The newsletter was distributed during National Nutrition Month at Saint Joseph Hospital in Chicago, IL.

1. National Nutrition Month “Eat Right with Color”
Why are different colors of fruit and
Top Ten Reasons to
Eat Fruit and Veggies
vegetables important in the diet?
1. Adds color and The color of the fruit or A, which will help pro-
texture to meals vegetable is a strong tect the eyes and pre-
2. Convenient hint of the types of vent macular degenera-
phtyochemicals found in tion. Also, yellow foods
3. High in fiber them. Phytochemicals tend to have high vita-
4. Low in calories are non-vitamin nutri- min C which may help
ents thought to protect with immune function
5. May reduce risk of our bodies. and reduce risk of birth
disease defects.
Red: contains a plant cancers. This color
6. Contains many vita- group contains many
pigment lycopene and Green: contains luteins
mins and minerals anthocyanins that may which aid in eye health. powerful antioxidants
protect the cells from The cruciferous vegeta- important for your
7. Many varieties
damage and decrease bles, like broccoli, cab- health.
8. Quick the risk of some cancers, bage, and kale contain White: High in allicins
9. Fun to eat like prostate cancer. folate which will help which may help lower
prevent birth defects. cholesterol and improve
10. Natural and Orange/Yellow: con- blood pressure.
Blue/Purple: Contain
delicious tains a plant pigment anthocyanins may have
carotenoid. Beta caro- a protective effect
tene is an example and against some
is converted to vitamin
How can you Preserve
Fruit and Vegetable by Color
Nutrients?
Red ternut squash Blue/Purple
 Increase fiber intake Red apple, strawber- Green blueberries, blackber-
by eating the peel ries, watermelon, Green apples or ries, prunes, raisin,
 Steam vegetables guava, tomato, or red grapes, honeydew figs, or eggplant
pepper melon, kiwi, limes,
and avoid boiling White
Orange/Yellow broccoli, avocado Banana, onion, jicama,
them
Papaya, orange, grape- (higher in fat and calo- ginger, parsnip, or po-
 Serve right after fruit, mango, carrots, ries), spinach, zuc- tato
corn, pumpkin, or but- chini, or peas