What are the food groups used in Foodworks.online?

Foodworks.online Support Team

Updated 09 December 2021 05:24

The Xyris food group system, developed for use in Foodworks Professional and our other software applications, allows you to analyse diets, recipes and meal plans by food group providing rich insight into food patterns in your clients' food intake.

The Xyris food group system uses Australian food composition data, including extensive brand name data. It is informed by the Australian Guide to Healthy Eating (AGHE), and adds power through its computational approach, which draws on concepts from the USDA Food Patterns Equivalents Database (FPED).

The Xyris food groups and subgroups

Grains

Refined grains
Whole grains

Fruit

Citrus, melons and berries
Other fruit
Fruit juice

Vegetables

Dark green vegetables
Red and orange vegetables
- Tomatoes
- Other red and orange vegetables (excludes tomatoes)
Starchy vegetables
- Potatoes
- Other starchy vegetables*
- Other vegetables**
* Vegetables that contribute to 'Other starchy vegetables' include cassava, taro, corn, white sweet potato.

**Vegetables that contribute to 'Other vegetables' include seaweed, garlic, beetroot, avocado, wasabi, peas, parsnip, artichoke, onion, water chestnut, spring onion, chilli, snow peas, pickles, brussels sprout, shallot, celeriac, kohlrabi, leek, mushroom, ginger, eggplant, cabbage, squash, green bean, cauliflower, okra, turnip, swede, broccoli, bean sprout, fennel, asparagus, radish, choko, zucchini, olive, capsicum, alfalfa sprout, cucumber, chicory, celery, hairy melon, bamboo shoot, bitter melon, rosella flower.

Protein foods

Red meats (beef, veal, pork, lamb, game)
Poultry (chicken, turkey, other fowl)
Eggs
Processed meats (frankfurters, sausage, corned beef, cured ham and luncheon meat made from beef, pork, poultry)
Organ meats (from beef, veal, pork lamb, game, poultry)
Seafood high in LC n-3 fatty acids
Seafood low in LC n-3 fatty acids
Nuts and seeds
Legumes (counted both as vegetables and protein foods e.g. soybeans, lentils)
Soy products (excludes calcium fortified soy milk and whole soybeans)

Dairy

Milk
Cheese
Yoghurt
Milk alternatives (beverages with at least 100 mg of calcium per 100 g e.g. soy milk, rice milk, almond milk)

Oil equivalents

Fats naturally occurring in nuts, seeds, avocado, seafoods, and non hydrogenated vegetable oils; excludes palm oil and coconut oil

Solid fat equivalents

Fats naturally occurring in meat, poultry, eggs, dairy, fully or partially hydrogenated oils, shortening, palm oil and coconut oil

Added Sugars

Sugar carbohydrates added to food and beverages during their production. This type of sugar is chemically indistinguishable from naturally occurring sugars and is used to distinguish sugar-sweetened food

Alcoholic drinks

Ethanol-containing drinks including beer, cider wine, and distilled spirits

Water

Includes diet soft drink and water that is an ingredient in recipes; excludes water that is a component in foods

Miscellaneous

Includes most herbs, spices and baking powder

Unclassified

Food that could not be broken down and assigned to groups, for example a casserole that could not be broken down into the constituent food groups