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Caring Workplace Monthly Newsletter:
March, 2005

by Sharon Bryant, RN, St. Andrew's At Home Services

Q
"My doctor keeps telling me I need to include fruits and vegetables in my diet. It is possible to actually eat five fruits and vegetables a day?"

A
March is national nutrition month and a great time to make a commitment to better nutrition. Fruits and vegetables are full of nutrients, and many contribute to disease prevention. Eating five servings a day may sound difficult, but here are a few tricks to work them all into your daily schedule:

  1. Include fruits and vegetables at every meal. If you eat three meals a day and a few snacks, this can be the easiest way to achieve your goal. 

  2. Try a healthy substitute while cooking. Look at your current recipes for meals such as stews and soups and find ways to add additional fruits and vegetables. 

  3. For picky eaters, sneak them in. This can be done by adding shredded or pureed vegetables and fruits to your favorite meals, such as homemade breads, muffins, and casseroles. 

  4. Explore a variety of options. Choosing the same selections causes mealtime boredom. Set a goal to try a different fruit or vegetable each week. 

  5. Try different cooking techniques. You might be avoiding certain vegetables because you are not sure how to cook them. Invest in a good cookbook, or follow these basic guidelines: · 

    • Root vegetables, such as potatoes, sweet potatoes, carrots, butternut squash and acorn squash can be oven-roasted, cooked in the microwave or boiled. 

    • Greens, such as spinach, kale, collard greens, Swiss chard, escarole and mustard greens can be blanched and then sautéed.

    • Peppers, onions, pea pods, zucchini and summer squash are good sautéed or stir-fried. 

    • Asparagus, broccoli, cauliflower, carrots, green beans and sugar snap peas are best steamed, either on the stovetop or in the microwave.


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Caring Workplace:  The Resource for Working People Caring for an Older Adult.
6633 Delmar Blvd.  St. Louis, MO  63130  Phone: 314-802-6291   Fax: 314-726-5719  e-mail

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