 Vegetables and fruits are an important part of a healthy diet, and variety is as

important as quantity.

 No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat
plenty everyday.

A diet rich in vegetables and fruits can lower blood pressure, reduce risk of heart disease
and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have
a positive effect upon blood sugar which can help keep appetite in check.

Eat a variety of types and colors of produce in order to give your body the mix of nutrients it
needs. Try dark leafy greens; brightly colored red, yellow and orange vegetables and fruits;
and cooked tomatoes.

Eat more vegetables and fruits each day

1. Keep fruit where you can see it. That way you’ll be more likely to eat it.

2. Explore the produce aisle and choose something new. Variety is the key to a
healthy diet.

3. Skip the potatoes. Choose other vegetables that are packed with more nutrients and
more slowly digested carbohydrates.

4. Make it a meal. Try cooking new recipes that include more vegetables. Salads and stir
fries are two ideas for getting tasty vegetables on your plate.

Vegetables, fruits, and disease

Cardiovascular disease

There is compelling evidence that a diet rich in fruits and vegetables can lower the risk of
heart disease and stroke. The largest and longest study to date, done as part of the Harvard-
based Nurses’ Health Study and Health Professionals Follow-up Study, included almost
110,000 men and women whose health and dietary habits were followed for 14 years.

 The higher the average daily intake of fruits and vegetables, the lower the chances of
developing cardiovascular disease. Compared with those in the lowest category of fruit
and vegetable intake (less than 1.5 servings a day), those who averaged 8 or more
servings a day were 30 percent less likely to have had a heart attack or stroke. (1)
 Although all fruits and vegetables likely contribute to this benefit, green leafy
vegetables such as lettuce, spinach, Swiss chard, and mustard greens; cruciferous
vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale;
and citrus fruits such as oranges, lemons, limes, and grapefruit (and their juices) make
important contributions. (1)

 When researchers combined findings from the Harvard studies with several other
long-term studies in the U.S. and Europe, and looked at coronary heart disease and
stroke separately, they found a similar protective effect: Individuals who ate more than 5
servings of fruits and vegetables per had roughly a 20 percent lower risk of coronary
heart disease (2) and stroke, (3) compared with individuals who ate less than 3 servings
per day.

Blood pressure

 The Dietary Approaches to Stop Hypertension (DASH) study (4) examined the effect

on blood pressure of a diet that was rich in fruits, vegetables, and low-fat dairy products
and that restricted the amount of saturated and total fat. The researchers found that
people with high blood pressure who followed this diet reduced their systolic blood
pressure (the upper number of a blood pressure reading) by about 11 mm Hg and their
diastolic blood pressure (the lower number) by almost 6 mm Hg—as much as
medications can achieve.

 A randomized trial known as the Optimal Macronutrient Intake Trial for Heart
Health (OmniHeart) showed that this fruit and vegetable-rich diet lowered blood
pressure even more when some of the carbohydrate was replaced with healthy
unsaturated fat or protein. (5)

 In 2014 a meta-analysis of clinical trials and observational studies found that

consumption of a vegetarian diet was associated with lower blood pressure (19).

Cancer

Numerous early studies revealed what appeared to be a strong link between eating fruits
and vegetables and protection against cancer. Unlike case-control studies, cohort studies,
which follow large groups of initially healthy individuals for years, generally provide more
reliable information than case-control studies because they don’t rely on information from
the past. And, in general, data from cohort studies have not consistently shown that a diet
rich in fruits and vegetables prevents cancer.

 For example, in the Nurses’ Health Study and the Health Professionals Follow-up
Study, over a 14-year period, men and women with the highest intake of fruits and
vegetables (8+ servings a day) were just as likely to have developed cancer as those who
ate the fewest daily servings (under 1.5). (1)

A more likely possibility is that some types of fruits and vegetables may protect against
certain cancers.
 A report by the World Cancer Research Fund and the American Institute for Cancer
Research suggests that non-starchy vegetables—such as lettuce and other leafy greens,
broccoli, bok choy, cabbage, as well as garlic, onions, and the like—and fruits “probably”
protect against several types of cancers, including those of the mouth, throat, voice box,
esophagus, and stomach; fruit probably also protects against lung cancer. (6)

Specific components of fruits and vegetables may also be protective against cancer. For
example:

 A line of research stemming from a finding from the Health Professionals Follow-up
Study suggests that tomatoes may help protect men against prostate cancer, especially
aggressive forms of it. (7) One of the pigments that give tomatoes their red hue—lycopene
—could be involved in this protective effect. Although several studies other than the
Health Professionals study have also demonstrated a link between tomatoes or lycopene
and prostate cancer, others have not or have found only a weak connection. (8)

 Taken as a whole, however, these studies suggest that increased consumption of

tomato-based products (especially cooked tomato products) and other lycopene-
containing foods may reduce the occurrence of prostate cancer. (6) Lycopene is one of
several carotenoids (compounds that the body can turn into vitamin A) found in brightly
colored fruits and vegetables, and research suggests that foods containing carotenoids
may protect against lung, mouth, and throat cancer. (6) But more research is needed
before we know the exact relationship between fruits and vegetables, carotenoids, and
cancer.

Diabetes

Some research looks specifically at whether individual fruits are associated with risk of type
2 diabetes. While there isn’t an abundance of research into this area yet, preliminary results
are compelling.

 In a study of over 66,000 women in the Nurses’ Health Study, 85,104 women from
the Nurses’ Health Study II, and 36,173 men from the Health Professionals Follow-up
Study who were free of major chronic diseases, findings suggested that greater
consumption of whole fruits – especially blueberries, grapes, and apples – is associated
with a lower risk of type 2 diabetes.

 Another important finding: Greater consumption of fruit juice is associated with a

higher risk of type 2 diabetes. (9)

Additionally, in a study of over 70,000 female nurses aged 38-63 years who were free of
cardiovascular disease, cancer, and diabetes, research showed that consumption of green
leafy vegetables and fruit was associated with a lower risk of diabetes. While not conclusive,
research also indicated that consumption of fruit juices may be associated with an increased
risk among women.(10)
A study of over 2,300 Finnish men showed that fruit and vegetables, especially berries, may
reduce the risk of Type 2 diabetes.(11)

Gastrointestinal health

Fruits and vegetables contain indigestible fiber, which absorbs water and expands as it
passes through the digestive system. This can calm symptoms of an irritable bowel and, by
triggering regular bowel movements, can relieve or prevent constipation. (12)The bulking
and softening action of insoluble fiber also decreases pressure inside the intestinal tract and
may help prevent diverticulosis. (13)

Vision

Eating fruits and vegetables can also keep your eyes healthy, and may help prevent two
common aging-related eye diseases—cataracts and macular degeneration—which afflict
millions of Americans over age 65. (14-17) Lutein and zeaxanthin, in particular, seem
protective against cataracts. (18)

References

1. Hung, H.C., et al., Fruit and vegetable intake and risk of major chronic disease. J Natl
Cancer Inst, 2004. 96(21): p. 1577-84.

2. He, F.J., et al., Increased consumption of fruit and vegetables is related to a reduced
risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens,
2007. 21(9): p. 717-28.

3. He, F.J., C.A. Nowson, and G.A. MacGregor, Fruit and vegetable consumption and
stroke: meta-analysis of cohort studies. Lancet, 2006. 367(9507): p. 320-6.

4. Appel, L.J., et al., A clinical trial of the effects of dietary patterns on blood pressure.
DASH Collaborative Research Group. N Engl J Med, 1997. 336(16): p. 1117-24.

5. Appel, L.J., et al., Effects of protein, monounsaturated fat, and carbohydrate intake on
blood pressure and serum lipids: results of the OmniHeart randomized trial. JAMA,
2005. 294(19): p. 2455-64.

6. Wiseman, M., The second World Cancer Research Fund/American Institute for Cancer
Research expert report. Food, nutrition, physical activity, and the prevention of cancer: a
global perspective. Proc Nutr Soc, 2008. 67(3): p. 253-6.
7. Giovannucci, E., et al., Risk factors for prostate cancer incidence and progression in the
health professionals follow-up study. Int J Cancer, 2007. 121(7): p. 1571-8.

8. Kavanaugh, C.J., P.R. Trumbo, and K.C. Ellwood, The U.S. Food and Drug
Administration’s evidence-based review for qualified health claims: tomatoes, lycopene,
and cancer. J Natl Cancer Inst, 2007. 99(14): p. 1074-85.

9. Muraki, I., et al., Fruit consumption and risk of type 2 diabetes: results from three
prospective longitudinal cohort studies. BMJ, 2013. 347: p. f5001.

10. Bazzano, L.A., et al., Intake of fruit, vegetables, and fruit juices and risk of diabetes in
women. Diabetes Care, 2008. 31(7): p. 1311-7.

11. Mursu, J., et al., Intake of fruit, berries, and vegetables and risk of type 2 diabetes in
Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study. Am J Clin Nutr,
2014. 99(2): p. 328-33.

12. Lembo, A. and M. Camilleri, Chronic constipation. N Engl J Med, 2003. 349(14): p.

1360-8.

13. Aldoori, W.H., et al., A prospective study of dietary fiber types and symptomatic
diverticular disease in men. J Nutr, 1998. 128(4): p. 714-9.

14. Brown, L., et al., A prospective study of carotenoid intake and risk of cataract
extraction in US men. Am J Clin Nutr, 1999. 70(4): p. 517-24.

15. Christen, W.G., et al., Fruit and vegetable intake and the risk of cataract in women. Am
J Clin Nutr, 2005. 81(6): p. 1417-22.

16. Moeller, S.M., et al., Overall adherence to the dietary guidelines for americans is
associated with reduced prevalence of early age-related nuclear lens opacities in women.
J Nutr, 2004. 134(7): p. 1812-9.

17. Cho, E., et al., Prospective study of intake of fruits, vegetables, vitamins, and
carotenoids and risk of age-related maculopathy. Arch Ophthalmol, 2004. 122(6): p. 883-
92.

18. Christen, W.G., et al., Dietary carotenoids, vitamins C and E, and risk of cataract in
women: a prospective study. Arch Ophthalmol, 2008. 126(1): p. 102-9.
19. Yokoyama Yoko, Nishimura Kunihiro, Barnard Neal D, Takegami Misa, Watanabe
Makoto, Sekikawa Akira, Okamura Tomonori, Yoshihiro Miyamoto. Vegetarian Diets and
Blood Pressure: A Meta-analyisis. JAMA Intern Med. 2014;174(4):577-587.

https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/

Encouraging young children to eat different

vegetables
Vegetable consumption is an important component of a
healthy diet; as one of the main food groups vegetable
provide fibre, vitamins, minerals and antioxidants.
However, motivating young children to increase their
intake from this food group often presents a challenge.
Here are some suggestions what parents can do.
Many parents will know that young children can become fussy and
picky eaters, many disliking vegetables and making meal times a
struggle. Given that children’s food preferences may determine their
future dietary behaviour, it is important to recognise that these food
preferences can be shaped.1
 

How food preferences are shaped in children 

Children have an innate liking for sweetness, and a dislike for sour or bitter foods. 1-3 Interestingly,
taste preferences in babies also seem to be influenced by what the mother eats during pregnancy and
lactation. In one study, infants of mothers who had consumed carrot juice regularly throughout their
pregnancy or lactation exhibited fewer negative facial expressions while being fed a carrot-flavoured
cereal compared with a plain cereal.4 Moreover, those infants who were exposed to carrots prenatally
were perceived by their mothers as enjoying the carrot-flavoured cereal more compared with the
plain cereal. Infants whose mothers drank water during pregnancy and lactation exhibited no such
difference. Therefore, if a pregnant woman consumes a varied diet rich in vegetables, her child may
appreciate more different tastes than a child exposed to only a reduced number of different foods
during pregnancy and lactation.
 
Food preferences develop further throughout childhood and parents have a vital role in promoting
healthy eating behaviour. The environment in which the child develops and eats is largely influenced
by the parents. If a pleasant environment is established, and new foods are introduced in a non-
coercive way, a child is much more likely to develop a preference for them. Parental encouragement
and rules around eating behaviour are positively related to vegetable consumption. 5
 

Neophobia, pickiness and fussiness 

Neophobia is a term that is used to describe a child’s aversion to trying new foods. 1-3 Parents often
struggle to get their children to try new foods and give up easily when the child will not take to eating
it. Children can also occasionally react negatively to a familiar food, which is termed pickiness.
Fussiness is a combination of neophobia and pickiness, and these problems tend to peak at the age of
2–6 years, declining to a steady lower level in adulthood. 6
 

What parents can do to encourage a positive eating environment  

Parents can play an important role in promoting and encouraging children to eat vegetables through
repeated exposure, modelling, and controlling the environment. The more a child is exposed to new
foods the more likely he/she seems to try and become familiar with them. 1 A child may need 10–15
tastes of a new food to develop a liking for it so giving up after a few attempts will generally fail to
introduce the new food.2 Parents should not force the child to have large quantities of new foods, but
instead praise them for trying small amounts of one or two new foods – over time continuing to do
this will lead to familiarity with the new vegetable and a greater desire to eat it.
 
Modelling is an important part of motivating children to eat vegetables. 2,3,7If children can see that an
adult enjoys trying new foods, they are more likely to try the food themselves. Additionally, if
vegetables are readily available for the child this may enhance their consumption. 6
 
Presenting food in a more appealing way by using more colours and shapes may interest children
more in trying new foods.2,3 For example a parent can make faces or pictures with food on the plate
and cut vegetables into different shapes. Offering food as raw or cooked could be an additional
option, given that care is taken with regard to food hygiene. Moreover, involving children in food
preparation and, if possible, in growing vegetables in the garden or pots may also increase their
desire to try new vegetables.3,7
 

In conclusion 
Children’s food preferences are shaped early in life and parents can positively impact on these by
creating an environment where structure exists around eating behaviour. By exposing children to
small amounts of a new food repeatedly, modelling healthy eating behaviour, involving children in
the growing and preparation of vegetables as well as presenting meals attractively, a child’s eating
environment can be improved.
 
References

1. Benton D (2004). Role of parents in the determination of the food preferences of children
and the development of obesity. International Journal of Obesity 28:858-869.
2. Wardle J, Cooke LJ, Gibson EL, Sapochnik M, Sheiham A, Lawson M (2003). Increasing
children's acceptance of vegetables; a randomized trial of parent-led exposure. Appetite
40(2):155-162.
3. Wind M, de Bourdeaudhuij I, te Velde SJ, Sandvik C, Due P, Klepp KI, Brug J (2006).
Correlates of fruit and vegetable consumption among 11-year-old Belgian-Flemish and Dutch
schoolchildren. Journal of Nutrition Education and Behavior 38(4):211-221.
 4. Mennella JA, Jagnow CP, Beauchamp GK (2001). Prenatal and postnatal flavor learning by
human infants. Pediatrics 107(6):E88.
5. Pearson N, Biddle SJH, Gorely T (2009). Family correlates of fruit and vegetable
consumption in children and adolescents: a systematic review. Public Health Nutrition
12:267-283.
6. Dovey TM, Staples PA, Gibson EL, Halford JCG (2008). Food neophobia and ‘picky/fussy’
eating in children: A review. Appetite 50:181-193.
7. Heim S, Strang J, Ireland M (2009). A garden pilot project enhances fruit and vegetable
consumption among children. Journal of the American Dietetic Association 109(7):1220-
1226.

http://www.eufic.org/article/en/artid/Encouraging-young-children-eat-different-vegetables/

IMPORTANCE OF VEGETABLES – 4
LINES, SHORT ESSAY, BRIEF ESSAY
OCTOBER 1, 2015 YOUR HOME TEACHER LEAVE A COMMENT

Importance of Vegetables:
 Vegetables are a rich source of nutrients
 Adding vegetables to our daily food routine makes a healthy diet
 Having more vegetables instead of oily foods and junk foods helps in weight management
 Eating all the varieties of vegetables increases our immune
 It is good to eat vegetables regularly to protect our body from diseases.
Importance of Vegetables: (Short Essay)
Our food we intake daily is the source of all essentials namely vitamins, minerals, fibers
and phytochemicals. All food we have nowadays does not do well to our body. Since time
being, vegetables are said to be the source of nutrients and immunity. One who takes right
amount of fruits and vegetables is immune to diseases. Vegetables form a healthy diet which
keeps our stomach full for a longer time. As a result, one doesn’t gain weight even if he overeats
vegetables every day. Vegetables that are healthy and easy to be added in daily food are
tomatoes, garlic, broccoli, carrot, spinach and so on.
Importance of Vegetables: (Brief Essay)
Vegetables are said to be the best food for our body. Vegetables have all the essential nutrients
namely vitamins, minerals, fibers and phytochemicals that form resistance to diseases
naturally. Unfortunately, we fail to add these healthy vegetables in our daily meal. The
importance of vegetables can be summarized as follows:
 The nutrients rich vegetables maintain the health of our body in a regular pace. Having vegetables
daily ensures the immunity of our body. A meal with vegetables added reduces the possibilities of
Arthritis, Stroke, Heart Diseases and many other serious complications which we think vegetables
cannot resist.
 Vegetables do not add more calories to your body. Eating a plate full of vegetables is good for
your health; at the same time helps in weight management. As you eat more vegetables, we do not
tend to get hungry easily.
 Most of the vegetables have anti-aging properties. Regular consumption of such vegetables
ensures a young look and healthy feeling to our body. Younger looks gives us more confidence.
 Vegetables keep our biological cycle very regular. Vegetables regularize the digestive system and
maintain the appetite throughout the day. This keeps us mentally and physically fresh than ever.
The vegetables that can be added in our daily food are spinach, garlic, onions, tomatoes, carrots,
green peas and many more. The more the vegetables we consume, the more the healthier we
become. As in the saying, “Prevention is better than cure”, having vegetables today will
reduce the risk of many unexpected diseases in the future.

http://whatistheurl.com/importance-of-vegetables-4-lines-short-essay-brief-essay/

Fruits and vegetables benefit kids in many ways, including improved nutrition, decreased obesity risk and better
school performance, but most children don’t get the recommended five or more servings of fruits and vegetables a
day. Only 22 percent of toddlers and preschoolers and only 16 percent of kids ages 6 to 11 meet the government's
recommendation, according to Ohio State research. One-half of children’s mealtime plates should be filled with
fruits and vegetables in order to reap the benefits.
Sponsored link

Improved Nutrition
Children’s growing bodies require good nutrition, and fruits and vegetables contain a multitude of vitamins,
minerals and other healthy compounds. Citrus fruits and strawberries are rich in immune system-boosting vitamin C,
carrots are loaded with eye-healthy vitamin A and spinach is a good source of iron, a mineral that helps prevent
anemia. According to DrGreene.com, apples contain 16 different polyphenols, which are antioxidants with health-
promoting properties. Eating fruits and vegetables in a rainbow of colors will provide a wide range of nutrients that
help keep kids healthy.
Decreased Obesity
Fruits and vegetables are high in filling fiber, but low in fat and calories. Encouraging kids to eat fruits and
vegetables instead of sugary snacks and fat-laden fast food can help children avoid obesity. According to the U.S.
Department of Health and Human Services, 16 percent of kids ages 6 to 19 are overweight, increasing the risk of
Type 2 diabetes, high cholesterol, hypertension, respiratory problems and depression. A USDA study of 3,064 kids
ages 5 to 18 linked higher fruit consumption to healthier body weights.
Digestive Health
High-fiber foods, such as fruits and vegetables, help the digestive system function properly. Constipation in kids can
often be eased by eating more high-fiber prunes, apricots, plums, peas, beans and broccoli, according to the
American Academy of Pediatrics. As fiber passes through the digestive system, it absorbs water and expands, which
triggers regular bowel movements and relieves constipation.
Better School Performance
Children with healthy diets, including high consumption of fruits and vegetables, performed better on academic tests
than children who consumed fewer fruits and vegetables in a study published in the April 2008 issue of the “Journal
of School Health.” The study of 5,200 Canadian fifth graders found that the kids with healthy diets were up to 41
percent less likely to fail literacy tests than the other children. A number of factors influence the academic
performance of kids, but nutrition is an important contributor to better school performance, the report noted.
Tips
To increase consumption of fruits and vegetables, shop with your kids and let them prepare vegetable and fruit
dishes. A child who makes the green beans himself may be more likely to eat them, notes an article by Elizabeth
Cohen, CNN senior medical correspondent. Sneak pureed vegetables into your children’s favorite foods and stock
kid-level shelves in the fridge with baggies of cut-up veggies and fruits and fruit cups. Shop organic if you can. If
cost is a factor, however, be selective in buying organic, recommends the American Academy of Pediatrics. The
most important thing is for kids to eat fruits and vegetables – organic or not.

http://healthyeating.sfgate.com/benefits-fruits-vegetables-kids-6463.html

It seems like an age-old problem — kids not eating their vegetables — and it is.
Little ones, more interested in macaroni and cheese than sautéed spinach, are
still leaving the latter largely untouched. The proof is both anecdotal — what
parent hasn't tussled with this? — and borne out in data. Nine out of 10
children, after all, still don't eat enough vegetables, according to the Centers
for Disease Control and Prevention (CDC).
The problem has been blamed, at least in part, for the deteriorating diets
of American youth. It has also been on clear display ever since the government
updated, in 2013, its nutrition standards for the National School Lunch
Program. Children, suddenly confronted with vegetables on every plate (as
required as part of the change), have responded not by eating them but
by leaving them on their plates -- untouched.

It's a poignant example of how kids are really good at making really bad
decisions about food. And it has proved pretty frustrating for health and
nutrition advocates, who can't seem to find a reasonable way to get children to
eat more healthfully at school.

But it turns out there might be an ingenious solution hiding beneath

everyone's nose.

Researchers at Texas A&M University, looking for patterns in food

consumption among elementary school children, found an interesting
quirk about when and why kids choose to eat their vegetables. After analyzing
plate waste data from nearly 8,500 students, it seems there's at least one
variable that tends to affect whether kids eat their broccoli, spinach or green
beans more than anything: what else is on the plate.
Kids, in short, are much more likely to eat their vegetable portion when it's
paired with a food that isn't so delicious it gets all the attention. When
chicken nuggets and burgers, the most popular items among schoolchildren,
are on the menu, for instance, vegetable waste tends to rise significantly.
When other less-beloved foods, like deli sliders or baked potatoes, are served,
the opposite seems to happen.

"Pairings of entrées and vegetables are an important consideration when

assessing plate waste among elementary school children," the researchers
note.

Indeed, the effect can work the other way around. The study found that
children tend to eat less of their entree when popular vegetables (mostly
starchy fried vegetables, like tater tots and french fries, which many wouldn't
classify as vegetables) are offered. When the entree is paired with steamed
broccoli — the vegetable children eat the least of on average — kids instead eat
more of the main dish.

And that interrelationship can be useful in reducing the amount of food

wasted at schools, which has been a persistent problem.
But these observations are probably more useful as a gauge for how appetizing
vegetable are in different contexts than as a subscription for what pairings will
lead to the least amount of food waste. Kids' favorite meals, after all, aren't
particularly healthy. What's more, they, too, lead to considerable waste. The
most popular pairing — hamburger and tater tots — still results in about 26
percent waste on average, according to the study.
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The notion that food pairings can significantly affect the attractiveness of
certain foods isn't new. Traci Mann, who teaches psychology at the University
of Minnesota and has been studying eating habits, self-control and dieting for
more than 20 years, believes that it can, in fact, be crucial. One of the
simplest ways to eat better is to make it easier to eat better. That involves a
strategy Mann calls "get alone with a vegetable," which is similar in that it
shows how important context can be. She described the strategy earlier this
year:
Normally, vegetables will lose the competition that they're in — the
competition with all the other delicious food on your plate. Vegetables might
not lose that battle for everyone, but they do for most of us.

This strategy puts vegetables in a competition they can win, by pitting

vegetables against no food at all. To do that, you just eat your vegetable first,
before any of the other food is there. Eat them before other food is on your
plate, or even at your table. And that way, you get them when you're hungriest
and unable to pick something else instead.

She also noted that it's been effective with kids:

We've actually tested this in a lot of ways. And it works unbelievably well. We
tested it with kids in school cafeterias, where it more than quadrupled the
amount of vegetables eaten.

It's just about making it a little harder to make the wrong choices, and a little
easier to make the right ones.

Of course, persuading schools to serve vegetables by themselves could be too

tall a task. Asking them never to serve foods kids adore might be, too. But
understanding how something as simple as what a vegetable is served with can
have a sizable impact on whether a child eats it is a pretty useful thing. At
school, and at home.

Researchers have discovered a surprisingly simple way to get kids to eat more veggies
By Roberto A. Ferdman September 29, 2015
https://www.washingtonpost.com/news/wonk/wp/2015/09/29/researchers-have-found-a-simple-way-
to-get-kids-to-eat-more-veggies/