<p>WP, </p>
<p>Point of clarification here</p>
<p>Are we talking about the 1956 food groups </p>
<p>(1) meats, poultry, fish, dry beans and peas, eggs, and nuts;
(2) dairy products, such as milk, cheese, and yogurt;
(3) grains; and
(4) fruits and vegetables.</p>
<p>Or the 1992 revision… </p>
<p>The New Four Food Groups are:</p>
<p>(1) The whole grain group - includes bread, pasta, breakfast cereal, rice dishes, corn, and other grains. They provide fiber, complex carbohydrates, important vitamins, and an adequate amount of protein (neither too much nor too little). Especially valuable are unprocessed whole-grain products, as compared to grains which have been ground up into flour or stripped of their bran.
(2) The vegetable group - includes broccoli, carrots, lettuce, cabbage, potatoes, and cauliflower. Vegetables are particularly rich in vitamins and minerals. Beta carotene, found primarily in yellow and green vegetables such as carrots, broccoli, and spinach, has been found to reduce the risk of cancer and other diseases. Green leafy vegetables are also very good sources of fiber, complex carbohydrates, and calcium.
(3) The fruit group - includes apples, bananas, peaches, pears, and oranges, as well as exotic fruits, such as kiwis and carambola. Because they are very rich in complex carbohydrates, vitamins, and fiber, fruits provide valuable resistance to heart disease, cancer, and other degenerative diseases.
(4) The legume group - includes foods that come in a pod, such as beans, peas, lentils, soy, tofu, and tempeh. These foods are excellent sources of fiber, complex carbohydrates, protein, and minerals.</p>
<p>Assuming there are using the most recent one....where do you stick the chicken? WP any thoughts or suggestions.....?</p>