Nutrition Chapter 15 Study Guide

Questions and Answers

Vegetables like sweet and white potatoes, tomato products, and beet greens will help boost you ____________ intake.

potassium

Vegetables are sorted into five ____________.

subgroups

Peas, beans, and lentils are __________.

legumes

To get the suggested amounts from each subgroup weekly, most people need to eat more legumes and _____ _ and ______ vegetables.

dark green, orange Signup and view all the answers

Choose vegetables that are _____________ in size.

medium Signup and view all the answers

After opening canned vegetables, store unused portions in the ______________.

refrigerator Signup and view all the answers

Legumes are high in and are excellent sources of .

protein, fiber Signup and view all the answers

Careful washing of fresh vegetables removes dirt, bacteria, and ______________ residues.

pesticides Signup and view all the answers

Vegetables that are cooked to the proper degree of doneness have a - texture.

crisp, tender Signup and view all the answers

Some nutrients in vegetables, including minerals, vitamin C, and the B vitamins, are _- ________ and will dissolve in cooking liquid.

water-soluble Signup and view all the answers

Green vegetables contain the green pigment _____________.

chlorophyll Signup and view all the answers

Orange vegetables contain ____________, a source of vitamin A.

carotene Signup and view all the answers

White vegetables contain pigments called ___________.

flavones Signup and view all the answers

Red vegetables contain pigments called _________.

anthocyanin Signup and view all the answers

Cooking liquid from vegetables can be a healthful addition to sauces, soup, and gravies because it contains many valuable ___________.

nutrients Signup and view all the answers

To steam vegetables, place them in a steaming basket over _____________ water.

simmering Signup and view all the answers

Potatoes that are sent to market immediately after harvesting are called _ _________.

new potatoes Signup and view all the answers

Baked potatoes should be pierced to prevent _________ from building up inside the skin, which could cause the potato to explode.

steam Signup and view all the answers

Frozen vegetables have been ____________, which reduces the cooling time needed to about half that needed for fresh vegetables.

blanched Signup and view all the answers

You must ___________- dried beans before cooking so they will absorb water and cook more evenly.

soak Signup and view all the answers

MyPyramid suggests teens eat _________ per day from the vegetable group.

2 1/2 to 3 cups Signup and view all the answers

Broccoli and carrots are in the _____________ subgroup.

dark green and orange Signup and view all the answers

Fresh vegetables retain their quality for a ___________, so keep large quantities on hand.

short time Signup and view all the answers

When selecting vegetables, select those that are __________.

medium size Signup and view all the answers

Vegetables that are in season are usually high in quality and usually ____________.

low in cost Signup and view all the answers

Potatoes and hard-rind squash should be stored in ______________.

a cool dry place Signup and view all the answers

To save money when buying canned vegetables, choose ________________.

reduced price dent-free cans Signup and view all the answers

____ vegetables retain the appearance and flavor of fresh vegetables better than or dried vegetables.

Frozen, canned Signup and view all the answers

To be sure vegetables are solidly frozen, choose packages without a _________ on them.

layer of ice Signup and view all the answers

The most commonly purchased dried vegetables are _, , and __.

beans, peas, lentils Signup and view all the answers

Green pigment.

chlorophyll Signup and view all the answers

Cooking method for green pigment vegetables.

lid off at first then on with small amount of water Signup and view all the answers

Example of green pigment vegetable with chlorophyll.

broccoli Signup and view all the answers

Orange pigment.

carotene Signup and view all the answers

Cooking method for orange pigment vegetables.

small amount of water with the pan covered Signup and view all the answers

Example of orange pigment vegetable with carotene.

carrot Signup and view all the answers

White pigment.

flavones Signup and view all the answers

Cooking method for white pigment vegetables.

small amount of water Signup and view all the answers

Example of white pigment vegetable.

cauliflower Signup and view all the answers

Red pigment.

anthocyanin Signup and view all the answers

Cooking method for red pigment vegetables.

small amount of water with the pan lid on Signup and view all the answers

Example of red pigment vegetable.

beets Signup and view all the answers

Examples of mildly flavored vegetables.

peas, corn, green beans, spinach Signup and view all the answers

Cooking method for mildly flavored vegetables.

small amount of water with pan covered for short amount of time Signup and view all the answers

Strongly flavored vegetables.

cabbage(green), broccoli, brussel sprouts, yellow turnips Signup and view all the answers

Cooking method for strongly flavored vegetables.

cook them in water just to cover in an uncovered pan for a short time Signup and view all the answers

Very strongly flavored vegetables.

onions, and leeks Signup and view all the answers

Cooking methods for very strongly flavored vegetables.

cook them with water in an uncovered pan for a long time Signup and view all the answers

Study Notes

Nutrients and Vegetables

Vegetables like sweet and white potatoes, tomato products, and beet greens are high in potassium.
Legumes, which include peas, beans, and lentils, are rich in protein and fiber.
Water-soluble nutrients such as minerals, vitamin C, and B vitamins can dissolve in cooking liquid.

Vegetable Categories

Vegetables are categorized into five subgroups.
Dark green, orange, and legumes contribute significantly to weekly vegetable intake recommendations.
MyPyramid suggests teens consume 2.5 to 3 cups from the vegetable group daily.

Selection and Storage

Choose medium-sized vegetables for optimal quality.
Fresh vegetables have a short shelf life; purchase accordingly.
Canned vegetable quality can be preserved by selecting dent-free cans at reduced prices and examining for ice layers in frozen veggies.

Cooking Methods

Proper cooking yields a crisp-tender texture; overcooking compromises quality.
Steaming requires a steaming basket over simmering water.
Cooking methods vary by pigment type: green vegetables (like broccoli) benefit from initial covered cooking, while orange (carrots) and red (beets) require covered cooking with small water amounts.

Specific Vegetable Characteristics

Green vegetables have chlorophyll, orange vegetables contain carotene (source of vitamin A), white vegetables include flavones, and red vegetables have anthocyanin.
Examples of vegetables by pigmentation include broccoli (green), carrots (orange), cauliflower (white), and beets (red).
Very strongly flavored vegetables (onions, leeks) require long cooking times in uncovered pans with water.

Preparation Techniques

Dried beans must be soaked to improve water absorption and even cooking.
Frozen vegetables are blanched prior to freezing, reducing cooking times significantly compared to fresh vegetables.
Canned vegetable cooking liquid is nutritious and can enhance sauces, soups, and gravies.

Special Considerations

Baked potatoes should be pierced to prevent steam buildup that can cause explosions.
Store potatoes and squashes in cool, dry places for optimal longevity.
Cook strong and very strong-flavored vegetables with specific methods to retain flavors and textures.

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Description

This quiz focuses on key terms and concepts from Chapter 15 of a nutrition study guide. It covers important topics such as potassium intake, vegetable subgroups, and legumes. Test your knowledge and understanding of these critical nutritional components.