Funny 5-A-Day Quiz

Take the quiz.This quiz will bring a few laughs. It will also give you ideas for eating more fruits and vegetables. Write you answer after each question. Then compare with the answers at the end.1. A vegetable that asks permission. “Let us....” Eat it as salad!!___________________________2. A "sofa spud." Eat this one with fat-free sour cream and a large tossed salad.___________________________3. ___ you glad. Hint - the color is the same as its name. Eat this one for breakfast or a snack most days of the week.___________________________4. "I think I?am going to go _______!" Take this one along with you in its own wrapper!!___________________________5. An Australian bird fruit. Use this fruit as a lovely garnish for salads, fruit desserts and to top yogurt.___________________________6. A vegetable name that sounds like it should be used when weighing gemstones. Mini versions of this vegetable are a delicious snack.___________________________7. A vegetable that is really a fruit - seriously! Cut it and use it on sandwiches, salads and on top of chili.___________________________8. These little green gems rhyme with please. Add them to salads and rice to boost your fiber.___________________________9. A vegetable that keeps away vampires - and loved ones. Use this wonderful vegetable to add a wonderful flavor without salt to many dishes.___________________________10. A dried plum. Eat them as a snack or use their puree in place of 50% of the oil in baked goods.___________________________11. A vegetable you might put in your garden in order to grow a chicken. Dice this beauty and put it in soups, stews, pasta dishes and casseroles.___________________________12. Ghosts call these boo berries. Add them to baked goods, muffins and pancakes.___________________________13. A vegetable that sounds like it's been run over. Serve it as a side dish or include it in pasta, soups and casseroles.___________________________14. This fruit rhymes with very. They are great fresh and can be frozen for smoothies!___________________________15. This fruit sounds like it should grow on an evergreen tree. Cut these when they are ripe and enjoy them fresh. They are also delicious in stir fry dishes.___________________________16. You can’t elope with this fruit. Cut it in chunks and enjoy it fresh for breakfast or snack.___________________________17. A saccharine tuberosity. Bake this vegetable and serve it with low-calorie maple syrup.___________________________18. A vegetable that sounds like the amount of money you make at work. This vegetable is great raw, cut in sticks. Use it to flavor soups and stews too!___________________________19. "______, _______, the musical fruit…" Add these legumes to soups, chili, salads and pasta. Try to eat them at least twice a week.___________________________20. A citrus fruit that sounds like it could make wine. Cut them in segments and eat them for breakfast or dessert.___________________________Answers:1. lettuce, 2. potato, 3. orange,4. bananas, 5. kiwi, 6. carrot, 7. tomato8. peas, 9. garlic, 10. prune, 11. eggplant, 12. blueberries, 13. squash, 14. berry, 15. pineapple, 16. cantaloupe, 17. sweet potato, 18. celery, 19. beans, beans, 20. grapefruit.We would like to thank Sheila Rogriduez, CHES, of Del Sol LifeCare Center in Texas for the idea and most of the questions for this quiz.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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Diet and Longevity

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Enjoy the Fruits of Summer