Fruits

Question 1

Definition of fruits and vegetables

Answer 1

Fruits develop from flowers of plants and consist of the ripened seed/s contained within a large amount of edible tissue.
Fruits types includes: citrus, stone, berry, flesh fruit, nuts

Vegetables:
Plants or parts of a plant used for food
Some botanical fruits are eaten as vegetables, e.g. tomatoes, and marrows.

Question 2

Botanic names for vegetables

Answer 2

1-Tubers- potato, yams, taro
2-Roots-carrots, turnips, beetroot, radish
3-leaves - cabbage,spinach, lettuce,chard, greens, brussel sprouts
4- Bulbs- chives, onions, garlic, leeks
5-Flowers- Broccoli, Cauliflower, artichocke
6-Seeds-beans, corn, peas

Question 3

Composition of fruit and vegetables

Answer 3

High in water and low in fat
Protein concentrations are low exception of the seed legumes, but the biological values are usually quite good.
Carbohydrates provide the major source of energy in these foods
The NSPs are in a concentration of 2-4g per 100g and is usually high in water-soluble pectin
Iron and calcium are available in some plants and foods
Primarily seen as a good sources of vitamins, especially vitamin C
Folates are high in the leaf vegetable
Green, yellow and coloured vegetables are important sources of carotenoids

Question 4

5 a day

Answer 4

Government recommends an intake of at least 5 portions of fruit and vegetables a day

Question 5

NDNS 2010-12 fruits and vegetables

Answer 5

Adults aged 19 to 64 years consumed on average 4.1 portions a day
Older adults consume 4.1 portions
31% of adults and 37% of older adults met the 5-a-day recommendation
11% of boys and 8% of girls in this age group met the 5 a day recommendation.

Question 6

Nutrition contributions of fruit and vegetables

Answer 6

13,9% of energy to the UK energy
49% of all dietary fibre
18% of iron-with the potato being the most significant single food
About 38% of folate
80% vitamin C Intake
80% of carotenoids