CLASSIFICATION OF FOODS
Immediate principles (carbohydrates, proteins, lipids, vitamins and minerals) are found widely distributed in the different foods. Depending on the proportion of a given nutrients, foods are classified according to the function of the predominant nutrient.
Foods containing mainly carbohydrates or lipids are a source of calories, with energetic function. Even though they may also provide energy, the main function of foods that contain protein is to construct or renew structures, that is, they have a plastic or repair function. Foods which due to their high content of vitamins or minerals control several metabolic systems are known as regulating foods.
In Spain, since the 70's, EDALNU (a group for Food and Nutrition Education) adopted a food classification in relation to the characteristics of foods and their predominant function. This classification is purely educational and is based on the 7 most common food groups in our setting.
Food groups can be represented graphically and in colours for better comprehension. The colour identifies the main function of foods: yellow for energy foods, red for plastic foods, green for regulating foods, and orange for mixed function foods. The graphics used can be either a pie classification (such as in the portions of a pie containing the different groups) or in the form of a pyramid (in which the different sections represent the foods to be consumed).
