1. Fruit and vegetables Bread, cereals and potatoes Milk and dairy products Fatty and sugary foods Meat, fish and other proteins

2. Food groups Proteins for growth and repair Fats for energy and health Carbohydrates work with proteins to aid growth and repair Vitamins prevent illness and control the release of energy Minerals help to build the body and control how it works

3. Bread, cereal & potatoes Pasta, rice, noodles, potatoes, beans, pulses, flour, oats, lentils, breakfast cereal…. Provide starchy carbohydrates and fibre Good source of energy

4. Fruit and vegetables Fresh, frozen, dried and canned fruit and vegetables Fruit and vegetable juices Provide lots of vitamins and fibre Leafy vegetables provide iron

5. Milk and dairy products Milk, cheese and yoghurt Contain lots of protein, calcium, vitamins A&D and some fat Use lower fat versions where possible

6. Meats, fish and other proteins Red meats, white meats, fish, eggs, meat products (such as sausages and burgers), nuts, beans and pulses Contain lots of protein Animal foods also contain fat

7. Fatty and sugary foods Margarine, butter, lard, cooking oils, mayonnaise, crisps, pastry, cakes, biscuits, chocolate, cordials, pop, sweets, ice cream, jams… Contains large amounts of fats and sugary carbohydrates

8. Properties of food materials Aeration – making foods lighter Thickening and setting Shortening – making foods crumbly Binding – making foods stick together Colour – improving appearance Flavour – improving taste and aroma Emulsifying – stopping fat or oil separating from mixture