A report released by the Centers for Disease Control in September 2009 confirms what most moms already know - high school students don't eat anywhere close to enough fruit and vegetables. According to the report, only a third get two servings of fruit a day, and only 13 percent say they get three servings of vegetables.
Adults don't have much higher marks. The CDC said only 33 percent of adults get two servings of fruit, and 27 percent three servings of vegetables.
Compare that to the recommendation in the federal dietary guidelines presented on the My Pyramid Web site. The guidelines say, for ideal health, Americans should be eating 9 to 13 servings of fruits and vegetables every day.
Many UC Cooperative Extension offices offer the Expanded Food and Nutrition Education Program and the Food Stamp Nutrition Education Program, which teach low-income families ways they can add fruit and vegetable servings to their diets.
Here's a popular recipe shared by the UC program which takes only 15 minutes of prep and 20 minutes to cook. It makes use of a variety of winter vegetables available fresh in supermarkets this time of year.
Italian Winter Vegetables
Ingredients
2 cups water
1 cup broccoli florets
1 cup cauliflower florets
2 small zucchini, sliced
1 small onion, diced
3 stalks celery, chopped
1 (8-ounce) can tomato sauce
2 teaspoons basil
1 teaspoon salt (optional)
1 pound package any shape pasta, cooked
Directions
1. Put 1 cup of hot water in a saucepan.
2. Add vegetables and cook for 5 minutes.
3. Add tomato sauce, remaining cup of water, basil and salt.
4. Simmer until heated thoroughly.
5. Serve with cooked pasta.
6. Refrigerate leftovers.
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