Eating by the Colors Georgia State University吃的颜色乔治亚州立大学.pptVIP

Eating by the Colors Produced by Sandra L. Owen “Eating by the colors is an easy way to include a variety of fruits and vegetables in daily meals.” The Power of Color: Red Sources: Beets; strawberries; cherries; Red bell pepper; cranberries; Tomatoes; radishes; watermelon; Raspberries; red grapefruit; Red potatoes; and pomegranates Major Benefits: Promote heart health;  Lower cancer risk;  Protect against memory loss.  The Power of Color: Orange and Yellow Major Benefits: Support immune system; Support vision health; Reduce cancer risk; Promote collagen formation; Promote healthy joints. Sources : Carrots; corn; pumpkin; Cantaloupe; mango; peach; Apricot; orange; yellow squash; Sweet potato; yellow peppers Pineapple; nectarine.   The Power of Color: Green Major Benefits: Promote vision health; Lower blood pressure: Boost immune system: Promote digestion: Lower cancer risk. Sources: Dark lettuce; celery; okra; Avocado; honeydew; leeks; Green beans; broccoli; asparagus; Kiwifruit; cucumbers; green apples. The Power of Color: Blue and Purple Major Benefits: Increased memory function; Lower LDL cholesterol; Urinary tract health; Healthful aging; Lower cancer risk. Sources: Blackberries; eggplant; raisins;Blueberries; purple cabbage;Purple grapes; figs; plums. What is a Child’s Serving of Fruit and Vegetables? Preschoolers and young children need 5 servings of fruit and vegetables a day such as… One small whole fruit (cut in small pieces or softened)1/2cup strawberries; 8 grapes;1/2cup cooked vegetablesSmall handful of carrot or other raw vegetable sticks Children 6-12 years old and teen girls need 7 servings of fruit and vegetables a day Teen boys should have 9 servings of fruit and vegetables a day. Tips for Moms and Dads It can take 8 or more tastings before a child acce