
7
Balance and variety: the food group
approach
Two servings a day are needed to provide protein, iron and other minerals and vitamins.
Choose from: lean red meat, poultry, fish, eggs, beans, lentils, dhal, nuts, tofu and seeds.
Meat, fish and alternatives
Starchy foods: bread, other cereals and potatoes
Fruit and vegetables
Milk and dairy foods
Drinks
Fatty and sugary foods
For energy, B vitamins, minerals and fibre, these foods should make up about a third of the
food you eat. Include at least one with each meal, including bread (especially wholemeal);
breakfast cereals; pasta, rice, couscous, potatoes yam, and chapatti.
Eat a variety every day – all types count towards your 5-a-day, including fresh, frozen, canned
and dried. Fruit juice is high in sugar, so only counts once a day.
One portion is approximately 80g (or 3 tablespoons) vegetables, a bowl of salad, a whole fruit
(banana, apple or orange) or two small ones (plums, satsumas).
Two to three servings each day will provide essential calcium for healthy bones and teeth,
some B and fat soluble vitamins. Choose lower fat milk, cheese and yogurts for maximum
calcium, but lower saturated fat intake.
Keep well hydrated throughout the day with at least 6-8 cups fluid every day, including water,
hot drinks (including some tea/cofffee/fruit or herbal teas) and low sugar or sugar free cold
drinks. If you drink alcohol, keep to the sensible daily limits of no more than 2-3 units of alcohol
for women and 3-4 units for men.
Cooking oils and some fat spreads contain essential fats and fat soluble vitamins (A,D and E)
which we need in small amounts for good health. Use sparingly. Many foods in this group
however, are high in saturated fats and sugar, such as cakes, biscuits, pastries and savoury
snacks, so limit your intake and include occasionally in small amounts.
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