الفهرس 
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Abstract
According to WHO, children in the age group of 10–19 years are referred to as adolescents (Brenhouse and Andersen, 2011). Adolescents form 18% of the world population, the plurality of them (88%) live in developing Countries.
Adolescence is a time of rapid physical growth; during this period children gain up to 50% of their. There are biological, psychological, and social changes along with cognitive and emotional changes. Also, the need for independence happen synchronously (Somerville and Casey, 2010). Due to all of these transitions, adolescence is seen as a nutritional vulnerable time that requires special nutritional needs (Mesias and Navarro, 2011). Overall, global estimates that 46% of school- age children are anemic. In Egypt, 2 7.4% of adolescents females were overweight and 8.5% were obese. Jamorabo, serrano (2010) and CDC (2011) acknowledged that nutrition is an input to and foundation for health and development. However, it is common for adolescents to substitute main repast with high-calorie snacks or to skip important meals such as breakfast. In addition, they consume many foods with a high content of sugar, refined carbohydrates and saturated fats. Furthermore, they do not consume enough fruits and vegetables; they are also prone to adopting monotonous diets or food fads (De Pinho, 2014).
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These poor eating habits lead to child obesity (Grimes, 2013), which increases risk for cardiovascular disease, hypertension, and diabetes mellitus type II and certain types of cancer (Lira, 2010 and Reilly and Kelly, 2011).
Therefore, healthy lifestyles interference programs are necessary matter for public and government services (Fraticelli et al., 2016). Schools are the best place setting for the implementation of these programs because most children spend the greatest part of their time in school (Silveira et al., 2011). Fortunately, in this age dietary habits are still developing and can be positive modified. Therefore, we are interested in this research study some vegetables that may have a potential impact on public health and antioxidants such as broccoli (Brassica oleracea var. italica).carrots: ( Daucus carota subsp. Sativus ), Tomato (Solanum lycopersicum), Beetroot ( Beta vulgaris) and Lettuce ( Lactuca sativa ) .