Just one serving a month of kale or collard greens or more than two servings of carrots a week can reduce the risk of glaucoma by more than 60%, according to a UCLA study of 1000 women. Using a 90% confidence interval for the true binomial proportion based on this random sample of 1000 binomial trials and an observed proportion of 0.60, estimate the proportion of glaucoma risk reduction in women who eat the recommended servings of kale, collard greens, or carrots.