NUTRITIONAL AND MEDICINAL BENEFITS IN VEGETABLES TO HUMAN BEING BEL 492
PREPARED FOR :
ASSOC.PROF HJ SA'ABAN HJ SALIM
NADIAH BT HASHIM
31 MARCH 2009
2.1 Title: Nutritional and medicinal benefits of vegetables to human being.
2.1.1 Reason for choosing the title :
The reason was choosing because nowadays, many of people do not aware about the importance and the benefits of the vegetables.
2.1.2 General Purpose : To inform
2.1.3 Specific Purpose: To inform my audience about the importance of vegetables for health and healing.
2.1.4 Central Idea :
: 188.8.131.52 The definition of vegetables
: 184.108.40.206 The importance of vegetables
: 220.127.116.11 Types of nutrition in Vegetables
: 18.104.22.168 Benefits of vegetables
: 22.214.171.124 Vegetables for health and healing
3.1 The definition of vegetables:
3.1.1 Wikipedia(2004) - "Vegetable" comes from the Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing.
3.1.2 Wikipedia(2004) - The term "vegetable" generally means the edible parts of plants. The definition of the word is traditional rather than scientific, however, and therefore the usage of the word is somewhat arbitrary and subjective, as it is determined by individual cultural customs of food selection and food preparation.
3.2 The importance of vegetables:
3.2.1 Sue Snider (2009) - Vegetables are low in fat and calories. They also provide fiber, vitamins (such as vitamins A and C and folate) and minerals.
3.2.2 Sue Snider (2009) - Different vegetables are good sources of different nutrients. Eat a variety of vegetables. Include dark-green leafy vegetables (spinach, romaine, kale, mustard greens, collard greens, turnip greens), deep-yellow vegetables (carrots, sweet potatoes, yellow squash), and legumes (navy, pinto, kidney, chickpeas, etc.) several times each week. (Legumes can count either as a vegetable or can be used in place of meat).
3.2.3 Sue Snider (2009) - Vegetables-even starchy vegetables such as potatoes, corn and peas-are low in calories, but go easy on the fat you add. A low calorie food can suddenly turn into a high calorie one when fat is added in large amounts.
3.2.4 Sue Snider (2009) - Use raw vegetables, such as carrots and celery, for snacks or in place of potato chips with sandwiches. To add sparkle to your meals, try new recipes for your family's favorite vegetable.
3.3 Types of nutrition in vegetables:
3.3.1 Ong Hean Chooi (2008) - Sulphur: available in any protein.Vegetable rich in protein are mainly legumes. Required for making protein. Deficiency reduces the body’s capacity to make protein. Excess can be toxic.
3.3.2 Ong Hean Chooi (2008) - folic acid (a part of vitamin's B complex): to maintain the immune system functions, formation of blood cells. Useful in treating depression, forgetfulness and irritability. Deficiency result in anemia, depression, loss of appetite, mouth sores, poor growth in children. (Parsley, spinach).
3.3.3 Ong Hean Chooi (2008) – potassium: required for regulating body fluids, circulation of ions in the bloodstream, nerve function, nutrient transfer to cells. Deficiency causes confused state, weakness and fatique, lead to mental confusion, heart attack and stroke. (Asparagus, avocados, cabbage, potatoes, spinach).
3.3.4 Ong Hean Chooi (2008) – calcium: maintaining strength of bones and teeth, control of nerve impulses to and from the brain, contraction muscles. Deficiency results in poor health of bones and teeth, osteoporosis, heart distress. (Cabbage, green leafy vegetables).
3.4 Benefits of vegetables:
3.4.1 United Stated Department of Agriculture (2008) - Eating a diet rich in vegetables as part of an overall healthy diet may reduce risk for stroke and perhaps other cardiovascular diseases.
3.4.2 United Stated Department of Agriculture (2008) - Eating a diet rich in...
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