UNI FRUITS T 6 VEGETABLES It is important

UNI FRUITS T 6 & VEGETABLES It is important to eat a diverse selection of fruits & veggies.

FRUITS & VEGETABLES What do I need to know about the selection, nutrition, classification, of produce? UNI T 6

Mango Carrot Apple Onion Cantelope Turnip Beets Endive Corny Pea Strawberry Lettuce Squash Pear Dear Jill, First, I want you to know my heart _b _e e_t_s _ only for you. If you _c a_r_r o_ t_ _ all for me, why not ask your parents if they will _l e_t_t u_ c_e_ _ get married. Since we _ c_a_n_t e_l_o _p e_ _ , I suppose you will want a big church wedding. Everyone knows I am p_ l_u_m_ crazy about you and I am sure we would make a happy _p _e a_ r_. Please do not _s q_u_a_s _h _ my hopes because it is love like I have for you that makes am _ a_ n_g_o_ crazy. You have been the _a p_ p_ l_e _ of my eye so long and my love for you is as strong as an _o _n i_o_n _. I trust you will never _t _u r_n_i p_ _ your nose at me. If you do, there is only one thing for me to do. I will go to the river _ _ _e_n_d _i vin. e I know all this may sound so _c o_r_n_y _ to you, but real love is so hard to find. I love your walk, your talk, and your _ _ _ green eyes. pea Your hair is so long and the color so _ _ _ _ _ blond that it strawberry glows in the dark. Plum Orange Melon eternity! Tell me you love me and I will be a real happy man for all Love, Jack

Vegetable Poster ~ Due Friday, April 12 Your poster will just be a standard size printer paper. Preferably printed in color. Do NOT have a solid color as the background of your poster. You will need to avoid conventional errors, poor use of space, and inaccuracy. In addition, you need to send a copy of your printed poster to me as an attachment (skerstet@ccsd. cc). I will project it on the screen for you to share with your class. Your poster needs to include: 1) The vegetable’s name (common name & Latin name). 2) Picture of the vegetable as it grows in the ground. 3) Picture of the vegetable as it typically seen when purchased. 4) Recipe on the back of your poster or on a separate paper. 5) A complete sentence stating which part of the vegetable plant it comes from. 6) The climate the vegetable grows in and when it is in season. 7) Nutritional Value & calories in a serving (indicate what constitutes a serving). 8) Preserving &/or Storing methods. 9) Cultural, historical, & or unusual facts about the chosen vegetable. 10) Tips for consumers in selecting the best quality.

VOCABULARY UNIT 6 • Flower • Seed • Root • Fruit • Tuber • Staple • Bulb • Semi-perishable • Stem • Perishable • Leaf

flower 1. Fold your paper into 8 equal parts as shown. 2. Draw a dirt line 3. Draw a stem 4. Add a leaf fruit stem seeds bulb root tuber leaves

VEGGIES • Fruit: ripened ovary of a plant with fused adjacent parts • Vegetable: other edible parts of a plant Tomatoes…… fruit or vegetable? ? http: //www. sciencebob. com/questions/q-tomato_fruit_vegetable. php Vegetables are commonly part of the main course. Fruits are usually appetizers, dessert, or eaten “out of hand” Available: fresh, frozen, canned, dried Staple: will keep some time without refrigeration Semi-perishable: will keep for sometime if refrigerated Perishable: poor keeping quality even if refrigerated

Ch. 6 ~ FRUITS & VEGGIES • Provides many vitamins and minerals. • Vegetables come from many parts of a plant: Flower Broccoli Cauliflower Artichokes Stem Celery Asparagus Scallions Leeks Root Carrots Beets Parsnips Radish Turnip Leaf Spinach Lettuce Cabbage Chard Leaf Buds: Brussel Sprouts Tuber Potatoes Sweet potatoes Yams Seed Peas Corn Edamame Limas Bulb Garlic Onions Shallots Fruit Tomatoes Pumpkins Cucumbers Zucchini String bean Squash Pepper

What are legumes? http: //www. dietriffic. com/2007/09/09/what-are-legumes/

Bell Ringer You have 2 minutes to share with your group your favorite way to have a certain vegetable prepared. (For me, I can’t decide between steamed carrots with honey & butter OR grilled zucchini! My Lindsey says she loves artichokes stuffed & steamed!)

The greener the vegetable, the higher it is in vitamins and minerals. Which is nutritionally better, spinach or ice-burg lettuce? Cooking vegetables helps humans to digest veggies more easily. Goals in cooking veggies: 1) preserve nutritive value, 2) enhance flavors & textures, 3) retain shape & color Two methods of cooking veggies: 1) 2) Moist (boil, fry, steam, stir-fry) Dry (bake, broil) Effects of cooking: 1) soften 2) reduce bulk 3) destroy microorganisms 4) starch can be digested Veggie Cookery

Remember: Veggie Cookery 1) Use the least amount of water possible B vitamins, vitamin C, & minerals are dissolved readily in water… the less water, the less nutritional loss) 2) Cover the container B vitamins & Vitamin C are destroyed by heat & air 3) Bring water to a boil to shorten cooking time 4) Add fat after cooking (A, D, & E are dissolved in fat) 5) Cook in as large pieces as possible (the more cut edges, the more nutrients lost) 6) Cook quickly to avoid color loss. 7) Do not use baking soda 8) Cook only until tender

VEGGIE Green: due to cholrophyll, does not dissolve in water –Swill change COLOR to olive green when heated. Baking soda may keep color green, but destroys nutrients Yellow & Orange: due to carotenoids – also insoluble in water the body converts carotene into vitamin A. Vitamin A is found in yellow & dark green veggies. (The dark green masks the yellow). What kind of vitamin is vitamin A? Red: (purple or blue): anthocyanins, soluble in water. . The color will fade/disappear when cooked. White: anthoxanthins, soluble in water, whiter if cooked with acid such as cream of tartar, lemon juice, vinegar… don’t use baking soda for the acid!

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GUIDELINES Whole Do not soak Cook in small amount of water Cover all but strong vegetables Add vegetables to boiling water No baking soda Serve or use liquid Serving ½ c. cooked 1 medium apple, potato, etc. Grading Determined by: Color, Size, Shape Degree of maturity Freedom from defects Preparation Must be washed Apples, bananas, peaches – darken rapidly (enzymes oxidize the tannins = brown color Prevent discoloring: citrus juice ascorbic acid sugar water (syrup) Fruit & Veggie Notes (p. 3) Ripening Develops full flavor Generally (except apples, bananas, & pears) best when tree or vine ripened Wash & dry before storage Under-ripe fruit ripens best at room temp.

STUDY GUIDE FOR FRUITS & VEGETABLES 1. Forms in which we are able to purchase fruits & vegetables are: fresh, frozen, canned, dried 2. Fruits are obtained from the ripened ovary of plants and include the fused ______ adjacent parts 3. Vegetables are obtained from other edible parts of the plant. ______ 4. Fruits picked when green are lower in _____ content than those which bacteria are allowed to tree ripen. 5. 6. nutrient insecticide pesticide ALWAYS wash fruits and vegetables to remove harmful _________. When some fruits darken when exposed to air, they appear less appetizing. It is possible to prevent this discoloration by: a. Solution of ‘Fruit Fresh’ b. Coat with citrus juice 7. c. Coat with a syrup d. cooking List the eight parts of the plant commonly used as vegetables: root, tuber, stem, bulb, seed, flower, leaf, fruit

STUDY GUIDE FOR FRUITS & VEGETABLES 8. 9. 10. 11. 12. 13. 14. 15. Define perishable. Define semi-perishable – Define staple. Carrot, cantaloupe, pumpkin, List four good sources for Vitamin A: Squash, sweet potatoes, yams Vitamin A should be included in the diet _______ every other day ___. List four good sources of Vitamin C. daily Vitamin C is a water soluble vitamin, it should be included in the diet _______. Fruits & veggies are very versatile and may make up any part of the meal. A single meal may have as many as seven courses. These courses include: a) appetizer 1) b) main course 2) c) accompaniment 3) d) salad 4) e) bread 5) f) dessert 6) g) 7) beverage

Bell Ringer Take 2 - 3 minutes to read over your notes that were taken related to purchasing and storing fruits & vegetables. Is there anything you wrote that you look back on and don’t understand or have questions about?

Study Guide for Purchasing & Storing Produce 1. Fruits or vegetable salad in a meal adds contrasts in texture, color flavor, and ______. 2. Honey Bee Ambrosia Salad is high in Vitamin __ C because it contains oranges, orange juice, and lemon juice. 3. Too much exposure to the ____ air / sun causes fruits and vegetables to lose vitamins and other nutrients. 4. When you examine fresh fruits and veggies for quality, do not squeeze them. ____ bunches not packaged on 5. Buy fresh vegetables and fruits in ____, Styrofoam trays and wrapped. 6. Don’t buy canned products with _____ dents or bulging lids. 7. Larger cans of food usually cost MORE / LESS per serving than food packed in small or individual cans.

Study Guide for Purchasing & Storing Produce 8. Don’t buy frozen fruits and vegetables that have been thawed and then _______. refrozen 9. Read the descriptive____ labels on processed foods for the list of ingredients. 10. _____ Wash fruits and vegetables thoroughly and dry them before serving. crisper 11. Store fresh produce in the _______drawer of the refrigerator. odor in tightly closed plastic bags 12. Store foods with a strong ______ 13. Use the ripest, most perishable fruits and vegetable _____. first 14. Store canned and dried foods in cool, _____, dark areas. dry 15. Before a can is opened, the top should be ______ to wiped off eliminate contamination.

Study Guide for Cooking Vegetables 1. Human beings _______ digest and absorb cooked vegetables more easily than raw one. 2. What are the four goals for cooking vegetables? a) Retain nutrients b) Retain color c) Enhance flavor d) Retain shape 3. What are four techniques for cooking vegetables? (ex. Simmer) a) grill b)steam c) boil d) Bake… roast, stir-fry, sautee, broil 1. Cook vegetables in as SHORT/LONG a time as possible to assure maximum flavor, crisp texture, and retention of color and nutrients. 2. Frozen foods take MORE/LESS time to cook than fresh foods. 3. When cooking vegetables, use as little _____ water as possible to avoid the loss of Vitamin C. 4. Carrots are an excellent source of Vitamin __. A

How to prevent nutrient loss during cooking: http: //www. nutritionvista. com/Nutrition. Buzz/pr eventing-nutrient-loss-during-cooking, 236. aspx

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What is the function of fiber in the diet? • Adds bulk to diet • Makes you feel full faster • Helps control weight • Aids digestion • Prevents constipation • Treatment / Prevention for diverticulosis or diverticulitis • Controls / lowers risk of diabetes • Lowers risk of heart disease

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. What happens to overcooked fruits? What can we add to water when cooking green vegetables to brighten color? What is the problem with adding baking soda to brighten color? If fruit appears green, what would that usually indicate? What does careless handling of fruits cause? What is the difference in nutrition between fresh & canned or frozen produce? What do you know about bulging or dented cants? List 5 things produce offers to our diets / our plates! What does fiber assist us with & which food groups do we get it from? What is the thickened section of a plant root called? What fruits grow on trees? What produce grow on vines? Why is it advised to cook vegetables with as little water as possible? What is present in some vegetables making them appear green? Vegetables high in carotenoids are high in which vitamin? Define staple. Define perishable What are the two BASIC methods of cooking vegetables? Name two objectives in cooking vegetables? Name two more objectives. Name two cooking methods that best preserve nutrients. Name the 4 forms in which we can purchase fruits & veggies. What 3 vitamins are most abundant in fruits & veggies. Where do you store canned produce? What two things are usually true about produce in season? What is the best way to determine if vegetables are fully cooked? Name a vegetable we eat in the seed form? The root form? The fruit form? The stem form? The flower form? The tuber form? What 4 criteria are vegetables graded on? Define semi perishable. REVIEW & REFLECT…

BERRIES POMES Small fruits with thin skins; most are highly perishable Have a central, seedcontaining core surrounded by a thick layer of flesh MELONS TROPICAL Large, juicy fruits with thick rinds & many seeds; belong to gourd family Imported from warm climates, considered to be exotic CITRUS Thick outer rind, flesh separates into segments DRUPES Outer skin covering, soft fleshy fruit, contains a single seed (stone or pit)

When buying local fruit & vegetables in season, it is fairly safe to assume it is more nutritious, less expensive, more flavorful, and readily available! So…what’s in season? http: //cuesa. org/page/seasonali ty-chart-vegetables