Dietitians who contribute to consumer media enjoyed
a visit to Stewart & Jasper’s orchards and handling
facilities in Newman to learn how almonds get from the
orchard to consumers.
An international group of dietitians and nutritionists who are frequent contributors to consumer media toured the California Almond harvest in September. The group learned about the almond industry, the almond life cycle and findings from consumer market research. Participants heard about research from ABC’s Karen Lapsley, Ph.D., and nutritionists Gary Foster, Ph.D., and Robbie Burns, Ph.D., related to heart health, diabetes, weight management and phytonutrients. They learned about food safety and measures taken by growers and processors to ensure high-quality, safe almonds. Stewart & Jasper Orchards hosted a tour of their orchard and handling facility. The tour was the highlight of the event, according to the participants, who were delighted to learn how almonds get from the orchard to consumers.
U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.