This article, entitled "Eating in Color," is presented by Stewart, Tabori & Chang publishing, The National Mango Board and Barilla Plus Pasta.
The most nutrition is in the most colorful foods. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity.
In the video below, registered dietitian Frances Largeman-Roth offers an easy, fun plan for utilizing the color spectrum to bring more vividly hued food to the table.
Frances Largeman-Roth is a registered dietitian and the former food and nutrition director of Health magazine. Currently she is a contributor to and TV spokesperson for Cooking Light magazine. She is the author of Feed the Belly: The Pregnant Mom’s Healthy Eating Guide and coauthor of the New York Times bestselling The Carb Lovers Diet and The Carb Lovers Diet Cookbook.