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.
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.
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.
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.
Nutrition, physical activity, and medication are the three main components of a diabetes management plan. According to the Americans Diabetes Association, there is no one diabetes meal plan; rather, it is a healthful eating pattern specifically designed to meet your individual needs. This new 2-page publication of the UF/IFAS Food Science and Human Nutrition Department provides some basic tips for creating a personalized meal plan for adults with diabetes. Written by Nancy J. Gal and Wendy J. Dahl.
La proteína es un nutriente que provee energía a nuestro cuerpo y está involucrado en muchas funciones vitales como el reparo, mantenimiento y buen funcionamiento del sistema inmunológico.
This is the Spanish-language version of FSHN17-2/FS290, Protein and the Older Adult. This 3-page document describes the nutritional characteristics and requirements of protein in older adults. Written by Wendy J. Dahl and published by the UF/IFAS Department of Food Science and Human Nutrition, April 2018.
A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense. Written by Wendy J. Dahl and Alison O’Donoughue and published by the UF/IFAS Department of Food Science and Human Nutrition, March 2018.
Protein is a nutrient that provides energy for our bodies and is involved in many vital functions, such as repair, maintenance, and immune function. This three-page document discusses the protein requirements for older adults. Written by Amanda L. Ford and Wendy J. Dahl and published by the Food Science and Human Nutrition Department.
There are many sources of dietary protein. This 3-page fact sheet covers protein basics, the role of proteins in the body, recommended intake, sources of protein and how to make healthier choices. Written by Nicole C. Agro and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2015.