Question

answer the 6 starter questions correctly
complete a self assessment
write down three things you will remember 10 minutes, 10 hours, and
day thirty- five
what are we learning today?
i can track my food from farm to table and identify critical
points of control for safety 5.4 e

1. how many servings do you need of vegetables each

day?

1. what counts as one serving?
2. what are the three things that deteriorate nutrients in

fruits and vegetables?

1. what causes fruit to brown? what can be done to

prevent it?

1. what is happening with the fruit when it ripens?
2. what are the three colors of vegetable that we are

encouraged to eat? why?

Explanation:

To answer these questions, we'll address each one based on nutrition and food science knowledge:

1. How many servings of vegetables per day?

For most adults, the recommended daily servings of vegetables (from USDA guidelines) are about 2.5 to 3 cups (or equivalent) per day. For example, a serving might be 1 cup raw leafy greens, ½ cup cooked veggies, etc.

2. What counts as one serving of vegetables?

• Raw leafy greens: 1 cup (e.g., spinach, lettuce).
• Cooked vegetables (or raw non - leafy): ½ cup (e.g., carrots, broccoli).
• Vegetable juice: ½ cup (counts as a serving, but whole veggies are better for fiber).

3. What deteriorates nutrients in fruits/vegetables?

Three key factors:

• Heat (cooking): High - temperature cooking (like boiling) can break down water - soluble vitamins (e.g., vitamin C, some B vitamins).
• Light: Prolonged exposure to light (e.g., leaving produce in bright sunlight) degrades nutrients (e.g., vitamin A, C).
• Oxygen (oxidation): Exposure to air (e.g., cutting fruit and leaving it out) causes oxidation, which damages vitamins (e.g., vitamin C) and can lead to browning (related to enzyme activity).

4. What causes fruit to brown? How to prevent?

• Cause: Enzymatic browning. When fruit is cut, enzymes (like polyphenol oxidase) in the fruit react with oxygen in the air, producing brown - colored compounds.
• Prevention:
• Limit oxygen exposure: Cover cut fruit (e.g., with plastic wrap, in an airtight container).
• Acidity: Add lemon juice (acidic) to inhibit enzyme activity.
• Heat: Blanching (briefly boiling then cooling) denatures the browning enzymes.

5. What happens when fruit ripens?

Ripening involves:

• Enzyme activity: Enzymes break down starches into sugars (so fruit becomes sweeter).
• Cell wall breakdown: Pectin (a cell - wall component) breaks down, making the fruit softer.
• Color change: Chlorophyll breaks down (e.g., green apples turn red/yellow), and other pigments (like carotenoids, anthocyanins) become more visible.
• Aroma production: Volatile compounds are released, creating the “ripe” smell.

6. Three vegetable colors to eat, and why?

• Green (e.g., spinach, broccoli): Rich in chlorophyll, vitamin K, folate, and antioxidants (fight cell damage).
• Red (e.g., tomatoes, red peppers): Contain lycopene (a carotenoid, linked to heart health and cancer prevention) and vitamin C.
• Orange/Yellow (e.g., carrots, squash): High in beta - carotene (converts to vitamin A, good for vision, immune system) and vitamin C.

Eating a variety of colors ensures a range of nutrients (different pigments = different antioxidants, vitamins, minerals) for overall health.

These answers draw from nutrition science, food chemistry, and USDA dietary guidelines.

Answer:

To answer these questions, we'll address each one based on nutrition and food science knowledge:

1. How many servings of vegetables per day?

For most adults, the recommended daily servings of vegetables (from USDA guidelines) are about 2.5 to 3 cups (or equivalent) per day. For example, a serving might be 1 cup raw leafy greens, ½ cup cooked veggies, etc.

2. What counts as one serving of vegetables?

• Raw leafy greens: 1 cup (e.g., spinach, lettuce).
• Cooked vegetables (or raw non - leafy): ½ cup (e.g., carrots, broccoli).
• Vegetable juice: ½ cup (counts as a serving, but whole veggies are better for fiber).

3. What deteriorates nutrients in fruits/vegetables?

Three key factors:

• Heat (cooking): High - temperature cooking (like boiling) can break down water - soluble vitamins (e.g., vitamin C, some B vitamins).
• Light: Prolonged exposure to light (e.g., leaving produce in bright sunlight) degrades nutrients (e.g., vitamin A, C).
• Oxygen (oxidation): Exposure to air (e.g., cutting fruit and leaving it out) causes oxidation, which damages vitamins (e.g., vitamin C) and can lead to browning (related to enzyme activity).

4. What causes fruit to brown? How to prevent?

• Cause: Enzymatic browning. When fruit is cut, enzymes (like polyphenol oxidase) in the fruit react with oxygen in the air, producing brown - colored compounds.
• Prevention:
• Limit oxygen exposure: Cover cut fruit (e.g., with plastic wrap, in an airtight container).
• Acidity: Add lemon juice (acidic) to inhibit enzyme activity.
• Heat: Blanching (briefly boiling then cooling) denatures the browning enzymes.

5. What happens when fruit ripens?

Ripening involves:

• Enzyme activity: Enzymes break down starches into sugars (so fruit becomes sweeter).
• Cell wall breakdown: Pectin (a cell - wall component) breaks down, making the fruit softer.
• Color change: Chlorophyll breaks down (e.g., green apples turn red/yellow), and other pigments (like carotenoids, anthocyanins) become more visible.
• Aroma production: Volatile compounds are released, creating the “ripe” smell.

6. Three vegetable colors to eat, and why?

• Green (e.g., spinach, broccoli): Rich in chlorophyll, vitamin K, folate, and antioxidants (fight cell damage).
• Red (e.g., tomatoes, red peppers): Contain lycopene (a carotenoid, linked to heart health and cancer prevention) and vitamin C.
• Orange/Yellow (e.g., carrots, squash): High in beta - carotene (converts to vitamin A, good for vision, immune system) and vitamin C.

Eating a variety of colors ensures a range of nutrients (different pigments = different antioxidants, vitamins, minerals) for overall health.

These answers draw from nutrition science, food chemistry, and USDA dietary guidelines.