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

2. Watch clip from Jamie Oliver’s Food Revolution.
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
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.
Are any of your favorites on this list?

6. Botanical classifications
Divide paper 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.

11. 2) Bulbs
Bulbs
Chives
Onions
Garlic
Leeks
Shallots

12. 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.

13. 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)

14. 3) Roots
Beets
Parsnips
Turnips
Carrots
Radish
Rutabaga

15. 4) Stem
Stem
Asparagus
Celery
mushroom

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

17. LETTUCE ON YOUR SANDWICHES VIDEO.
LETTUCE ON YOUR SANDWICHES VIDEO.

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

21. 7) Flowers Artichoke Cauliflower Broccoli Broccoli Artichoke

24. 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

25. Tomato

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

28. How many classifications of veggies do you eat on regular basis?
Top 10 reasons to eat more fruits and veggies?

29. 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

30. Create your 5 a day:

31. How to clean iceberg lettuce. Make caesar salad http://www. youtube

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

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

34. 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)

35. Principles of Cookery Amount of water Length of cooking time
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

36. Methods of Cookery Boil Baked Panned 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)

37. 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

38. 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

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

40. Vitamins Chlorophyll Vitamin A (eyes) Vitamin C Vitamin B
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

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

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