In addition to dietary requirements and the factors influencing them, this chapter provides information on various foods, their nutrient content, and their physiological significance in the body. It examines the various elements that may influence meal preparation and eating habits as well as the makeup of African diets. For those seeking more specific dietary information, this chapter can be useful.
All of this material may not be necessary for certain individuals who deal with agriculture and nutrition-related concerns, such as agriculturists and agricultural extension agents. Likewise, not all of the information presented here will be necessary for the general population to create healthy meals and preserve their nutritional and health condition. A straightforward strategy for healthy eating is to promote the consumption of a variety of meals.
THE FOOD GROUPS
Similar to crops, foods can be categorized and classed in a number of ways.
- Field
- Plantation
- Commercial
- Horticultural
- Pasture
- Grasses
are the categories into which agriculturists classify crops. These categories typically overlap, and certain plants may be found in multiple groups.
Numerous food grouping techniques have been tried by nutritionists. Foods can be categorized based on their market value, specific nutrients, function in human nutrition, or primary nutrients.
A variety of nutrients can be found in any food that is derived from plants or animals. The exception is refined white sugar, which is entirely made up of carbohydrates. While some foods can be categorized based on their primary nutrients, the majority of foods can be divided into multiple groups.
Chapters 4 and 5 have addressed the necessity of diversity in both production and consumption, particularly with regard to household food security. Diversity is also necessary for individual food security, which is manifested as a sufficient and well-balanced diet. “Select at least one food from each of the food groups” is the foundation of the guidance frequently provided in nutrition education for family meal planning.
CONSIDERATIONS
Using nutrients as sources of energy. Depending on the body’s metabolic condition, several nutrients can be used interchangeably to suit specific needs. Both sugars and starches are categorized as “energy sources” and are frequently separated from carbohydrates.
Any enthusiast who adds soybean meal, groundnut cake, or sunflower seed to cattle feeds may see that fats are also highly concentrated sources of energy. If the body is starved of food, it may also turn protein into energy, although this is a wasteful use of protein. As a result, only carbohydrates, sugars, and fats are often categorized as energy sources by nutritionists. The digestion of fiber, particularly cellulose, differs from that of other nutrients.
