<%BANNER%>
UFIR IFAS
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/IR00002138/00001
 Material Information
Title: Cholesterol Control Handouts for Session 3: Glorious Grains, Fruits, and Vegetables
Physical Description: Fact Sheet
Creator: Bobroff, Linda B.
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2003
 Notes
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status: Published
General Note: "First published: November 1999. Revised: December 2003."
General Note: "FCS8644"
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00002138:00001


This item is only available as the following downloads:

FY23600 ( PDF )


Full Text

PAGE 1

FY236 Handouts for Lesson 31 GLORIOUS GRAINS, FRUITS, AND VEGETABLES Linda B. Bobroff2 1. This document is FCS8644, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Ext ension Service, Institute of Food and Ag ricultural Sciences, University of Florida. First published: N ovember 1999. Revised: December 2003. Please visit the EDIS web site at http://edis.ifas.ufl.edu 2. Linda B. Bobroff, PhD, RD, LD/N, prof essor, Department of Family, Youth and Community Sciences, Florida Cooperative Extensio n Service, Institute of Food and Agricultural Sciences, University of Florid a, Gainesville, 32611. Reviewed by R. Elaine Turner, PhD, RD, and Samuel F. Sears, Jr., PhD, University of Florida; Tina B. Allen, MS, Columbia County Extension Service; and Marcia Zabor, M.S., formerly of Marion County Extension Service. The Institute of Food and Agricultural Sciences is an equal opportuni ty/affirmative action employer authorized to provide research, educational, information and other services only to individuals and instituti ons that function without regard to race, color, sex, age, handicap, or national origin. For inform ation on obtaining other extension publications, contact your county Cooperative Extension Service office Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean

PAGE 2

Unusual Fruits and Vegetables Check off any fruits and vegetables that you have ever tried. Black Sapote Sweet potato Calabaza Star fruit Chayote squash Guava (Carambola) Mango Lychee Malanga Papaya Passion fruit Plantains Yucca Jicama Rutabaga Pick from the above fruits and ve getables ONE that you will eat within the next week and write it on the dotted line. Cholesterol Control Session 3, Handout 1 FY236-S3, H1

PAGE 3

Test Your FRUIT, VEGETABLE, and GRAIN Sense Write the correct answer in the blan k provided or check True or False. 1. I should eat at least ______ __ servings of fruit a day. 2. I should eat at least ________ servings of vegetables a day. 3. White rice is considered a whole grain food. TRUE FALSE 4. One slice of whole-wheat brea d is one serving of a grain food. TRUE FALSE 5. Canned and dried fruits are both part of the fruit group. TRUE FALSE 6. I should eat betw een _______ and______ se rvings of grain foods every day. 7. The Ingredients List on the food label can tell me if a grain food is made with whole grain. TRUE FALSE Cholesterol Control Session 3, Handout 2 FY236-S3, H2

PAGE 4

Healthy Cooking Tips Steam your vegetables. Microwave your vegetables in a little water. Dont overcook. Cook vegetables without added meat or other fat. Serve vegetables with a sprinkle of lemon juice or herbs instead of butter. Top a baked potato with lowfat sour cream, fat-free plain yogurt, or fat-free ranch dressing and steamed vegetables. Add steamed vegetables to spaghetti sauce to top your pasta. Cholesterol Control Session 3, Handout 3 FY236-S3, H3

PAGE 5

Goal for the Week I will try the following vegetable this week: To keep this food low-fat I will prepare it in this way: Cholesterol Control Session 3, Handout 4 FY236-S3, H5

PAGE 6

Taste Test Goodies You will find many of these and/or similar foods in your local grocery store. Wheat bagels Cobblestone Mills wheat sub rolls Arnold Bakers Brannola bread County Hearth natural grain bread Pepperidge Farm hearty wheat crackers Keebler Wheat Toasteds Nabisco Harvest Crisps 5-grain crackers Nabisco Wheatsworth crackers Nabisco Triscuit crackers Old London Wheat Melba toast Post Shredded Wheat cereal Raisin Bran cereals General Mills Oatmeal Crisp cereal Nut Bran cereal General Mills Total cereal Lowfat cereal/granola bars Oatmeal Whole wheat spaghetti Whole wheat flour Brown rice (any brand) Whole wheat matzos The use of trade names in this publication is solely for the purpose of providing specific information. It is not a guarantee o r warranty of the products named, and does not signify that they are approved to the exclusion of others of suitable composition. Cholesterol Control Session 3, Handout 5 FY236-S3, H5

PAGE 7

Tip of the Week Start exercising gradually. Build up to your goal time and intensity. Keep it fun! Cholesterol Control Session 3, Handout 6 FY236-S3, H6