Table 1.
Food groups and servings.
| Food groups | Food items | Quantity |
|---|---|---|
| 1) Milk (light in protein) | Milk, curd, lassi, buttermilk, paneer (cottage cheese), milk leased sweet dishes, ice cream, mustard, kheer, tea, coffee etc. | 1000 ml (4 big glasses of milk) |
| 2) Cereals | Wheat, rice, jowar, bajra, maize, dalia (broken wheat), poha (rice flakes), pulses, semolina | 150 g (6–7 chapatis) |
| 3) Pulses (light in protein) | Pulses, roasted Bengal grain, rajma, germinated/sprouted pulses, sattu, soyabean, cheela, besan laddu, dhokla, peanuts, boiled channa, rajma etc. | 75 g (3 katori cooked) |
| 4) Vegetables | Potato | 100 g |
| Potato, seasonal and green vegetables | 300 g (2 katori) | |
| 5) Fruits | All seasonal fruits | 200 g (2 medium) |
| 6) Meat-fish (light in protein) | Fish and chicken | 50 g |
| 7) Oil and ghee | Any oil (mustard, refined, olive, soyabean, groundnut), white butter, ghee | 30 ml (5–6 tsp) |
| 8) Sugar | Jaggery, honey, chikki, gajak, sweets | 25 gm (5 tsp) |
| 9) Salt | Only in cooked pulses and vegetables | 1/2 tsp (2.5 g) |
| 10) Egg | 1 |