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FOOD CLASSIFICATION

Collaborative presentation

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Why classify foods?

  • To understand food safety (which food is riskier)�
  • To organize food production steps�
  • To help in nutrition and labeling�
  • To track what we eat and its health effects�
  • Assess foodborne illness sources (IFSAC)�
  • Understand dietary patterns, nutrition & health impacts (NOVA)

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Basic ways to classify foods

By origin

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  • Animal based: Meat, Fish, Milk, Eggs
  • Plant based: Fruits, Veggies, Grains, Nuts

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By Food Group

  • Dairy
  • Grains
  • Vegetables
  • Fruits
  • Proteins
  • Fats/Sweets

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Basic ways to classify foods

By Function (Dietary Role)

What the food does for our body

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  • Energy-giving foods – Rice, pasta, fats
  • Body-building foods – Meat, eggs, legumes
  • Protective foods – Fruits, vegetables (rich in vitamins)

by GCD Team

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Basic ways to classify foods

Cuisine or Culture

Food grouped by geographic or cultural origin

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  • Italian – Pasta, pizza
  • Mexican – Tacos, beans, corn
  • Indian – Curry, lentils, naan

by GCD Team

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Basic ways to classify foods

By Shelf Life (Perishability)

This focuses on how long food can be stored.

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  • Perishable Foods – Spoil quickly; must be refrigerated (e.g. milk, meat, fish, berries)
  • Semi-Perishable Foods – Last longer but still spoil (e.g. potatoes, eggs, bread)
  • Non-Perishable Foods – Can be stored for long periods (e.g. rice, canned goods, dried pasta)

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by GCD Team

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Basic ways to classify foods

By Meal Type or Usage

Grouped by when or how food is typically eaten.

  • Breakfast Foods – Cereal, eggs, toast, yogurt
  • Lunch Foods – Sandwiches, salads, rice bowls
  • Dinner Foods – Meat dishes, pasta, cooked vegetables
  • Snacks – Crackers, fruit, chips, granola bars
  • Desserts – Ice cream, cake, pudding, fruit salad

by GCD Team

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Basic ways to classify foods

By Processing Level

Type

Examples

What Happens

Unprocessed

Raw fruits, milk, eggs

Nothing added

Minimally Processed

Pasteurized milk, frozen veggies

Cleaning, freezing, pasteurizing

Processed

Bread, cheese, canned tuna

Ingredients added, cooking involved

Highly Processed

Instant noodles, soft drinks, snacks

Industrial formulas, additives

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Basic ways to classify foods

By Food Safety Risk

High-risk foods: Raw meat, eggs, seafood�

Low-risk foods: Dry rice, cookies, canned goods

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Why classify foods?

IFSAC Food Categorization Scheme

Developed by CDC, FDA & USDA’s FSIS for outbreak tracking.

Usage: Standardizes outbreak data (Salmonella, E. coli, Listeria); supports source attribution models

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Five hierarchical levels:

  • Level 1: Broad groups (aquatic animals, land animals, plants, and other)
  • Level 2: specific food type (Fish, Shellfish, and Other Aquatic Animals - Dairy, Game, Meat/Poultry, and Eggs - Oils-Sugars, Produce, Grains-Beans, and Nuts/Seeds - ice and dietary supplements).
  • Level 3: subtype
  • Level 4: variety
  • Level 5: Method of processing/preparations

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Why classify foods?

NOVA Food Classification System

Designed by Monteiro's group

(University of São Paulo)

to classify by processing extent/purpose

Categorizes foods into four groups based on the extent and purpose of processing:�

  1. Unprocessed/minimally processed – fresh produce, milk, grains�
  2. Processed culinary ingredients – oils, sugar, salt�
  3. Processed foods – canned vegetables, cheese, bread�
  4. Ultra-processed foods – ready-to-eat industrial formulations (snacks, sodas)�

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