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Healthy Eating
Key Terms and Definitions
• Synthesize nutrients: To absorb nutrients from the soil.
• Selective breeding: The making of deliberate crosses or mating of organisms in order that the offspring will have a desired characteristic derived from one of the parents.
• Synthetic fertilizers: Commercially prepared mixtures of nitrates, phosphates, and potassium applied to the soil to restore fertility and increase crop yields.
• Phytochemicals / Phytonutrients: Plant derived antioxidant active compounds that have health-protecting qualities.
• Conventionally grown produce is not as healthful as it was 30 years ago.
• In 2004 researchers analyzed 43 fruits and vegetables from 1950 to 1999, they found reductions in vitamins, minerals, and proteins.
• Using USDA data, researchers found that broccoli had 130 mg of calcium in 1950. Today, that number is only 48 mg.
• Selective breeding and synthetic fertilizers decrease the produce's ability to synthesize nutrients from the soil.
• When synthetic fertilizers are not used, plants experience stress. Plants in stress produce phytochemicals.
• Organic tomatoes can have as much as 30% more phytochemicals than conventional tomatoes.
1. Look for Strong Colors
• A richly colored skin indicates a higher count of healthy phytochemicals.
2. Pair Your Produce
• When eaten together, some produce contains compounds that can positively affect how we absorb their nutrients.
• The combination of tomato-based salsa and avocado increases the body's absorption of lycopene, a cancer-fighting nutrient.
3. Buy Smaller Items
• Vegetables have a set amount of nutrients passed on to them, so when the produce is smaller, then its level of nutrients are more concentrated.
4. Cook Smarter
• Certain vegetables release more nutrients when cooked. Broccoli and carrots are more nutritious when steamed than when raw or boiled.
• Tomatoes release more lycopene when they are lightly sautéed or roasted.
5. Eat Within a Week
• Nutrients in most fruits and vegetables start to diminish as soon as they're picked, so for optimal nutrition, eat all produce within 1 week of buying.
6. Skip Time-Savers
• When produce is sliced, peeled or shredded, and shipped to stores, the nutrients are significantly reduced.
7. Mix Them Up
• Different varieties contain different nutrient levels.
• When you differentiate your diet, you get more vitamins and minerals.
8. Opt for Old-Timers• Plants bred prior to World War II are hardier
because they were established before the use of modern fertilizers and pesticides.
• Brandywine tomatoes, Early Jersey Wakefield cabbage, Golden Bantam corn, or Jenny Lind melon.
9. Find a Farmers' Market
• Produce has been given the proper amount of time to ripen.
• Fully ripened produce has more absorbable phytonutrients and higer amounts of concentrated antioxidant compounds.
Goal Setting: Healthy Eating
• Plant a Class Garden