Food group : Animal source

(2) Animal sources : Non-Vegetarian food :

It includes meat, chicken, eggs, fish, diary products.

A. Meat/ Beef /Pork:

It includes every edible part of animal body such as muscles, fat, heart, kidney, small intestines, tongue, brain, tiny bones, cartileges etc

Meat: It is the meat from lambs, sheeps and most widely used as food in East Asia, Southeast Asia and Middle East.

Beef: It is the meat from bovines usually domistic cattle such as bull, cow, buffollow etc.
Beef is the principal meats used in Europe, Americain, Austrelia and also in Africa.

Beef is not commonly eaten in India as it is taboo for Hindus and also for Buddhists.

Pork : Pork is the meat from domestic pigs and used as food worldwide.

B Birds:
Such as chicken, duck, turkey, piegeons are used as food.

C Fish :
Fish are important source of human food world over. There are thousands of varieties of edible fish. Fish are either obtained from sea, fresh water or cultivated in ponds.

D Eggs :
Eggs of hens, duck, fish are commonly eaten but eggs of gull, penguin, crocodile, ostrich etc are also eaten.

Birds , animals and fish are cultivated for eggs. Eggs are eaten raw, boiled, cookes, scrambles. They are also part of many delicious sweet dishes such as cakes, puddings, custurds etc.

E Milk & Milk products:
Milk and milk products are important part of human food. Cattles such as cow, buffellow, sheep are domisticated for milk. Milk of Raindeer, also used.

Milk is used most as a drink either as milk or part of tea / coffee.

Milk products such as cream, curd, buttermilk, butter, cheese , ghee are regular part of everyday meals. Milk is also stored as milk powder.

Food Groups : Plant source

Depending on the direct source of food, all foods are classified in two groups such as

1) Plant sources : Vegetarian food :
These can again be subclassified as

A. Grains:
This class of food includes foods derived from cereal crops such as
Wheat, Rices, Maize, Jawar( white millet/ sorghum) Bajra ( pearl millet), Barley, Rye, Oat, Fonio( Africa), Quinoa ( grown in Andes)

Grains supply food energy in the form of starch and also some proteins.
Whole grains also supply fiber and essential fatty acids and other necessary nutrients

B Pulses: ( legume)

This class of food include the dry grains whidch are obtained from the pods of the leguminous crops.Each pod may contain one to twelve grains or seeds of variable size, shape and color within the pod.

This includes dry beans ( kidney beans, green gram,black gram, moth bean, lima bean, rice bean, scarlet bean), Dry broad beans ( broad bean, horse bean, field bean), Dry peas ( garden peas), Cheakpea( bengal gram / chana), cowpea ( chavali), pigeon pea( arhar/ doovar), lentil( masoor), Vetch, lupins, winged bean, velvet beans.
Legumes / pulses are rich source of proteins.

C Fruits :

In botanical term friut is a ripened ovary together with the seeds of a flowering plant. If this defination is applied then many grains, vegetables, & nuts are fruits.

But when discussing the fruit as food group , it usually refers to those commonly eaten plant fruits that are sweet, fleshy such as, apples, orages, sweet lime, plum, guava, pineapple, fig, mulberry, osage-orange, and breadfruit. banana, grapes, grapefruit, , peach, pear, kiwifruit, mango, watermelons etc.

Fruits are rich source of fiber and vitamins. .

D Vegetables :

Vegetable is also a culinery term describing the edible part of the plant which is not sweet and can be subgrouped as .

(i)Fruit Vegetables : Botanical fruits of some plants are not sweet but they are eaten after cooking and termed as fruits vegetables.
Examples : pumpkin, capsicum,cucumber, eggplant, tomato, gourd, white gourd,

(ii)Leafy Vegetables :
Leafy vegetables as suggested are the plants leaves which are eaten as vegetables. They are also called as green vegetables or pot herbs. Leaves also are eaten with tender petioles and shoots.

There are nearly thousand species of plants with edible leaves. Leafy vegetables usually are short herbaceous plant such as lettuce and spinach, Kale, Celery etc.

E. Liquids: such as tea, coffee, coco, etc

F. Oils: Vegetable oils

G. Processed food: such as Tofu made from Soya milk.

H. Miscellaneous : Nuts, Dry fruits and spices.