Fruits & Veggies – More Matters is a national public health initiative from Produce for Better Health Foundation and Centers for Disease Control and Prevention (CDC) to increase the consumption of fruits and vegetables.

1. Fruits, Vegetables
Fruits & Veggies – More Matters is a national public health
initiative from Produce for Better Health Foundation and Centers
for Disease Control and Prevention (CDC) to increase the
consumption of fruits and vegetables. This campaign, begun in
2007, took the place of the 5 A Day program. The shift was
implemented in order to better communicate updated dietary
guidelines, which recommended more than 5 servings of fruits and
vegetables for some Americans.

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will find important and necessary information of various ​Fruits, Vegetables
& Food Processing companies in Bangladesh.
Details
The United States Department of ​Agriculture’s ​2005 Dietary
Guidelines for Americans, released in January 2005, recommends
various numbers of servings of fruits and vegetables depending on
an individual’s calorie needs – ranging from 4 to 13 servings, or 2 to
6.5 cups, per day, yet research indicates that over 90 percent of
Americans do not meet their recommended amount. To meet these
recommendations, most need to more than double the amount of
fruits and vegetables they currently eat. Closing the consumption
gap requires a national call to action. Fruits & Veggies—More
Matters provides a national call to action designed to encourage
Americans to eat more fruits and vegetables for their better health.
Produce for Better ​Health Foundation​ launched a consumer website
in March 2007 aimed at educating Gen X moms about the Fruits &
Veggies—More Matters campaign and the benefits of eating more
fruits and vegetables. The​ Fr​uit​s​ & Veg​g​ies—More Matters website
offers nutrition information, selection and storage advice, recipes,
shopping and meal planning advice, tips for increasing produce
consumption, and an abundance of other useful information about
fruits and vegetables. Over ​300 ​short informational videos

3. demonstrate how to check different fruits and vegetables for
ripeness, outline proper storage methods, present healthy and
quick recipes, and offer other fun and useful tidbits about fruits and
vegetables.
The Fruits & Veggies—More Matters campaign stresses that it’s
easy to eat more fruits and vegetables because all forms (fresh,
frozen, canned, dried and 100 percent juice) are nutritious. The
Fruits & Veggies—More Matters logo can be found on select
packages of fresh, frozen, canned, dried and 100 percent fruit and
vegetable juice products in store.
History
● 1991 - The National Cancer Institute (​NCI​) and the Produce
for Better Health Foundation creates the 5 A Day for Better
Health Program.
● October 2005 - CDC ​becomes ​lead federal agency and
national health authority for the 5 A Day program.
● March 2007 - The 5 A Day program becomes the National
Fruit and ​Vegetable ​Program. The new campaign is Fruits &
Veggies—More Matters.

4. Fruit
In botany, a ​fruit ​is the seed-bearing structure in flowering plants
(also known as angiosperms) formed from the ovary after
flowering.
Fruits ​are the means by which angiosperms disseminate seeds.
Edible fruits, in particular, have propagated with the movements of
humans and animals in a symbiotic relationship as a means for
seed dispersal and nutrition; in fact, humans and many animals
have become dependent on fruits as a source of food. Accordingly,
fruits ​account for a substantial fraction of the world's agricultural
output, and some (such as the apple and the pomegranate) have
acquired extensive cultural and symbolic meanings.
In common language usage, "fruit" normally means the fleshy
seed-associated structures of a plant that are sweet or sour, and
edible in the raw state, such as apples, bananas, grapes, lemons,

5. oranges, and strawberries. On the other hand, in botanical usage,
"​fruit​" includes many structures that are not commonly called
"fruits", such as bean pods, corn kernels, tomatoes, and wheat
grains. The section of a fungus that produces spores is also called a
fruiting body.
Botanic fruit and culinary fruit
Many common terms for seeds and fruit do not correspond to the
botanical classifications. In culinary terminology, a ​fruit ​is usually
any sweet-tasting plant part, especially a botanical fruit; a nut is
any hard, oily, and shelled plant product; and a vegetable is any
savory or less sweet plant product. However, in botany, a fruit is the
ripened ovary or carpel that contains seeds, a nut is a type of fruit
and not a seed, and a seed is a ripened ovule.
Examples of culinary "vegetables" and nuts that are botanically
fruit include corn, cucurbits (e.g., cucumber, pumpkin, and
squash), eggplant, legumes (beans, peanuts, and peas), sweet
pepper, and tomato. In addition, some spices, such as allspice and
chili pepper, are ​fruits​, botanically speaking. In contrast, rhubarb is
often referred to as a fruit, because it is used to make sweet desserts
such as pies, though only the petiole (leaf stalk) of the rhubarb
plant is edible, and edible gymnosperm seeds are often given fruit
names, e.g., ginkgo nuts and pine nuts.
Botanically, a cereal grain, such as corn, rice, or wheat, is also a
kind of fruit, termed a caryopsis. However, the fruit wall is very thin
and is fused to the seed coat, so almost all of the edible grain is
actually a seed.

6. Vegetable
"Veggie" and "Veg" redirect here. For the diet that abstains from
animal products and consists mostly of plants, see ​Veganism​. For a
vegetarian ​diet, see Vegetarianism. For other uses of "vegetable",
see Vegetable (disambiguation). For other uses of "veggie", see
Veggie (disambiguation). For other uses of "veg", see VEG.
Vegetables are parts of plants that are consumed by humans or
other animals as food. The original meaning is still commonly used
and is applied to plants collectively to refer to all edible plant
matter, including the flowers, fruits, stems, leaves, roots, and
seeds. The alternate definition of the term is applied somewhat
arbitrarily, often by culinary and cultural tradition. It may exclude
foods derived from some plants that are fruits, flowers, nuts, and
cereal grains, but include savoury fruits such as tomatoes and
courgettes, flowers such as broccoli, and seeds such as pulses.

7. Originally, ​vegetables ​were collected from the wild by
hunter-gatherers and entered cultivation in several parts of the
world, probably during the period 10,000 BC to 7,000 BC, when a
new agricultural way of life developed. At first, plants which grew
locally would have been cultivated, but as time went on, trade
brought exotic crops from elsewhere to add to domestic types.
Nowadays, most vegetables are grown all over the world as climate
permits, and crops may be cultivated in protected environments in
less suitable locations. China is the largest producer of vegetables,
and global trade in agricultural products allows consumers to
purchase vegetables grown in faraway countries. The scale of
production varies from subsistence farmers supplying the needs of
their family for food, to agribusinesses with vast acreages of
single-product crops. Depending on the type of vegetable
concerned, harvesting the crop is followed by grading, storing,
processing, and marketing.
Vegetables can be eaten either raw or cooked and play an important
role in human nutrition, being mostly low in fat and carbohydrates,
but high in vitamins, minerals and dietary fiber. Many nutritionists
encourage people to consume plenty of fruit and vegetables, five or
more portions a day often being recommended.