Leches a base de plantas: Avena

A mug of oat milk next to a small metal measuring cup brimming with oats, sitting on a wooden railing outside. Credit: Lincoln Zotarelli, UF/IFAS

La leche de avena es una de las alternativas lácteas más recientes en llegar a los estantes de los supermercados, y actualmente hay varias marcas disponibles en los Estados Unidos. La leche de avena está hecha de avena en grano. Esta publicación describe cómo se elabora la leche de avena, sus ingredientes y perfil de nutrientes, y los posibles beneficios y riesgos para la salud del consumo.
This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department is the Spanish translation of FSHN20-52/FS419, Plant-Based Milks: Oat, written by Hannah Cooper, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs427

Reducing Your Risk for Heart Disease: The Power of Food

Mix of fruits, vegetables and legumes  Photo. Credits: UF/IFAS Photo by Tyler Jones

Heart disease is the #1 cause of death among men and women within the United States. Heart disease is an umbrella term for the following heart conditions: angina; irregular heartbeats; heart attacks; heart failure; and stroke. This new 8-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the modifiable risk factors for heart disease and tips to reduce one’s risk for heart disease. Written by Elena B. Smith, Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade.
https://edis.ifas.ufl.edu/fs426

Leches a base de plantas: Almendras

A metal plate with fork and knife, next to a glass of almond milk. Credit: Lincoln Zotarelli, UF/IFAS

La leche de almendras, una alternativa a la leche de origen vegetal, se produce a partir de almendras y agua. La leche de almendras tiene su origen en la región mediterránea y se consume desde hace muchos años. En los Estados Unidos, hay varias marcas comercializadas de leche de almendras. Esta publicación describe el perfil de nutrientes y los posibles beneficios y riesgos para la salud de la leche de almendras.
This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department is the Spanish version of FSHN20-48/FS410, Plant-Based Milks: Almond. Written by Elena Torna, Daniela Rivero Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs423

Plant-Based Milks: Soy

A glass goblet of soy milk resting on a wet wooden balcony outside. Credit: Lincoln Zotarelli, UF/IFAS

Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century. If you have wondered how it compares to cow’s milk, this new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the composition and nutrient content of soy milk and its potential benefits and risks to health. Written by Jessica Goldberg, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs422

Leches a base de plantas: Coco

A tulip glass half full of coconut milk. Credit: Lincoln Zotarelli, UF/IFAS

La leche de coco es una de las muchas variedades de alternativas vegetales a la leche de vaca. Los factores que pueden llevar a los consumidores hacia alternativas a la leche no láctea incluyen la adherencia a una dieta vegana, la intolerancia a la lactosa, la alergia a la leche de vaca o simplemente la preferencia. El propósito de esta guía es informarle sobre el contenido de nutrientes de la leche de coco y sus posibles beneficios y riesgos para la salud.
This new 4-page article is the Spanish language version of FSHN20-49/FS411, Plant-Based Milks: Coconut, written by Celia Andreo, Daniela Rivero-Mendoza, and Wendy J Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs421

Nutricion para la salud y el estado fisico: azucar y otros edulcorantes

Florida produces more than half of all the cane sugar in the United States. Sugar cane is also Florida's most valuable agronomic crop. (UF\IFAS photo by Josh Wickham)

Esta publicación proporciona información sobre azúcares y otros edulcorantes en la dieta estadounidense. La publicación describe fuentes ocultas de azúcares agregados en los alimentos para ayudar a aquellos que desean reducir la ingesta de azúcar, a encontrar los azúcares agregados en sus dietas. La sección sobre edulcorantes de alta intensidad analiza las características de cada edulcorante aprobado.
This is the Spanish translation of FSHN20-46/FS406, Nutrition for Health and Fitness: Sugar and Other Sweeteners. Written by Wendy Dahl and Linda Bobroff, translated by Daniela Rivero-Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs407

The Mediterranean Lifestyle: The Power of Food

A cooked dish of diced tomatoes and yellow squash. Food, eating, nutrition, fruits and vegetables. UF/IFAS Photo by Tyler Jones.

The Mediterranean diet dates back to the early 1960s, in which the population living among the Mediterranean basin, much of Greece and Southern Italy consumed high amounts of fruits, vegetables, nuts, legumes, and unprocessed cereals with minimal consumption of meat. This dietary pattern has been shown to improve heart health, maintain weight, and reduce the risk for chronic diseases such as cardiovascular disease and type 2 diabetes. This new 6-page publication discusses the Mediterranean dietary pattern and provides tips to incorporate this lifestyle into daily life, as well as sample recipes. Written by Charissa Lim, Alexa Hosey, Farah Tadros, Madison Woodard, and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs399

Plant-Based Milks: Hemp

Hemp seeds for CBD with a quarter for size comparison. Photo taken 06-12-19.  Photo Credits:  UF/IFAS Photo by Tyler Jones

Hemp milk is a plant-based milk growing in popularity. Commercial hemp seed, used in the production of hemp milk, contains only trace amounts of the compound tetrahydrocannabinol (THC), much too low to produce any psychoactive effects from consuming the milk. This new 4-page publication describes the composition of hemp milk and the potential health benefits and risks. Written by Sarah Curl, Daniela Rivero-Mendoza, and Wendy J. Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs420

Plant-Based Milks: Oat

A mug of oat milk next to a small metal measuring cup brimming with oats, sitting on a wooden railing outside. Credit: Lincoln Zotarelli, UF/IFAS

Oat milk is one of the more recent dairy alternatives to hit the grocery shelves, and several brands are currently available in the United States. Oat milk is made from the cereal grain oats. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how oat milk is made, its ingredients and nutrient profile, and the potential health benefits and risks of consumption. Written by Hannah Cooper, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs419

Leches a base de plantas: Nuez de marañón (anacardo)

A glass of cashew milk sitting outside on a rain-speckled balcony. Credit: Lincoln Zotarelli, UF/IFAS

La disponibilidad y el consumo de alternativas de leche a base de plantas, también conocidas como no lácteas, han ido en aumento. Las ventas de alternativas a la leche no láctea se han más que duplicado, mientras que el consumo de leche de vaca tradicional ha disminuido. Este aumento puede deberse a que las leches de origen vegetal se perciben como “naturales”, así como a un aumento del veganismo y la búsqueda de evitar la lactosa. Las principales alternativas de leche de origen vegetal son la almendra, la soja, el coco, la nuez de marañón (anacardo) y el arroz. Esta publicación analiza el contenido nutricional, los posibles beneficios para la salud y los posibles riesgos de la leche de nuez de marañón.
This new 4-page article is the Spanish translation of FSHN20-51/FS413, Plant-Based Milks: Cashew, written by Jamie Zeldman, Daniela Rivero-Mendoza, 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/fs418

Dietas populares: Ayuno intermitente

Microgreen salad Photo Credits: UF/IFAS Photo by Robert Annis

La pérdida de peso puede ser un desafío. Comenzar una dieta restrictiva puede ser agotador emocionalmente y difícil de cumplir. ¿Hay alguna forma más efectiva de perder peso? ¿El momento y la frecuencia de las comidas ayudan a perder peso? Esta publicación describe los beneficios y riesgos del ayuno intermitente para bajar de peso.
This new 4-page article is the Spanish language translation of FSHN20-47/FS409, Popular Diets: Intermittent Fasting, written by Michelle Yavelow, Daniela Rivero-Mendoza, and Wendy Dahl, translated by Daniela Rivero-Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs417

Dietas populares: Alimentos crudos

Strawberries, blueberries, cereal grains, and a banana. Fragaria, fruits, foods, red, sweets, healthy eating. UF/IFAS Photo: Tyler Jones. Photo Credits: UF/IFAS Photo by Tyler Jones

La dieta de alimentos crudos tiene sus raíces en un movimiento vegetariano que se remonta a los años 1800. Como su nombre lo indica, una dieta de alimentos crudos es un patrón dietético compuesto mayoritaria o completamente por alimentos crudos y sin procesar. Esta publicación explora los posibles beneficios y riesgos para la salud de una dieta de alimentos crudos.
This is the Spanish translation of FSHN20-45/FS404, Popular Diets: Raw Foods, written by Alexa Barad, Daniela Rivero-Mendoza, and Wendy Dahl, translated by Daniela Rivero-Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs415

Pérdida de peso y los adultos mayores: Riesgos y beneficios

Hands sorting peanuts for quality. Consuming more plant-based proteins such as soy, legumes, nuts, and seeds can help manage unintentional weight loss. Photo Credits: UF/IFAS Photo by Tyler Jones

A los adultos obesos a menudo se les aconseja perder peso para reducir el riesgo de enfermedades crónicas. Sin embargo, los beneficios para la salud de la pérdida de peso cambian a medida que envejecemos. Esta publicación analiza los riesgos y beneficios de la pérdida de peso planificada y no planificada para adultos mayores.
This is the Spanish translation of FSHN20-42/FS401, Weight Loss and the Older Adult: Risks and Benefits, written by Wendy Gans, Rachelle Savelle, Nancy Gal, and Wendy Dahl, translated by Daniela Rivero-Mendoza, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs414

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

Hand held electronic diabetes monitoring devices. Metabolic diseases, blood sugar. Image used in the 2012 Annual Research Report.

Type 2 diabetes is a medical condition where you have too much sugar in your blood. According to the Centers for Disease Control, nearly 1 in 10 adults have Type 2 diabetes and 1 in 3 adults have pre-diabetes. This new 14-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the modifiable risk factors for type 2 diabetes and tips to reduce your risk for diabetes. It also includes several example recipes. Written by Elena Torna, Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade.
https://edis.ifas.ufl.edu/fs397

Dietas populares: Dieta cetogénica

Fridge food organization. Photo Credits: UF/IFAS Photo by Tyler Jones

La dieta cetogénica es una dieta alta en grasas y muy baja en carbohidratos. El primer uso documentado de la dieta cetogénica fue en 1921 para tratar la epilepsia en niños. En los últimos años, la dieta cetogénica ha ganado un resurgimiento como un medio potencial para perder peso. La dieta cetogénica se ha vuelto popular debido al respaldo de las celebridades y las influencias de las redes sociales, pero ¿es segura y efectiva?
This new 4-page article is the Spanish translation of FSHN20-44/FS403, Popular Diets: Ketogenic Diet. Written by Kelsey Gemmill, Daniela Rivero-Mendoza, and Wendy Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs416

Plant-Based Milks: Cashew

Cashew nut snack, roasted and salted. Credit: Femto on Wikipedia, CC BY-SA 3.0

The availability and consumption of plant-based milk alternatives have been on the rise. Sales of nondairy milk alternatives have more than doubled, whereas consumption of traditional cow’s milk has dropped. This increase may be due to plant-based milks being perceived as “natural,” as well as a rise in veganism and avoidance of lactose. The primary plant-based dairy alternatives are almond, soy, coconut, cashew and rice. This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department discusses the nutritional content, potential health benefits, and potential risks of cashew milk. Written by Jamie Zeldman, Daniela Rivero-Medoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs413

Plant-Based Milks: Coconut

A tulip glass half full of coconut milk. Credit: Lincoln Zotarelli, UF/IFAS

Plant-based alternatives to cow’s milk have become a rising trend. Factors that may steer consumers toward nondairy milk alternatives include adherence to a vegan diet, lactose intolerance, allergy to cow’s milk, or simply preference. Coconut milk is one of the many varieties of plant-based milk. Whether you are considered switching to or have already begun purchasing a plant-based milk, the purpose of this new 4-page guide is to inform you on the nutrient content of coconut milk and its potential health benefits and risks. Written by Celia Andreo, Daniela Rivero-Mendoza, and Wendy J. Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs411

Plant-Based Milks: Almond

A metal plate with fork and knife, next to a glass of almond milk. Credit: Lincoln Zotarelli, UF/IFAS

Almond milk, a plant-based milk alternative, is produced from almonds and water. Almond milk originated from the Mediterranean region and has been consumed for many years. In the United States, there are several marketed brands of almond milk. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the nutrient profile and potential health benefits and risks of almond milk. Written by Elena Torna, Daniela Rivero Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs410

Plant-Based Milks: Rice

A glass of rice milk next to a pile of rice grains. Credit: Lincoln Zotarelli, UF/IFAS

Rice milk is a plant-based, nondairy beverage made primarily from milled rice and water. It is marketed as an allergy-friendly, easy-to-digest, vegan substitute for cow’s milk. Similar to other plant-based beverages, rice milk usually has an opaque white or beige color and creamy texture resembling that of cow’s milk. This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how rice milk is made, its ingredients and nutrient profile, and potential health benefits and risks of consumption. Written by Meagan Lamothe, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs412

Nutrition for Health and Fitness: Sugar and Other Sweeteners

Florida produces more than half of all the cane sugar in the United States. Sugar cane is also Florida's most valuable agronomic crop. (UF\IFAS photo by Josh Wickham)

This new 8-page publication of the UF/IFAS Food Science and Human Nutrition Department provides information about sugars and other sweeteners in the American diet. It describes hidden sources of added sugars in foods to help those who want to reduce sugar intake find the added sugars in their diets. The section on high-intensity sweeteners looks at the characteristics of each approved sweetener, including aspartame, sucralose, and stevia. Written by Linda Bobroff.
https://edis.ifas.ufl.edu/fs406