1. For more detailed instructions, see the Getting Started presentation.
Classifying Foods
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For more detailed instructions, see the Getting Started presentation.
For more detailed instructions, see the Getting Started presentation.

2. Plate model
The British Nutrition Foundation provide detailed information about the Balance of Good Health, and facts about food and ingredients, on their website at

3. Animal or vegetable?

4. Animal products

5. Animal products Meat beef pork lamb bacon Poultry chicken turkey duck
goose
Offal
liver
kidneys
tongue
heart
Fish
cod
haddock
tuna
snapper
Shellfish
prawns
mussels
cockles
oysters
Dairy
milk
cheese
butter
yoghurt

6. Cereals

7. Types of fruit

8. Sugars
Sugar comes from sugar cane or sugar beet, or is made by bees as honey.
Glucose is the simplest sugar, white table sugar is sucrose, and fruits contain fructose. Honey contains mainly glucose and fructose.

9. Uses of sugars

10. Vegetables

11. Fish There are two main groups of fish, sea fish and fresh water fish.
Most of the fish we eat comes from the sea. Examples are cod, plaice, haddock, snapper and tuna, but there are over thirty varieties that are regularly eaten in the UK.
Some fish, such as cod, are becoming rarer, as too many are caught for food. We need to conserve our fish stocks to allow the fish time to breed.
Fresh water fish come from rivers or lakes. Salmon and trout are the most common.
Salmon and trout are often reared in fish farms. This has made more fish available and reduced the price.
Some people believe farmed fish do not taste as good as wild ones.

12. Oily fish
Some fish store oil in their liver. These are called white fish, and cod is one example.
In other fish, the oil is spread through their body, and these are called oily fish. Salmon, sardines and tuna are examples.
Scientists believe that eating oily fish can help to reduce the risk of heart disease, and they recommend at least one portion per week.

13. Shellfish
Shellfish have lots of vitamins and minerals and are low in fat. Examples are:
prawns and shrimps
cockles, mussels, scallops, oysters, whelks and other things that live in shells.
Crab and lobster are often thought of as shellfish, although strictly speaking they are crustaceans.

14. Dairy products

15. Organic or non-organic
Organic foods are produced by using natural methods only, which many people prefer.
Organic vegetables are produced without chemical fertilisers or pesticides.
Organic livestock is reared free range, allowing animals to move around, sleep comfortably and only eat organic foods.
The use of antibiotics in organically farmed animals is kept to a minimum.
Intensive farming uses chemicals and other techniques to produce high yields.

16. Is organic better?

17. Local or imported?

18. Summary
Foods can be grouped into five categories – meat and fish, fruit and vegetables, bread and cereals, dairy products and fatty/sugary foods.
Food from animals includes meat, poultry, offal and dairy products.
Eggs are also animal products.
Seafood products include fish and shellfish.
Fruit and vegetables can come from the leaves, fruit, stem or roots of the plant.
Food can be produced intensively or organically.
Produce can be supplied from local sources or imported from other countries.