FOOD GROUPS

FOOD can be viewed from a nutritional, economic trade, food supply or food consumption perspective.
See page on Food Definitions for descriptions.

Various food classification systems exist from these differing perspectives. This page lists some of those groupings, with links to authoritative websites, articles or posts.

FOOD COMMODITIES

FAO/WHO CODEX ALIMENTARIUS

The Codex Alimentarius of the Food and Agriculture Organisation of the United Nations and the World Health Organization (FAO/WHO) advises on international food standards, guidelines and codes of practice which contributes to the safety, quality and fairness of international food trade. Codex Alimentarius, lists food commodities under the following categories:

Primary Food Commodities of Animal Origin

  • Amphibians and reptiles
  • Aquatic animal products
  • Invertebrate animals
  • Mammalian Products
  • Poultry Products

Primary Food Commodities of Plant Origin

  • Fruits
  • Grasses
  • Herbs and Spices
  • Nuts and Seeds
  • Vegetables

Processed Foods of Animal Origin

  • Secondary Food Commodities of Animal Origin (eg: dried meat, fish)
  • Derived edible products of animal origin (eg: tallow, butter)
  • Manufactured food (single-ingredient) of animal origin (eg: milk products)
  • Manufactured food (multi-ingredient) of animal origin (eg: milk products)

Processed Foods of Plant Origin

  • Secondary Food Commodities of Plant Origin (eg: dried fruit, dried herbs)
  • Derived Products of Plant Origin (eg: fruit juices, wheat flour, vegetable oils)
  • Manufactured foods (single-ingredient) of plant origin (eg: tomato paste)
  • Manufactured Foods (Multi-Ingredient) of Plant Origin (eg: tomato sauce)

FAO FOOD COMMODITY LISTING

The FAO provided draft descriptions of main food commodity groups in 1994:

  • Cereals and cereal products
  • Roots and tibers and derived products
  • Sugar crops and Sweetened Derived Products
  • Pulses and Derived Products
  • Nuts and Derived Products
  • Oil-bearing Crops and Derived Products
  • Vegetables and Derived Products
  • Fruits and Derived Products
  • Spices
  • Stimulant Crops and Derived Products
  • Vegetables and Animal Oils and Fats
  • Beverages
  • Products from slaughtered animals

The current FAO list of food commodities (without descriptions) is similar with noticeable addition of a category for ‘Infant Food’. Their more comprehensive ‘List of Commodities which are aggregated or standardized to their primary equivalents in commodities demand and food balance sheets’ lists primary and secondary commodities and some more processed products (such as fructose, maltose). In this list the terminology of foods from slaughtered animals as sold are used such as ‘beef’, ‘pork’ and ‘mutton’ rather than ‘cattle meat’, ‘pig meat’ and ‘sheep meat’ as used in ‘list of food commodities’. (3,8).

FOOD GROUPS in DIETARY GUIDELINES

National dietary guidelines aim to translate what we need nutritionally from that available in the food supply. In the Australian Dietary Guidelines (ADG) food is not specifically defined (9). To wean out foods for optimal health from the vast array on the supermarket shelves, food is qualified by adjectives with terms ‘whole foods’, ‘nutritious foods’ and ‘discretionary choices’ (10). Whole foods are ‘foods themselves for example fruit, vegetables, bread, pasta, lean meat, milk, yoghurt and not the food component for example calcium, iron, protein’. Nutritious foods ‘make a substantial contribution to a range of nutrients, have an appropriate nutrient density, and are compatible with the overall aims of these guidelines’ are listed as fruit; grain and cereals; meat, fish, poultry, eggs, legumes, nuts and seeds; milk and alternatives. Discretionary foods are ‘foods and drinks not necessary to provide the nutrients the body needs, but may add variety’ and described as those high in saturated fat, sugar, salt and alcohol; such as biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps, and other savoury snacks. Fats and oils are considered separately; oils and nuts considered ‘healthy fats’; animal fats discretionary. Other countries offer similar yet differing approaches to separating nutritious from less-nutritious foods.

Australian Dietary Guidelines Nutritious Food Groups

  • VEGETABLES
  • FRUITS
  • CEREALS
  • MEAT, POULTRY, FISH, EGGS, LEGUMES, NUTS
  • DAIRY

New Zealand Eating And Activity Guidelines

  • plenty of vegetables and fruit
  • grain foods, mostly whole-grain and those naturally high in fibre
  • some milk and milk products, mostly low and reduced fat
  • some legumes, nuts, seeds, fish and other seafood, poultry and /or red meat
  • eat ‘whole and less processed’ nutrient-dense foods
  • limit highly processed foods with saturated fats, added sugar and salt

Link to New Zealand ministry of health “Nutrition” page

Food Groups in Food Consumption Databases FAO/WHO GIFT nutrition-sensitive food grouping

1.     Cereals and their products
2.     Roots, tubers, plantains and their products
3.     Pulses, seeds and nuts and their products
4.     Milk and milk products
5.     Eggs and their products
6.     Fish, shellfish and their products
7.     Meat and meat products
8.     Insects, grubs and their products
9.     Vegetables and their products
10.   Fruits and their products
11.   Fats and oils
12.   Sweets and sugars
13.   Spices and condiments
14.   Beverages
15.   Foods for particular nutritional uses
16.    Food supplements and similar
17.   Food additives
18.   Composite dishes.
19.   Savoury snacks

NOVA FOOD CLASSIFICATION

  • GROUP 1 – UNPROCESSED AND MINIMALLY PROCESSED FOODS
  • GROUP 2 – PROCESSED CULINARY INGREDIENTS
  • GROUP 3 – PROCESSED FOOD
  • GROUP 4 – ULTRA-PROCESSED FOOD.

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THIS PAGE IS A WORK IN PROGRESS AND IS CURRENTLY IN INCOMPLETE DRAFT FORM

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REFERENCES (Incomplete)

8. Commodities which are aggregated or standardized to their primary equivalent in commodity balances demand and food balance sheets. Food and Agriculture Organization of the United Nations. (Accessed 21 January 2021)

9. National Health and Medical Research Council. Eat For Health: Australian Dietary Guidelines Summary. Canberra: National Health and Medical Research Council, 2013.
10. National Health and Medical Research Council. Eat For Health. Australian Dietary Guidelines. Providing the Scientific Evidence for Healthier Australian Diets. 2013. AND
National Health and Medical Research Council. Australian Dietary Guidelines. Glossary.