Expert answer:write a query letter with letterhead to food magazine editor to introduce the article. and here is the first paragraph for the article.
In
the food world, many people are facing difficulties in selecting healthy food
to consume. Even though many of them might be having ready food at their
disposal, choosing best diet is a headache for many people. From a scientific
perspective, various studies have it that choosing a rainbow of food to consume
help to minimize the risk of people being exposed to diseases. It is important
to understand that rainbow of colors in food forms the major constitute of
minerals that are important to our bodies.
feature_article__choosing_a_rainbow_of_food_for_good_health.docx
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Feature Article: Choosing a Rainbow of Food for Good Health
In the food world, many people are facing difficulties in selecting healthy food to
consume. Even though many of them might be having ready food at their disposal, choosing best
diet is a headache for many people. From a scientific perspective, various studies have it that
choosing a rainbow of food to consume help to minimize the risk of people being exposed to
diseases. It is important to understand that rainbow of colors in food forms the major constitute
of minerals that are important to our bodies.
It is always impossible to overstate the human health benefits of consuming vegetables
and fruits. The wide arrays of health problems faced by many people in the United States have
been proven scientifically that it can be prevented if people learn to eat healthy food. Studies
have established that phytonutrients in fruits and vegetables help to reduce the risk of diabetes,
high blood pressure, osteoporosis, muscular degeneration, and even prostate problems (Willett,
2017). Unfortunately, people in our society are not taking full advantage of these health benefits
of plant foods. A study conducted by the Produce for Better Health Foundation (PBHF) reveals
that Americans are consuming only about 3.5 servings of fruits and vegetables daily; this is far
short as compared to 5 servings per day, which is recommended minimum.
Janet Hackert, regional health education specialist and nutritionist at the University of
Missouri Extension state that ‘‘Vegetables and fruits in a rainbow of colors offer the nutrients
needed for good health”. She argues that ‘a quarter of a cantaloupe contains 93 percent of
Vitamin C which is important to our bodies’. A study by PBHF further reveals that 33 percent of
kids in the United States are eating two servings per day of fruits and 29 percent are consuming
the minimum three servings per day of vegetables (Willett, 2017). To make things even worse,
half of the vegetables and fruits consumed by kids are white potatoes and approximately a
quarter of it are fried potatoes.
Images of Rainbow of food
The best method to acquire the power of fruits and vegetables is to enjoy a wide variety
of colors and kinds of food plants as possible. Fortunately, all the varieties of food produce offer
great taste and help to enhance good health. The NC 5 A Day Coalition, a statewide coalition
advocating for an increase in the consumption of vegetables and fruits, urges all the people living
in North Carolina to consume a minimum of 5 servings of vegetables and fruits daily
(Loewenstein et al, 2016). Even though 5 five servings are the minimum recommended, it is
important to understand that between 5 to 9 servings per day may be needed for a person to get
the full energy of the food plants.
The good news is that a quantity to serve is smaller as compared to what people think.
For instance, one serving can have a ½ cup of canned or cooked vegetables, a small size of fruit,
1 cup of chopped raw leafy vegetables, ½ cup of dried peas and beans, ¾ cup of 100% fruits or
vegetables, ¼ cup of dried fruits or vegetables (Schwingshackl & Hoffmann, 2015). These
highlighted portions contain nearly all the minerals required by our bodies. Hence, people who
are striving to eat healthy food should not be scared on quantity because it can easily be
acquired. So, people should start counting their food servings and start feeling healthier.
References
Loewenstein, G., Price, J., & Volpp, K. (2016). Habit formation in children: evidence from
incentives for healthy eating. Journal of health economics, 45, 47-54.
Schwingshackl, L., & Hoffmann, G. (2015). Diet quality as assessed by the Healthy Eating
Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension
score, and health outcomes: a systematic review and meta-analysis of cohort studies.
Journal of the Academy of Nutrition and Dietetics, 115(5), 780-800.
Willett, W. (2017). Eat, drink, and be healthy: the Harvard Medical School guide to healthy
eating. Simon and Schuster.
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