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Food Science and Human Nutrition

Summary
Summary

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

Related Links

New and Revised Publications

thumbnail for publication: Preventing Foodborne Illness: Bacillus cereus

Preventing Foodborne Illness: Bacillus cereus

Karuna Kharel, Kiara S. Bookman, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. B. cereus grows best in a temperature range of 39ºF (4ºC) to 118ºF (48ºC). Optimal growth occurs within the narrower temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH range of 4.9 to 9.3 (FDA 2012).

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Julia Tvedt, Boce Zhang, and Razieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

thumbnail for publication: Preventing Foodborne Illness Associated with Clostridium perfringens

Preventing Foodborne Illness Associated with Clostridium perfringens

Karuna Kharel, Kiara S. Bookman, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and necrotizing enteritis. The latter disease, also known as pig-bel disease, is not common in the United States. It is often associated with contaminated pork and can be very severe (FDA 2012).

thumbnail for publication: Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Diana Hazard Taft

This publication explains the importance of breastmilk to the infant gut microbiome. First, the gut microbiome is defined, then the source of infant microbes is introduced, and finally the role of breastfeeding in infant gut microbiome and infant health. It is intended for a general audience of all educational backgrounds.

thumbnail for publication: Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Diana Hazard Taft

This publication is a brief introduction to how breastmilk helps keep babies healthy and helps them recover faster when they do get sick. This publication is meant to provide information about breastfeeding benefits for babies.

thumbnail for publication: Packaging Implications for Wine and Alcoholic Beverages

Packaging Implications for Wine and Alcoholic Beverages

Nicholas Wendrick, Drew Budner, Andrew J. MacIntosh, and Katherine A. Thompson-Witrick

This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This publication focuses on the pros and cons of each packaging type in relation to wine and alcoholic beverages.  

thumbnail for publication: Choose MyPlate: Drink Water Instead of Sugary Drinks

Choose MyPlate: Drink Water Instead of Sugary Drinks

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Rose Omidvar and Razieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

thumbnail for publication: Fermented Foods: Kefir

Fermented Foods: Kefir

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

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.

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

Related Links

New and Revised Publications

thumbnail for publication: Preventing Foodborne Illness: Bacillus cereus

Preventing Foodborne Illness: Bacillus cereus

Karuna Kharel, Kiara S. Bookman, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this bacterium is commonly widespread in the environment and is often found in soil, it is naturally present in a wide range of food products of both plant and animal origin. B. cereus grows best in a temperature range of 39ºF (4ºC) to 118ºF (48ºC). Optimal growth occurs within the narrower temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH range of 4.9 to 9.3 (FDA 2012).

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Julia Tvedt, Boce Zhang, and Razieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

thumbnail for publication: Preventing Foodborne Illness Associated with Clostridium perfringens

Preventing Foodborne Illness Associated with Clostridium perfringens

Karuna Kharel, Kiara S. Bookman, Renée Goodrich-Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, and Keith R. Schneider

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and necrotizing enteritis. The latter disease, also known as pig-bel disease, is not common in the United States. It is often associated with contaminated pork and can be very severe (FDA 2012).

thumbnail for publication: Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Diana Hazard Taft

This publication explains the importance of breastmilk to the infant gut microbiome. First, the gut microbiome is defined, then the source of infant microbes is introduced, and finally the role of breastfeeding in infant gut microbiome and infant health. It is intended for a general audience of all educational backgrounds.

thumbnail for publication: Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Diana Hazard Taft

This publication is a brief introduction to how breastmilk helps keep babies healthy and helps them recover faster when they do get sick. This publication is meant to provide information about breastfeeding benefits for babies.

thumbnail for publication: Packaging Implications for Wine and Alcoholic Beverages

Packaging Implications for Wine and Alcoholic Beverages

Nicholas Wendrick, Drew Budner, Andrew J. MacIntosh, and Katherine A. Thompson-Witrick

This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This publication focuses on the pros and cons of each packaging type in relation to wine and alcoholic beverages.  

thumbnail for publication: Choose MyPlate: Drink Water Instead of Sugary Drinks

Choose MyPlate: Drink Water Instead of Sugary Drinks

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Rose Omidvar and Razieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

thumbnail for publication: Fermented Foods: Kefir

Fermented Foods: Kefir

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

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.

Showing 100 of 240 Publications

¿Cuántas comidas debo comer cada día?

Zainab Alyousif y Wendy Dahl; traducción por Daniela Rivero Mendoza.

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

¿Dónde está el agua?

Wendy J. Dahl

A UF/IFAS numbered Translation.

thumbnail for publication: A Guide to Carbonating Beverages at Small Scale

A Guide to Carbonating Beverages at Small Scale

Xuwei Song, Nicholas Wendrick, Charles A. Sims, and Andrew MacIntosh

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

thumbnail for publication: A Guide to Healthy Snacking for the Frail Older Adult

A Guide to Healthy Snacking for the Frail Older Adult

Paula G. Harris-Swiatko and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

A Guide to Probiotics and Health

Wendy J. Dahl

Agricultura celular para la producción de pescados y mariscos a base de células

Razieh Farzad

Este artículo pretende proporcionar información básica sobre el sistema de producción de pescados y mariscos a base de células a los consumidores y productores de pescados y mariscos. Translation of "Cellular Agriculture for Production of Cell-Based Seafood," FSHN21-2/FS432. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: Agroterrorism in the US: An Overview

Agroterrorism in the US: An Overview

K. R. Schneider, R. Goodrich Schneider, D. L. Archer, C. D. Webb, and A. Gutierrez

thumbnail for publication: Alimentos en puré: guía para comidas rápidas

Alimentos en puré: guía para comidas rápidas

Wendy J. Dahl

This is  a Spanish language translation of Puréed Foods: A Guide to Quick Meals

Alimentos en puré: Los purés altos en proteína

Jamila R. Lepore y Wendy J. Dahl

La proteína es un nutriente esencial que nuestro cuerpo necesita para funcionar correctamente y de manera eficiente. Cada célula, tejido y órgano del cuerpo necesita una fuente constante de proteínas para mantener una buena salud y un buen funcionamiento. Para que estos procesos metabólicos ocurran, las proteínas se descomponen para que el cuerpo las pueda usar y se reemplazan por los alimentos que comemos.

Alimentos en puré: Postres de lenteja

Wendy J. Dahl and Alison O'Donoughue

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Alimentos en Puré: Prueba de Textura con la Prueba de Desplome

Wendy J. Dahl

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

thumbnail for publication: Alimentos funcionales

Alimentos funcionales

Amanda Ford y Wendy J. Dahl

A UF/IFAS numbered Translation.

An Introduction to Shared-Use Commercial Kitchens

Matthew Krug and Sarah Ellis

Avoidant/Restrictive Food Intake Disorder (ARFID)

Lily Tucciarone, Sara Murphy, and Wendy J. Dahl

This 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.

Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos

Wendy J. Dahl y Volker Mai

A UF/IFAS numbered Fact Sheet.

Ayude a su sistema digestivo: Entendiendo los probióticos

Wendy J. Dahl y Volker Mai

A UF/IFAS numbered Fact Sheet.

Bacteriophages: A Potential Mitigation Strategy for Pathogenic Bacteria in Food

Siman Liu, Naim Montazeri, and Keith R. Schneider

This new 4-page fact sheet provides a brief introduction to bacteriophages and their potential for mitigating foodborne pathogens. It is intended for a general audience, including Extension agents. Written by Siman Liu, Naim Montazeri, and Keith R. Schneider, and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

Ronald H. Schmidt

thumbnail for publication: Beans, Peas, and Lentils: Health Benefits

Beans, Peas, and Lentils: Health Benefits

Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl

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

Bebidas nutricionales suplementarias: ¿las necesito?

Claire Marie Fassett, Nancy J. Gal, y Wendy J. Dahl. Traducción por Daniela Rivero Mendoza

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Beneficios para la salud del aceite de oliva y extractos de oliva

Wendy J. Dahl, Michael A. Tandlich, and Julie England

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

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.

Best Practices for Shoppers at the Farmers' Market

Maria Portelos-Rometo, Jamie Sapijaszko, and Soohyoun Ahn

This factsheet is one in a “Florida Farmers’ Markets” series that is designed to provide information to managers, vendors and shoppers of Florida farmers’ markets on topics highly relevant to starting and running a food business: regulations, best practices, and marketing. This series serves as a useful guide to help improve safety and marketability of Florida farmers’ markets.

thumbnail for publication: Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Breastfeeding Benefits and Resources: Breastmilk feeds more than just babies!

Diana Hazard Taft

This publication explains the importance of breastmilk to the infant gut microbiome. First, the gut microbiome is defined, then the source of infant microbes is introduced, and finally the role of breastfeeding in infant gut microbiome and infant health. It is intended for a general audience of all educational backgrounds.

thumbnail for publication: Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Breastfeeding Benefits and Resources: How does breastmilk fight infection in infants?

Diana Hazard Taft

This publication is a brief introduction to how breastmilk helps keep babies healthy and helps them recover faster when they do get sick. This publication is meant to provide information about breastfeeding benefits for babies.

thumbnail for publication: Carbohydrate Counting: Meals for Diabetes

Carbohydrate Counting: Meals for Diabetes

Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood

Cellular Agriculture for Production of Cell-Based Seafood

Razieh Farzad

This new 4-page article intends to give basic information about the cell-based seafood production system to consumers and seafood producers. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Rose Omidvar and Razieh Farzad

This EDIS publication is the second in cellular agriculture series in which we provided information on why some fish species are better candidates for cell-based seafood production. In addition, we discussed why zebrafish could be a suitable animal model for the research and development of cell-based seafood.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Rose Omidvar and Razieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Julia Tvedt, Boce Zhang, and Razieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

thumbnail for publication: Choose MyPlate: Drink Water Instead of Sugary Drinks

Choose MyPlate: Drink Water Instead of Sugary Drinks

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

Chronic Kidney Disease and Nutrition

Sofia Acevedo, Danielle Aycart, and Jeanette Andrade

Chronic Kidney Disease: Phosphorus and Your Diet

Nancy J. Gal, Lauren Headrick, Kate Bennett, and Wendy J. Dahl

thumbnail for publication: Chronic Kidney Disease: Potassium and Your Diet

Chronic Kidney Disease: Potassium and Your Diet

Ashley R. Kendall, Nancy J. Gal, and Wendy J. Dahl

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

Citrus Flavonoid Effects on Obesity

Yu Wang and Laura Reuss

CKD: A Guide to Higher Fiber Foods

Wendy J. Dahl and Nancy J. Gal

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

thumbnail for publication: Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections

Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections

Soohyoun Ahn and Amarat H. Simonne

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This factsheet provides an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections.

COAST-ES: Herramienta integral de tamizaje para adultos mayores

Karima Alabasi, Nancy J. Gal y Wendy J. Dahl; traducido por Daniela Rivero Mendoza

La Herramienta Integral de Tamizaje de Adultos Mayores (COAST, por sus siglas en inglés) es una herramienta váida y práctica para determinar si los adultos mayores que viven en la comunidad están en riesgo de desnutrición. This is the Spanish translation of FSHN20-37/FS393, COAST: A Comprehensive Older-Adult Screening Tool. The most recent revision includes an update to the screening tool format.

thumbnail for publication: COAST: A Comprehensive Older-Adult Screening Tool

COAST: A Comprehensive Older-Adult Screening Tool

Karima Alabasi, Nancy J. Gal, and Wendy J. Dahl

The Comprehensive Older Adult Screening Tool (COAST) is a valid and practical tool to determine if community-dwelling older adults, specifically older adults of lower socioeconomic status, are at risk for malnutrition. This publication provides an introduction to COAST as well as the 5-question screening tool. The most recent revision includes an update to the screening tool format.

thumbnail for publication: Coconut Oil: A heart-healthy fat?

Coconut Oil: A heart-healthy fat?

Wendy M. Gans and Gail P. A. Kauwell

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

Comidas en puré para problemas para tragar

Wendy J. Dahl

Las comidas en puré son preparadas triturando, moliendo o cortando los alimentos hasta obtener una textura muy fina y suave. El puré de papa, zapallo y el relleno de pastel de calabaza (zapallo) son ejemplos de alimentos en puré. Aunque todos disfrutamos de los alimentos en puré como parte de una dieta saludable, las dietas a base de puré pueden ser recomendadas para personas frágiles que tienen dificultad para masticar y/o tragar. Written by Wendy J. Dahl; 3 pages.

thumbnail for publication: Constipation Myths

Constipation Myths

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Conteo de carbohidratos: Comidas para la Diabetes

Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl

Cottage Food in Florida

Sarah M. Ellis, Jennifer Hagen, and Matthew D. Krug

This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

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.

Cuba and US: Food Customs and Health

Agata Kowalewska and Edwin Makarevich

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

thumbnail for publication: Datos sobre el Fósforo

Datos sobre el Fósforo

Nancy J. Gal y Wendy J. Dahl

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

thumbnail for publication: Datos sobre grasas y aceites

Datos sobre grasas y aceites

Tiffany N. Stodtko y Wendy J. Dahl

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

Datos Sobre la Niacina

R. Elaine Turner y Wendy J. Dahl

Datos Sobre la Proteína

Nicole C. Agro y Wendy J. Dahl

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

Datos sobre la riboflavina

R. Elaine Turner y Wendy J. Dahl

A UF/IFAS numbered Translation for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

thumbnail for publication: Datos sobre la vitamina K

Datos sobre la vitamina K

R. Elaine Turner y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

Datos sobre los Antioxidantes

Kaitlin G. Clark y Wendy J. Dahl

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

Datos sobre los Carbohidratos

Nancy J. Gal, Amanda L. Ford, y Wendy J. Dahl

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

Datos sobre los flavonoides

Inbar Schapsis y Wendy J. Dahl

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

Densidad de nutrientes y energía

Wendy J. Dahl y Lauren Foster

A UF/IFAS numbered Fact Sheet.

Diabetes Meal Planning: Managing Your Carbohydrate Intake

Nancy J. Gal and Wendy J. Dahl

Diet and Brain Health

Pooja Tolani and Wendy J. Dahl

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

thumbnail for publication: Diet and Chronic Inflammation

Diet and Chronic Inflammation

Daniela Rivero-Mendoza and Wendy Dahl

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

thumbnail for publication: Dieta e inflamación crónica

Dieta e inflamación crónica

Daniela Rivero-Mendoza y Wendy Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

Dietary Fiber and Chronic Disease

Wendy J. Dahl

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

thumbnail for publication: Dietas populares: Alimentos crudos

Dietas populares: Alimentos crudos

Alexa Barad, Daniela Rivero-Mendoza y Wendy J Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

Dietas populares: Ayuno intermitente

Michelle Yavelow, Daniela Rivero-Mendoza, y Wendy J. Dahl

thumbnail for publication: Dietas populares: Dieta cetogénica

Dietas populares: Dieta cetogénica

Kelsey Gemmill, Daniela Rivero-Mendoza, y Wendy Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

thumbnail for publication: El sobrepeso y el mantenimiento de la pérdida de peso

El sobrepeso y el mantenimiento de la pérdida de peso

Anne Mathews, Lauren Foster y Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Energy and Nutrient Density

Wendy J. Dahl and Lauren Foster

A UF/IFAS numbered Fact Sheet.

Enfermedad Renal Crónica (ERC): Una guía de alimentos con alto contenido de fibra

Wendy J. Dahl and Nancy J. Gal

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

thumbnail for publication: Enfermedad renal crónica: fósforo y su dieta

Enfermedad renal crónica: fósforo y su dieta

Nancy J. Gal, Lauren Headrick, Kate Bennett y Wendy J. Dahl

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

Enfermedad renal crónica: Potasio y su dieta

Ashley R. Kendall, Nancy J. Gal y Wendy J. Dahl

Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities

Matthew D. Krug, Benjamin Chapman, and Michelle D. Danyluk

thumbnail for publication: European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme

European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme

Richard C. Yudin and Keith R. Schneider

Exploring Intuitive Eating

Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. Dahl

Intuitive 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.

Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida

Matthew Krug and Soohyoun Ahn

Facts about Antioxidants

Kaitlin G. Clark and Wendy J. Dahl

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

Facts about Carbohydrate

Nancy J. Gal, Amanda L. Ford, and Wendy J. Dahl

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

thumbnail for publication: Facts about Fats and Oils

Facts about Fats and Oils

Tiffany N. Stodtko and Wendy J. Dahl

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

Facts about Flavonoids

Inbar Schapsis and Wendy J. Dahl

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

Facts about Fructose

Wendy J. Dahl, Lauren Foster, and Russell J. Owen

Facts About Magnesium

Linda B. Bobroff and Jennifer Hillan

Many Americans don’t get enough magnesium in their diets. But most healthy people do not have signs of deficiency even if their intake is low because the body stores this mineral. However, people who abuse alcohol, take certain diuretic drugs, or have kidney disease may be at risk for magnesium deficiency. Long-lasting diarrhea or vomiting also can cause a deficiency. Older adults often do not get enough magnesium in their diets.

Facts about Minerals

Wendy J. Dahl and R. Elaine Turner

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Facts About Niacin

R. Elaine Turner and Wendy J. Dahl

thumbnail for publication: Facts about Phosphorus

Facts about Phosphorus

Nancy J. Gal and Wendy J. Dahl

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

thumbnail for publication: Facts about Potassium

Facts about Potassium

Linda B. Bobroff and R. Elaine Turner

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

Facts about Protein

Nicole C. Agro and Wendy J. Dahl

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

Facts about Riboflavin

R. Elaine Turner and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

thumbnail for publication: Facts about Vitamin K

Facts about Vitamin K

R. Elaine Turner and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

thumbnail for publication: Federal Regulation of the Food Industry—Part 1: The Regulatory Process

Federal Regulation of the Food Industry—Part 1: The Regulatory Process

Ronald H. Schmidt, Keith R. Schneider, Douglas L. Archer, and Michael T. Olexa

A UF/IFAS numbered Fact Sheet.

thumbnail for publication: Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies

Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies

Ronald H. Schmidt, Douglas L. Archer, and Michael T. Olexa

A UF/IFAS numbered Fact Sheet.

thumbnail for publication: Fermented Foods: Kefir

Fermented Foods: Kefir

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

Fibra alimentaria y enfermedades crónicas

Wendy Dahl; traducción por Daniela Rivero Mendoza

thumbnail for publication: Finding and Using a Co-packer

Finding and Using a Co-packer

Alison O'Donoughue, Wendi Jennings, and Soohyoun Ahn

A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.

thumbnail for publication: Fish Fillet: White Versus Red, Structure and Nutritional Composition

Fish Fillet: White Versus Red, Structure and Nutritional Composition

Rose Omidvar, Michael Sipos, and Razieh Farzad

Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of heat on the muscle are provided.

thumbnail for publication: Food Allergies

Food Allergies

Keith R. Schneider, Renée Goodrich Schneider, Soohyoun Ahn, Susie Richardson, Ploy Kurdmongkoltham, and Bruna Bertoldi

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

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.

Food Safety at Tailgating

Soohyoun Ahn, Jessica A. Lepper, Amarat H. Simonne, and Keith R. Schneider

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

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation

J. A. Lepper, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene

J. A. Lepper, K. R. Schneider, R. M. Goodrich-Schneider, and A. Sreedharan

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—an Overview

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée Goodrich Schneider, and Keith R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation

J. A. Lepper, J. De, C. R. Pabst, A. Sreedharan, R. M. Goodrich-Schneider, and K. R. Schneider

Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids

Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renée M. Goodrich-Schneider, and Keith R. Schneider

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