Healthy food

Health food is used to describe any food that is considered to be healthy, or it can mean specific foods claimed to be especially beneficial to health. "Health food" is not precisely defined by the USDA or the U.S. Food and Drug Administration; Health foods are not necessarily organic foods.

A food allergy is an adverse immune response to a food protein. They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions.

A protein in the food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E (IgE). These tags fool the immune system into thinking that the protein is harmful. The immune system, thinking the organism (the individual) is under attack, triggers an allergic reaction. These reactions can range from mild to severe. Allergic responses include dermatitis, gastrointestinal and respiratory distress, including such life-threatening anaphylaxic responses as biphasic anaphylaxis and vasodilation; these require immediate emergency intervention. Non-food protein allergies include latex sensitivity. Individuals with protein allergies commonly avoid contact with the problematic protein. Some medications may prevent, minimize or treat protein allergy reactions.

Treatment consists of either immunotherapy (desensitisation) or avoidance, in which the allergic person avoids all forms of contact with the food to which they are allergic. Areas of research include anti-IgE antibody (omalizumab, or Xolair) and specific oral tolerance induction (SOTI), which have shown some promise for treatment of certain food allergies. People diagnosed with a food allergy may carry an injectable form of epinephrine such as an EpiPen or Twinject, wear some form of medical alert jewelry, or develop an emergency action plan, in accordance with their doctor.

Groups based on the Food Guide Pyramid

The nutritional guideline known as the food pyramid, and formally titled the Improved American Food Guide Pyramid graphic of a , was published by the FDB in Denmark in 1978 and later adopted by the USDA (United States Department of Agriculture) in 1992 to replace the earlier food groups classification system. The food guide pyramid suggested optimal nutrition guidelines for each food category, per day, using a mnemonicpyramid with horizontal dividing lines to represent suggested percentages of the daily diet for each food group.

Carbohydrate group

Carbohydrates are a source of energy that can be transformed into glucose, the form of sugar that is transported and used by the body, more quickly than proteins or fats. A diet too high in carbohydrates can upset the delicate balance of a body's blood sugar level, resulting in fluctuations in energy and mood that leave one feeling irritated and tired. A diet too low in carbohydrates depletes the healthy glycogen (the storage form of glucose) stores in the muscles and liver.

 Vegetable group

A vegetable is a part of a plant consumed by humans that is generally savory (not sweet) and not considered a grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc., may be eaten as vegetables. Vegetables contain many vitamins and minerals; however, different vegetables contain different spreads, so it is important to eat a wide variety of types. For example, green vegetables typically contain vitamin A, dark orange and dark green vegetables contain vitamin C,and vegetables like broccoli and related plants contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these.

It is recommended that people consume 2-3 servings of vegetables in a day. They may be fresh, frozen, canned, or juiced.



 

 Fruit group

In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds. These include apples, oranges, plums, bananas, etc. Fruits are low in calories and fat and are a source of natural sugars, fiber and vitamins. Processing fruits when canning or making into juices unfortunately may add sugars and remove nutrients. The fruit food group is sometimes combined with the vegetable food group. Note that many foods considered fruits in botany because they bear seeds are not considered fruits in cuisine because they lack the characteristic sweet taste, e.g., tomatoes or avocados. It is best to consume 2-4 servings of fruit in a day. They may be fresh, frozen, canned, dried, pureed or juiced.

Fat Group

The fat group is the least needed in the body. One must have these in small amounts and not much per day, if consumed. These are in sweets and chocolate.

 Dairy group

Dairy products are produced from the milk of mammals, most usually but not exclusively cattle. They include milk, yogurt and cheese. Milk and its derivative products are a rich source of the mineral calcium, but also provide protein, phosphorus, vitamin A, and vitamin D. However, many dairy products are high in saturated fat and cholesterol compared to vegetables, fruits and whole grains, which is why skimmed products are available as an alternative. For adults, 3 cups of dairy products are recommended per day.

Protein group

Meat is the tissue - usually muscle - of an animal consumed by humans. Since most parts of many animals are edible, there are a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B12. Meats, poultry, and fish include beef, chicken, pork, salmon, tuna, and shrimp, eggs, spices and herbs are also in this group.

The meat group is one of the major compacted food groups in the food guide pyramid. Many of the same nutrients found in meat can also be found in foods like eggs, dry beans, and nuts, such foods are typically placed in the same category as meats, as meat alternatives. These include tofu, products that resemble meat or fish but are made with soy, eggs, and cheeses. For those who do not consume meat or animal products (see Vegetarianism and Taboo food and drink), meat analogs, tofu, beans, lentils, chick peas, nuts and other high-protein vegetables are also included in this group.

Although meats provide energy and nutrients, they are often high in fat and cholesterol, and can be high in sodium. Simply trimming off fatty tissue can go a long way towards reducing this negative effect. The food guide pyramid suggests that adults eat 2-3 servings per day. One serving of meat is 4oz, about the size of a deck of cards.

Four Food Groups

From 1956 until 1992 the United States Department of Agriculture recommended its Basic Four Food Groups.

The government's Basic Four involved

(1) meats, poultry, fish, dry beans and peas, eggs, and nuts; 

(2) dairy products, such as milk, cheese, and yogurt; 

(3) grains and wheat products 

(4) fruits and vegetables.

This was omnipresent in nutrition education in the United States. In 1992 it was replaced by the Food Pyramid.