University of FloridaSolutions for Your Life

EDIS Update

New and revised publications from the University of Florida Insitute of Food and Agricultural Sciences

    El sobrepeso y el mantenimiento de la perdida de peso (FSHN1304S/FS228)

    May 16th, 2013
    Topic(s):Health & Nutrition, Spanish Language

    Figure 1. Exercising and staying active will help increase your metabolism throughout the day.Para muchas personas, la pérdida de peso es una batalla crónica. Las dietas populares a menudo son poco exitosas porque no se pueden seguir de forma permanente. No hay una dieta mágica que le pueda hacer bajar de peso inmediatamente, pero a continuación se enumeran algunos buenos consejos para la pérdida de peso de una manera estable y de largo plazo. This 3-page fact sheet was written by Anne Mathews, Lauren Foster, and Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, April 2013.
    http://edis.ifas.ufl.edu/fs228

    De compras para la salud: Vegetales (FSHN1305/FS227)

    May 10th, 2013
    Topic(s):Health & Nutrition, Spanish Language

    Bag of vegetablesEscoger los vegetales correctos le ayudará a obtener los nutrientes que su cuerpo necesita cada día. Con tantas opciones, ir a comprar vegetales puede parecer una tarea difícil, pero no lo tiene que ser. Este artículo le ayudará a volverse un comprador inteligente de vegetales. This 3-page fact sheet was written by Ashley R. Kendall y Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, April 2013.
    http://edis.ifas.ufl.edu/fs227

    MiPlato para los problemas de deglucion: Disfagia (FSHN1214S/FS223)

    May 10th, 2013
    Topic(s):Health & Nutrition

    Figure 3. Hamburguesa (carne y pan ambos en puré) con salsa de tomate y mostaza. Puré de maíz en forma de mazorca y rodajas de piña como acompañantes y como postre natilla de coco.MiPlato es el ícono de los lineamientos alimentarios del Departamento de Agricultura de los Estados Unidos basado en las Guías Alimentarias del 2010 para los Estadounidenses. Es una imagen fácil de entender que se enfoca en la creación de un plato con alimentos saludables. Los recursos y herramientas en ChooseMyPlate.gov ofrece información clara y factible acerca de cómo escoger mejor alimentos que se pueden adaptar a personas con dificultades de deglución (disfagia) que requieren de alimentos con textura modificada. Aunque los alimentos magros y los alimentos bajos en grasa son recomendados, aquellos con dificultades de deglución pueden necesitar añadir la grasa a algunos alimentos para mejorar la aceptabilidad, la facilidad de deglución y también para ayudarlos a satisfacer sus necesidades de energía. This 3-page fact sheet was written by Jamila R. Lepore, Nancy J. Gal, and Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, April 2013.
    http://edis.ifas.ufl.edu/fs223

    Overweight and Weight Loss Maintenance (FSHN1304/FS226)

    May 10th, 2013
    Topic(s):Health & Nutrition

    Figure 1. Exercising and staying active will help increase your metabolism throughout the day.For many people, weight loss is a chronic battle. Popular diets are often unsuccessful because they cannot be followed permanently. There is no magic diet to make you instantly shed pounds, but some good tips for steady, long-term weight loss are listed in this 2-page fact sheet written by Anne Mathews, Lauren Foster, and Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2013.
    http://edis.ifas.ufl.edu/fs226

    Shopping for Health: Herbs and Spices (FSHN1303/FS225)

    May 10th, 2013
    Topic(s):Health & Nutrition

    set of wooden bowls with different spicesHerbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. For some people, using herbs and spices in cooking may be a challenge, but it doesn’t have to be that way! The information below will get you on track to enjoying zesty, flavorful, healthy cooking.This 4-page fact sheet was written by Jenna A. Norris and Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, April 2013.
    http://edis.ifas.ufl.edu/fs225

    Shopping for Health: A Menu for One (FSHN1302/FS224)

    May 10th, 2013
    Topic(s):Health & Nutrition

    Figure 1. Shopping for healthy,, low cost meals for one can be easy and enjoyable with just a little bit of planningIn today’s busy world, many Americans find themselves cooking meals for one. Older adults and college students alike face the challenge of making meal preparation a priority when no one else is depending on them to create a balanced meal. Whether you pop a dish into the microwave after a busy day or spend time cooking a special meal for yourself, shopping for and preparing healthy, low-cost meals for one can be easy and enjoyable with just a little bit of planning. This 4-page fact sheet was written by Morgan Denhard and Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2013.
    http://edis.ifas.ufl.edu/fs224

    Preventing Foodborne Illness: Salmonellosis (FSHN0214/FS096)

    April 29th, 2013
    Topic(s):Food Safety

    salmonellaIn 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion. Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. This 6-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs096

    Preventing Foodborne Illness: Listeriosis (FSHN036/FS102)

    April 17th, 2013
    Topic(s):Food Safety

    listeriaListeriosis is one of several foodborne diseases that are often reported in the scientific and popular press. In the United States, it affects about 1,600 people every year, with about 270 of those cases resulting in death. It expresses itself in the affected person by means of septicemia, meningitis, and/or encephalitis. Pregnant women who have intrauterine or cervical infections caused by L. monocytogenes in their second or third trimesters may spontaneously abort the fetus or produce a stillbirth. Influenza-type symptoms, which may include continuous fever, usually precede the aforementioned disorders. This 4-page fact sheet was written by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs102

    Carbohydrate Counting: Meals for Diabetes (FSHN1218/FS212)

    April 9th, 2013
    Topic(s):Health & Nutrition

    Figure 1. How to use a food label with carb counting“Carb” counting is a way to plan meals to help you maintain target blood glucose levels. Certain foods contain carbohydrate, and these are the foods that most influence your blood glucose. Your body needs carbohydrate in just the right amount. Not enough carbohydrate can lead to low blood glucose (hypoglycemia). Too much carbohydrate can lead to high blood glucose (hyperglycemia). This is why carb counting is a great tool to understand and practice because it can help you control your blood glucose and still give you the freedom to make varied food choices. This 4-page fact sheet was written by Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs212

    Pureed Foods: High Protein (FSHN1215/FS208)

    April 9th, 2013
    Topic(s):Aging & Caregiving, Health & Nutrition

    Figure 1. High-protein puréed breakfastProtein is an important nutrient. Many older adults do not consume enough of this vital nutrient, crucial to overall health and well-being. For those with dysphagia and on a puréed diet, consuming sufficient protein is even more difficult. While a texture-modified diet may not be the diet of choice, the goal is to make it as appealing as possible so that the person consuming the purées can experience a better quality of life. This 4-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs208

    De compras para la salud: Sodio (FSHN1006S/FS211)

    April 8th, 2013
    Topic(s):Health & Nutrition, Spanish Language

    nutrition labelEl sodio es un mineral que se encuentra en la sal de mesa. Es necesario para mantener un balance de fluidos y el volumen de sangre. El consumo excesivo de sodio puede causar presión alta en la sangre e incrementar el riesgo de enfermedades del corazón y derrames cerebrales. This 4-page fact sheet was written by Wendy J. Dahl y Lauren Foster, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs211

    Preparation of Pureed Foods (FSHN1212/FS205)

    April 8th, 2013
    Topic(s):Aging & Caregiving, Health & Nutrition

    page one of publicationA puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. Examples of foods with a purée consistency include applesauce, pumpkin pie filling, and hummus. Puréed foods may be necessary for people with chewing and/or swallowing problems. For those requiring a puréed diet, it is important to provide a variety of foods. Almost any food can be puréed. However, some puréed foods may be much more acceptable than others. This 4-page fact sheet was written by Wendy J. Dahl and Jamila R. Lepore, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs205

    Pureed Foods, Thickened Beverages, and Water Needs (FSHN1301/FS218)

    March 19th, 2013
    Topic(s):Health & Nutrition

    spoonful of fruit juice thickened to honey-like thicknessThickened liquids are often recommended for individuals who have problems swallowing thin liquids. Juice, milk, water, and even coffee can be thickened. Pre-thickened beverages are available commercially, or they can be prepared with various commercial thickeners. This 4-page fact sheet describes various consistencies of thickness, how much water various puréed foods contribute. Written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs218

    Shopping for Health: Fruit (FSHN1220/FS215)

    March 13th, 2013
    Topic(s):Health & Nutrition

    grocery bag with fruitFruits taste good, and they are good for you. Some fruits are very nutrient dense. This means they contain lots of the vitamins, minerals, antioxidants, and fiber that your body needs to stay healthy. Whether you like fresh fruit or fruit juice, frozen fruit or fruit from a can, it’s important to choose a variety of different fruits every day. Here are some tips to help you before, during, and after your fruit shopping trip. This 3-page fact sheet was written by Ashley R. Kendall and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
    http://edis.ifas.ufl.edu/fs215

    Pureed Foods and Fiber (FSHN12-16/FS209)

    February 26th, 2013
    Topic(s):Health & Nutrition

    Figure 1. Puréed black beansPeople with swallowing problems who require a puréed diet may not meet their recommended intake of fiber. But puréed diets can be planned to achieve fiber recommendations by choosing higher-fiber puréed foods often. And a variety of fiber ingredients are available that can be added to puréed foods. This 4-page fact sheet was written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2013.
    http://edis.ifas.ufl.edu/fs209

    De compras para salud: Granos integrales (FSHN1013S/FS217)

    February 18th, 2013
    Topic(s):Health & Nutrition, Spanish Language

    Figura 5. Imagen de cereal de grano entero cubierto con arándanos.Los granos incluyen alimentos como el pan, la pasta, la avena, y las galletas. Cualquier alimento hecho con trigo, avena, arroz, maíz, cebada u otro cereal es considerado un grano. Sustituir los productos refinados por los de granos integrales puede ayudar con el manejo del peso y a disminuir el riesgo de enfermedades crónicas. This 4-page fact sheet was written by Food Science and Human Nutrition, and published by the UF Department of Wendy J. Dahl y Lauren Foster, January 2013.
    http://edis.ifas.ufl.edu/fs217

    MyPlate for Dysphagia (FHSN1214/FS207)

    February 11th, 2013
    Topic(s):Health & Nutrition

    Figure 3. Beef burger with bun (both puréed ), topped with ketchup and mustard, served with shaped purées of corn and sliced pineapple as side dishes, and coconut custard for dessertResources and tools at ChooseMyPlate.gov that provide clear, actionable information about how to make better food choices can be easily adapted for persons with swallowing difficulties (dysphagia) that require texture-modified foods. This 3-page fact sheet was written by Jamila R. Lepore, Nancy Gal, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2012.
    http://edis.ifas.ufl.edu/fs207

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