Food Groups

  1. Vegetable: bulk (herbivore)
  2. Fruit: (herbivore-frugivore)
  3. Starch: whole grains, legumes, potatoes. (above-below ground)
  4. Meat: animals, birds, fish, eggs (carnivore)
  5. Nuts and Seeds

Parameters

  1. Energy: Low to high calorie density
  2. Availability: Abundance to scarcity
  3. Medicine: Antioxidants, phytochemicals (plant medicines)
  4. Safety: Zoonotic risk