Presented by Birgit Humpert KSC Dietetic Intern 2012/2013.
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Transcript of 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. discuss the link between seasonal
allergies and fruits and vegetables. list ways to achieve “5 a day”.
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.
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
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.
Examples of Cross Reactions
Allergy trigger Food
Ragweed bananas, cucumber, melon
Birch peach, apple, pear, carrots, almonds
Alder almonds, apples, celery
Grass Pollen melon, tomato, orange
Mugwort carrots, celery
Latex Banana, kiwi, papaya