy vegetables (like spinach)
6.Flower vegetables (like broccoli)

Making flour + cooked/popped

Carbohydrates
Lipid
Protein
Some vitamins
Some minerals
Water

Eaten... + Are...
raw frozen
cooked canned
juiced
pickled
dried

Carbohydrates
Protein
Vitamins
Minerals
Water
Antioxidant properties

7.Seed vegetables (like peas)

Eaten... + Are...
raw frozen
Plants from bushes or tress that
(Wide variety of fruits with each type having their specific canned
result from maturation of one or
main nutrient.)
juiced
more flowers
pickled
dried
Large oily kernels found within a
shell or dry fruit with one seed
(Wide variety of nuts with each type having their own
(rarely two) in which the ovary
wall becomes very hard (stony or main nutrients, mostly in protein and type of lipid)
woody) at maturity, and where
the seed remains unattached or
free within the ovary wall
What are capable of producing
new plants

Nutritional Profile

(Wide variety of seeds coming from different plant

sources)

Sugars differing in... + Oils differing in

colour type of plant
flavour type of fat (S/US/
Sugar (produced from sugar cane
sweetness MUFA/PUFA)
and/or sugar beet) + Oils
BY PRODUCTS
crystal size) smoke point
(extracted from plants:
fruit/vegetable/nut/seed/grain)

Eaten...
raw
roasted
sprouted

Carbohydrates (fructose)
Vitamin C
Water
Fibers (soluble + insoluble)

Some Protein
Lipid (mainly un-saturated)
Vitamins
Minerals
Fiber

Some Protein
Edible seeds come from various Lipid (mainly un-saturated)
plant uses.
Vitamins
Minerals
Sugars have a variety of functions
(mainly providing a sweet taste)
Oils have a variety of functions

Animal-Based-Food (meat, fish, eggs and milk products)

Flesh of animals, mainly of

mammals

Common types:
Beef
Veal
Lamb
Pork
Poultry

FISH

Creatures harvested from the

water

Finfish/ShellFish
> from Fresh water/Salt water
> Lean/Fatty
> With Appendages/Without Appendages

EGG

Containing the germ of a new life

(Variety of eggs with types depending on which animal it

Eaten in different ways
comes from)

MILK

Milk varies from different animals:

White fluid rich in fat and protein
1. Fluid milk 2.Cultured milk
from the female mammal.
Whole Milk (3.25%) Big variety of products
2% milk yoghhurt
Cultured milk products have
1% milk
had bacteria added to them in
Fat-free
order to ferment their lactose into
UHT
lactic acid. More acidity, more
Chocolate milk
curd-like consistency from the
Evaporated milk
change in casein proteins.

MEAT

CHEESE

FAT

Cheese varying from different animals and differing in...

Flavour
Milk treated in a way to separate
Texture
solids from liquid, meaning
Form
coagulation casein.

Lipid content of animal products

From light to heavy cream

Eaten in different ways

Eaten in different ways

Depends on the composition of meat

but mainly:
Protein
Lipid
Some minerals
Some vitamins
Water
Protein
Lipid
Vitamins
Minerals
Protein
Water
Many Nutrients

Carbohydrate (Lactose)
Protein
Lipid (Cholesterol and Triglycerides
Drunk and eaten in different ways made up mainly of saturated fatty
acids)
Minerals
Vitamins

Eaten in different ways

Carbohydrate
Protein
Lipid

Eaten in different ways

Lipid