What are the food groups used in Foodworks.online?

Edn_applicability_Zendesk__3_.pngThe 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

  • Refined grains
  • Whole grains
  • Citrus, melons and berries
  • Other fruit
  • Fruit juice
  • 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)
  • 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
Includes diet soft drink and water that is an ingredient in recipes; excludes water that is a component in foods
Includes most herbs, spices and baking powder
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
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