1. By origin: animal origin and vegetable origin.

2. By chemical composition:

a) Protein

b) fats.

c) CHO

d) Vitamins

e) Minerals

3. By predominant functions:

a) Body building: milk, meat, eggs, fish , pulses

b) Energy giving: cereals, sugars, roots, tubers, fats, oils

c) Protective foods: fruits, milk, vegetables

4. By nutritive value:

a) Cereals and millets

b) Pulses and legumes

c) Milk, eggs and flesh foods

d) Vegetable fruits

e) Fats and oils

f) Sugar and jaggery

g) Nuts and oil seeds

h) Condiments and species: flavoring agents, turmeric have anti-cancer properties