Fruit and vegetable consumption

Article Abstract:

The US Dept of Agriculture says that the increase in fruit and vegetable consumption in the country is caused by growing concerns about nutrition among US citizens. US vegetable consumption increased by five percent during the 1970s and by 22% during the 1980s. Total expenditures for fruits and vegetables amounted to $102 billion in 1990. It is projected that US fruit and vegetable consumption will double by the year 2000.

United States, Production management, Statistics, Food and nutrition, Food consumption, Fruit, Fruits (Food), Produce industry

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Fish consumption and risk of sudden cardiac death

Article Abstract:

Omega-3 fatty acids are have a positive affect on cardiovascular disease risk such as lowering triglyceride levels, inhibiting plaque formation in the arteries, decreasing platelet aggregation and altering arrhythmogenesis. People who consume 1-2 portions of fish per week add protection from cardiac death. However, people who include fish in the regular diet are more likely to follow a healthier lifestyle in general.

Health aspects, Care and treatment, Fish as food, Fish (Food product), Cardiac arrest, Omega-3 fatty acids, Omega 3 fatty acids

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French vegetable gratins

Article Abstract:

Recipes for French vegetable gratins are presented. The dishes are easy to prepare yet exude an air of sophistication. They indicate how seriously the French regard vegetables as dishes.

Cooking, Cookery (Vegetables), Cookery, French, French cooking

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