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Module 7: Healthy Practices: Nutrition and FitnessMenus and Food |
Page 7
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Preparing the Menu
You must:
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Provide, daily, a minimum of one serving of Vitamin C fruit, vegetable, or juice.
You must serve at least one food rich in Vitamin C daily. Vitamin C has a major role in the body. It helps heal cuts, scrapes, burns and infections. It helps form collagen (connective tissue) and promotes healthy bones, teeth, skin and blood vessels. Good sources of foods rich in Vitamin C include: cantaloupe, grapefruit, 100% citrus juice, kiwi fruit, guava, mango, oranges, papaya, strawberries, tangerines, satsuma mandarins, asparagus, bok choi, broccoli, brussel sprouts, red cabbage, cauliflower, kale, kohlrabi, red and green peppers, potatoes, snow peas, tomatoes, sweet potatoes, and turnip greens.
Serve fruit or vegetables as the daily Vitamin C source most often (serve juice less often). When juice is used to meet Vitamin C requirements, offer juice that is naturally high in Vitamin C (such as 100% orange, pineapple, or a combination of 100% fruit juices). Minimize juice to one, 4 oz. serving per day. Serve water at snack time as a beverage instead of or along with juice.
You must serve at least one food rich in Vitamin C daily. Vitamin C has a major role in the body. It helps heal cuts, scrapes, burns and infections. It helps form collagen (connective tissue) and promotes healthy bones, teeth, skin and blood vessels. Good sources of foods rich in Vitamin C include: cantaloupe, grapefruit, 100% citrus juice, kiwi fruit, guava, mango, oranges, papaya, strawberries, tangerines, satsuma mandarins, asparagus, bok choi, broccoli, brussel sprouts, red cabbage, cauliflower, kale, kohlrabi, red and green peppers, potatoes, snow peas, tomatoes, sweet potatoes, and turnip greens.
Serve fruit or vegetables as the daily Vitamin C source most often (serve juice less often). When juice is used to meet Vitamin C requirements, offer juice that is naturally high in Vitamin C (such as 100% orange, pineapple, or a combination of 100% fruit juices). Minimize juice to one, 4 oz. serving per day. Serve water at snack time as a beverage instead of or along with juice.
The course does not "save" your progress. Use the checklist provided to track your progress, and click on the link in the menu to return to where you left off in the training.