Andrade, Jeanette

0000-0003-4452-4546

Chronic Kidney Disease and Nutrition

Sofia Acevedo, Danielle Aycart, and Jeanette Andrade

Reducing Your Risk for Heart Disease: The Power of Food

Elena B. Smith, Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade

Reducing Your Risk for Cancer: The Power of Food

Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade

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

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

COVID-19 y nutrición

Danielle Aycart, Farah Tadros, Susannah Folsom y Jeanette Andrade

El propósito de esta publicación es resaltar la importancia de mantener una buena hidratación y alimentación y recordar los programas y otros recursos que se encuentran disponibles mientras uno se enfrenta a COVID-19. Escrito por Danielle Aycart, Farah Tadros, Susannah Folsom y Jeanette Andrade; 4 pp.

Toxicidad del Selenio y del Mercurio: La Fábula de los Peces

Razieh Farzad y Jeanette Andrade

El pescado es un componente esencial en una dieta equilibrada. No solo es una buena fuente de proteína, sino que también aporta ácidos grasos esenciales, como el omega-3; vitaminas, como la vitamina D; y minerales, como el selenio (Se). Sin embargo, a los consumidores les inquieta la exposición a mercurio por consumo de pescado. Además, estudios recientes han demostrado que el selenio puede prevenir la intoxicación por mercurio. Es útil entender la interacción entre el selenio y el mercurio para comprender mejor el riesgo de exposición a mercurio por consumo de pescados y mariscos. Written by Razieh Farzad and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2022.

La enfermedad renal crónica y la alimentación

Danielle Aycart, Sofia Acevedo, and Jeanette Andrade

La enfermedad renal crónica (ERC o también llamada CKD por sus siglas en inglés) es considerada un problema de salud pública. En los Estados Unidos, se estima que 37 millones de adultos, que equivale al 15% de la población, padece esta enfermedad (CDC 2020). La enfermedad renal crónica es una enfermedad caracterizada por la pérdida gradual de la función renal. El consumir una dieta adecuada y balanceada puede prevenir el progreso de esta enfermedad (NKF, n.d.; Rysz et al. 2017). Por ende, el propósito de este artículo es proporcionar una descripción general de la ERC y consideraciones nutricionales. This new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department is a translation of FS429, "Chronic Kidney Disease and Nutrition." Written by Danielle Aycart, Sofia Acevedo, and Jeanette Andrade.

Reducing Your Risk for Type 2 Diabetes: The Power of Food

Elena Torna, Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade

A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Reducing Your Risk for Arthritis: The Power of Food

Sarah Curl, Jodi Fitzgerald, Danielle Nelson, and Jeanette Andrade

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

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.

Selenium and Mercury Toxicity: The Tale of Fish

Razieh Farzad and Jeanette Andrade

Not only is fish a good source of protein, but it also provides essential fatty acids such as omega-3, vitamins such as vitamin D, and minerals such as selenium. However, consumers are concerned about exposure to mercury through fish consumption. The degree of exposure to mercury depends on both the amount and the type of fish consumed. Additionally, recent studies have shown that Se can prevent mercury poisoning. To better understand the risk of mercury exposure through seafood consumption, understanding selenium-mercury interaction is useful. This new 4-page document is the first in a "Fish and Human Nutrition" series, which seeks to help consumers make a knowledge-based decision when choosing their seafood. Written by Razieh Farzad and Jeanette Andrade and published by the UF/IFAS Food Science and Human Nutrition Department.