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Five a day!

Five a day!. Presented by Birgit Humpert KSC Dietetic Intern 2012/2013. Today we will. identify serving sizes of fruits and vegetables. discuss local, seasonal and organic choices. learn about buying and storing vegetables.

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Five a day!

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  1. Five a day! Presented by Birgit Humpert KSC Dietetic Intern 2012/2013

  2. Today we will • identify serving sizes of fruits and vegetables. • discuss local, seasonal and organic choices. • learn about buying and storing vegetables. • discuss the link between seasonal allergies and fruits and vegetables. • list ways to achieve “5 a day”.

  3. All the colors!

  4. 5 reasons to get 5 portions: • They are a good source of vitamins and minerals. • They are a good source of phytochemicals. • They are an excellent source of fiber. • They can help reduce the risk of heart disease, stroke, and some cancers. • They are low in fat and calories.

  5. 1 serving of fruit =

  6. 1 serving of vegetables =

  7. Superfruits?

  8. Organic Local Seasonal

  9. 12 Most Contaminated • Peaches • Apples • Sweet Bell Peppers • Celery • Nectarines • Strawberries • Cherries • Pears • Grapes (Imported) • Spinach • Lettuce • Potatoes 12 Least Contaminated • Avocado • Onion • Sweet Corn (Frozen) • Pineapples • Mango • Asparagus • Sweet Peas (Frozen) • Kiwi Fruit • Bananas • Cabbage • Broccoli • Papaya Environmental Working Group 2012

  10. Pollen-Food-Allergies • The body reacts to components in food and vegetables that are related to pollen. • Most common food allergy in adults. • Develops in 1/3 of individuals with seasonal allergies.

  11. Examples of Cross Reactions

  12. How to reach your goal? • Start in the morning • Fruits and vegetables as snacks • Double up on your servings • Use fruits and vegetables as ingredients • Try something new • Be prepared

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