Nutrition scientists have translated knowledge of the nutrient needs of
people and the nutritive values of foods into an easy-to-use guide for
food selection.
This Daily Food Guide, on pages 4 and 5, sorts foods into four groups
on the basis of their similarity in nutrient content. Each of the broad
food groups has a special contribution to make toward an adequate diet.
Here are some of the reasons different food groups are emphasized in
the guide and the names of some of the nutrients these foods provide.
Meat, poultry, fish, and eggs from the _meat group_ and their
alternates—dry beans, dry peas, and nuts—are valued for their protein.
This is needed for the growth and repair of body tissues—muscle,
organs, blood, skin, and hair. These foods also contribute iron and the
B-vitamins—thiamine, riboflavin, and niacin.
Vegetables and fruits from the _vegetable-fruit group_ are valuable
sources of vitamins and minerals. In the guide, this group is counted
on to supply most of the vitamin C and a large share of the vitamin A
value in the diet. Choices are directed toward the citrus fruits and
some other foods that are among the better sources of vitamin C; and
toward the dark-green and deep-yellow ones for vitamin A value.
Vitamin C is needed for healthy gums and body tissues. Vitamin A is
important for growth, normal vision, and a healthy condition of the
skin and other body surfaces.
Foods from the _milk group_ are relied on to meet most of the calcium
needs for the day. Milk is the leading source of the mineral calcium,
which is needed for bones and teeth.
Milk also provides protein, riboflavin, vitamin A, and many other
nutrients. Cheese and ice cream also supply these nutrients, but in
different proportions.
The _bread-cereal group_, with its whole-grain and enriched bread and
other cereal products, furnishes important amounts of protein, iron,
several of the B-vitamins, and food energy.
Fats, oils, sugars, and sweets are not emphasized in the guide because
they are common in every diet. Some of the fats and oils provide
certain of the vitamins, and some furnish essential fatty acids, but
the chief nutritional contribution of these foods is energy value.