Eating on the Wild Side 2021 (CHES)
This course is only for CHES practitioners.
One of the best books you will ever read on the science and practical advice increasing the phytonutrients in your diet from fruits and vegetables. Pearls of wisdom are listed under each fruit or vegetable. For example, canned artichoke heart are among the most nutritious vegetables in the supermarket, or tearing romaine lettuce the day before you use it doubles its antioxidant content, or cooked carrots have twice as much beta-carotene as raw carrots, or red cherry tomatoes have up to twelve times more lycopene than red beefsteak tomatoes.
Highly recommended reading for all who are health conscious. –Andrew Weil, MD
Only Michael Pollan would come close to her superbly researched work. –Bill Kurtis, TV Journalist
Choose between two versions:
15-hour Program I.D. #SS114228_EWS15 CHES 15 hours
25-hour Program I.D. #SS114228_EWS25 CHES 25 hours
7.1.2 Access accurate resources related to identified issues
7.2.2 Taylor messages to priority populations
7.3.1 Use techniques that empower individuals and communities to improve their health
Upon completion of this course, a person will be able to:
1. Discuss three ways wild grown varieties of fruits and vegetables are very different in nutritional content when compared to manselected or man-made varieties.
2. Identify four ways to better store and prepare fruits and vegetables currently available in the grocery store, to increase or maintain phytonutrient content.
3. Explain why the color of a fruit or vegetable or the location where it is grown on the plant or tree may make a difference in its nutritional content.
4. Identify the salad oil that increases the absorption of nutrients from salad greens.
5. List three medicinal benefits of alliums and name four vegetables in this category.
6. Name four nutrients found in white potatoes and explain how to prepare potatoes to greatly lower their glycemic level.
7. Review why the ripening process is so important to the nutritional value of most fruits and vegetables.
8. Discuss one benefit or detriment of each preparation method for retaining the nutritional value of fruits and vegetables: fresh and raw--only washed, boiled, grilled, steamed, microwaved, or pressure cooked.
9. Identify two most nutritious ways each to serve/prepare apples and berries.
10. Discuss one medicinal use of fresh cranberries and sour cherries.
11. Identify a fruit or vegetable that is an excellent source of: lycopene, naringin, beta-carotene, sodium nitrate, vitamin C, flavonoids, and antioxidants.
Why we chose this book
When a food or nutrition book comes along that is this highly regarded, I have to take a look. I was excited to see such a credible resource that explained and explored the nutritional changes that have taken place over the centuries, which species are still available or the closest relative, and comparisons of the readily available options in the local farmers’ markets or groceries. Beyond the innate nutritional content, the author takes us through the preparation and storage options that increase or destroy phytonutrients in the various fruits and vegetables—one method is not recommended for all.
About the author
Jo Robinson has authored or coauthored fourteen nonfiction books that have sold over two million copies. She is a health writer and food activist best known for her research on raising livestock on pasture instead of feedlots. With this book, she establishes her expertise in bringing the nutrient values of fruits and vegetables to the reader.