ns430: whole foods production

Jeanette Andrade MS,RD,LDN,CDEKaplan University

NS430: Whole Foods Production

Unit 4: FruitsFruit!

Recommended for variety and nutrients

Source of phytochemicalsCarotenoidsFlavonoidsPhenolsEllagic acidResveratrol

Convenient snack

Unit 4: FruitsFruit!

Why is variety important?

Unit 4: FruitsFruit Juice?

Why should we limit the consumption of fruit juice compared to whole fruit?

Unit 4: FruitsFruits

BerriesApples

“An apple a day”Antioxidant (polyphenols) content and activity can vary

by cultivarConsume whole for fiber!

BananasCherriesCitrusGrapesMelonsPomegranates

Unit 4: FruitsFruits

BerriesSeasonal, but available frozen year-roundExcellent source of anthocyanins, antioxidants, and

phenolic compounds

Example: Cranberries Beneficial to the microbial ecology of the gut: inhibit

Escherichia coli and Listeria monocytogenes, while promoting probiotics or beneficial organisms

Antitumor activity shown by constituents isolated from cranberry extract

Promote urinary tract health and reduce urine odor Uses as a preservative to inhibit microbial growth

Unit 4: FruitsFruit Preparation and Storage

Recommendations for refrigeration and cleaning vary widely based on the type of fruit

What are some of the recommended practices?