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Dr. Vivian G. Baglien- adapted 10/31/13
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• Health-4.1Analyzes personal health and fitness information.
• RI4 Determine the meaning of words and phrases as they are used in a text, including figurative, connotative, and technical meanings; analyze how an author uses and refines the meaning of a key term or terms over the course of a text
FCS14 Demonstrate nutrition and wellness practices that enhance individual and family well-being. FCS 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.
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• 1. How do they grow?
• 2. What’s their flavor?
• 3. What color are they?
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• Tubers – • potatoes
• Bulbs – • chives, onions, garlic
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• Roots – • beets, turnips, carrot, radish
• Stem – • asparagus, celery, mushroom
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• Leaves – • brussel sprouts, cabbage, greens, lettuce, spinach.
• Seeds – • beans, peas, corn
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• Flowers – • artichoke, cauliflower, broccoli
• Fruit – • cucumber, eggplant, tomato, peppers, squash
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• Very Strong-flavored• Onions• Leeks• Garlic
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• Brussels Sprouts
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• Spinach
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• Green • Peas• Green beans• Asparagus• Celery• Broccoli• Spinach
• Red• Beets• Red cabbage• Red peppers
• Yellow/Orange• Carrots•Wax beans• Corn• Squash• Sweet potatoes
• White• Onions• Potatoes• Cauliflower• Leeks
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• Starchy• Includes: • Potatoes• Sweet potatoes• Corn• Legumes (dry beans)
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• Includes:• Tomatoes• Lettuce• Celery
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• Vitamin A•Function:• Promotes normal growth of bones & teeth• Helps maintain healthy skin tissue & night vision
•Vegetable sources:• Leafy green & deep-yellow vegetables• Broccoli, spinach, carrots, & squash
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• Function:• Helps body form & maintain collagen• Helps body repair itself & fight infections
• Vegetable sources:
• Leafy greens• Broccoli, green peppers, tomatoes, & cabbage
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• B Vitamins• Functions:
• Prevents beriberi• Helps body use carbohydrates• Helps body break down proteins
• Vegetable Sources:
• Seed vegetables (dry beans)• Lima beans & peas
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•Functions:• Body needs 21 minerals to maintain good
health• Needed to build bones, soft tissue, & other
compounds
•Vegetable sources:
• Spinach (high in iron)• Kale (high in calcium)
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• Chlorophyll• Substance found in plants that makes them green
• Carbohydrates• Sugar, starch, & cellulose• Supplies the body with energy• Potatoes are high in carbohydrates
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• Fresh• Desirable qualities • Crisp• Bright Color• Firm• Absence of decay
• Storage• Store in fridge• Eat in 2-3 days
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• Advantages• Precooked• Convenient
•Disadvantages• Higher in sodium• Possibly mushy texture
•Storage• Store at room temperature• Use by expiration date, if given
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• Benefits• Partially prepared• No need to thaw before
cooking• No sodium added• Retain the appearance &
flavor fresh-picked veggies• Usually cost less than fresh• Available “out of season”
• Storage• Keep frozen• Do not refreeze if thawed
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• Most common dried veggies are legumes • (dry beans)
• Benefit• Long shelf life
• Disadvantage• Must soak dry beans
before cooking
• Storage• Store in a cool dry place
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• Cook for the shortest time possible • Heat destroys some vitamins
• Use as little water as possible• Some vitamins dissolve in the cooking water
• Pare or cut just before cooking• Air and light destroy some vitamins
• Prepare the largest pieces possible• To expose the smallest surface area to all of the above
• Serve or save cooking liquid• Use it in soups, sauces, gravies, & stews• Don’t throw away the nutrients in the cooking water
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• The cellulose (fiber) becomes softened by the heat & moisture of cooking
• The starch absorbs water, swells, and becomes easier to digest
• Flavors & colors undergo changes
• Some of the nutrients may be lost
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• Boiling• In a small amount of water in a covered pan
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• Bake veggies in their own skins after washing them thoroughly
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• Fry veggies after dipping in batter or crumbs
• Fry them in hot oil deep enough to cover the veggies
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Stir fry veggies in 1-2 Tbsp. of fat in a skillet, pan, or wok
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•Brush veggies with fat or oil
–Broil over or under direct heat
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• Steam mild-flavored veggies in a steamer over rapidly boiling water
• Microwave can also be used to steam veggies
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• Benefits:• Little or no nutrient loss• Good flavor and texture
• Note:• Remember to pierce vegetables cooked in their skins• Ex. piercing a potato with a fork
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• Properly cooked veggies• Colorful• Flavorful• Tender-crisp texture
• Overcooked or improperly cooked veggies• May suffer undesirable changes in color, texture, &
flavor• They may lose many of their nutrients
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• Goal is to protect the vegetable’s:• Color• Texture• Flavor• Nutrition
• Length of cooking time• Cook veggies ONLY until fork tender• OVER COOKING• Dulls the color• Gives an unpleasant flavor• Causes the veggies to become mushy
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• Question: What vegetables are a good source of vitamin A
• Answer: Leafy green and yellow vegetables• Which is easier for the body to digest?• a. Raw vegetables• b. Cooked vegetables• Answer: Cooked vegetables
• Question: Which cooking method would retain the highest amount of nutrients?
• Answer: Microwaved or steamed