¡Vivan las vitaminas!

¡Vivan las vitaminas!

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Multiple Choice

The main function of vitamins is to provide extra energy.

• True

• False

Multiple Choice

Water-soluble vitamins are only found in fruits and vegetables.

• True

• False

Multiple Choice

Pregnant women need to meet the RDA for folate to avoid potential health risks for their baby.

• True

• False

Multiple Choice

The body can manufacture vitamins from the food that is consumed.

• True

• False

• It depends.

Multiple Choice

Vitamin D and calcium work together to form strong bones.

• True

• False

Multiple Choice

Phytochemicals have an antioxidant effect and help with the prevention of certain chronic diseases.

• True

• False

Multiple Choice

Using a vitamin C supplement is important to treat a cold.

• True

• False

• It depends.

For each description in the following list, select "yes" if the phrase describes a food selection that is vitamin rich.

Select "no" for phrases that describe a food with lesser vitamin content.

Multiple Choice

Bright orange carrots.

• Yes

• No

Multiple Choice

No added fats, sodium, or sugar

• Yes

• No

Multiple Choice

Dull green cooked broccoli

• Yes

• No

Multiple Choice

Bright tomatoes

• Yes

• No

Multiple Choice

Added sugars for flavor

• Yes

• No

Multiple Choice

Firm zucchini

• Yes

• No

Multiple Choice

Moldy vegetables reduced to half price

• Yes

• No

Multiple Choice

Soft, pithy cucumbers

• Yes

• No

Multiple Choice

Securely sealed dried prunes

• Yes

• No

Multiple Choice

Bruised Georgia peaches

• Yes

• No

Multiple Choice

Crisp stalks of celery

• Yes

• No

Multiple Choice

Limp leaves of baby spinach

• Yes

• No

Multiple Choice

Blemish-free, firm Granny Smith apples

• Yes

• No

Multiple Choice

Dented cans of applesauce

• Yes

• No

Multiple Choice

Firmly frozen green peas

• Yes

• No

Multiple Choice

Partially thawed broccoli florets

• Yes

• No

Multiple Choice

Frozen corn with frost on the packaging

• Yes

• No

Multiple Choice

Loosely sealed raisins

• Yes

• No

Multiple Choice

Freezer thermometer registers 20⁰F.

• Yes

• No

Multiple Choice

Foods in the freezer dated 5 years ago.

• Yes

• No

Multiple Choice

Milk in cartons that you cannot see through.

• Yes

• No

Multiple Choice

Foods thawed and refrozen several times.

• Yes

• No

Multiple Choice

Vegetable oil kept in a warm pantry.

• Yes

• No

Multiple Choice

Tomatoes ripening on a windowsill on the sunny side of house.

• Yes

• No

Multiple Choice

Green bananas in the refrigerator to ripen.

• Yes

• No

Multiple Choice

Fresh garden vegetables in the vegetable crisper or refrigerator.

• Yes

• No

Multiple Choice

Washed and halved string beans in uncovered bowl on counter.

• Yes

• No

Multiple Choice

Most ripened fruits and vegetables should stored in the refrigerator in plastic bags, airtight containers, or the crisper.

• Yes

• No

Multiple Choice

Vegetables should be soaked in water with a mild detergent or fruit and veggie wash.

• Yes

• No

Open Ended

Describe how you should store potatoes and onions.

Multiple Choice

Use vitamin-dense outer leaves, skin, and peels

• Yes

• No

Multiple Choice

Canned lima beans and cooking liquid go into soup.

• Yes

• No

Multiple Choice

Berries soaking in warm water before being capped

• Yes

• No

Multiple Choice

Peaches rinsed first, then peeled.

• Yes

• No

Multiple Choice

Red skinned potatoes served with the peel on

• Yes

• No

Multiple Choice

Using a vegetable peeler to remove a peel as thin as possible.

• Yes

• No

Multiple Choice

Dicing fresh apples in tiny pieces for a salad.

• Yes

• No

Multiple Choice

Steaming, instead of boiling, broccoli spears

• Yes

• No

Multiple Choice

Adding baking soda to water when boiling turnip greens

• Yes

• No

Multiple Choice

Putting vegetables in the pot after water has begun to boil.

• Yes

• No

Multiple Choice

Cooking vegetables in as little water as possible.

• Yes

• No

Multiple Choice

Pressure-cooking vegetables to reduce cooking time.

• Yes

• No

Multiple Choice

Using a vegetable peeler to remove a peel as thin as possible.

• Yes

• No

Though most vegetables can be eaten raw, you can also cook many of them. Cooking fruits and vegetables breaks down the fibers (cellulose) in the cell walls and makes them more tender and palatable. The amount of fiber varies by type of vegetable and age, and the best choice of cooking method and the length of cooking time is determined by the fiber content of the vegetable.

Open Ended

What happens to the texture of vegetables when they are cooked?