voedseltype

Voedseltype is a Dutch term meaning “type of food.” In nutrition and food studies, it refers to a category used to classify foods according to shared characteristics, such as their primary nutrient content, culinary use, or processing level. The term is used in nutrition databases, dietary assessment, and labeling to simplify analysis of intake and dietary patterns.

In practice, foods are grouped into common types: fruits, vegetables, grains and grain products, dairy and alternatives, meat and fish, eggs, legumes and nuts, fats and oils, and sweets and beverages. Within research and dietary guidelines, these types are used to summarize energy, carbohydrates, protein, fat, vitamins, and minerals consumed by individuals or populations. Voedseltypes facilitate comparisons across foods and help interpret overall diet quality.

Voedseltype categories can reflect different classification schemes; some systems emphasize culinary use, others focus on processing level or nutritional content. For example, a mixed dish might be assigned to multiple types or a single dominant type depending on the coding rules. Different databases may label the same food with different types, which can affect comparability across studies or guidelines.

The term is primarily used in Dutch-speaking contexts and is closely related to terms such as voedselgroepen (food groups) and voedingswaarde (nutritional value). It serves as a practical label rather than a fixed standard, enabling researchers, policymakers, and consumers to discuss and analyze dietary patterns.