Transcript Slide 1
Eat
Servings Fruits and
Vegetables a Day
Adapted from Presentations Created by the
Consortium to Lower Obesity in Chicago Children –
www.clocc.net
By UNL Extension
Presentation Goals
After this lesson, you will be able to:
Identify the daily recommended servings of fruits & vegetables.
Group fruits and vegetables into the appropriate color group.
State two reasons you should eat fruit and vegetables from all five color
groups.
Identify two different forms of fruits and vegetables.
Brainstorm a ‘Why are F/V
important to eat’ List
Write the words ‘Why are F/V important to eat?’ on the board
Give students time to think of why fruits and vegetables are
healthy
Have students share their ideas by making a list on the board
Why are fruits and veggies
important to eat?
Gives you energy
Provides vitamins and minerals that help you:
Keep healthy
Grow strong
See well
Build strong bones and teeth
Think & remember
Have a healthy heart
Group Discussion:
WHAT ARE YOUR FAVORITE
FRUITS AND VEGETABLES?
Eat a Variety of Fruits and
Vegetables
Eat a Rainbow for Better Health
Put a Rainbow on Your Plate
Each color provides different nutrients to
make you healthy
The more colors you add, more vitamins
and minerals
Incorporate different colors for each meal
Try to eat the whole rainbow throughout the
week
Classifying F/V by Color Activity
1. Write 2 columns on the board
a.Color Group and Fruits and Vegetables
2. Did you know there are 5 color groups for fruit and
veggies?
a.See if students can come up with the five color groups
3. Have students think of F/V’s for each color group and write
answers on the board
Color Group
Red
Orange/Yellow
Green
Blue/Purple
White
Fruits and Vegetables
Let’s talk about the health
benefits of each color
Red Fruits and Vegetables
Red Raspberries
Keeps your
heart healthy
Strawberries
Red Apple
Potatoes
Red Onion
Red Peppers
Watermelon
Tomatoes
Radishes
Cherries
Beets
Kidney Beans
Pineapple
Helps your
eyes to see
well
Orange
Grapefruit
Mango
Carrots
Yellow Pepper
Helps your
body to heal
Cantaloupe
Corn
Squash
Green
Fruits and Vegetables
Peas
Green Pepper
Brussels Sprouts
Asparagus
Helps you
maintain strong
bones and teeth
Broccoli
Spinach
Kiwi
Green Beans
Green Cabbage
Green Apple
Lima Beans
Green Pear
Green Grapes
Avocados
Blue/Purple
Fruits and Vegetables
Helps you think and
remember
Purple Grapes
Plum
Eggplant
Black Beans
Blueberries
Purple Cabbage
Raisins
Blackberries
Fruits and Vegetables
Keeps you
well
White Peaches
Garlic
White beans
Brown Pears
Potatoes
Mushroom
Onions
Bananas
Cauliflower
Colorful Eating Activity on Board
Write on board:
Breakfast menu: Bowl of cereal, glass of milk
2 columns
Ways to add some color:
Color added:
Have students come up with ideas to add color
Ways to add some
color:
Add blueberries to
cereal
Color added:
Drink 100% orange
juice
Eat an apple
Orange/yellow
Blue/purple
Red
Colorful Eating Activity 2
Write on board:
Lunch menu: Ham and cheese sandwich, pretzels, cookies
2 columns
Ways to add some color:
Color added:
Have students come up with ideas to add color
Ways to add some
color:
Color added:
Eat baby carrots
w/ranch
Add lettuce to
sandwich
Orange/yellow
Eat 5 strawberries
Red
Green
You can eat different forms of
fruits and vegetables
Fresh
100% Juice
Frozen
Dried
Canned
Choose Fresh Fruits and Vegetables
When they are in Season
Be careful with canned fruits and
vegetables
Canned fruits
Have a lot of added sugars or syrups
Choose fruits packed in juice
Canned vegetables
Has a lot of added salt
Choose “no salt” added
Drain and rinse before eating them
What is a Serving?
6 oz. of 100% juice (6 oz. = ¾ cup)
1 cup of salad greens=
½ cup cooked/chopped fruit or vegetables
=
½ baseball
½ cup cooked beans or peas =
¼ cup dried fruit =
1 baseball
½ baseball
2 golf balls
Which is Healthier?
Whole Fruit or Fruit Juice
Whole fruit is healthier
No added sugars
More fiber
Juice has more sugar and doesn't
make you feel full
When you drink juice
Choose 100% juice
Limit juice to 6 ounces per day
How can you incorporate more fruits
and vegetables in a day?
Remember to track your progress using the check your progress sheet.
Tips to Increase Fruits and
Vegetables at Breakfast
Add fruit to waffles, pancakes, cereals,
oatmeal, or toast
Yogurt parfait
Make a fruit smoothie
Drink ¾ cup of 100% juice
Add vegetables to eggs or omelet
Tips to Increase Fruits and Vegetables
at Lunch & Dinner
Put a box of raisins in your lunch box
Add vegetables to your pizza (peppers, onions, & mushrooms)
Add vegetables or fruits to your salad (beans, chopped
apples, pears, or raisins)
Add vegetables to a casserole or past (broccoli, green
beans, corn, or peas)
Add lettuce, tomato, onion, and cucumber to sandwiches
Tips to Increase Fruits and
Vegetables at Snack Time
Sliced apples w/peanut butter
Whole fruit: banana, orange, grapes with low-fat
yogurt
Veggies and low-fat ranch dip
Baked tortilla chips with black bean and corn salsa
Fruit pizza
Graham cracker topped with low-fat yogurt and fresh fruit
Review Time
How many servings of fruits and vegetables should you
eat a day?
What are the five color groups for fruits and vegetables?
Name two reasons why you should eat fruits and
vegetables from all five color groups.
Identify two different forms of fruits and vegetables.
Take Home Message for Fruits
and Vegetables
Include a variety of fruits and vegetables.
Eat a rainbow of colors for meals and snacks
Each color provides different vitamins & minerals to help
you grow and be healthy
Fresh, frozen, canned, or dried
Try to eat 5 servings each day.
5-4-3-2-1 Go!™ was developed by the Consortium to Lower Obesity in Chicago Children –
www.clocc.net
Activities & Resources
Mission Nutrition Interactive Game:
www.kidshealth.org/kid/misc/mission_nutrition.html
Blast Off Game:
www.mypyramid.gov/kids/kids_game.html#
More Fruits and Veggies Please:
www.nourishinteractive.com/free_printables/en/agre
ements/tracker_fruits_and_veggies.pdf
Dole Super Kids: http://www.dole.com/#/superkids
Extension is a Division of the Institute of Agriculture
and Natural Resources at the University of Nebraska–
Lincoln cooperating with the Counties and the United
States Department of Agriculture.
University of Nebraska–Lincoln Extension educational
programs abide with the nondiscrimination policies of
the University of Nebraska–Lincoln and the United
States Department of Agriculture.