Planificacion de comidas para la diabetes: manejo de la ingesta de carbohidratos

Assortment of food and groceries that can be purchased for under twenty-five dollars. Photo taken 11-09-16.

Mantener una ingesta constante de carbohidratos durante todo el día es un método eficaz de planificación de comidas para ayudar a mantener su objetivo de niveles de glucosa en sangre. Los alimentos que contienen carbohidratos tienen el mayor efecto sobre los niveles de glucosa en sangre en comparación con los alimentos que contienen principalmente proteínas o grasas. Los carbohidratos en los alimentos que contribuyen a la glucosa en la sangre incluyen azúcares y almidones. Los alimentos que contienen carbohidratos se dividen en grupos según su similar contenido de carbohidratos por porción. La cantidad de carbohidratos que consuma se basa en sus objetivos de tratamiento de la diabetes y la tolerancia a los carbohidratos.
This new 2-page article is the Spanish translation of FSHN20-1/FS324, Diabetes Meal Planning: Managing Your Carbohydrate Intake, written by Nancy J. Gal and Wendy J. Dahl, translated by Daniela Rivero Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs377

Planificacion de menu para adultos con diabetes

Nancy Gal, standing, Marion County extension agent with the University of Florida's Institute of Food and Agricultural Sciences, discusses diet selection with participants in her Take Charge of Your Diabetes class. Those participating in the class include, from left, Herman Boykin, Elzatie Miller, Edward Sugarman and Marcella Spencer. Take Charge of Your Diabetes is available from Extension offices throughout Florida. (UF/IFAS photo by Marisol Amador)

La nutrición, la actividad física y la medicación son los tres componentes principales de un plan de manejo de la diabetes. Según la Asociación Americana de Diabetes, no existe un plan específico de comidas para la diabetes. Si tiene diabetes, es importante desempeñar un papel activo en su autocontrol diario. Al trabajar con un Dietista Nutricionista Registrado (RDN), preferiblemente uno que sea un educador certificado en diabetes (CDE), puede desarrollar un plan de nutrición personalizado basado en sus objetivos de tratamiento, medicamentos y preferencias personales.
This new 2-page article is a translation of FSHN19-3/FS323, Meal Planning for Adults with Diabetes, written by Nancy J. Gal and Wendy J. Dahl, translated by Daniela Rivero Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs376

Vegetarianismo y adultos mayores

An assortment of fresh fruits and vegetables. Photo taken 03/18/16.

Las dietas basadas en plantas se recomiendan para reducir el riesgo de enfermedades crónicas. Una dieta vegetariana es una dieta basada en plantas compuesta de vegetales, frutas, granos integrales, legumbres, nueces y semillas, con o sin alimentos a base de lácteos y huevos. Si se excluyen todos los alimentos de origen animal, se considera una dieta vegana. Las dietas vegetarianas y veganas bien planificadas pueden mejorar la salud durante todas las etapas de la vida, incluida la edad adulta. Sin embargo, cuando se sigue una dieta vegetariana como adulto mayor, se debe prestar especial atención a los cambios en las necesidades nutricionales relacionadas con la edad.
This new 4-page article is a translation of FSHN19-1/FS317, Vegetarianism and the Older Adult. Written by Kelly Johnston and Wendy J. Dahl, translated by Daniela Rivero Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs378

COVID-19 Preventative Measures: Facemasks and Cloth Face Coverings

The virus that causes COVID-19

These five new flyers in the COVID-19 Preventative Measures series, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman of NC State University, provide guidance on the benefits and proper use of facemasks and cloth face coverings in nonmedical settings, including for food employees. Published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs371
https://edis.ifas.ufl.edu/fs372
https://edis.ifas.ufl.edu/fs373
https://edis.ifas.ufl.edu/fs374
https://edis.ifas.ufl.edu/fs375

COVID-19 and Farm Stands: Steps for Farm Stand Operators

The virus that causes COVID-19

This new flyer, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NCSU) and published by the UF/IFAS Food Science and Human Nutrition Department, provides information on best practices, communication with customers, and cleaning and disinfection for farm stand operators. The original version of this flyer was published at https://foodsafety.ces.ncsu.edu/covid-19-resources/.
https://edis.ifas.ufl.edu/fs370

Handling COVID-19: Best Practices for Agribusiness

The virus that causes COVID-19

COVID-19 is spread primarily via close person-to-person contact, or when virus-containing droplets expelled during coughing or talking contaminate a surface that is later touched by a healthy individual. While most feed and supply stores continue to operate during disease outbreaks and other emergencies, preventive steps can be taken to protect the health of employees and customers. The original version of this flyer was published at https://foodsafety.ces.ncsu.edu/covid-19-resources/. Written by Tom Maddox and Laurel Dunn (University of Georgia) and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs369

COVID-19: Medidas preventivas: Lavando y desinfectando bolsas reutilizables

The virus that causes COVID-19

  • Limpiando y desinfectando bolsas de plástico y de náilon
  • Limpiando las bolsas de tela
  • Diluyendo cloro o lejía
  • This is the Spanish language version of FSHN20-24/FS354, COVID-19 Preventative Measures: Cleaning and Disinfecting Reusable Bags. The original version was published at https://foodsafety.ces.ncsu.edu/covid-19-resources/.
    https://edis.ifas.ufl.edu/fs368

    Handling COVID-19: Produce Farms and Packinghouses

    The virus that causes COVID-19

    While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern because it spreads via close person-to-person contact or by contact with contaminated surfaces. Food does not appear to be a likely cause of COVID-19 transmission, but many of the same practices used to prevent foodborne illness on foods should still be used to reduce the likelihood of COVID-19 contamination on fresh produce and the risk of COVID-19 spread among farm and packinghouse workers. This material is adapted from the version published at https://foodsafety.ces.ncsu.edu/covid-19-resources/. Written by Laurel Dunn and published by the UF/IFAS Food Science and Human Nutrition Department; 2 pages.
    https://edis.ifas.ufl.edu/fs366

    Nutrition of Florida Citrus Trees, Third Edition

    Citrus fruit on trees in the campus orange groves. Photo taken 06-22-18.

    This update to 2007’s second edition adds information regarding nutrition of Florida citrus trees affected by huanglongbing (HLB), also known as citrus greening. Much of the guidance provided in this document on nutrients, application methods, leaf and soil sampling, and irrigation scheduling is also effective for trees affected by HLB. However, research conducted since the previous edition was published has established changes in many production practices, including nutrient rates, irrigation scheduling, soil pH management, and use of Citrus Under Protective Screen (CUPS). Changes to the second edition will appear at the beginning of chapters 2, 6, 8, 9, and 11. See also this topic page for links to individual chapters in HTML and PDF formats. This 115-page book was edited by Kelly T. Morgan and Davie M. Kadyampakeni, and published by the UF/IFAS Department of Soil and Water Sciences.
    https://edis.ifas.ufl.edu/ss478

    Preguntas Frecuentes del COVID-19 para Fincas “U-PICK”: Instrucciones para Gerentes de Fincas

    The virus that causes COVID-19

    *Buenas practicas
    *Comunicación con los clientes
    *Limpieza y desinfeccion
    *La buena noticia
    This new two-page article is the Spanish-language translation of FSHN20-15/FS338, COVID-19 FAQ for U-Pick Farms: Steps for Farm Managers.Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman, translated by Fernando Alferez, and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs358

    Preguntas frecuentes sobre el COVID-19 para los mercados agrícolas: Instrucciones para los mercados y administradores de mercados

    The virus that causes COVID-19

    *Las mejores prácticas
    *Comunicación
    *Limpieza y desinfección
    *Las buenas noticias
    This new two-page document is a Spanish-language translation of FSHN20-03/FS326: COVID-19 FAQ for Farmers Markets: Steps for Markets and Market Managers. Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman, translated by Cesar Asuaje, and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs362

    COVID-19 and Food Safety FAQ: Shopping and Handling Groceries

    The virus that causes COVID-19

    This new one-page flyer answers food safety questions about preventing COVID-19 transmission when grocery shopping and handling groceries. Written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension) and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs367

    COVID-19: Seguridad de Alimentos: Me debo preocupar del coronavirus cuando voy al supermarcado?

    The virus that causes COVID-19

    ¿Me debo preocupar del coronavirus cuando voy al supermercado?
    ¿Me pudiera enfermar con el COVID-19 si toco alimentos o paquetes que han estado en contacto con este virus?
    ¿Cómo debo manipular las frutas y verduras?
    ¿Qué pasos puedo tomar para disminuir el riesgo de contaminación cuando voy al supermercado?
    ¿Qué está haciendo mi tienda para minimizar mi riesgo?
    This is a Spanish language version of FSHN20-20/FS348, COVID-19 and Food Safety FAQ: Is Coronavirus a Concern at Grocery Stores?, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs365

    COVID-19 seguridad de alimentos: Me debo preocupar del coronavirus y la comida para llevar?

    The virus that causes COVID-19

    ¿Me debo preocupar del coronavirus y la comida para llevar?
    ¿Cuáles son los riesgos con las comida para llevar o de autoservicio?
    ¿Qué riesgos hay con los alimentos entregados a domicilio?
    ¿Pudiera contagiarme con el COVID-19 si toco comida o paquetes expuestos al virus?
    ¿Qué pasa dentro de mi cuerpo si ingiero el coronavirus a través de alimentos?
    This is the Spanish language version of FSHN20-21/FS349: COVID-19 and Food Safety FAQ: Is Coronavirus a Concern with Takeout?, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs364

    COVID-19 Seguridad de alimentos: Es el coronavirus un problema de seguridad en los alimentos?

    The virus that causes COVID-19

    ¿Es el coronavirus un problema de seguridad en los alimentos?
    ¿Representa un riesgo de propagación del COVID-19 la comida que viene de otros países y estados afectados por este virus?
    ¿Es seguro comer en un establecimiento de comida que tenga un empleado infectado con el coronavirus?
    ¿Podría enfermarme con COVID-19 al tocar alimentos, paquetes de comidas o superficies que han estado en contacto con este virus?
    ¿Como deben manipularse los alimentos durante la pandemia de COVID-19?
    This is the Spanish language translation of FSHN20-18-Span/FS341: COVID-19 and Food Safety FAQ: Is Coronavirus a Food Safety Issue?, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs363

    COVID-19 preguntas frecuentes para servicios de comida: limpiando y desinfectando

    COVID19 virus

    ¿Qué desinfectantes se deben usar?
    ¿Cómo se deben tratar las superficies?
    ¿Cómo se deben mantener las áreas de autoservicio?
    ¿Qué debe hacer si un cliente ha sido diagnosticado con COVID-19?
    This is a Spanish language translation of FSHN20-13/FS336: COVID-19 FAQ for Food Service: Cleaning and Disinfection, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs361

    COVID-19: preguntas frequentes para huertas comunitarias: pasos para encargados de huertas y jardineros

    COVID19 virus

    This is the Spanish language version of FSHN20-19/FS342: COVID-19 FAQ for Community Gardens: Steps for Garden Managers and Gardeners, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs360

    COVID-19 preguntas frecuentes para servicios de comida: preguntas generales y salud de los empleados

    COVID19 virus

    ¿Pudiera Propagarse el COVID-19 a través de los alimentos?
    ¿Puediera el virus alojarse en el cabello o en la barba?
    ¿Cuales son las practicas más efectivas que puedo implementar en mi establecimiento?
    ¿Existe algun procedimiento que deba seguir si un empleado es diagnosticado con COVID-19 o piensa que lo contrajo?
    ¿Puedo tomarle la temperatura a un empleado que venga a trabajar?
    ¿Qué sucede si un empleado tiene miedo y no quiere venir a trabajar o servirle a un cliente enfermo? ¿Qué tal si ya usó todos sus días de enfermedad (sick time)?
    This is a Spanish language version of COVID-19 FAQ for Food Service: General Questions and Employee Health, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs359

    COVID-19 preguntas frecuentes para servicios de comida: recepcion de alimentos y sus empaques

    COVID19 virus

    ¿Pudiera Propagarse el COVID-19 a través de los alimentos?
    ¿Es seguro recibir alimentos de estados o paises afectados por COVID-19?
    ¿Qué sucede si la cadena de suministro de alimentos se interrumpe?
    ¿Debo limpiar los empaques de alimentos antes de usarlos?
    ¿Qué debemos utilizar si queremos lavar y desinfectar?

    This is a translation of FSHN20-14/FS337: COVID-19 FAQ for Food Service: Receiving and Food Packaging, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs357

    Preguntas frecuentes sobre el virus del COVID-19 en supermercados: limpieza y desinfección

    COVID19 virus

    ¿Qué desinfectantes se deben utilizar?
    ¿Cómo deben manejarse las superficies y las áreas de auto servicio?

    This is a Spanish language translation of FSHN20-09/FS332: COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NC State University Extension), translated by Nelly Nelson, and published by the UF/IFAS Food Science and Human Nutrition Department.
    https://edis.ifas.ufl.edu/fs356