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NS430: Whole Foods Production

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!.

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NS430: Whole Foods Production

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  1. NS430: Whole Foods Production Jeanette Andrade MS,RD,LDN,CDE Kaplan University

  2. Unit 4: Fruits • Fruit! • Recommended for variety and nutrients • Source of phytochemicals • Carotenoids • Flavonoids • Phenols • Ellagic acid • Resveratrol • Convenient snack

  3. Unit 4: Fruits • Fruit! Why is variety important?

  4. Unit 4: Fruits • Fruit Juice? • Why should we limit the consumption of fruit juice compared to whole fruit?

  5. Unit 4: Fruits • Fruits • Berries • Apples • “An apple a day” • Antioxidant (polyphenols) content and activity can vary by cultivar • Consume whole for fiber! • Bananas • Cherries • Citrus • Grapes • Melons • Pomegranates

  6. Unit 4: Fruits • Fruits • Berries • Seasonal, but available frozen year-round • Excellent 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

  7. Unit 4: Fruits • Fruit Preparation and Storage • Recommendations for refrigeration and cleaning vary widely based on the type of fruit • What are some of the recommended practices?

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