1. Fruit and Vegetable Nutrition
Presented by
Student Name, Nutritionist

2. Minimum Servings Per Day
Vegetable Group: 3
1 cup raw, leafy vegetables
½ cup of other vegetables, cooked or chopped raw
¾ cup of vegetable juice
Fruit Group: 2
1 medium apple, banana, or orange
½ cup of chopped, cooked, or canned fruit
¾ cup of fruit juice

3. Vegetable Servings Carrot - 7-inch – 35 calories
Leaf lettuce cups – 15 calories
Tomato - 1 medium – 35 calories

4. Fruit Servings Banana - One medium – 110 calories
Cherries - One cup – 50 calories
Grapes cups – 90 calories