Table 1 Definition of food groups
Food groups | Foods |
|---|---|
Dairy Products (11) | whole milk; semi-skimmed milk; skimmed or low fat milk; condensed milk; full cream; whole and low fat yogurt; whole and low-fat cheese; custard, cream caramel, pudding; ice-cream |
white meat (3) | Chicken or turkey with; and without skin; game (duck, quail, rabbit) |
Red meat (4) | Beef, pork or lamb; liver; offal; hamburger |
Processed meat (4) | ham, salami and others; sausages; pate; bacon |
Lean fish (2) | hake, sole, gilthead and similar white fish type; assorted or mixed fried fish |
Fatty fish (5) | swordfish, bonito, and fresh tuna; small oily fish (mackerel, sardine; anchovy); canned tuna; canned sardine or mackerel; dry or smoked fish. |
Seafood (4) | clams, mussels; squid, octopus; shellfish (cramps, shrimps, lobster); surimi and other fish-based food products |
Fruits (10) | oranges; orange juice; bananas; apples or pears; peaches, nectarines, or apricots; watermelon or melon; grapes; prunes or plums; kiwis; olives |
Vegetables (12) | spinach; cabbage, cauliflower or broccoli; lettuce or endive; tomatoes; onions; carrots or squash; green beans; eggplant, zucchini, or cucumber; green, red, or yellow peppers; artichokes; asparagus; and garlic |
Cereals and Pasta (4) | Breakfast cereals; corn; rice; pasta |
Bread (2) | white and whole breads |
Sweets and sugar (7) | biscuits; cookies; baked goods; added sugar; marmalade, honey; chocolate; chocolate/cocoa powder |
Vegetable Fat (4) | Olive oil; sunflower, corn oils; margarine; mayonnaise |