Figure3- Foods according to biological source


	Introduction

	What is food?

	What happens to the food we eat?

	Our nutrient needs

	Energy balance

	Nutritional status

	Laws & labels

	Additives & colours

	Toxicity in food

	Processing food

	Stability of food nutrients

	Storage life of foods

	Food- associated health problems

- FIGURE 3-

FOODS GROUPED ACCORDING TO BIOLOGICAL SOURCE

Source Groups (select):
Animal, Plant, Confectionary, Microbiological, Insect, Water, Soil

GROUP: ANIMAL	NUTRITIONAL CHARACTERISTICS
ANIMALS	High content of good-quality protein
Eggs	High cholesterol in yolk
Milk and dairy products	High in saturated fat High in calcium (except butter) Lactose (milk sugar) is not tolerated by some individuals
Muscle meats:
Fish - freshwater Fish - seawater	Less sodium than in seawater fish Source of essential fatty acids (i.e, eolyunsaturated fatty acids)
Shellfish (e.g. mussels, oysters)	Cholesterol level similar to fish, but contribute more essential fatty acids High in trace elements and sometimes contaminated with 'heavy' metals (e.g, mercury)
Crustaceans (e.g. prawns, lobster)	More cholesterol than in fish, but contribute more essential fatty acids
Ruminants (e.g. sheep, cattle)	High iron content High in saturated fat
Monogastric - domesticated (e.g. pig)	The type of fat reflects the animal's dietary intake to a greater extent than in ruminants.
Monogastric - game (e.g. kangaroo, rabbit)	Although lean, the type of fat again reflects the animal's dietary fat intake to a greater extent than in ruminants.
Avian - poultry Avian - game birds	Usually low in fat (if skin removed) Low in fat
Organ meats:
Liver	Good source of most vitamins and elements High cholesterol content High in nucleic acids
Brain	High cholesterol content
Other (kidneys, heart, intestine, etc.)	High cholesterol content

GROUP: PLANT	NUTRITIONAL CHARACTERISTICS
PLANTS	All contain dietary fibre. Contain potassium rather than sodium.
Vegetables:
Root (e.g. carrots, sweet potatoes, potatoes)	High in starch Moderate vitamin C content Carotene (forms vitamin A) content high in yellow-orange vegetables
Green leafy (e.g. spinach, cabbage)	High in carotene High in vitamin K
Marrow-like	High in carotene (if yellow-orange)
Flowers (e.g. broccoli, cauliflower)	High vitamin C content
Stalks (e.g. celery)	Low energy density
Onion-like (e.g. spring onions)	Low energy density
Tomatoes	Low energy density Moderate vitamin C content
Peppers (e.g. capsicum)	Low energy density High vitamin C content
Legumes (e.g. beans, peas, lentils)	High in starch Moderate amount of protein but relatively deficient in one essential component (the amino acid, methionine)
Cereals and grains:	Contain dietary fibre that is rich in 'pentosans: which have a particular role in bowel function. High in starch Moderate protein content, but relatively deficient in one essential amino acid (lysine)
Corn (e.g. sweetcorn, maize)	Relatively deficient in two amino acids (lysine and trytophan) and the B-group vitamin, niacin
Fruits:
Citrus (e.g. oranges, lemons)	Dietary fibre rich in pectin, with gelling properties High in vitamin C and moderate in folacin
Stone fruit (e.g. plums, apricots, cherries, peaches)	Moderate carotene content Low vitamin C content
Apples and pears	Mainly water, carbohydrate and dietary fibre, with little vitamin or mineral content
Tropical fruit (e.g. mango, papaya)	High in carotene, High in vitamin C, Rich source of pectin
Berries (e.g. raspberries, strawberries, blueberries, blackberries)	High in vitamin C
Nuts (e.g. peanuts, walnuts, macadamia,hazelnuts.etc.)	High energy density, High content of fat with various types of fatty acids, Moderate protein content
Herbs and spices	Low energy density

GROUP: CONFECTIONARY	NUTRITIONAL CHARACTERISTICS
(e.g, sweets)	High energy density, Low nutrient density

GROUP: MICROBIOLOGICAL	NUTRITIONAL CHARACTERISTICS
Soil micro-organisms	Vitamin 8-12 is produced by the micro-organisms; vegans who are very hygienic may be deficient in this vitamin.
Yeast	Wide range of vitamins and trace elements, High in nucleic acids
Fermented beverages (e.g. beer, wines, spirits)	Nutrient content depends on source of carbohydrate and extent of processing Ethanol (alcohol)
Fermented foods (e.g. soya sauce, tempeh)	High amino acid content, Sodium can be high

GROUP: INSECT	NUTRITIONAL CHARACTERISTICS
Bodies	High protein content
Honey	High in simple sugars (e.g, fructose, glucose and sucrose)

GROUP: WATER	NUTRITIONAL CHARACTERISTICS
WATER	No energy (kilocalories), Variable element content

GROUP: SOIL	NUTRITIONAL CHARACTERISTICS
(Usually a contaminant in food, but deliberately used in cooking by some ethnic groups, e.g. Aboriginal Australians and in Iran)	Variable element and micro organism contribution Clay-eaters can suffer element deficiencies because these nutrients are trapped by the clay, and so cannot be absorbed.


	Food Facts

	-	What is food ?

	-	The total diet

	-	Knowing the natural sources of food

	Figures:

	1:	Components of food in the total diet

	2:	The food pyramid

		3: Foods grouped according to biological source

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