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 - 1.5 cups – 15 calories Tomato - 1 medium – 35 calories

4. Fruit Servings  Banana - One medium – 110 calories  Cherries - One cup – 50 calories  Grapes - 1.5 cups – 90 calories