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|Title:||Promoting Good Health Through Diet and Lifestyle: Fruits and Vegetables|
|Alt. Title:||Lesson 4: Fruits & Vegetables|
|Pub. date: ||2002|
|Language: ||Vietnamese (English translations available)|
|Description:||This booklet is part of a series of five booklets that are designed to focus on the many benefits of a healthy diet and lifestyle for the prevention of chronic diseases. This is the fourth lesson in the series and it reviews the benefits of a plant based diet that includes plenty of fruits and vegetables. Reviews for two other lessons, Let’s Exercise and Cutting Down on Fat are also included in the Resource Finder. The remaining two lessons have not been reviewed as they are beyond the scope of SNAP-Ed. All of the booklets contain eight 8” x 10” glossy pages with lots of bright colors and pictures, helpful information and an interactive activity. They are available as a pdf or html online or by contacting the distributor. They can be used as part of a series, or as individual lessons. While they can serve as a stand alone tool, they would be better understood when paired with a brief explanation or lesson from a nutrition educator. |
|Funding Source: ||SNAP-Ed, California Cancer Research Program, Department of Health Services|
|Developer: ||Kim-Phuc Nguyen, Loan Pham, Joanne Ikeda|
|Organization: ||University of CA, Berkeley|
|Length: ||8 pages|
|Pilot Testing: ||Pilot tested with lay persons|
|Use Restrictions: ||May copy for educational purposes.|
|Reviewers Comments: ||Eating a plant based diet is important and this Vietnamese booklet stresses why and how to alter your eating habits to include more fruits and vegetables. It begins with a review of how plant based foods reduce our risk of chronic diseases and stresses that each meal be made up of dark green and yellow fruits and vegetables, whole grains, tubers like potatoes, yams and yucca, and legumes like mung bean, black bean and red bean. It goes over the different nutrients in fruits and vegetables, such as vitamin A, vitamin C, vitamin E and folic acid, explains why each is important, and reviews foods that are good sources of each. Next to each of the foods listed is a photograph of the foods, which may be helpful to immigrants who are unfamiliar with certain fruits and vegetables common to Americans. While serving sizes are not mentioned in the booklet, the photos show varying servings of each item (for example, some photos show only one serving of a fruit while others show multiple servings of a different fruit). It may be useful to mention to participants that the pictures do not represent actual serving sizes from MyPyramid and review common servings and measures with them. The booklet also reviews phytochemicals, fiber and soy and their benefits. Soy is widely consumed by this population and thus pertinent to the booklet contents.
Participants are encouraged to consume five servings of fruits and vegetables a day, including one deep yellow or dark green vegetable, one citrus fruit, and 3 other servings. Current recommendations are to consume five to thirteen servings of fruits and vegetables a day, including 3 cups/week of dark green vegetables, 2 cups/week of orange vegetables, 3 cups/week of legumes (dry beans), 3 cups/week of starchy vegetables, and 6 ½ cups/week of other vegetables. This should be reviewed when going over this booklet with participants. The interactive feature of this booklet is a shopping list, which allows the participant to fill in which fruits and vegetables they plan to buy the next time they go to the supermarket (there is only space for five items).
This booklet is bright and colorful with lots of photographs of fresh fruits and vegetables. Drawings and graphic representations are culturally appropriate and depictions are of both American and Vietnamese foods.
While this resource is slightly outdated, it is still high quality and can be very beneficial when working with the Vietnamese population.