Post on 15-Oct-2020
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Water Fruits and Vegetables
As Well!
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Functions of Water
• CARRIES WATER SOLUBLE
VITAMINS
• REGULATES BODY TEMPERATURE
• CARRIES WASTE PRODUCTS OUT
• PREVENTS DEHYDRATION
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Daily Recommendations
• AT LEAST 8 CUPS A DAY (OR 64 FL.
OZ.)
• Rule of thumb: 1/2 the number of your
weight in ounces.
• MVP of all the nutrients!!!
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Symptoms of Dehydration • Your body may lose too much fluids
from:
Vomiting or diarrhea
Excessive urinating
Excessive sweating
Fever
• Reasons you might not drink enough fluids:
-Nausea
-Loss of appetite due to illness
-Sore throat or mouth sores
• Signs of dehydration:
-Dry or sticky mouth/lips
-Thirsty
-Low or no Urine output
-Not producing tears
-Sunken eyes or fontanels
-Lethargic or comatose
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Fruits: Botanical Names • 1. Pome- apple, pear, kiwi
• 2. Drupe- peach, nectarine, apricot, cherry, plum
• 3. Berries- raspberries, strawberry, grapes
• 4. Citrus- grapefruit, lemon, orange, lime
• 5. Melon- Casaba, cantaloupe, watermelon
• 6. Tropical- banana, mango, pomegranate, avocado, pineapple
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Purchasing Fruit
• BUY-Firm to the touch, the
right color, well-shaped,
heavy for size, aromatic and
in good condition.
• AVOID-Too soft or hard,
green or under ripe,
damaged, bruised, decayed,
mildewed or discolored
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Fruits in Season
• Costs less
• Available
• Flavor is better tasting
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Cooking Fruits
• Simmering- applesauce
• Stewing- peach, pears
• Baking- apples
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Fruit • Why does fruit turn brown after being cut?
– Fruit that has a low acid content, turns dark on
exposure to the air.
• Can you prevent it? How? – Yes, soak or cover with ascorbic acid, fruit
juice.
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Vegetables: Botanical Names • 1. Tubers- potato
• 2. Root- beets, turnips, carrots, radish
• 3. Bulbs- chive, onion, garlic
• 4. Stem- celery, mushrooms, asparagus
• 5. Seeds- beans, peas, corn
• 6. Flower- cauliflower, broccoli
• 7. Leaves- brussels, sprouts, cabbage, lettuce
• 8. Fruit- tomato, green pepper, squash, cucumber
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Buying Vegetables
• Crispness
• Color
• Firmness
• Soundness
• Absence of bruises and
decay- bright color
• Not overripe
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Cooking Vegetables • Try to avoid destroying vitamins
and minerals by cooking with skins on and in large pieces.
• Use small amounts of water to cook in. Always wash!!!
• Make them colorful and add to meal. Vary your vegetables.
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Destroying Nutritional Value
• Heat
• Air
• Water
• Contain no cholesterol,
low in calories, fat and
sodium.
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Conservation Cooking Methods • Microwave
• Bake
• Steam
• Stir Fry
• Simmer
• Sauté