ns430: whole foods production
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NS430: Whole Foods Production. Jeanette Andrade MS,RD,LDN,CDE Kaplan University. Unit 4: Fruits. Fruit! Recommended for variety and nutrients Source of phytochemicals Carotenoids Flavonoids Phenols Ellagic acid Resveratrol Convenient snack. Unit 4: Fruits. Fruit!. - PowerPoint PPT PresentationTRANSCRIPT
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?