Fruits and Veggies: The Real Scoop

Nutrition experts are urging us to eat five servings of fruit and vegetables a day. Sound a bit much? No need to be overwhelmed by such recommendations, says Dr. Don Bradley.

The chief medical director for Blue Cross and Blue Shield of North Carolina says a serving is only a half cup of chopped vegetables, 3/4 cup of vegetable or fruit juice or one cup of leafy greens. A large tossed salad makes up several servings, he says.

Try a sneak attack. Use shredded zucchini instead of bread crumbs to bind meatloaf. Add chopped veggies to spaghetti sauce, taco fillings or macaroni and cheese. Add mixed vegetables to canned vegetable soup.

Look for unexpected opportunities to use vegetables. For lunch, put last night's leftover vegetables into a pita pocket and cover them with ranch dressing. Have peeled carrots always on hand for a snack.

Further, eat vegetables in whatever form you like -- frozen, canned or fresh.