doc12976 Human_Nutrition_and_Food_Safety_10-22-26.pdf

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            "text": "Human Nutrition and Food Safety"
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            "text": "Food as Medicine: Eating the Rainbow"
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            "text": "The Nutritional Value and Health Benefits of Colorful Fruits and Vegetables.",
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            "text": "Fruits and vegetables provide essential vitamins, minerals, fiber, and antioxidants needed for healthy growth and normal body function. Eating different types and colors supports digestion, immunity, vision, heart health, and strong bones. A varied intake may also help reduce the risk of chronic diseases."
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            "text": "Most people consume vegetables as part of their meals on a regular basis. They consist of several different types, including leafy vegetables, root vegetables, and fruit vegetables, each of which contains essential nutrients that contribute to the normal functioning of the body. Regular vegetables consumption can promote health, digestion, and normal growth and development. Vegetables are seen as a key component of a healthy diet due to their nutritional benefits."
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            "text": "Fruits come in a variety of colors, and each color group provides different nutrients that are beneficial to the body. Red colored fruits can be beneficial for heart health; orange and yellow fruits tend to be high in vitamin A. Green fruits are a good source of vitamins and minerals, and blue and purple fruits are recognized for their antioxidant properties. Fruits of various colors provide the body with a good mixture of vitamins and minerals necessary for proper growth and development."
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            "text": "to the body. Red colored fruits can be beneficial for heart health; orange and yellow fruits tend to be high in vitamin A. Green fruits are a good source of vitamins and minerals, and blue and purple fruits are recognized for their antioxidant properties. Fruits of various colors provide the body with a good mixture of vitamins and minerals necessary for proper growth and development."
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            "text": "Selected green vegetables and their nutritional value."
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            "text": "Arugula",
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            "text": "It is a cruciferous\nvegetable popular in\nAmerican salads."
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            "text": "The leaves have a peppery, spicy flavor that grows bitter with age. Regular consumption may help support eye health and digestion as part of an overall healthy diet."
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            "text": "Broccoli",
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            "text": "Broccoli is a green\nvegetable rich in\nvitamins C, K, and B9.\nIt contains"
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            "text": "antioxidants, including sulforaphane, and minerals\nsuch as calcium and potassium. It may help\nmaintain heart health and support digestion, brain"
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            "text": "function, and a healthy immune system."
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            "text": "Selected colorful foods, their respective nutrients, and examples of each."
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            "text": "act as potent antioxidants that support eye health, boost the immune system, promote healthy skin, and help lower inflammation."
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            "text": "Centers for Disease Control and Prevention. (2026, February 20). Healthy eating tips."
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            "text": "Fernandes, A., Mateus, N., & de Freitas, V. (2023). Polyphenol-dietary fiber conjugates from fruits and vegetables: Nature and biological fate in a food and nutrition perspective. Foods, 12(5), 1052."
        },
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            "text": "Lungu, I. I., Babarus, I., Oniciuc, L., & Stefanache, A. (2022). A review of essential microelements in the immune system. International Journal of Immunology, 10(1), 1-4."
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            "text": "Mitra, S., Paul, S., Roy, S., Sutradhar, H., Bin Emran, T., Nainu, F., ... & Mubarak, M. S. (2022). Exploring the immune-boosting functions of vitamins and minerals as nutritional food bioactive compounds: a comprehensive review. Molecules, 27(2), 555."
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            "text": "National Center for Complementary and Integrative Health.\n(2022). Whole person health stakeholder meeting: Full summary. National Institutes of Health.\nhttps://www.nccih.nih.gov/news/events/stakeholdermeeting-for-research-on-whole-person-health",
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            "text": "Office of Disease Prevention and Health Promotion.\n(2025). Understanding Food Is Medicine. U.S. Department of Health and Human Services.\nhttps://odphp.health.gov/foodismedicine/understanding-food-medicine",
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            "text": "For more information, contact:\nAvinash M. Tope, Ph.D.\nAssociate Dean of Academics / Associate Professor,\nHuman Nutrition and Food Safety\n502-597-6012\navinash.tope@kysu.edu"
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            "text": "Contributors:\nMaame Konadu Appiahene\nGraduate Research Assistant\nSarah N. Carr, Ph.D.\nAssistant Professor of Animal Science\nPratibha Gupta, Ph.D.\nResearch Associate Professor\nCentral State University, Wilberforce, OH USDA-1890-CBG Grant #13702801"
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            "text": "foods are rich in\ncarotenoids, vitamin\nC, and potassium.\nThese compounds",
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