scholarly journals Shopping for Health: A Menu for One

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Morgan Denhard ◽  
Wendy Dahl
Keyword(s):  
College Students ◽  
Older Adults ◽  
Low Cost ◽  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet ◽  
Meal Preparation ◽  
A Priority

In 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

scholarly journals Puréed Foods: High Protein

EDIS ◽  
2013 ◽  
Vol 2013 (3) ◽  
Author(s):  
Jamila R. Lepore ◽  
Wendy J. Dahl
Keyword(s):  
Quality Of Life ◽  
Older Adults ◽  
Well Being ◽  
High Protein ◽  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet ◽  
Modified Diet ◽  
Health And Well Being

Protein 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 Revised July 2016 and March 2020. 

scholarly journals A Guide to Healthy Snacking for the Frail Older Adult

EDIS ◽  
2013 ◽  
Vol 2013 (3) ◽  
Author(s):  
Paula G. Harris-Swiatko ◽  
Wendy J. Dahl
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Food Consumption ◽  
Human Nutrition ◽  
Food Science ◽  
Eating Patterns ◽  
Nutrient Deficiencies ◽  
Frail Older Adults ◽  
Fact Sheet ◽  
Frail Older Adult

Frail older adults face unique challenges that may lead to discouragement, decreased food consumption, and irregular eating patterns, which can further lead to various nutrient deficiencies. Simple, nutritious snacks that are easy to eat are a great way to add nutritious foods to their diet. This 3-page fact sheet provides several easy snack ideas. Written by Paula G. Harris-Swiatko and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs214

scholarly journals La Dieta y la Salud del Cerebro

EDIS ◽  
2018 ◽  
Vol 2018 (2) ◽  
Author(s):  
Wendy J Dahl ◽  
Alexa Barad ◽  
Pooja Tolani
Keyword(s):  
Older Adults ◽  
Spanish Language ◽  
Human Nutrition ◽  
Food Science ◽  
Brain Health ◽  
Language Version

Seguir una dieta saludable proporciona muchos beneficios a lo largo del ciclo de la vida. Mantener buenos hábitos de alimentación a medida que envejecemos puede ser especialmente útil para preservar la salud cognitiva―la capacidad de recordar, aprender y tomar decisiones. This is the Spanish-language version of FSHN17-9/FS304, Diet and Brain Health. This 4-page document provides tips for healthful eating that may help to maximize brain health in older adults. Written by Wendy J. Dahl and published by the UF/IFAS Department of Food Science and Human Nutrition, April 2018. http://edis.ifas.ufl.edu/fs307

scholarly journals Preventing Foodborne Illness: E. coli O157:H7

EDIS ◽  
2020 ◽  
Vol 2017 (2) ◽  
pp. 7
Author(s):  
Keith R. Schneider ◽  
Renée Goodrich Schneider ◽  
Ploy Kurdmongkoltham ◽  
Bruna Bertoldi
Keyword(s):  
Foodborne Pathogen ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Food Handlers ◽  
E Coli ◽  
Fact Sheet ◽  
The Common

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.­http://edis.ifas.ufl.edu/fs097 Previous versions: Schneider, Keith, Renée Goodrich-Schneider, Alexandra Chang, and Susanna Richardson. 2013. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2013 (9). https://journals.flvc.org/edis/article/view/121180. Schneider, Keith, Renée Goodrich-Schneider, Michael Hubbard, and Alexandra Chang. 2009. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2009 (10). https://journals.flvc.org/edis/article/view/118205. Schneider, Keith, Renée Goodrich, and Melissa Kirby. 1. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2003 (3). https://journals.flvc.org/edis/article/view/108642.

scholarly journals Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Christopher R. Pabst ◽  
Jaysankar De ◽  
Alina Balaguero ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
...  
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
Major Revision ◽  
Handling Practices

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 3-page fact sheet covers the GAPs of transporting crops. This major revision is a part of the Food Safety on the Farm series and was written by Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs151

scholarly journals Preventing Foodborne Illness: Norovirus

EDIS ◽  
2009 ◽  
Vol 2009 (5) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Mike Hubbard ◽  
Rajya Shukla
Keyword(s):  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Essential Information ◽  
Fact Sheet ◽  
Question And Answer ◽  
Answer Format

Revised! FSHN-05-18, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Mike Hubbard, and Riya Shukla, provides essential information about noroviruses in a question-and-answer format. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2009. FSHN0518/FS129: Preventing Foodborne Illness: Norovirus (ufl.edu)

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

scholarly journals Sensory Acceptability of Puréed Foods

EDIS ◽  
2013 ◽  
Vol 2013 (1) ◽  
Author(s):  
Jamila R. Lepore ◽  
Wendy J. Dahl
Keyword(s):  
Quality Of Life ◽  
Human Nutrition ◽  
Food Science ◽  
Sensory Acceptability ◽  
Fact Sheet ◽  
Knowing That ◽  
Swallowing Problems

It is important that we enjoy the food we eat. This makes for a better quality of life. This is no different for those people needing to be on puréed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a puréed food without knowing that it is appealing. This 5-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, November 2012. http://edis.ifas.ufl.edu/fs206

scholarly journals The Food Safety Modernization Act and the FDA Facility Registration Program

EDIS ◽  
2013 ◽  
Vol 2013 (6) ◽  
Author(s):  
Susanna Richardson ◽  
Renée M. Goodrich-Schneider ◽  
Mark A. Ritenour ◽  
Michelle D. Danyluk ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
Human Nutrition ◽  
Food Science ◽  
Safety Regulation ◽  
President Obama ◽  
Fact Sheet ◽  
Manufacture Process ◽  
Federal Food ◽  
Animal Consumption ◽  
Food Safety Regulation

The Food Safety Modernization Act that President Obama signed into law January 4, 2011 represents the most sweeping update to food safety regulation since the Federal Food, Drug, and Cosmetic Act of 1938. As part of FSMA, registration is required of facilities that manufacture, process, pack or hold food for human or animal consumption. This 3-page fact sheet was written by Susanna Richardson, Renée Goodrich Schneider, Mark A. Ritenour, Michelle D. Danyluk, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2013. http://edis.ifas.ufl.edu/fs231

scholarly journals Guía de merendar saludablemente para el adulto mayor frágil

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Paula G. Harris-Swiatko ◽  
Wendy J. Dahl
Keyword(s):  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet

El tomar decisiones inteligentes para la selección de las meriendas ayuda a asegurar que los adultos mayores frágiles satisfagan sus necesidades nutricionales. Estas son algunas meriendas sencillas y nutritivas que son apropiadas para los adultos mayores frágiles. This 3-page fact sheet was written by Paula G. Harris-Swiatko and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, April 2013. http://edis.ifas.ufl.edu/fs222

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