Eating on the Wild Side (CHES)

CHES Competencies:

7.1.2 Access accurate resources related to identified issues

7.2.2 Taylor messages to priority populations

7.3.1 Use techniques that empower individuals and communities to improve their health

Upon completion of this course, a person will be able to:

1. Discuss three ways wild grown varieties of fruits and vegetables are very different in nutritional content when compared to man­selected or man-made varieties.

2. Identify four ways to better store and prepare fruits and vegetables currently available in the grocery store, to increase or maintain phytonutrient content.

3. Explain why the color of a fruit or vegetable or the location where it is grown on the plant or tree may make a difference in its nutritional content.

4. Identify the salad oil that increases the absorption of nutrients from salad greens.

5. List three medicinal benefits of alliums and name four vegetables in this category.

6. Name four nutrients found in white potatoes and explain how to prepare potatoes to greatly lower their glycemic level.

7. Review why the ripening process is so important to the nutritional value of most fruits and vegetables.

8. Discuss one benefit or detriment of each preparation method for retaining the nutritional value of fruits and vegetables: fresh and raw--only washed, boiled, grilled, steamed, microwaved, or pressure cooked.

9. Identify two most nutritious ways each to serve/prepare apples and berries.

10. Discuss one medicinal use of fresh cranberries and sour cherries.

11. Identify a fruit or vegetable that is an excellent source of: lycopene, naringin, beta-carotene, sodium nitrate, vitamin C, flavonoids, and antioxidants.