Healthy Eating
Bishop participates in Fresh Fruit and Vegetable Program (FFVP)
The Fresh Fruit and Vegetable Program (FFVP) is an important tool in our efforts to combat childhood obesity. The program has been successful in introducing elementary school children to a variety of produce that they otherwise might not have the opportunity to sample. The various partnerships that FNS and state agencies have developed in the public and private sectors, as well as the dedicated work of school administrators, have contributed to the overall success and acceptance of the program. FFVP is consistent with and supports the Health and Medicine Division (HMD) of the National Academies of Sciences, Engineering, and Medicine’s recommendations to provide healthier snack choices in schools.
Some of the foods your student will be introduced to include the following:
Red Beets
Beets are a hardy root vegetable grown all over the world. The most common type of beet sold in grocery stores is the red beet, but not all beets are red. Beets come in a range of colors and sizes from red and yellow to stunning candy-cane-striped . They generally have an earthy, sweet taste that many people enjoy and are packed with nutrition.
Research suggests that eating vegetables in a wide array of colors can be good for your health. Adding colorful beets to your diet can be a visually appealing way to pack some extra nutrition into your favorite dishes.
Health Benefits
From reducing inflammation to improving heart health, beets provide many health benefits.
Reduced Inflammation
The stark red color of beets comes from compounds called betalains. Betalains have powerful antioxidant effects and can help reduce inflammation. Beets are also rich in nitrates, which reduce inflammation by removing harmful compounds from your bloodstream. This combination of betalains and nitrates makes beets a great choice for people with inflammatory conditions like rheumatoid arthritis or fibromyalgia.
Heart Protection
The nitrates in beets don't just reduce inflammation, they also improve heart health. Nitrates have been shown to reduce high blood pressure. Beets are also naturally low in cholesterol and fat, which makes them a good option for people concerned about heart disease or stroke.
Increased Energy
Mitochondria are responsible for producing the energy your cells need to function. Studies have shown that the nitrates in beets help these cellular powerhouses function better. Some athletes even drink beet juice before exercising to improve their performance.
Nutrition
A single, half-cup serving of cooked beets contains:
- Calories: 37
- Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 65 milligrams
- Carbohydrates: 8 grams
- Protein: 1 gram
Cantaloupe
The cantaloupe is a juicy, orange summer fruit that's related to the watermelon and honeydew melon. It also belongs to the same plant family as cucumbers, pumpkins, squashes, and gourds. The semi-sweet cantaloupes most familiar to people in the U.S. are a type of muskmelon.
People have grown cantaloupes for thousands of years. Most people agree it likely first grew in Persia (modern Iran). The fruit made its way to the New World with Christopher Columbus during his second voyage in the late 1400s.
Nutrition
Like many fruits and vegetables, cantaloupes are mostly water. One cup of fresh cubes has 144 calories, 6% of your daily serving of fiber, and zero fat and cholesterol.
Health Benefits
Low in Carbs
They're 90% water. That's almost as juicy as a watermelon. The high amount of liquid content gives cantaloupes a low glycemic load score of 4. That means your body digests it slowly, and it won't make your blood sugar spike. So it's a great pick for people with diabetes.
Hydration
Cantaloupes hydrate you. They're filled with electrolytes. These minerals balance body fluids in your body and keep it working right. That helps you stay hydrated and full of energy.
Reduced Inflammation
They may help fight diseases. Compounds called phytonutrients in cantaloupes give them anti-inflammatory properties. Cantaloupes are a good part of a healthy diet.
Antioxidants in cantaloupes help fight inflammation in the body. They fight free radicals that cause oxidative stress and cell damage, reducing your risk of developing serious health issues such as diabetes, heart disease, arthritis, and more.
The antioxidants in cantaloupes that fight inflammation and reduce oxidative stress can help reduce your risk of cancer. The fiber in the fruit can help reduce your risk of developing colorectal cancer.
A cup of cantaloupe has more than 100% of your recommended daily intake of vitamin A. It also has nearly 100% of your recommended daily allowance of vitamin C. Both these nutrients play a major role in maintaining skin health. Vitamin A helps protect the skin from sun damage, and vitamin C helps support your natural collagen production.
Cantaloupes have lutein and zeaxanthin, two antioxidants that give fruits and vegetables their yellow and red colors. Combined with vitamin A, these antioxidants play an important role in protecting your vision and eye health. They may also help slow the progression of age-related macular degeneration.
Beta-carotene, found in cantaloupes as vitamin A, may help prevent asthma later in life. Choline, an antioxidant found in cantaloupes, may also help reduce inflammation in people with asthma.
The fiber, potassium, and vitamin C present in cantaloupes are vital nutrients for your heart health. Potassium can help lower high blood pressure, which is a risk factor for heart disease. Fiber helps lower the levels of "bad cholesterol" in your body. It can also keep your blood pressure in check.