New study says eat your greens - and citrus fruits and berries - to add years to your life!

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A new study from Harvard researchers reminds us once again to eat our veggies and fruit every day to maximize longevity and promote our health.   Consuming three servings of vegetables and two servings of fruit each day was associated with lower mortality.    Only about 1 out of 10 Americans meet these goals.  

The study also found that what kind of vegetables and fruits made a significant difference – leafy greens, vitamin-C rich fruits, and vegetables rich in beta-carotene showed benefit while starchy vegetables (like potatoes, corn, peas) and fruit juices were not associated with risk reduction.  The researchers tracked intake over a 30-year period of more than 100,000 adult men and women.  In addition, the study looked at pooled intake data from nearly 2 million adults worldwide.  Here is a link to the journal article and a good summary in Science Daily.   See in the produce section and frozen vegetable aisle!

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About the Author
Jamie Pope, a Registered Dietitian Nutritionist and Adjunct Assistant Professor at Vanderbilt University, has worked in the areas of obesity research, health promotion, heart disease prevention, and since 2000 teaching introductory nutrition. Beyond the classroom, she adapted portions of her nutrition courses to produce a Massive Open Online Course attracting more than 175,000 participants from around the world. This experience earned Jamie an Innovation in Teaching award from the Vanderbilt University School of Nursing. She is the co-author of the textbook entitled Nutrition for a Changing World. Now in its second edition, the text is in use in over 140 universities across the U.S. and the recipient of a 2020 Textbook Excellence Award. Most recently she developed and produced an audio course for (Nutrition 101: Understanding the Science and Practice of Eating Well) that is also featured on platforms like Apple Books and Audible. Jamie holds a Master’s of Science degree in Nutrition and post graduate work in Health Psychology. She is a Fellow of the Academy of Nutrition and Dietetics. Jamie is an active member and serves on the board of the Textbook and Academic Authors Association. She has authored or contributed to numerous scientific and popular press publications. Jamie also held several corporate positions, serving as nutrition consultant and media representative.