CABBAGE

The cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the
Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous,
biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a
mass of leaves, usually green but in some varieties red or purplish, which while immature form
a characteristic compact, globular cluster (cabbagehead).

CARROT

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta,
from Greek karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a
root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh.
The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native
to Europe and southwestern Asia.
 JUNK FOODS

Junk food is an informal term applied to some foods which are perceived to have little or no
nutritional value, or to products with nutritional value but which also have ingredients
considered unhealthy when regularly eaten, or to those considered unhealthy to consume at
all. The term was coined by Michael Jacobson, director of the Center for Science in the Public
Interest, in 1972.

Foods more likely to be considered junk food generally are those that are more convenient and
easy to obtain in a ready-to-eat form, though being such does not automatically define the food
as "junk food."

Eating disorders have increased five-fold among children 8-13, one clinic noting that one child
as young as five developing anorexia. According to NHANES III, two-thirds of teenage girls who
are trying to eat "healthy" by avoiding junk foods are deficient in iron, calcium and other
important nutrients.

Many teenage girls, already the most poorly nourished of any group in America, have stopped drinking
milk or eating meat in their extreme fear of fat. -Frances Berg, MS, author of Women Afraid to Eat

A study by Paul Johnson and Paul Kenny at the Scripps Research Center suggested that junk
food has addictive properties, similar to heroin. After five days on a junk food diet, the pleasure
centers of rat brains became desensitized, requiring more food for pleasure. After the junk food
was taken away and replaced with a healthy diet, the rats starved for two weeks instead of
eating nutritious fare.
 FRUITS

Fruit is a structure of a plant that contains its seeds.

The term has different meanings dependent on context. In non-technical usage, such as food
preparation, fruit normally means the fleshy seed-associated structures of certain plants that
are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper
berries and bananas, or the similar-looking structures in other plants, even if they are non-
edible or non-sweet in the raw state, such as lemons and olives. Seed-associated structures that
do not fit these informal criteria are usually called by other names, such as vegetables, pods,
nut, ears and cones.

In biology (botany), on the other hand, a "fruit" is a part of a flowering plant that derives from
specific tissues of the flower, mainly one or more ovaries. Taken strictly, this definition excludes
many structures that are "fruits" in the common sense of the term, such as those produced by
non-flowering plants (like juniper berries, which are the seed-containing female cones of
conifers[1]), and fleshy fruit-like growths that develop from other plant tissues close to the fruit
(accessory fruit, or more rarely false fruit or pseudocarp), such as cashew fruits. Often the
botanical fruit is only part of the common fruit, or is merely adjacent to it. On the other hand,
the botanical sense includes many structures that are not commonly called "fruits", such as
bean pods, corn kernels, wheat grains, tomatoes, and many more. However, there are several
variants of the biological definition of fruit that emphasize different aspects of the enormous
variety that is found among plant fruits

Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango
are commercially valuable as human food, eaten both fresh and as jams, marmalade and other
preserves. Fruits are also in manufactured foods like cookies, muffins, yoghurt, ice cream, cakes, and
many more.