Classification of Food

Foods are classified according to their functions in the body.

1. Energy Yielding Foods: This group includes foods rich in carbohydrate, fat and
protein. They may be broadly divided into two groups:
i. Cereals, pulses, roots and tubers: Cereals provide in addition to energy
large amounts of proteins, minerals and vitamins in the diet. Pulses also
give protein and B vitamins besides giving energy to the body.
ii. Fats, Oils and pure carbohydrates like sugars: Sugars provide only
energy and fats provide concentrated source of energy.
2. Body Building Foods: Foods rich in protein are called body building foods. They
are classified into two groups.
i. Milk, egg, meat & fish: They are rich in proteins of high biological value.
These proteins have all the essential amino acids in correct proportion for
the synthesis of body tissues.
ii. Pulses, nuts and oilseeds: They are rich in protein but may not contain all
the essential amino acids required by the human body.
3. Protective Foods: Foods rich in protein, vitamins and minerals have regulatory
functions in the body like maintaining the heartbeat, water balance, temperature,
etc. Protective foods are broadly classified into two groups:
i. Foods rich in vitamins and minerals and proteins of high biological value
(eg) milk, egg, and fish.
ii. Foods rich in certain vitamins and minerals only (eg) green leafy
vegetables and fruits.

Types of Food Based on its Perishability: Foods are classified into three groups
based on ease of their spoilage
i. Relatively stable or non-perishable foods: Foods that do not spoil unless
handled carefully. E.g. grains, flour, sugar, pulses etc.
 NPF will keep for months or years without spoiling unless handled
and stored carelessly.
 Examples of such foods are all preserved food products (canned, dried,
pickled etc.), whole cereal, pulse and millet grains, oil seeds, nuts, fats
and oils, honey, sugar, jaggery, salt, some spices and essence.
 Nuts Food should be carefully cleaned i.e. free from gravel, husk and
other foreign matter etc. and dried thoroughly in the sun/ drier before
storage.
  Storage of foods should be done in clean containers with tightfitting
lids. Containers can be made of tin, aluminum, plastic or glass. Clay
pots or gunny bags may also use in case of large quantities.
 A dry, cool and dark area should be chosen for storage of
nonperishable foods.
ii. Protectable or semi-perishable foods: Foods those remain unspoiled for a
fairly long period if properly handled and stored. E.g. potatoes, apples,
onions etc.
 SPF can be stored for a couple of weeks or even a month or two
without any detectable signs of spoilage.
 Temperature and humidity of the environment again affects the shelf
stability of such foods.
 Proper handling and storage can result in fairly long storage without
spoilage.
 Examples are all cereal and pulse products like wheat flour, semolina,
vermicelli, broken wheat, Bengal gram flour, and some fruits and
vegetables like citrus fruits, aonla, apples, pumpkin, roots and tubers,
yams, potatoes, onions, garlic etc.
 Processed cereal products develop an off-flavour or are infested by
insects very easily if not taken care.
 They should be sieved and cleaned of all such contamination, exposed
to the sun for a few hours, allowed to cool and then stored in tightly
covered bottles or other containers.
 Especially onions and potatoes should be stored in a cool, dry and airy
place to prevent them from developing moulds or growing shoots.
 They are best hung up from the ceiling in a wire or plastic mesh basket,
or kept in mesh containers which permit air circulation.
iii. Perishable foods: Foods that spoil readily unless special preservative
methods are used. E.g. milk, eggs, meat, fish, poultry, most fruits and
vegetables.
 PF can be kept at room temperature for only few hours or 1 or 2 days
before spoiling. For example- milk and milk products, meat, fish,
poultry, fruits, leafy vegetables and cooked food.
 These foods keep well under refrigeration at household as well as
commercial level.
 In general, the most perishable foods contain a high level of protein or
have moisture and carbohydrates in them.
 Special methods are used to preserve such foods.
 The rate of spoilage varies with the temperature, moisture and or
dryness of the environment.
  Flesh foods like meat, chicken and fish need to be kept frozen at -60°C
in a deep freeze for long term storage.
 Eggs are best kept in a cool place or in a basket in an airy room
refrigerator.
 Milk in boiled form can be kept at room temperature for 6 to 12 hours
during winters. Inside a refrigerator milk can last 3 to 4 days or even
more in closed container.
Classification of Foods According to pH: Most foods are derived either from plants
or from animals. In this course, we are concerned with foods of plant origin and are
known as vegetables or fruits based on their use. These foods have different pH and
are classified as low acid foods, medium acid foods, acid foods and high acid foods.
i. Low acid foods: The foods having pH above 5.3 are called low acid foods. For
example: peas, corn, lima beans etc.
ii. Medium acid foods: The foods which have pH between 4.3 and 5.3 are called
medium acid foods. For example: asparagus, beets, pumpkin, spinach etc.
iii. Acid foods: Foods which have pH between 3.7 and 4.5 are called acid foods.
For example: pears, pineapple, tomatoes etc.
iv. High acid foods: Foods having pH 3.7 or lower are included in this category.
For example: Berries and sauerkraut.
Classification of food according to the chemical nature
 Carbohydrates
 Vitamins
 Proteins
 dietary fiber
 fats
 water minerals
Classification of food According to chemical properties
i. Organic: Nutrients that contain the element of carbon are called as organic
nutrients. The organic nutrients include carbohydrates, lipids, proteins and
vitamins
ii. Inorganic: Nutrients that do not contain carbon element are called as
inorganic nutrients. Water and minerals are inorganic.
Classification of food based on origin
i. Plants Origin
 Many plant & plant part are eaten as a food.
 Seeds are good source of food for animals including humans because they
contain nutrients.
  All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
ii. Animals Origin
 They are used as a food directly or indirectly
 Direct- Meat, fish, chicken etc.
 Indirect- milk, honey, milk products, eggs etc.

Classification of food by nutritive value

i. Cereals & Millets: They provide about 70-80 % of calories, proteins & other
nutrients
ii. Pulses: Dried pulses are rich in proteins containing about 19-24%
iii. Nuts & Oil Seeds: They contain proteins 18-40%. Nuts and oilseeds are
essentially rich in fats and hence are a concentrated source of calories. A
handful of nuts can supply a large amount of energy. They are good sources
of B-vitamins and groundnut is especially rich in thiamine and nicotinic acid.
iv. Vegetables: They are categorized as green leafy vegetables, roots & tubers &
other vegetables. They contain high amount of nutrients & are very healthy.
vegetables are important as they help improve overall health, protect the vital
organs of the body, assist in weight control, and promote healthy skin and
hair
v. Fruits: They are rich in vitamins. Benefits are greater life span, improved
mental health, better cardiovascular health, reduced risks of some cancers and
weight management
vi. Milk & Milk Products: 1 litre of cow’s milk provide about 35 g protein, 35g
fat, 1 g calcium, 1.5mg riboflavin, 1500 IU of Vitamin A & small amounts of
Vitamin B & minerals.