NEAT Fact Sheet

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					                      NEAT Fact                   Sheet
                          “Vary Your Veggies”
      Vegetables can be raw, cooked, fresh, frozen, canned, dried, whole, cut,
       mashed or served as juice.
      Vegetable servings are measured in cups. 1 Cup of vegetables include:
          o 1 cup raw or cooked vegetables or vegetable juice
          o 2 cups raw leafy greens
          o Recommended number of servings depends on age, sex, and
            physical activity level

                   There are 5 vegetable sub-groups:
  Sub-
 Groups
                                            Foods
Dark Green Broccoli, collard greens, kale, mustard greens, romaine lettuce,
           spinach, turnip greens, watercress
  Orange   Acorn squash, butternut squash, carrots, hubbard squash,
           pumpkin, sweet potatoes
 Dry Bean  Black beans, black-eyed peas, garbanzo beans, kidney beans,
 and Peas  lentils
 Starchy   Corn, green peas, lima beans, potatoes
  Other    Artichokes, asparagus, sprouts, beets, brussel sprouts, cabbage,
           cauliflower, celery, cucumbers, eggplant, green beans, peppers,
           iceberg lettuce, mushrooms, okra, onions, parsnips, tomatoes
            Try to eat a variety of vegetables from each sub-group!

                              Health Benefits:
      Eating vegetables provides health benefits — people who eat more fruits
         and vegetables as part of an overall healthy diet are likely to have a
      reduced risk of some chronic diseases. Vegetables provide nutrients vital
           for health and maintenance of your body. Vegetables are also:
         Good source of Fiber
         Good source of Potassium
         High in vitamins A, C, E & folic acid
         Low in calories



                              Last update 07/22/2008

				
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