Jeanette Andrade MS,RD,LDN,CDE

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?