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

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?