The Seven Food Groups

The 7 basic food groups were developed thanks to the collaboration between "National Research Institute for Food and Nutrition (INRAN)" and "Italian Society of Human Nutrition (SINU)".

The subdivision followed a criterion of homogeneity, that is, it differentiates the various products on the basis of their nutritional prevalence. This classification plays an essential role in the "autonomous management" of a good and healthy diet since, to favor the nutritional balance, it would be appropriate consume at least one product belonging to each of the 7 basic food groups on a daily basis. The nutritionist can also prescribe a diet based on the consumption of a precise number of portions per group, thus leaving the customer a certain freedom in food choices (instead of indicating a specific food as happens with traditional diets, it is possible to choose between foods).
The differentiation of the 7 basic food groups does NOT overlap the classic (and repeatedly reformulated) food pyramid, which, on the contrary, divides foods into 5 sets; unlike the latter, the 7 basic food groups distinguish legumes into an autonomous group and divide vegetables and fruit into two separate blocks, based on the vitamin prevalence of: vitamin A (or better retinol equivalents [RE] with prevalence of β-carotene) and vitamin C (ascorbic acid).
There is also a "further category that includes all foods, so to speak" nutritionally unimportant "(or even potentially inadvisable), namely foods accessories (including drinks). According to the classification of the 7 basic food groups, they are ancillary foods: alcoholic, confectionery, soft drinks and nervine).
Let's go into detail.

The 7 groups