University of Central Florida (UCF) HUN3011 Human Nutrition Practice Exam 1

Fruits and vegetables are particularly recognized as excellent sources of antioxidants and phytochemicals due to their rich content of vitamins, minerals, and various bioactive compounds. Antioxidants such as vitamin C, vitamin E, and various carotenoids found in these foods help combat oxidative stress in the body, which is linked to the development of chronic diseases, including cancer and heart disease. Phytochemicals, which are naturally occurring compounds in plants, also contribute to health benefits and are responsible for the vibrant colors, flavors, and aromas of fruits and vegetables. Examples of these phytochemicals include flavonoids, polyphenols, and anthocyanins.

While dairy products can provide some nutritional benefits, they do not typically contain the same diversity and concentration of antioxidants and phytochemicals found in fruits and vegetables. Grains and cereals may also contain certain antioxidants, but they are not as renowned for these compounds as the produce category. Nuts and seeds do offer health benefits and some antioxidants, but they are not as extensive a source as the variety found in fruits and vegetables. Therefore, the emphasis on fruits and vegetables as a primary source of these health-promoting compounds is well-founded in nutritional studies and dietary guidelines.