ruokaryhmien

Ruokaryhmien, or food groups, refer to categories of foods grouped by their primary nutritional role. They are used in public nutrition guidelines and in school and household meal planning to promote variety, balance, and adequate intake of energy, nutrients, and fiber. In Finnish nutrition practice, the main ruokaryhmät are typically six: viljat ja perunat (grain products and potatoes); vihannekset ja hedelmät (vegetables and fruit); maitotuotteet (dairy products); liha, kala, kananmunat sekä palkokasvit (meat, fish, eggs, and plant-based proteins); rasvat ja öljyt (fats and oils); sokeri ja makeiset (sugary foods and sweets). Some sources group sugar-rich items separately from the other groups and advise limited intake.

The idea behind ruokaryhmät is that meals should include foods from several groups to cover carbohydrates, protein, fats, vitamins, minerals, and fiber. Daily recommendations vary with age, sex, activity, and health status; guidelines provide approximate portions or servings, but individual plans should be adapted. In Finland, ruokaryhmät appear in national dietary recommendations published by THL (Finnish Institute for Health and Welfare) and Ruokavirasto (Finnish Food Authority). They guide food education in schools, daycare, and public information campaigns. A practical approach to applying ruokaryhmät is to plan meals that include foods from multiple groups at each meal, such as a grain-containing dish, vegetables, a dairy product, a portion of protein, and a source of fats, while limiting added sugars.