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food groupNutrition A family of foods in the diet. See Balanced diet, Essential dietary component, Food pyramid, Four food groups, Mineral, Vitamin.
Carbohydrates Bread, cereal, rice, oats, pastas
Citrus fruits Grapefruits, lemons, melon, oranges, papaya, strawberries, tomatoes
Dairy products Cheese, milk, yoghurt
Fats Butter, margarine, fish or vegetable oil, animal fat
Green/yellow vegetables Brussel sprouts, cabbage, carrots, celery, green beans, kale, spinach
High protein foods Eggs, fish, legumes, meat, nuts, poultry
Other fruits & vegetables Apples, bananas, grapes, pineapples; beets, potatoes
Yellow vegetables Carrots, corn, cauliflower
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.
fatsAlso known as lipids, fats are stored as an oily liquid under the skin and in the abdomen in thin-walled cells. Fats form the body's main energy store and are converted into fuel as required. Fat stores also form an insulant against heat loss, a mechanical shock absorber and a contouring element. Body fats are triglycerides and consist of a ‘backbone’ of glycerol to which three fatty acids are attached. Fats differ by virtue of different fatty acids. These may be saturated or unsaturated. Most diets contain too high a proportion of fats and especially of SATURATED FATS. Saturated fats are found in butter, milk, and other dairy products. Unsaturated fats, such as are found in vegetable and fish oils, are believed to be less harmful to health.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005