1.  Presented by Birgit Humpert KSC Dietetic Intern 2012/2013

2.  identify serving sizes of fruits and vegetables.  discuss local, seasonal and organic choices.  learn about buying and storing vegetables.  discuss the link between seasonal allergies and fruits and vegetables.  list ways to achieve “5 a day”.

4.  They are a good source of vitamins and minerals.  They are a good source of phytochemicals.  They are an excellent source of fiber.  They can help reduce the risk of heart disease, stroke, and some cancers.  They are low in fat and calories.

8. Organic Local Seasonal

9. 12 Most Contaminated  Peaches  Apples  Sweet Bell Peppers  Celery  Nectarines  Strawberries  Cherries  Pears  Grapes (Imported)  Spinach  Lettuce  Potatoes 12 Least Contaminated  Avocado  Onion  Sweet Corn (Frozen)  Pineapples  Mango  Asparagus  Sweet Peas (Frozen)  Kiwi Fruit  Bananas  Cabbage  Broccoli  Papaya Environmental Working Group 2012

10.  The body reacts to components in food and vegetables that are related to pollen.  Most common food allergy in adults.  Develops in 1/3 of individuals with seasonal allergies.

11. Allergy triggerFood Ragweedbananas, cucumber, melon Birchpeach, apple, pear, carrots, almonds Alderalmonds, apples, celery Grass Pollenmelon, tomato, orange Mugwortcarrots, celery LatexBanana, kiwi, papaya

12.  Start in the morning  Fruits and vegetables as snacks  Double up on your servings  Use fruits and vegetables as ingredients  Try something new  Be prepared