Unit 8. Fruits and Vegetables. Name: Class:

Transcription

1 Unit 8 Fruits and Vegetables Name: Class:

2 FRUITS Fruits and Vegetables Notes Nutrition Fruits are 75 95% water Low in, and Excellent source of (especially the skins!) Vitamins/Minerals Fruits Provide: o Vitamin C o Vitamin A o Potassium We should get daily from the Fruits Food Group., and can destroy nutrients in both fruits and vegetables. Always fruits and vegetables to remove pesticides that might remain on the skin. Guidelines for Selection Fruits (Will Be Cheaper)

3 Purchasing and Storing Fruits Store Fruits in: o (Refrigerator) o o Ripening happens when found in the fruit into This leads to deterioration or spoilage: o Color Lightens o Texture Softens o Decreases in Acidity o Increases in Sweetness Browning occurs when the cut surfaces of food reacts with oxygen. This is called. To prevent this, cover cut fruits with a liquid containing (Vitamin C.) VEGETABLES Nutrition Vegetables provide the following vitamins and minerals: o Vitamin A o Vitamin C o Vitamin D o Potassium o Folic Acid o Calcium o Magnesium

4 Vegetables contain NO They are low in, ) and (They are ) We should eat daily from the Vegetable Food Group. Best Cooking Methods for Preserving Nutrients The two BEST methods are: o o You can also: o Bake o Stir-Fry o Simmer o Sauté Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables Cook in pieces Use amounts of Cook only until Cook used to cook in for soups and gravies (most nutrients dissolve into the water)

5 Intro to Vitamins, Minerals & Water 1. What is the main function of vitamins and minerals? 2. What foods are a lot of the vitamins and minerals we need found in? 3. Because different fruits and vegetables have different vitamins and minerals, how can we ensure that we get all the different vitamins and minerals that we need? 4. Which vegetables have the most vitamins and minerals? 5. What does water do for our body? A. B. C. 6. How much water should we drink every day?

6 Vocabulary 1. Deficiency: 2. Toxicity: 3. Water Soluble: 4. Fat Soluble: 5. Macro: 6. Micro or Trace: 7. Electrolyte:

7 THREE OF A KIND Directions: From each group of four, select the one fruit or vegetable that does not belong with the other three and cross it out. Label each threesome with the name from the answer list which identifies what they have in common. Answer List: *seasonal *cruciferous *seed vegetables *available all year *tubers *citrus fruits *leafy vegetables *bulb vegetables *drupes *melons * fruit vegetables *tropical fruits *root vegetables *stored at room temperature Example: broccoli kale onions mustard greens 1. pineapples pears papayas bananas 2. beets carrots asparagus turnips 3. potatoes yams celery sweet potatoes 4. grapefruit tangerines oranges apples 5. calabaza cherries peaches plums 6. lettuce spinach kiwi collards 7. onions garlic carrots scallions 8. cantaloupe casaba iceberg honeydew 9. corn beans peas radishes 10. cucumbers celery eggplant tomatoes 11. broccoli cabbage rutabagas squash 12. cabbage onions potatoes yams

8 Fruits, Vegetables, Vitamins and Minerals 1. List 3 characteristics that are desirable when selecting quality fruits or vegetables. 2. What can you do to prevent fruit from turning brown after it is cut? (This process of fruit turning brown is called enzymatic browning/oxidation) there are 2 different things you can do. 3. List the 3 best ways to cook fruits and vegetables to preserve the most vitamins and minerals. 4. What 3 things destroy the nutrients in fruits and vegetables? 5. What color of vegetables have the most vitamins and minerals? 6. Define deficiency. 7. The following are deficiencies. Write the correct vitamin or mineral that will prevent this deficiency from happening. (Hint: there may be more than one vitamin or mineral that will prevent this deficiency) Rickets Scurvy Beriberi Blindness Hemorrhaging Pellagra Spina bifida Osteoporosis Anemia Goiters Muscle Cramps