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Do fresh and frozen fruit have the same nutritional value?

Culinary Medicine: A Focus on Fruit

Deb Kennedy, PhD - Culinary Medicine: A Focus on Fruit

Recorded

This event was on June 20, 2024

Join Dr. Deb for this engaging session where she takes fruit from the clinic to your plate. She delves into the heart of culinary medicine, focusing on the vital role fruits play in our diets. Participants will learn how to harness the nutritional benefits of fruits, from understanding their therapeutic properties to skillfully incorporating them into daily meals. The event features a cooking demonstration, where Dr. Kennedy will showcase innovative ways to incorporate more fruit into everyday eating, emphasizing the seamless blend of flavor and nutrition, plus there will be plenty of time to ask questions. This event promises to be a cornerstone for anyone looking to deepen their connection with food as a form of medicine.

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Question

Diane Kirschner

Do fresh and frozen fruit have the same nutritional value?

Answer

Pretty much, yeah, because what happens is, well, it also depends. Frozen sometimes has more because when a fruit is picked, it starts to lose some of its nutrition and if it takes three days to get to the store and it takes you five days to buy it, you've lost like eight days worth of nutrients. And whereas when they flash freeze fruit, it's the nutrients are are flash frozen within the frozen. So, um, yes, they have similar nutritional value, um, equal if not more in the frozen.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.