Scribd Logo
Fazer o upload

Bem-vindo(a) ao Scribd!

  • The Six Basic Food Groups of The Caribbean

    Enviado por

    En George
    554 visualizações2 páginas
    The document outlines the six basic food groups of the Caribbean diet: 1) Staple foods like cereals, starchy fruits and vegetables which provide carbohydrates, vitamins, minerals and fiber. 2) Legumes and nuts which are a source of protein, carbohydrates, calcium, iron and fiber. 3) Dark green leafy vegetables, yellow vegetables and other non-starchy veggies containing vitamins A, C, B vitamins and minerals. 4) Fruits as a source of carbohydrates, vitamins C and A, B vitamins, minerals and fiber. 5) Animal foods like meat, fish, poultry, eggs and dairy which provide protein, iron, vitamins

    Descrição original:

    basic 6 food groups of the caribbean

    Título original

    The Six Basic Food Groups of the Caribbean (3)

    Direitos autorais

    © © All Rights Reserved

    Formatos disponíveis

    DOCX, PDF, TXT ou leia online no Scribd

    Você considera este documento útil?

    Este conteúdo é inapropriado?

    Denunciar este documento
    The document outlines the six basic food groups of the Caribbean diet: 1) Staple foods like cereals, starchy fruits and vegetables which provide carbohydrates, vitamins, minerals and fiber. 2) Legumes and nuts which are a source of protein, carbohydrates, calcium, iron and fiber. 3) Dark green leafy vegetables, yellow vegetables and other non-starchy veggies containing vitamins A, C, B vitamins and minerals. 4) Fruits as a source of carbohydrates, vitamins C and A, B vitamins, minerals and fiber. 5) Animal foods like meat, fish, poultry, eggs and dairy which provide protein, iron, vitamins

    Direitos autorais:

    © All Rights Reserved
    Baixe no formato DOCX, PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    554 visualizações2 páginas

    The Six Basic Food Groups of The Caribbean

    Enviado por

    En George
    The document outlines the six basic food groups of the Caribbean diet: 1) Staple foods like cereals, starchy fruits and vegetables which provide carbohydrates, vitamins, minerals and fiber. 2) Legumes and nuts which are a source of protein, carbohydrates, calcium, iron and fiber. 3) Dark green leafy vegetables, yellow vegetables and other non-starchy veggies containing vitamins A, C, B vitamins and minerals. 4) Fruits as a source of carbohydrates, vitamins C and A, B vitamins, minerals and fiber. 5) Animal foods like meat, fish, poultry, eggs and dairy which provide protein, iron, vitamins

    Direitos autorais:

    © All Rights Reserved
    Baixe no formato DOCX, PDF, TXT ou leia online no Scribd
    Sinalizar o conteúdo como inadequado
    de 2

    The Six Basic Food Groups of the Caribbean

    A nutritionally adequate diet is based on a wise selection of a variety of foods in moderate


    amounts. Nutrients required to maintain health are provided by selecting foods from the
    following groups to meet the recommended number of servings.

    1. Staple Foods

    (a) Cereals: Bread (from wholegrain or enriched flour), flour, cornmeal, cooked and ready-to-eat cereals, macaroni, spaghetti, rice.

    (b) Starchy fruits, roots, tubers and their products: banana, plantain, breadfruit, yam, Irish potato, sweet potato, dasheen,
    coco/eddoe, cassava.

    Nutrients contributed: carbohydrate, vitamins, minerals and fibre.

    Recommended number of servings per day: four or more

    2. Lugumes/Nuts

    Red peas, gungo/pigeon peas, black-eye peas, cow peas, split peas, peanuts, other dried peas, beans and nuts.

    Nutrients contributed: protein, carbohydrate, the minerals calcium and iron, fibre.

    The protein in dried peas, dried beans and nuts is more efficiently utilised by the body if a cereal such as rice or protein food from an
    animal source is included in the same meal.

    Recommended number of servings per day: one or more.

    3. Dark Green Leafy, Yellow and Other Non-Starchy Vegetables

    Callaloo, spinach, watercress, pak choy, string beans, pumpkin, carrot.

    Nutrients contributed: vitamins A, and C, B complex vitamins, minerals and fibre.

    Recommended number of servings per day: two or more.

    4. Fruits

    Mango, guava, orange, pineapple, West Indian cherry, pawpaw.


    Nutrients contributed: carbohydrate, vitamin C, vitamin A (yellow fruits), B complex vitamins, minerals and fibre.

    Recommended number of servings per day: two or more.

    5. Foods from Animals

    (a) Lean meat, fish, poultry, eggs, cheese, ham, sausages. Sardines, liver, heart, kidney, tripe, etc.

    Nutrients contributed: protein, iron, B complex and fat soluble vitamins and fat. Red meats and organ meats are excellent sources of
    haeme iron.

    (b) Milk-fresh, evaporated, skimmed; yoghurt, cheese.

    Nutrients contributed: calcium, protein, vitamins A and D, thiamine, riboflavin, carbohydrate and fat.

    Recommended number of servings per day: two or more.

    6. Fats

    Polyunsaturated: vegetable oils (except coconut oil).

    Saturated: butter, margarine, bacon, salt pork, coconut oil, fat on meat, fat in whole milk.

    Nutrients contributed: fat, vitamin E, butter and fortified margarine provide vitamins A and E. Most oils do not contain vitamin A.

    Recommended number of servings per day: three or more.

    Source: The Caribbean Food and Nutrition Institute.

    Você também pode gostar