Commonly eaten Foods in the Caribbean are categorized into Six Caribbean Food Groups: Staples, Foods from Animals, Legumes, Vegetables, Fruits and Fats & Oils. Examples of foods from each group are depicted in six colourful posters. There is a seventh composite poster of all the food groups in a circular graphic suggesting the proportions in which foods from the different food groups should be included in the daily diet. Foods within each group tend to be similar in the key nutrients (carbohydrates, protein, fats, vitamins and or minerals) that they contribute to the diet.

These food groups reflect the traditional characteristics of Caribbean diets, namely a cereal-based and or provision item (which may be root crops, starchy fruits and or tubers) as staple foods, that are often accompanied with a legume and or a food from animal. Vegetables are usually eaten raw or cooked or used to make juices; fruits are used either fresh or in making beverages. Fats and oils are used for cooking, flavouring or sometimes in lieu of food from animals. Foods are combined using a range of cooking methods, and flavour is also enhanced with many different herbs and spices.

Choosing a variety of foods from each of the Caribbean food groups daily is an important first step towards the consumption of a healthy diet.