Vegetables

1. Vegetables Chapter 16 8 Classifications How much to eat Why?

2. Watch clip from Jamie Oliver’s Food Revolution. • https://www.youtube.com/watch?v=bGYs4KS_djg • Huntington, WV • Huntington has been called the unhealthiest city in America where nearly half of the adults are considered obese. • Why is this clip a concern?

3. List at top left corner of paper… • What are your 8 favorite vegetables??? • Bottom left corner: vegetables you have never tried. (May add throughout ppt.)

4. How much of your plate should be filled with veggies? http://www.fruitsandveggiesmorematters.org/video/VideoCenter.php?Auto=1&start=1&Video=323&CategoryID=32#show_the_video_result AT LEAST 3 SERVINGS PER DAY

5. Phytochemicals • Broad name for compounds produced by plants. • Ex: • Antioxidants • Flavonoids • Carotenoids Research is showing multiple affects of eating fruits and vegetables suggesting they may play even greater role in human health. http://www.fruitsandveggiesmorematters.org/what-are-phytochemicals Are any of your favorites on this list?

6. Botanical classifications • On backside of paper Divide into 8 sections Label “BOTANTICAL CLASSIFICATIONS”

7. 8 Botanical Classifications for Vegetables: SKETCH PLANT FOR EACH CLASSIFICATION *classification SKETCH PLANT *description *examples.

8. Who am I? • Most of the nutrients reside just below the skin • With the skin this vegetable is a good source of fiber • This vegetable first appeared in North America in 1719 • “Late Blight” was the principle cause of the Irish ___ Famine, which killed a half million people

9. 1) TUBERS • Ex: Potatoes • Grown in over 100 countries and in all 50 states • The average American eats 140lbs. of potatoes each year including over 50lbs. of French fries • Each french fry contains 1 gram of fat!!

10. What’s the difference between sweet potato and a Yam? • Orange-fleshed Sweet potatoes have a rich, sweet flavor; a smooth skin • Yams are particularly bland, starchy vegetables that are best used as a background for more flavorful accompaniments. • skin of yams is rough and somewhat shaggy. • http://www.fruitsandveggiesmorematters.org/video/VideoCenter.php?Auto=1&start=1&Video=3&CategoryID=6#show_the_video_result

11. 2) Bulbs • Bulbs • Chives • Onions • Garlic • Leeks • Shallots

12. http://www.buzzfeed.com/christinebyrne/onions-are-not-created-equal#.boDw04Nd8Phttp://www.buzzfeed.com/christinebyrne/onions-are-not-created-equal#.boDw04Nd8P

13. Why not put onions and potatoes together? • Onions and potatoes can be stored together if they are used within a few days. • To keep potatoes and onions fresh after months of storage, they must be stored separately. When stored together they emit a gas that causes both to spoil. Different types of potatoes and onions have different storage requirements.

14. How do keep from crying when cutting onions? • put the onion under water, then chop it (water absorbs the onion's gas) • put lime juice on the knife blade before chopping (the acid of the lime reacts with the gas of the onion) • chill the onion before cutting it (chilling changes the chemical compound in the onion which causes it to release less gas) • chew gum or eat sugar cubes (this causes you to breathe through your mouth, inhibiting the amount of gas that gets into your nose)

15. 3) Roots • Beets • Parsnips • Turnips • Carrots • Radish • Rutabaga

16. 4) Stem • Stem • Asparagus • Celery • mushroom

17. 5) Leaves • Brussel sprouts • Cabbage • Chard • Greens • Lettuce • Spinach • Watercress Kale

18. https://www.youtube.com/watch?v=aoZKR5_SkLE • What’s so great about Kale??

20. Seeds: • Seeds: • high in carbohydrates and other nutrients. • Beans • Peas • Corn

22. 7) Flowers • Artichoke • Cauliflower • Broccoli Broccoli Artichoke cauliflower

23. https://www.youtube.com/watch?v=gg7OY1Y2F2A • Preparing artichokes

26. Who am I? • More of me are consumed than any other single fruit or vegetable in the USA • Eating me can lower your risk of cancer • Actually a fruit, it took a ruling by the Supreme court in 1893 to make me a vegetable • The French call me the “apple of love” • Florida is the number one producer of me

27. Tomato

28. 8) Fruit • “Fruit” have flower, and edible seeds. • Cucumber • Eggplant • Tomato • Peppers • Squash

31. How many classifications of veggies do you eat on regular basis? • http://www.fruitsandveggiesmorematters.org/ • Top 10 reasons to eat more fruits and veggies?

32. Colorful diet= healthy diet • Pick a variety of colors • Recommended that you eat at least 5 servings of fruits & vegetables a day • A serving equals ½ cup • 2000 calorie day = 2 ½ cups.

33. Create your 5 a day:

34. How to clean iceberg lettuce. Make caesar saladhttp://www.youtube.com/watch?v=tAxuaJyPqhA • http://www.youtube.com/watch?v=yU7p2deHUEY

35. Vegetable Flavors • Strong • Cabbage • Brussel sprouts • Turnips • Cauliflower • Onions • Mild • Most of the vegetables

36. Forms of Vegetables • Fresh • More nutritious, crisp, firm, color • Canned • More water, cooked at processing time, graded by government • Frozen • Dried • Soak before cooking

37. Principles of Cookery • Goal: to retain color, flavor, nutrient, and texture of vegetable • Cellulose structure softens, and less crisp • Starch absorbs water, swells, and becomes more soluble • Water-soluble vitamins (B and C) • Also minerals • Fat-soluble vitamins (K, A, D, E)

38. Principles of Cookery • Amount of water • Loss of nutrients is reduced when cooked in small amounts of water • Cover pan to prevent both scorching and loss of water due to evaporation • Length of cooking time • Vitamins are destroyed by heat and overcooking • Cook only until fork tender and still slightly crisp • Overcooking dulls the bright colors, vegetables lose their texture and shape becoming mushy

39. Methods of Cookery • Boil • Boil small amount of water • Add vegetables, return to boil • Cover pan, reduce heat to a simmer • Baked • Wash and place on oven rack • Panned • Stir-fry, braise (fat, low heat)

40. Methods of Cookery • Steam • Water in bottom of pan, basket to hold food, cook over boiling water • Fried • Pan, deep fry, batter/crumbs • Pressure cook • Quick, good flavor, color • Broil • Tomato, eggplant • Microwave • Retain color, flavor, texture, and nutrients

41. Care and Storage • Refrigerate most • Tubers and root vegetables • Store in cool, dry, dark place • Canned vegetables • On shelf at room temperature, use within a year • Frozen • Use immediately when thawed

42. Water content Fruits Stems Flowers leaves Starch Tubers Bulbs Roots Seeds Nutrients

43. Vitamins • Chlorophyll • Green substance of plant cells that gives their green color • Vitamin A (eyes) • Leafy green and deep yellow contain carotene which converts to vitamin A • Vitamin C • Most vegetables contain vitamin C, broccoli, green peppers, tomatoes, cabbage • Vitamin B • Lima beans and peas

44. Other Nutrients • Minerals • Calcium • Iron • Carbohydrates • Cellulose • Starch • Sugar • Proteins • Incomplete protein (dried beans and peas)

45. References • http://www.uen.org • http://print.factmonster.com • Thompson, J. & Manore, M. (2007). Nutrition for Life. California: Pearson Education, Inc.