Food Science and Human Nutrition
Useful Links
Subtopics
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
- Bebidas nutricionales suplementarias: ¿Las necesito?
- 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
- COAST: A Comprehensive Older-Adult Screening Tool
- COAST-ES: Herramienta integral de tamizaje para adultos mayores
- 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
- COVID-19 and Farm Stands: Steps for Farm Stand Operators
- COVID-19 Preventative Measures: Bandanas as Cloth Face Coverings
- COVID-19 Preventative Measures: Cloth Face Coverings for Food Employees
- COVID-19 Preventative Measures: Do-It-Yourself Cloth Face Coverings
- COVID-19 Preventative Measures: Facemasks and Cloth Face Coverings
- COVID-19 Preventative Measures: How to Use Cloth Face Coverings
- COVID-19: Medidas preventivas: Lavando y desinfectando bolsas reutilizables
- ¿Cuántas comidas debo comer cada día?
- 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
- Densidad de Nutrientes y Energía
- Diabetes Meal Planning: Managing Your Carbohydrate Intake
- Diet and Brain Health
- Diet and Chronic Inflammation
- La Dieta y la Salud del Cerebro
- Dietary Fiber and Chronic Disease
- Dieta e inflamación crónica
- Dietas populares: Alimentos crudos
- Dietas populares: Ayuno intermitente
- Dietas populares: Dieta cetogénica
- ¿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 a Lot 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
- Fibra alimentaria y enfermedades crónicas
- Finding and Using a Co-packer
- 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 Carbonating Beverages at Small Scale
- 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
- Handling COVID-19: Best Practices for Agribusiness
- 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: Basic Food Technology—Food Acidity
- How to Start a Food Business: Introduction
- How to Start a Food Business: Writing a Business Plan
- An Introduction to Shared-Use Commercial Kitchens
- The Juice HACCP Program: An Overview
- Lactose Intolerance: What Consumers Need to Know
- Leches a base de plantas: Almendras
- Leches a base de plantas: Nuez de marañón (anacardo)
- Leches a base de plantas: Avena
- Malnutrition and the Older Adult
- Malnutrición y los Adultos Mayores
- Meal Planning for Adults with Diabetes
- The Mediterranean Diet: The Power of Food
- MiPlato Para los Problemas de Deglución: Disfagia
- Mitos sobre el estreñimiento
- Modificación de la textura de los alimentos para el adulto mayor
- Modifying Food Texture for the Older Adult
- MyPlate for Dysphagia
- The New Nutrition Facts Label
- Nutrición para la salud y el estado físico: azúcar y otros edulcorantes
- Nutrition for Health and Fitness: Sugar and Other Sweeteners
- Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through 2019
- Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019
- Outbreaks of Foodborne Illness Associated with Melons
- Outbreaks of Foodborne Diseases Associated with Tomatoes
- Overweight and Weight Loss Maintenance
- Pérdida de peso y los adultos mayores: Riesgos y beneficios
- Planificación de comidas para la diabetes: manejo de la ingesta de carbohidratos
- Planificación de menú para adultos con diabetes
- Popular Diets: Intermittent Fasting
- Plant-Based Milks: Almond
- Plant-Based Milks: Cashew
- Plant-Based Milks: Coconut
- Plant-Based Milks: Hemp
- Plant-Based Milks: Oat
- Plant-Based Milks: Rice
- Plant-Based Milks: Soy
- Popular Diets: Ketogenic Diet
- Popular Diets: Raw Foods
- 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
- Reducing Your Risk for Arthritis: The Power of Food
- Reducing Your Risk for Cancer: The Power of Food
- Reducing Your Risk for Heart Disease: The Power of Food
- Reducing Your Risk for Type 2 Diabetes: The Power of Food
- A Reference Guide for Foodborne Pathogens
- Safe Handling of Food and Water in a Hurricane or Related Disaster
- Sal: ¿Debo recortar su consumo?
- 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
- Vegetarianism and the Older Adult
- Vegetarianismo y adultos mayores
- Weight Loss and the Older Adult: Risks and Benefits
- Where's the Water?
- Women's Nutrition: Folate/Folic Acid
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