Food Science and Human Nutrition

Zainab Alyousif y Wendy Dahl; traducción por Daniela Rivero Mendoza.

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Xuwei Song, Nicholas Wendrick, Charles A. Sims, and Andrew MacIntosh

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Paula G. Harris-Swiatko and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Thaleia N. Roda, Razieh Farzad, andMicheal S. Allen

The aquaculture industry can use feed attractants to improve the feed intake efficiency of various fish and shellfish species. These attractants can improve fish growth and survival, particularly during the sensitive early-life phases when effective feeding is critical to survival. Thus, there is a need to review the types of attractants and their effectiveness in improving fish growth and survival. In this EDIS publication, we provide background information on how feed attractants work and a list of available feed attractants used by the industry.

Razieh Farzad

Este artículo pretende proporcionar información básica sobre el sistema de producción de pescados y mariscos a base de células a los consumidores y productores de pescados y mariscos. Translation of "Cellular Agriculture for Production of Cell-Based Seafood," FSHN21-2/FS432. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

K. R. Schneider, R. Goodrich Schneider, D. L. Archer, C. D. Webb, and A. Gutierrez

Wendy J. Dahl

This is  a Spanish language translation of Puréed Foods: A Guide to Quick Meals

Jamila R. Lepore y Wendy J. Dahl

La proteína es un nutriente esencial que nuestro cuerpo necesita para funcionar correctamente y de manera eficiente. Cada célula, tejido y órgano del cuerpo necesita una fuente constante de proteínas para mantener una buena salud y un buen funcionamiento. Para que estos procesos metabólicos ocurran, las proteínas se descomponen para que el cuerpo las pueda usar y se reemplazan por los alimentos que comemos.

Wendy Dahl andAlison O'Donoughue

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Wendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Amanda Ford y Wendy J. Dahl

Un alimento funcional es definido comúnmente como un alimento que provee beneficios más allá de la nutrición básica proporcionada por dicho alimento. El beneficio adicional se debe a un componente en el alimento que ofrece beneficios físicos o biológicos como, por ejemplo, un beneficio funcional.

Matthew D. Krug, Sarah M. Ellis, andSoohyoun Ahn

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state-level food regulations and an extensive list of Shared-use Commercial Kitchens in Florida is included. 

Mary T. Serviss andSoohyoun Ahn

Artificial food dyes are man-made color additives used to give foods and beverages a bright, consistent appearance. In the United States, these dyes are regulated by the Food and Drug Administration and must be listed by name on ingredient labels. Although these dyes do not add nutritional value, they remain widely used in processed foods. Differences in food dye regulations across countries and recent policy developments have increased public interest and concern. This fact sheet provides clear, accessible information about what artificial food dyes are, how they are regulated and labeled in the United States, how they differ from naturally derived colors, and how Florida families and educators can use ingredient labels to make informed food choices.

Miranda Badolato, May Alshahwan, Karla P. Shelnutt, andAnne Mathews

Dietary assessment tools, such as 24-hour dietary recall interviews, food frequency questionnaires, screeners, or food records, are self-reported instruments used to measure the quality and/or quantity of food a person consumes. Some dietary assessment tools collect information about an individual's overall diet quality, while other tools may focus on fewer aspects of diet quality, such as fruit and vegetable or fiber intake. Since poor diet quality is a leading risk factor for many chronic diseases like diabetes, heart disease, and some cancers, assessing diet quality appropriately is imperative. The purpose of this publication is to guide Extension professionals in choosing a dietary assessment tool that meets their specific needs.

Lily Tucciarone, Sara Murphy, andWendy Dahl

This publication addresses the characteristics, health and nutrition implications, and medical nutrition therapy recommendations for Avoidant/Restrictive Food Intake Disorder (ARFID). Written by Lily Tucciarone, Sara Murphy, and Wendy J. Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department, December 2022.

Wendy Dahl andVolker Mai

Todos nosotros tenemos bacterias buenas por todo nuestro cuerpo. Una población grande de bacterias vive en nuestro tracto gastrointestinal, mayormente en el colon (intestino grueso). Esto se conoce como nuestra flora intestinal.

Wendy J. Dahl y Volker Mai

A UF/IFAS numbered Fact Sheet.

Siman Liu, Naim Montazeri, andKeith R. Schneider

This new 4-page fact sheet provides a brief introduction to bacteriophages and their potential for mitigating foodborne pathogens. It is intended for a general audience, including Extension agents. Written by Siman Liu, Naim Montazeri, and Keith R. Schneider, and published by the UF/IFAS Food Science and Human Nutrition Department.

Ronald H. Schmidt
Other Contacts: Keith R. Schneider

This document explains the procedures for cleaning and sanitizing equipment in food-processing and handling operations. It emphasizes the importance of proper cleaning to remove food residues and prevent bacterial growth. The article details various cleaning methods, including mechanical, manual, and clean-out-of-place techniques, and discusses the types of soils and appropriate detergents for their removal. It also covers the use of thermal and chemical sanitizers, highlighting factors that affect their effectiveness. The document aims to ensure food safety by providing comprehensive guidelines for maintaining clean and sanitized equipment. Original publication date July 1997.

Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Claire Marie Fassett, Nancy J. Gal, y Wendy J. Dahl. Traducción por Daniela Rivero Mendoza

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Wendy J. Dahl, Michael A. Tandlich, and Julie England

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Maria Portelos-Rometo, Brianna Haynes, andSoohyoun Ahn

This factsheet is one in a “Florida Farmers’ Markets” series that is designed to provide information to managers, vendors and shoppers of Florida farmers’ markets on topics highly relevant to starting and running a food business: regulations, best practices, and marketing. This series serves as a useful guide to help improve safety and marketability of Florida farmers’ markets.

Nikita Bhusal, Keith R. Schneider, Tingting Gu, Zhifeng Gao, Renée Goodrich-Schneider, andBoce Zhang

Biofilms pose significant challenges in various industries due to their resistance to cleaning and sanitation. This publication explores the formation and implications of biofilms in food and agriculture settings. Biofilms play critical roles in microbial survival and have been linked to foodborne illness outbreaks, resulting in significant economic burdens. Factors contributing to biofilm formation include environmental conditions, material surfaces, agricultural practices, and processing conditions. Measures to prevent and control biofilms and their persistence in food processing environments include standard cleaning and sanitation procedures, as well as more innovative technologies. Understanding and addressing biofilm challenges are critical for ensuring food safety and minimizing economic losses throughout the food industry.

Diana Hazard Taft

You may have heard “breast is best,” but do you know why breastmilk is the best diet for babies? Did you know that breastfeeding benefits moms, too? This publication summarizes the known benefits of breastfeeding and is written for people from all educational backgrounds.

Diana Hazard Taft

This publication explains the importance of breastmilk to the infant gut microbiome. First, the gut microbiome is defined, then the source of infant microbes is introduced, and finally the role of breastfeeding in infant gut microbiome and infant health. It is intended for a general audience of all educational backgrounds.

Angela Szymanski and Diana Hazard Taft

This publication is intended for a general audience from all educational backgrounds. It explains the process of becoming a donor to the Mothers’ Milk Bank of Florida and why the criteria for being a donor screens for things that are often safe when feeding your own infant. The authors would like to thank all those who consider becoming milk donors. We know it is a lot of work, and that Mothers’ Milk Bank of Florida can only accept donations from women who do not expect any compensation for the donated milk. Milk donors give the most fragile babies the gift of life: Thank you.

Diana Hazard Taft

This publication is a brief introduction to how breastmilk helps keep babies healthy and helps them recover faster when they do get sick. This publication is meant to provide information about breastfeeding benefits for babies.

Diana Hazard Taft

A galactagogue is a food, herb, or medication that helps increase the production of breastmilk. This publication provides some basic information about galactagogues for anyone interested in the topic.

Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Razieh Farzad

This new 4-page article intends to give basic information about the cell-based seafood production system to consumers and seafood producers. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

Rose Omidvar andRazieh Farzad

This EDIS publication is the second in cellular agriculture series in which we provided information on why some fish species are better candidates for cell-based seafood production. In addition, we discussed why zebrafish could be a suitable animal model for the research and development of cell-based seafood.

Rose Omidvar andRazieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

Julia Tvedt, Boce Zhang, andRazieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.

Sofia Acevedo, Danielle Aycart, andJeanette Andrade

Nancy J. Gal, Lauren Headrick Sweeney, Kate Bennett, andWendy Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Ashley R. Kendall, Nancy J. Gal, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Kaylyn Koons, Maria Beyer, Ana Caggiano, Madalyn Gernstenfeld, Sophie Giangrosso, Li-Ying Kuo, Emily McNulty, Presley Pettit, and Wendy J. Dahl

In optimizing metabolic health and overall well-being, the timing of meals is gaining recognition as a critical factor. Chrononutrition, an emerging field, explores how aligning meal times with our body's natural circadian rhythms can positively influence metabolic processes and promote positive health outcomes. With a target audience of nutrition educators, this publication describes the circadian rhythm system, chrononutrition, and chrononutrition behaviors and differentiates these behaviors from those of intermittent fasting.

Yu Wang and Laura Reuss

Wendy Dahl andNancy J. Gal

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Soohyoun Ahn and Amarat H. Simonne

Healthcare-associated infections are infections that patients can get while receiving medical treatment in a healthcare facility. One opportunistic pathogen, Clostridium difficile, has been getting more attention in recent years because of its association with antibiotic use and a high death rate among the elderly. This factsheet provides an overview of Clostridium difficile infection (CDI) with a focus on healthcare-associated infections.

Karima Alabasi, Nancy J. Gal y Wendy J. Dahl; traducido por Daniela Rivero Mendoza

La Herramienta Integral de Tamizaje de Adultos Mayores (COAST, por sus siglas en inglés) es una herramienta váida y práctica para determinar si los adultos mayores que viven en la comunidad están en riesgo de desnutrición. This is the Spanish translation of FSHN20-37/FS393, COAST: A Comprehensive Older-Adult Screening Tool. The most recent revision includes an update to the screening tool format.

Karima Alabasi, Nancy J. Gal, and Wendy J. Dahl

The Comprehensive Older Adult Screening Tool (COAST) is a valid and practical tool to determine if community-dwelling older adults, specifically older adults of lower socioeconomic status, are at risk for malnutrition. This publication provides an introduction to COAST as well as the 5-question screening tool. The most recent revision includes an update to the screening tool format.

Wendy M. Gans and Gail P. A. Kauwell

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Wendy J. Dahl

Las comidas en puré son preparadas triturando, moliendo o cortando los alimentos hasta obtener una textura muy fina y suave. El puré de papa, zapallo y el relleno de pastel de calabaza (zapallo) son ejemplos de alimentos en puré. Aunque todos disfrutamos de los alimentos en puré como parte de una dieta saludable, las dietas a base de puré pueden ser recomendadas para personas frágiles que tienen dificultad para masticar y/o tragar. Written by Wendy J. Dahl; 3 pages.

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl

Samantha Dicker, Razieh Sadat Mirmahdi, andNaim Montazeri

This EDIS publication offers insights for consumers on proper cooking of food to ensure optimal safety and quality. It reviews key concepts of cooking practices and explains how they can ensure the safety of the food product. Additionally, this publication provides resources for further recommendations on best cooking practices.

Sarah M. Ellis, Jennifer Hagen, and Matthew D. Krug

This document is one in a “Florida Food Entrepreneur” series, which seeks to assist new and established food entrepreneurs by providing information on topics relevant to food-based businesses.

Farah Tadros, Susannah Folsom, andJeanette Andrade

The purpose of this new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department is to discuss remaining hydrated, foods to consume, and programs and resources that are available as one battles and recovers from COVID. Written by Farah Tadros, Susannah Folsom, and Jeanette Andrade.

Nancy J. Gal andWendy Dahl

El fósforo es un mineral que se encuentra en todas las células del cuerpo, por lo general en forma de fosfato.

Tiffany N. Stodtko y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems. This is a Spanish language translation of FSHN16-3 Facts about Fats and Oils.

R. Elaine Turner y Wendy J. Dahl

Nicole C. Agro y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Wendy Dahl andR. Elaine Turner

A UF/IFAS numbered Translation for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

R. Elaine Turner y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

Kaitlin G. Clark andWendy Dahl

Nuestro cuerpo está constituido de células. Dentro de estas células ocurren constantemente reacciones químicas, conocidas colectivamente como metabolismo.

Nancy J. Gal, Amanda L. Ford, andWendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Inbar Schapsis andWendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Lauren Foster andWendy Dahl

A UF/IFAS numbered Fact Sheet.

Nancy J. Gal andWendy Dahl

Maintaining a consistent carbohydrate intake throughout the day is an effective meal-planning method to help maintain your target blood glucose levels. Foods that contain carbohydrates have the greatest effect on blood glucose levels compared to foods that contain primarily protein or fat.

Pooja Tolani andWendy Dahl

Following a healthful diet provides many benefits throughout the life cycle. Maintaining good eating habits as we age can be especially helpful to preserve cognitive health (the ability to remember, learn, and make decisions). This publication provides tips for healthful eating that may help to maximize brain health in older adults.

Daniela Rivero-Mendoza and Wendy Dahl

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Nutrition and Food Systems

Daniela Rivero-Mendoza y Wendy Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

Wendy Dahl

A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Alexa Barad, Daniela Rivero-Mendoza y Wendy J Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

Daniela Rivero Mendoza, Michelle Yavelow, andWendy Dahl

La pérdida de peso puede ser un desafío. Comenzar una dieta restrictiva puede ser agotador emocionalmente y difícil de cumplir (Harris et al. 2018). ¿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.

Kelsey Gemmill, Daniela Rivero-Mendoza, y Wendy Dahl

A UF/IFAS numbered Translation. Published by Nutrition and Food Systems

Anne Mathews, Lauren Foster y Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Wendy Dahl andLauren Foster

A UF/IFAS numbered Fact Sheet.

Wendy Dahl andNancy J. Gal

A UF/IFAS numbered Translation. in support of UF/IFAS Extension program: Nutrition and Food Systems

Nancy J. Gal, Lauren Headrick, Kate Bennett y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Ashley R. Kendall, Nancy J. Gal, andWendy Dahl

El potasio es un mineral esencial (también conocido como un electrolito) necesario para la función normal del cuerpo. Es parte del líquido que se encuentra dentro y fuera de las células del cuerpo (líquido intracelular y extracelular). El potasio ayuda a mantener la presión arterial normal, el equilibrio de líquidos y electrolitos, la función muscular y nerviosa, así como la densidad ósea This is a Spanish language translation of FSHN16-9/FS287: Chronic Kidney Disease: Potassium and Your Diet.

Razieh Sadat Mirmahdi, Samantha Dicker, Razieh Farzad, Andrew J. MacIntosh, Amy Simonne, andNaim Montazeri

This EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.

Taylor O'Bannon, Angela M. Valadez, Matthew D. Krug, Benjamin Chapman, andMichelle D. Danyluk

This document is intended to highlight the importance of sanitation clean breaks in produce packing facilities and identify what is needed for a clean break to be established.

Richard C. Yudin and Keith R. Schneider

Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, andWendy Dahl

Intuitive eating is an eating framework created by two dietitians integrating instinct, emotion, and rational thought. Through ten principles, intuitive eating can help individuals become more in tune with the physical sensations of their bodies and adequately meet their biological and physiological needs. Additionally, intuitive eating helps to remove obstacles such as food rules and thought patterns instilled by diet culture. This new 8-page publication of the UF/IFAS Food Science and Human Nutrition Department explains the ten principles of intuitive eating in detail to help people searching for peace with food find practices that honor their physical and mental health. Written by Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. Dahl.

Matthew D. Krug andSoohyoun Ahn

Food businesses are subject to a wide range of regulatory requirements. Food entrepreneurs who want to produce and sell acidified foods or low-acid canned foods must abide by specific FDA regulations. This new 3-page document intends to clarify the initial steps food entrepreneurs must implement to comply with these regulations. This factsheet is one in a Food Entrepreneurship in Florida series, which assists beginning and established food entrepreneurs by providing with them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing.

Kaitlin G. Clark andWendy Dahl

Our bodies are made up of cells. Chemical reactions necessary for life are constantly occurring inside our cells, and sometimes they create free radicals — highly reactive molecules that can initiate damaging chain reactions known as oxidative stress. Antioxidants can inactivate free radicals and protect our cells from oxidative stress and the damage it causes. Antioxidants also can help our immune system defend against bacteria, fungi, viruses, and some cancers. The body produces some of its own antioxidants, but eating a plant-based diet increases the level of antioxidants in our bodies.

Nancy J. Gal, Amanda L. Ford, andWendy Dahl

Carbohydrate, fat, and protein are the three nutrients that provide energy (calories). However, carbohydrate from starch and sugars is our main and most important source of energy. During digestion, starch is broken down to sugar (glucose). Carbohydrate in the form of glucose provides energy to cells, tissues, and organs to carry out daily activities. Some glucose is stored in the liver and muscle cells for later use when required. Children need carbohydrate for growth, and adults need carbohydrate to maintain their weight.

Tiffany N. Stodtko and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Inbar Schapsis andWendy Dahl

Flavonoids are organic compounds that occur naturally in plants. More than five thousand flavonoid compounds exist in nature, but those found in foods fall into six major categories: flavonols, anthocyanidins, isoflavones, flavan-3-ols, flavones, and flavonones. The compounds in these categories are of interest because of their potential health benefits.

Wendy J. Dahl, Lauren Foster, and Russell J. Owen

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Linda B. Bobroff
Other Contacts: Wendy Dahl

Many Americans don’t get enough magnesium in their diets. However, most healthy people do not exhibit signs of deficiency, even if their intake is low, because the body stores this mineral. People who abuse alcohol, take certain diuretic drugs, or have kidney disease may be at risk for magnesium deficiency. Long-lasting diarrhea or vomiting also can cause a deficiency. Older adults often do not get enough magnesium in their diets.

Wendy Dahl andR. Elaine Turner

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

R. Elaine Turner and Wendy J. Dahl

Nancy J. Gal and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Linda B. Bobroff and R. Elaine Turner

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

Nicole C. Agro andWendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

R. Elaine Turner andWendy Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

R. Elaine Turner and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). Published by Nutrition and Food Systems

Ronald H. Schmidt, Keith R. Schneider, Doug Archer, andMichael T. Olexa

A UF/IFAS numbered Fact Sheet.

Ronald H. Schmidt, Douglas L. Archer, and Michael T. Olexa

A UF/IFAS numbered Fact Sheet.

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

Fidela Gjondrekaj andWendy Dahl

Olives are small fruit that grow on the olive tree, scientifically known as Olea europaea. These fruit have been cultivated and consumed for thousands of years, primarily in the Mediterranean region. Known for their distinct flavor and texture, olives are commonly used as a food ingredient and also processed into olive oil. There are many different varieties of olives, each with its own unique taste and characteristics. They can range in color from green to black, while variations in flavor and texture depend on the ripeness and processing method. Olives are a versatile, nutritious food with significant culinary and health benefits, making them a valuable addition to a balanced diet.

Paula P. Domingues andWendy Dahl

Sauerkraut is a cabbage product that originated in ancient China and is now consumed worldwide. Sauerkraut is made through lactic acid fermentation, and it has been associated with a variety of health benefits, including antioxidant, anti-inflammatory, and anticarcinogenic properties. However, individuals with high blood pressure, histamine sensitivities, those prescribed MAOIs, or those who are immunocompromised should consider avoiding sauerkraut due to its high sodium and histamine content, possible food safety risks, and potential interaction with MAOIs.

Julie M. Peterson andWendy Dahl

This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.

Wendy Dahl
Translated by Daniela Rivero Mendoza

La fibra alimentaria es la parte de los alimentos que es comúnmente conocida por prevenir o aliviar el estreñimiento. Las fibras alimentarias son carbohidratos que no son digeribles-son lo que queda después de que digerimos proteínas, grasas, almidones y azúcares de alimentos de origen vegetal. Los alimentos de origen vegetal contienen fibra alimentaria, y las fuentes incluyen granos integrales, legumbres, frutas, verduras, nueces y semillas.

Alison O'Donoughue, Wendi Jennings, and Soohyoun Ahn

A contract packager, commonly called a co-packer, is a manufacturer that will produce, package, and/or label a product for clients. This new 7-page factsheet provides a brief overview on the definition of co-packers, advantages and disadvantages of using a co-packer, and the list of things you need to consider when you hire and work with a co-packer. This factsheet is one in the Food Entrepreneurship in Florida series, which serves as a useful guide to help run a successful food-related business.