“To preserve us healthy, fruits and vegetables must constitue the fundamental part of our food”.

1. Universidad Autónoma de ChiriquíFacultad de HumanidadesSchool of EnglishSenior StudentsSocial Awareness ProjectU.N.A.C.H.I & TopicHealthy Food WorldwideParticipantsJorge R. FonsecaArelis NoriegaLuis QuielFacilitatorProfessor Olda Cano

2. “To preserve us healthy, fruits and vegetables must constitue the fundamental part of our food”. Mahatma Gandhi

3. Introduction Food, is the major source of influence in our health. Not only the kind of food, but also the way of eating it can affect our organism. The fruits and vegetables provide a good amount of fibers, simple carbohydrates, vitamins and minerals that help us to have a healthy body. Indeed, this presentation is focused on two important kinds of food: fruits and vegetables as a complete medicine to our organism.

4. Why is it important to eat Vegetables and Fruits? Our organism need a variety of nutritient. The combination between both, fruits and vegetables increase the desire of living. Our organism need some vitamins and proteins. One can have a beautiful skin conserving them.

5. Inconvenients of the Meat The meat hasn`t ever been a healthy food. Infact, its consumption has many risk, such as: Cancer Parasites Uric acid Gaining weight Digestive Problems The meat has been injected with lots of hormones, antibiotics, sedatives, and a number of chemical substances that affect our health.

6. Benefits of some Fruits and Vegetables Cherries contain a balanced proportion of vitamin c and iron, which can help to avoid cancer. Lentils were the selected food for the hebrews young men in the Nebuchadnezzar`s book, for its high proportion of proteins, overcoming meat`s. Straberries contain a high range of minerals, incluiding the magnesium, which are very loved in the kidney illnesses.

7. This orange vegetable can help people to prevent the lose loss of eyesight for its high proportion of proteins and vitamins. The mango is a tropical fruits with delicious taste, and it is very useful in the cure of weight loss. The cabbage is a good fountain of vitamin k and folic acid, helping the liver blood coagulation. It helps the digestive system, principally newborn`s

8. Comparison between the consumption of Meat and the risk of Death for some illnesses. The figure shows the risk of death for some illnesses, because people prefer consume meat instead of consuming vegetables and fruits.

9. The secrets of some healthy countries based on the consumption of fruits and vegetables. Japan Pakistan Europe Adventist People America

10. Vegetables Asparagus Avocados Beets Bell peppers Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Collard greens Cucumbers Eggplant Fennel Garlic Green beans Green peas Kale Leeks Mushrooms, crimini Mushrooms, shiitake Mustard greens Olives Onions Potatoes Romaine lettuce Sea vegetables Spinach Squash, summer Squash, winter Sweet potatoes Swiss chard Tomatoes Turnip greens Yams Foods that can serve as the basis of Our Healthiest Way of Eating.

11. Fruits Apples Apricots Bananas Blueberries Cantaloupe Cranberries Figs Grapefruit Grapes Kiwifruit Lemon/Limes Oranges Papaya Pears Pineapple Plums Prunes Raisins Raspberries Strawberries Watermelon The World's Healthiest Foods

12. General Tips • The best choices of fruit and vegetables are any that are fresh and frozen. • Choose canned fruits in juice or light syrup • Dried fruit and fruit juice are also nutritious choices, but the portion sizes are small so they may not be as filling as other choices. • Eat as much vegetables as posoble a day.

13. Watermelon Nutritional Information: One slice of watermelon (480 g) contains 152 calories, 3 g protein, 34.6 g carbohydrates, 2.4 g fiber, 560 mg potassium, 176 mg vitamin A (RE), 47 mg vitamin C, 0.3 mg thiamin, 0.1 mg riboflavin, and 0.96 mg niacin. Watermelon and Green Tea Team Up to Prevent Prostate Cancer Arginine to Prevent Erectile Dysfunction, Lower Blood Pressure, Improve Insulin Sensitivity Protection against Macular Degeneration Pinaple Nutritional Information: One cup (155 g) of raw pineapple contains 76 calories, 0.6 g protein, 19.2 g carbohydrates, 2.95 g fiber, 175 g potassium, 124 mg vitamin C, 0.14 mg thiamin, 0.06 mg riboflavin, 0.65 mg niacin. Potential Anti-Inflammatory and Digestive Benefits Manganese and Thiamin (Vitamin B1) for Energy Production and Antioxidant Defenses Protection against Macular Degeneration Antioxidant Protection and Immune Support Health Benefits

14. Apple Nutritional Information: A typical medium-sized apple (212 g) provides 125 calories (most from fructose), 0.4 g protein, 6.6 g fiber, 244 mg potassium, 12 mg vitamin C, and traces of other minerals and vitamins. Protection Against Asthma and Lung Support Cancer Protection Broccoli Protection against Cancer Immune System Booster Help for SA Cardio-Protective Vegetable un-Damaged Skin Cataract Prevention A Birth Defect Fighter Optimize Your Cells' Detoxification / Cleansing Ability Support Stomach Health Health Benefits

15. Tomatoes More Help against Colon Cancer, Diabetes, and Migraines Feeling Stressed Helping You Bone Up Tomato Juices May Reduce Blood-Clotting Tendencies Diets Rich in Tomato Products Significantly Improve Cholesterol Reduction in Heart Disease Risk Profiles Prostate Health Avocados Promote Heart Health Avocado Phytonutrients Combat Oral Cancer Increase Your Absorption of Carotenoids from Vegetables Promote Optimal Health Health Benefits

16. Food World Wide Application Internationally, food such as apples, strawberries, bananas, mangos, onions, potatoes,and grains have been irradiated in countries such as: • Japan • Nertherlands • Canada Factors: High losses of food due to insect infestation and spoilage. Increasing concern over food-borne illness. Growing international trade in food products.

17. Conclusion So far, it is noticiable that many people in the world have chosen to eat vegetarian food in contrast to meat. Most of them do so because of health or religious beliefs. Therefore, since vegetables, fruits, and cereals are not fashion, nor a radical idea, they are definitely advantageous for human beings.

18. Thank You

19. Introduction • Like vegetables, fruits are an excellent source of minerals, vitamins and enzymes. They are easily digested and exercise a cleansing effect on the blood and digestive tract. They contain high alkaline properties, a high percentage of water and a low percentage of proteins and fats. • Their organic acid and high sugar content have immediate refreshing effects. Apart from seasonable fresh fruits, dry fruits, such as raisins, prunes and figs are also beneficial. Fruits are at their best when eaten in the raw and ripe states.

20. Fruits Thetermfruit has differentmeaningsdependentoncontext, and thetermisnotsynonymous in foodpreparation and biology. Fruits are themeansbywhichfloweringplantsdisseminateseed, and thepresence of seedsindicatesthat a structureismostlikely a fruit, thoughnotallseeds come fromfruits.

21. Orange An orange—specifically, the sweet orange—is the citrus Citrus ×sinensis (syn. Citrus aurantium L. var. dulcisL., or Citrus aurantium Risso) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata). It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with crenulate margins and 4–10 cm long. The orange fruit is a hesperidium, a type of berry.

22. Apple The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown

23. Vegetables A vegetableisanedibleplantorpart of a plant. However, thewordisnotscientific, and itsmeaningislargelybasedonculinary and cultural tradition. Thereforetheapplication of thewordissomewhatarbitrary and subjective. Forexample, somepeopleconsidermushroomstobe vegetableswhileothersconsiderthem a separatefoodcategory. Some vegetables can beconsumedraw, and somemay (ormust) becooked in variousways

24. Carrot Thecarrot (Daucus carota subsp. sativus, Etymology: MiddleFrenchcarotte, from Late Latincarōta, fromGreekkarōton, originallyfromthe Indo-Europeanrootker- (horn), duetoitshorn-likeshape) is a root vegetable, usuallyorange, purple, red, white, oryellow in colour, with a crisptexturewhenfresh. Theediblepart of a carrotis a taproot. Itis a domesticatedform of the wild carrotDaucus carota, nativetoEurope and southwestern Asia. It has beenbredforitsgreatlyenlarged and more palatable, lesswoody-texturededibletaproot, butisstillthesamespecies.

25. Onion Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.