Songs and Jingles for Fruits and Veggies

Sing these fun songs to get everyone excited about using more fruits and vegetables.

(To the tune of “Everything’s Coming up Roses”)

By Anne R. Goodman, MS, RD

You’ll be swell

You’ll be great

Heap those veggies up high on your plate

Eat your beans

And leafy greens

Honey

They’ll give you iron & calcium!

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _

You’ll be swell

You’ll be great.

Feel so healthy from all that you’ve ate

Broccoli

Brings such glee

Honey

Be sure you get enough beta carotene!

_ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _

You’ll be swell

You’ll be great

Eating well helps determine your fate

All types of beans

Are great proteins

Guess what

They help

to lower cholesterol!

You’ll feel swell

What a hoot

If you eat lots of veggies & fruit

Fresh or frozen

It’s been proven

Honey

They’re rich in vitamin C & fiber.

- - - - - - -- - - - - - - - - - - - - - - - -

Summer’s here

Beat the heat

With some cold tofu salad

Not meat

It’s a taste festival

With no cholesterol

Honey

Don’t forget the soy dogs to barbeque!

- - - - - - - - - - - - - - - - - - - - - - - -

You’ll feel swell

You’ll feel sweet

Eating fruit, beans & greensAnd whole wheat

Be astute

Substitute

Veggie Burgers

Try them on a whole-wheat bun

With ketchup!

___________________

(To the tune of “There’s No Business Like Show Business”)

There’s no protein

Like soy protein

Here’s some facts

You should know

Soybeans help to lower your cholesterol

That means that they’re healthy for your heart

Eat them plain or bake them in a casserole

Here’s some good cookbooks

To help you start

So you’re thinking

What’s Anne drinking

To leave a message like this?

Soymilk with added calcium and B12 too

For healthy hearts, it’s the perfect brew

Leave me a quick message, and I’ll get back to you

With a recipe for tofu!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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