Probiotics are known as “good bacteria.” Often, when we think of bacteria, we think about the ones that cause sickness, and while there are many bacteria that can cause disease, there are many more that are beneficial to our health. Probiotics are live microorganisms that, when administered in adequate amounts, provide a health benefit. Learn more in this 3-page fact sheet written by Wendy J. Dahl and Volker Mai and published by the UF Department of Food Science and Human Nutrition, June 2011.
http://edis.ifas.ufl.edu/fs172
Tag: Food Science and Human Nutrition Department
Go With Your Gut: Understanding Microbiota and Prebiotics (FSHN1110/FS171)
All of us have friendly bacteria all over our bodies. A large population of bacteria lives in our gastrointestinal tract, residing mostly in the colon (large intestine). This is known as our gut microbiota. Learn more in this 2-page fact sheet written by Wendy J. Dahl and Volker Mai and published by the UF Department of Food Science and Human Nutrition, June 2011.
http://edis.ifas.ufl.edu/fs171
Where’s the Water? (FSHN1113/FS178)
Foods vary widely in water content. You may be surprised to find out that many common foods that are not liquids are quite high in water! This 5-page fact sheet offers a brief quiz and pictorial answer key, written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs178
¿Donde está el agua? (FSHN1113S/FS179)
Foods vary widely in water content. You may be surprised to find out that many common foods that are not liquids are quite high in water! This 5-page Spanish-language fact sheet offers a brief quiz and pictorial answer key, written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs179
Modificación de la textura de alimentos para los adultos mayores (FSHN1008S/FS183)
This 2-page Spanish-languagefact sheet discusses information on altering food texture for older adults, and offers tips for enhancing puréed and ground foods. Written by Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition , May 2011.
http://edis.ifas.ufl.edu/fs183
Prolemas para tragar y el adulto mayor (FSHN1103S/FS182)
A swallowing problem may be a serious health issue for an older adult. This 3-page Spanish-language fact sheet describes common reasons for problems chewing and swallowing, why this is a concern, and where to get more information. Written by Wendy J. Dahl , and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs182
Comidas en puré para problemas al tragar (FSHN1107S/FS181)
Although we all enjoy puréed foods as a part of a healthy diet, puréed diets may be recommended for frail older adults who have chewing and/or swallowing problems. This 4-page Spanish-language fact sheet describes reasons to prepare puréed foods and tips for preparing and serving great tasting and ready to swallow puréed foods. Written by Wendy J. Dahl , and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs181
Malnutrición y los adultos mayores (FSHN1009S/FS180)
Many older adults are at risk for developing malnutrition, the lack of adequate nutrition to maintain health. This 3-page Spanish language fact sheet for caregivers provides information on the causes, concerns, and prevention of malnutrition. Written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs180
Nutriente energía y densidad (FSHN1112S/FS177)
Foods for the older adult that has lost weight should target both energy and nutrient density. This 1-page Spanish language fact sheet provides explanation and examples. Written by Wendy J. Dahl and Lauren Foster, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs177
Energy and Nutrient Density (FSHN1112/FS176)
Foods for the older adult that has lost weight should target both energy and nutrient density. This 1-page fact sheet provides explanation and examples. Written by Wendy J. Dahl and Lauren Foster, and published by the UF Department of Food Science and Human Nutrition , May 2011.
http://edis.ifas.ufl.edu/fs176
De compras para la salud: La vitamina D (FSHN1102S/FS175)
Vitamin D needs can be met by eating foods containing Vitamin D and taking vitamin supplements, but few foods are consistent in their levels of vitamin D. This 7-page Spanish language fact sheet will help you be an informed shopper and find brands that meet your vitamin D needs. Written by Lauren Foster and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs175
Mitos sobre el estreñimiento (FSHN10-07S/FS174)
This 2-page fact sheet addresses common myths about constipation. Written by Wendy J. Dahl , and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs174
Guía para los suplementos de fibra (FSHN1101S/FS173)
Constipation is a common health concern that is commonly caused by low fiber intake. This 3-page fact sheet provides answers to common questions about fiber supplements. Written by Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs173
Shopping for Health: Vitamin D (FSHN1102/FS163)
Vitamin D needs can be met by eating foods containing Vitamin D and taking vitamin supplements, but few foods are consistent in their levels of vitamin D. This 6-page fact sheet will help you be an informed shopper and find brands that meet your vitamin D needs. Written by Lauren Foster and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2011.
http://edis.ifas.ufl.edu/fs163
The Effects of Huanglongbing on Florida Oranges (FSHN1108/FS169)
This tri-fold brochure offers commercial citrus growers and other stakeholders succinct details about the effects of HLB, and presents important facts of HLB’s history in Florida, illustrated descriptions, and details regarding HLB’s effects on fruit yield, appearance, and quality. Includes author contact information. Written by Michelle Danyluk, Timothy M. Spann, Russell Rouseff, Renée M. Goodrich-Schneider, and Charlie Sims, and published by the UF Department of Food Science and Human Nutrition, January 2011.
http://edis.ifas.ufl.edu/fs169
Puréed Foods for Swallowing Problems (FSHN1107/FS168)
Puréed foods are prepared by mashing, grinding, or chopping food until a very fine, smooth texture is achieved. Mashed potatoes, squash, and pumpkin pie filling are examples of puréed foods. Although we all enjoy puréed foods as a part of a healthy diet, puréed diets may be recommended for frail older adults who have chewing and/or swallowing problems. This 3-page fact sheet describes reasons to prepare puréed foods and tips for preparing and serving great tasting and ready to swallow puréed foods. Written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2011.
http://edis.ifas.ufl.edu/fs168
Swallowing Problems and the Older Adult (FSHN1103/FS164)
A swallowing problem may be a serious health issue for an older adult. This 2-page fact sheet describes common reasons for problems chewing and swallowing, why this is a concern, and where to get more information. Written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2011.
http://edis.ifas.ufl.edu/fs164
Guide to Fiber Supplements (FSHN1101/FS162)
Constipation is a common health concern that is commonly caused by low fiber intake. This 2-page fact sheet provides answers to common questions about fiber supplements. Written by Wendy J. Dahl. Published by the UF Department of Food Science and Human Nutrition, January 2011.
http://edis.ifas.ufl.edu/fs162
FSHN1013/FS161 Shopping for Health: Whole Grains
FSHN1013, a 4-page illustrated fact sheet by Wendy J. Dahl and Lauren Foster, describes the difference betweeb whole grains and refined grains, how many grains we need, and how to shop for foods that contain whole grains. Contains references. Published by the UF Department of Food Science and Human Nutrition, November 2010.
http://edis.ifas.ufl.edu/fs161
FSHN10-03/FS151 Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation
FSHN10-03, a 2-page fact sheet by Alexandra Chang, Alina Balaguero, Renée Goodrich-Schneider, and Keith R. Schneider, is part of the Food Safety on the Farm series and describes the best practices for transporting produce to avoid microbial infections, cross-contamination, and other possible hazards. Includes references. Published by the UF Department of Food Science and Human Nutrition, June 2010.
http://edis.ifas.ufl.edu/fs151