The Muli-Mix Principle Using the Six (6) Caribbean Food Groups


The multimix principle is 'based on a mixture of foods which, when eaten together, will complement and mutually reinforce one another to ensure an intake of essential nutrients.' (CFNI, 1982) In other words, a variety of foods from the different food groups are eaten together to ensure that the body takes in all the essential nutrients. The multimix principle allows for different combinations but always uses the staple food of the community as the base. Remember the six Caribbean food groups.
How are they used in the multimix principle? A multimix starts with the staples. 

To the staple food is added is legumes, vegetables and animal foods. Multi-mixes can be quadri-mix (four mix), triple-mix (three mix) and double mix (two mix) because no single food group provides all the nutrients needed in order to maintain good health.


Double-Mix (2 Mix) Two Food Groups
Staples (cereal) + Legumes 

OR 
Staples (cereal) + Food From Animal

 

Triple-Mix (3 Mix) Three Food Groups
Staples + Legumes + Dark Green Vegetables 
OR
Staples + Legumes + Food from Animal
OR 
Staples + Food From Animal + Vegetables

 

Quadri-Mix (4 Mix) Four Food Groups
Staples 
Legumes
Dark Green Leafy Vegetables or Yellow Vegetables
Food From Animals

 

 The Six (6) Caribbean Food Groups

Staples - bread (whole or enriched flour), wheat flour, corn, cornmeal, macaroni, spaghetti,rice, cereal porridges (hominy corn, oats, bulgar, creamy wheat). Starchy fruits, roots, tubers/ground provisions (Banana, plantain, breadfruit, yam, potato, dasheen, coco, cassava). 

Legumes and Nuts - kidney beans, gungo/pigeon peas, black eye peas, cow peas, other dried peas and beans, peanuts, cashew nuts, sesame seeds, pumpkin seeds. 

Food From Animals - Meat (chicken, fish, pork, beef, mutton, goat), milk, cheese, yoghurt, egg, offal (liver, kidney, tripe).

Vegetables - Dark Green Leafy vegetables (callaloo, spinach,                             cabbage, pak choy, dasheen leaves). 

                      Yellow Vegetables: pumpkin, carrot, squash
                      Other Vegetables: cho-cho, cucumber, tomato,                                      eggplant

Fruits - mango, guava, citrus (orange, grapefruit, limes, tangerine), pineapple, cherry, papaya/paw paw, apple, june plum, sweet sop. 


Fats - Cooking and salad oils, butter, margarine, coconut cream/milk, meat fat, nuts, avocado pear, ackee. 


Classwork Ideas/Suggestions
1. Write three (3) examples of a Two Mix, Three Mix and Four Mix. 
2 a.Write three combination of foods that you ate for lunch, dinner or supper over the last three days. 
 b. For each one, name the food groups that were included and identify the type of multimix.


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