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.
Editorial Team
- Wendy Dahl - Editor
- Renee Goodrich - Chair
RECENT & REVISED PUBLICATIONS
Avoidant/Restrictive Food Intake Disorder (ARFID)
FS448/FSHN22-12by Lily Tucciarone, Sara Murphy, and Wendy J. DahlMarch 1st, 2023This publication addresses the characteristics, health and nutrition implications, and medical nutrition therapy recommendations for Avoidant/Restrictive Food Intake Disorder (ARFID). Written by Lily Tucciarone, Sara Murphy, and Wendy J. Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department, December 2022.Critical Issue: Nutrition, Health and Food Safety
The Misconceptions about Electric Pressure Cookers
FS446/FSHN22-10by Nelly Nelson, Meghan Brunelli, and Tara JettJanuary 9th, 2023Pressure cookers became a popular kitchen appliance in the 1950s and were commonly used to can homegrown produce. Now pressure cookers are making a comeback and are helping families cook amazing meals in a fraction of the time. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department provides some basic information about pressure cookers and how best to use them. Written by Nelly Nelson, Meghan Brunelli, and Tara Jett.Critical Issue: Nutrition, Health and Food Safety
Why Slow Cookers Are Here to Stay
FS447/FSHN22-11by Nelly Nelson, Meghan Brunelli, and Tara JettJanuary 9th, 2023This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department provides consumers with some basic information about slow cookers and how best to use them. Written by Nelly Nelson, Meghan Brunelli, and Tara Jett.Critical Issue: Nutrition, Health and Food Safety
Best Practices for Culinary Medicine Programming
FS445/FSHN22-9by Andrea Krenek, Anne Mathews, and Wendy DahlOctober 30th, 2022Nutrition 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.Critical Issue: Nutrition, Health and Food Safety
Exploring Intuitive Eating
FS443/FSHN22-8by Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. DahlOctober 9th, 2022Intuitive eating is an eating framework created by two dietitians integrating instinct, emotion, and rational thought. Through ten principles, intuitive eating can help individuals become more in tune with the physical sensations of their bodies and adequately meet their biological and physiological needs. Additionally, intuitive eating helps to remove obstacles such as food rules and thought patterns instilled by diet culture. This new 8-page publication of the UF/IFAS Food Science and Human Nutrition Department explains the ten principles of intuitive eating in detail to help people searching for peace with food find practices that honor their physical and mental health. Written by Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. Dahl.Critical Issue: Nutrition, Health and Food Safety
