Fruit and Veggies

Last class you worked with a partner on a cocktail and a salad using different colors as a guide to nutrient content. Go back to your recipe and find out the real nutritional information for the fruits and veggies you selected.

Is your cocktail or salad balanced? Search the web forthe Nutrition Fact label for the ingredients. Would you add other ingredients? Which ones?

In the future you are going to prepare a cocktail or a salad. You will have to explain how to prepare it, and give your classmates nutritional information about it.

To help you prepare look for the definitions and translations of the following verbs:

1. Peel
2. Cut
3. Chop
4. Slice
5. Grind
6. Shred
7. Add
8. Sprinkle

below there is a chart of vitamin A go to this link and make a chart of the rest of the vitamins.

žVitamin A

žVitamin C

žVitamin D

žVitamin E

žVitamin K

žVitamin B1 (thiamine)

žVitamin B2 (riboflavin)

žVitamin B3 (niacin)

žPantothenic acid

žBiotin

žVitamin B6

žVitamin B12

žFolate (folic acid)

Send it to my e-mail: TE02Yourname P2WP5

1. Vitamin

   Fuction

   Source

A

Helps form and maintain healthy teeth, bones, soft tissue, mucus membranes, and skin.

Dark-colored fruit Dark leafy vegetables Egg yolk Fortified milk and dairy products (cheese, yogurt, butter, and cream) Liver, beef, and fish