Nutri News September 2022
The theme for September is Back to School!!! Articles include nutrigenetics and if a nutrient dense breakfast improves school performance. This issue also includes an easy lunch box recipe and shopping in season with figs. This month’s student spotlight is on our very own Georgina Brace and an interview with Professor Altice.
The theme for September is Back to School!!! Articles include nutrigenetics and if a nutrient dense breakfast improves school performance. This issue also includes an easy lunch box recipe and shopping in season with figs. This month’s student spotlight is on our very own Georgina Brace and an interview with Professor Altice.
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22<br />
M O N T H L Y H A C K<br />
WHY FROZEN<br />
FRUITS AND<br />
VEGETABLES ARE<br />
BETTER THAN<br />
FRESH<br />
B y A s a l A b b a s z a d e h<br />
Fruits and vegetables are nutritionally essential to<br />
one’s diet because they are major dietary sources of<br />
vitamins, minerals, sugars, and organic acids.1 They<br />
also provide many health-promoting compounds, such<br />
as dietary fiber and antioxidants.1 The commercial<br />
availability of produce is important, as it should be<br />
easily accessible at the consumer level. Many<br />
consumers believe that fresh fruits and vegetables are<br />
nutritionally superior to their frozen counterparts.<br />
However, research has revealed that frozen produce<br />
actually has a higher vitamin content than fresh<br />
produce.<br />
As fruits and vegetables are living biological systems,<br />
they continue to experience metabolic changes even<br />
after they have been harvested.3 By the time the<br />
produce has reached our hands, the nutritional value<br />
may have already decreased by half due to the rate of<br />
respiration. The rate of respiration is directly associated<br />
with ripening changes, which can lead to product<br />
deterioration.3 The quality of harvested goods cannot<br />
be improved any further; however, scientists
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