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thumbnail for publication: The Mediterranean Diet: The Power of Food

The Mediterranean Diet: The Power of Food

Charissa Lim, Alexa Hosey, Farah Tadros, Madison Woodard, and Jeanette Andrade

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Nutrition and Food Systems

Resources and Suggestions to Support Black Women’s Maternal Health

Tyler S. Nesbit, Karen Awura-Adjoa Ronke Coker, Sarah McKune, Larry Forthun, and LaToya O’Neal

This publication is intended to support Black women in navigating the healthcare system before, during, and after pregnancy. Written by Tyler S. Nesbit, Karen Awura-Adjoa Ronke Coker, Sarah McKune, Larry Forthun, and LaToya O’Neal, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2022.

thumbnail for publication: Food as Medicine: Can nutrition be a prescription?

Food as Medicine: Can nutrition be a prescription?

Andrea Krenek, Anne Mathews, and Wendy Dahl

Diet and lifestyle behaviors can affect health status and the development of disease. The importance of nutrition in healthcare is especially relevant as one in five deaths globally can be connected to poor diet. Food can be an integral part of preventing, managing, and treating disease through personalized nutrition, medically tailored meals and groceries, produce prescription programs, and culinary medicine. This publication dives into how nutrients connect to disease and uses of Food as Medicine as an overview for general learners.

Best Practices for Culinary Medicine Programming

Andrea Krenek, Anne Mathews, and Wendy Dahl

Nutrition and lifestyle habits are recognized as essential for health across the lifespan. A new approach to promote healthy practices is through culinary medicine (CM) or culinary nutrition (CN) programs. The optimal content, format, and timing varies across types of CM/CN programs. The purpose of this new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department is to provide an overview of CM/CN and best practices for implementation by nutrition educators with a range of populations. Written by Andrea Krenek, Anne Mathews, and Wendy Dahl.

COVID-19 and Nutrition

Farah Tadros, Susannah Folsom, and Jeanette Andrade

The purpose of this new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department is to discuss remaining hydrated, foods to consume, and programs and resources that are available as one battles and recovers from COVID. Written by Farah Tadros, Susannah Folsom, and Jeanette Andrade.