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Food Groups

Food Groups. Fruits and Vegetables. Can you name these fruits and vegetables?. Fruits and vegetables provide :. Daily needs: 2 cups fruits 2 to 3 cups vegetables What counts as 1 cup? 1 medium fruit – apple, banana, potato, orange, pear 1 cup of juice 2 cups of salad

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Food Groups

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  1. Food Groups Fruits and Vegetables

  2. Can you name these fruits and vegetables?

  3. Fruits and vegetables provide:

  4. Daily needs: 2 cups fruits 2 to 3 cups vegetables What counts as 1 cup? 1 medium fruit – apple, banana, potato, orange, pear 1 cup of juice 2 cups of salad 1 cup cut up cooked or raw ½ cup dried fruit

  5. Choosing the right fruits and vegetables Quality fresh produce is most nutritious. Choose the best in color, smell, texture, firmness, spots/bruising, size.

  6. Frozen fruits and vegetables generally retain nutrients. They should be stored at 0 degrees F. Avoid packaging with added ingredients such as sugar, salt, butter or sauces. Do NOT buy frozen packages with ice crystals on them.

  7. Canned fruits and vegetables may be less nutritious than fresh or frozen due to the canning process. • Choose fruits and vegetables packed in their own juice not syrup. • Canned may be less expensive. • Do NOT buy cans that have been dented.

  8. Dried fruits have had much of their water removed. They are a concentrated source of nutrients. Dried fruits are often more expensive than other forms.

  9. Three factors that cause produce to lose nutrients is: • Air • Heat • Water • Four ways to save nutrients when cooking is: • Cook short time • Use a small amount of water • Keep the lid on • Use a steamer

  10. Enzymatic browning is when fruits and vegetables turn brown when exposed to the air after cutting them open. You can prevent browning with lemon juice or citrus juices.

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