Food Science and Human Nutrition

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department. For more information, see http://fshn.ifas.ufl.edu.

Useful Links

• FSHN website
• FSHN EDIS Author pages

Subtopics

• De Compras para La Salud series
• Shopping for Health series

Publications

• La Aceptabilidad Sensorial de los Alimentos en Puré
• Agroterrorism in the US: An Overview
• Alimentos funcionales
• Alimentos en puré: Guía para comidas rápidas
• Alimentos en puré: Los purés altos en proteína
• Alimentos en puré: Postres de lenteja
• Alimentos en Puré: Prueba de Textura con la Prueba de Desplome
• Los Alimentos en Puré y la Fibra
• Los Alimentos Hechos en Puré, las Bebidas Espesadas y las Necesidades de Agua
• Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos
• Ayude a su sistema digestivo: Entendiendo los probióticos
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Basic Elements of a Sanitation Program for Food Processing and Food Handling
• Beans, Peas, and Lentils: Health Benefits
• Beneficios para la salud del aceite de olive y extractos de oliva
• Best Practices for Shoppers at the Farmers' Market
• Body Fat and Health: How Can I Tell if I am at Risk for Health Problems?
• Carbohydrate Counting: Meals for Diabetes
• The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices
• CKD: A Guide to Higher Fiber Foods
• Chronic Kidney Disease: Phosphorus and Your Diet
• Chronic Kidney Disease: Potassium and Your Diet
• Citrus Flavonoid Effects on Obesity
• Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections
• Coconut Oil: A Heart Healthy Fat?
• Comidas en puré para problemas para tragar
• Constipation Myths
• Conteo de carbohidratos: Comidas para la Diabetes
• The Cost of Food Safety
• Cuba and US: Food Customs and Health
• Datos sobre los Antioxidantes
• Datos sobre los Carbohidratos
• Datos sobre los Flavonoides
• Datos sobre el Fósforo
• Datos sobre grasas y aceites
• Datos Sobre la Proteína
• Diet and Brain Health
• La Dieta y la Salud del Cerebro
• Dietary Fiber and Chronic Disease
• ¿Dondé Está el Agua?
• The Effects of Huanglongbing on Florida Oranges
• Food Allergies
• Energy and Nutrient Density
• Enfermedad Renal Crónica (ERC): Una guía de alimentos con alto contenido de fibra
• Enfermedad renal crónica: fósforo y su dieta
• Enfermedad renal crónica: Potasio y su dieta
• Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities
• European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme
• Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida
• Facts about Antioxidants
• Facts about Carbohydrate
• Facts about Fats and Oils
• Facts about Flavonoids
• Facts about Fructose
• Facts about Phosphorus
• Facts about Protein
• Federal Regulation of the Food Industry—Part 1: The Regulatory Process
• Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies
• The Food Recall Manual (Version 2)
• Food Safety at Tailgating
• Food Safety Tips for the Holiday Season
• The Food Safety Modernization Act and the FDA Facility Registration Program
• The Food Safety Modernization Act of 2011—Final Rule for Preventive Controls for Human Food
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—an Overview
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Sanitary Facilities
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Transportation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Traceback
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
• Food Safety within the Household: Risk Reduction
• Frijoles, Guisantes, y Lentejas: Beneficios de la Salud
• Functional Foods
• General Overview of the Causative Agents of Foodborne Illness
• Genetically Modified Food
• Go With Your Gut: Understanding Microbiota and Prebiotics
• Go with Your Gut: Understanding Probiotics
• Guía de Aperitivos Saludables Para el Adulto Mayor Frágil
• Guía para los suplementos de fibra
• Una guía sobre probióticos y salud
• A Guide to Healthy Snacking for the Frail Older Adult
• A Guide to Probiotics and Health
• A Guide to Tracking Physical Activity
• Guidance for Processing Beef Jerky in Retail Operations
• Guidance for Processing Cured and Hot Smoked Sausage
• Guidance for Processing Cured and Smoked Ham and Pork Loins
• Guidance for Processing Fermented and Dried Sausage in Retail Operations
• Guidance for Processing Fresh-cut Produce in Retail Operations
• Guidance for Processing Fresh Juices in Retail Operations
• Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
• Guidance for Processing Smoked Seafood in Retail Operations
• Guidance for Processing Sushi in Retail Operations
• Guide to Fiber Supplements
• HACCP: An Overview
• Hazard Analysis Critical Control Points (HACCP)—Getting Started, Preliminary Steps
• Hazard Analysis Critical Control Points (HACCP)—Prerequisite Programs
• Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis
• Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions
• Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures
• The Health Benefits of Grapefruit Furanocoumarins
• Health Benefits of Olive Oil and Olive Extracts
• Los Hechos Acerca de la Fructosa
• How Many Meals Should I Eat Each Day?
• How to Start a Food Business: Introduction
• How to Start a Food Business: Writing a Business Plan
• Immune Benefits of Consuming Red Muscadine Wine
• Interpreting PPE Statements on Pesticide Labels
• The Juice HACCP Program: An Overview
• Lactose Intolerance: What Consumers Need to Know
• Malnutrition and the Older Adult
• Malnutrición y los Adultos Mayores
• MiPlato Para los Problemas de Deglución: Disfagia
• Mitos sobre el estreñimiento
• Modificación de la Textura de los Alimentos para el Adultos Mayor
• Modifying Food Texture for the Older Adult
• MyPlate for Dysphagia
• The New Nutrition Facts Label
• Densidad de Nutrientes y Energía
• Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013
• Outbreaks of Foodborne Illness Associated with Melons
• Overweight and Weight Loss Maintenance
• Preparación de alimentos en puré
• Preparation of Puréed Foods
• Preventing Foodborne Illness Associated with Clostridium perfringens
• Preventing Foodborne Illness: Bacillus cereus
• Preventing Foodborne Illness: Campylobacteriosis
• Preventing Foodborne Illness: Clostridium botulinum
• Preventing Foodborne Illness: Cyclosporiasis
• Preventing Foodborne Illness: E. coli O157:H7
• Preventing Foodborne Illness: E. coli “The Big Six”
• Preventing Foodborne Illness: Listeriosis
• Preventing Foodborne Illness: Norovirus
• Preventing Foodborne Illness: Salmonellosis
• Preventing Foodborne Illness: Shigellosis
• Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi
• Preventing Foodborne Illness: Yersiniosis
• Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
• Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
• Problemas para Tragar y el Adulto Mayor
• Protein and the Older Adult
• La Proteína y El Adulto Mayor
• Prueba de la Cuchara para Alimentos en Puré
• Puréed Foods and Fiber
• Puréed Foods: A Guide to Quick Meals
• Puréed Foods: High Protein
• Puréed Foods for Swallowing Problems
• Puréed Foods: Lentil Desserts
• Pureed Foods: Texture Testing with the Slump Test
• Puréed Foods, Thickened Beverages, and Water Needs
• Raising Healthy Children: Wheat Allergies
• A Reference Guide for Foodborne Pathogens
• Safe Handling of Food and Water in a Hurricane or Related Disaster
• Salt: Should I Cut Back?
• Sanitary Design and Construction of Food Equipment
• Sanitary Design and Construction of Food Processing and Handling Facilities
• Sensory Acceptability of Puréed Foods
• El Sobrepeso y el Mantenimiento de la Pérdida de Peso
• Spoon Test for Puréed Food
• Supplemental Nutrition Drinks: Do I Need Them?
• Survival of Foodborne Pathogens on Berries
• Swallowing Problems and the Older Adult
• Understanding Dietary Supplements
• Vegetarianism and the Older Adult
• What's in Your Tropical Fruit?
• Where's the Water?
• Women's Nutrition: Folate/Folic Acid

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