In preserving vitamins in foods, which of the following techniques is most effective?

A. Cut fruits and vegetables into as small portions as possible so they are easy to eat and the nutrients are more available to the digestive processes

B. Discard the outer leaves and skins of vegetables and fruits; the nutrients are tucked into the inner tender portions of produce

C. Keep fruits and vegetables at room temperature since that is the temperature at which they were grown

D. Cook fruits and vegetables in as little water as possible and for a brief period of time so they are tender crisp. This process will retain nutrients