Wendy Dahl

0000-0003-2061-4731

Datos Sobre la Niacina

R. Elaine Turner y Wendy J. Dahl

Go with Your Gut: Understanding Probiotics

Wendy J. Dahl and Volker Mai

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.

Facts About Niacin

R. Elaine Turner and Wendy J. Dahl

Fibra alimentaria y enfermedades crónicas

Wendy Dahl; traducción por 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.

Go with Your Gut: Understanding Microbiota and Prebiotics

Wendy J. Dahl and Volker Mai

Growing Potatoes in the Florida Home Garden

Christian T. Christensen, Joel Reyes-Cabrera, Libby R. Rens, Jeffrey E. Pack, Lincoln Zotarelli, Chad Hutchinson, Wendy J. Dahl, Doug Gergela, and James M. White

Pérdida de peso y los adultos mayores: Riesgos y beneficios

Wendy Gans, Rachelle Savelle, Nancy Gal y Wendy J. Dahl; traducido por Daniela Rivero-Mendoza

A los adultos obesos a menudo se les aconseja perder peso para reducir el riesgo de enfermedades crónicas (Jensen et al. 2014). Sin embargo, los beneficios para la salud de la pérdida de peso cambian a medida que envejecemos (DiMilia, Mittman, and Batsis 2019). Esta publicación analiza los riesgos y beneficios de la pérdida de peso planificada y no planificada para adultos mayores.

Enfermedad renal crónica: Potasio y su dieta

Ashley R. Kendall, Nancy J. Gal y Wendy J. 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.

Diabetes Meal Planning: Managing Your Carbohydrate Intake

Nancy J. Gal and Wendy J. 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.

Leches a base de plantas: Almendras

Elena Torna, Daniela Rivero Mendoza y Wendy J. Dahl

La leche de almendras, una alternativa a la leche de origen vegetal, se produce a partir de almendras y agua (Dhakal et al. 2014). 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 (Sethi et al. 2016). Esta publicación describe el perfil de nutrientes y los posibles beneficios y riesgos para la salud de la leche de almendras.

Planificación de comidas para la diabetes: manejo de la ingesta de carbohidratos

Nancy J. Gal y Wendy J. Dahl; traducción por Daniela Rivero Mendoza.

Mantener una ingesta constante de carbohidratos durante todo el día es un método eficaz de planificación de comidas para ayudar a mantener su objetivo de niveles de glucosa en sangre.

Dietas populares: Ayuno intermitente

Michelle Yavelow, Daniela Rivero-Mendoza, y Wendy J. 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.

La aceptabilidad sensorial de los alimentos en puré

Jamila R. Lepore y Wendy J. Dahl

La evaluación sensorial es el proceso en el que utilizamos nuestros sentidos (gusto, olfato, tacto, vista) y su aplicación para la determinación de la aceptabilidad de los alimentos. ¡Simplemente, se están evaluando los alimentos para asegurarse que se ven, huelen y saben delicioso!

Conteo de carbohidratos: Comidas para la Diabetes

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

Alimentos en puré: Los purés altos en proteína

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.

Ayude a su sistema digestivo: Entendiendo los probióticos

Wendy J. Dahl y Volker Mai

A UF/IFAS numbered Fact Sheet.

Supplemental Nutrition Drinks: Do I need them?

Claire Marie Fassett, Nancy J. Gal, and Wendy J. Dahl

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

Datos sobre la Tiamina

R. Elaine Turner y Wendy J. Dahl

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

Shopping for Health: Breakfast Cereals

Jenna Seckar and Wendy J. Dahl

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

Datos sobre la riboflavina

R. Elaine Turner y Wendy J. Dahl

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

Exploring Intuitive Eating

Jennifer Campestrini, Amber Fritsche, Kelsi Garcia, Kaitlyn Grange, Kaylan Hebert, Anastasia Narizhnaya, Diannette Osorio Rexach, Rebecca Preece, and Wendy J. 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.

Facts about Fiber

Jennifer Hillan, R. Elaine Turner, and Wendy J. Dahl

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

Facts about Minerals

Wendy J. Dahl and R. Elaine Turner

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

Plant-Based Milks: Oat

Hannah Cooper, Daniela Rivero-Mendoza, and Wendy J. Dahl

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

Shopping for Health: Guide to Frozen Meals

Sarah A. Glenny and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Los Alimentos Hechos en Puré, las Bebidas Espesadas y las Necesidades de Agua

Wendy J. Dahl

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

Datos Sobre las Vitaminas

R. Elaine Turner y Wendy J. Dahl

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

Planificación de menú para adultos con diabetes

Nancy J. Gal y Wendy J. Dahl; traducción por Daniela Rivero Mendoza

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

A Guide to Healthy Snacking for the Frail Older Adult

Paula G. Harris-Swiatko and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Puréed Foods and Fiber

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Facts about Protein

Nicole C. Agro and Wendy J. Dahl

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

Puréed Foods: High Protein

Jamila R. Lepore and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Malnutrition and the Older Adult

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Facts about Riboflavin

R. Elaine Turner and Wendy J. Dahl

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

Datos sobre grasas y aceites

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.

Chrononutrition: Optimizing Individualized Nutrition with Circadian Rhythm

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.

Health Benefits of Olive Oil and Olive Extracts

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

Preparation of Puréed Foods

Wendy J. Dahl and Jamila R. Lepore

A UF/IFAS numbered Fact Sheet.

Frijoles, guisantes y lentejas: beneficios para la salud

Lakshmi Mahan, Lauren Foster, y Wendy J. Dahl

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

Leches a base de plantas: arroz

Meagan Lamothe, Daniela Rivero-Mendoza y Wendy J. Dahl

A UF/IFAS numbered peer reviewed Translation. Published by Health and Wellness

Shopping for Health: Snack Foods

Carley Rusch and Wendy J. Dahl

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

Preparación de alimentos en puré

Wendy J. Dahl y Jamila R. Lepore

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

Diet and Chronic Inflammation

Daniela Rivero-Mendoza and Wendy Dahl

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

Alimentos en Puré: Prueba de Textura con la Prueba de Desplome

Wendy J. Dahl

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

Facts about Carbohydrate

Nancy J. Gal, Amanda L. Ford, and Wendy J. 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.

La dieta y la salud del cerebro

Pooja Tolani and Wendy J. Dahl

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

Datos sobre los carbohidratos

Nancy J. Gal, Amanda L. Ford y Wendy J. Dahl

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

Enfermedad renal crónica: fósforo y su dieta

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

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

Dietas populares: Dieta cetogénica

Kelsey Gemmill, Daniela Rivero-Mendoza, y Wendy Dahl

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

Guía para los suplementos de fibra

Wendy J. Dahl

This article is a translation of FSHN11-01/FS162, Guide to Fiber Supplements.

Sal: ¿Debo recortar su consumo?

Asmaa Fatani, 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

Shopping for Health: A Menu for One

Morgan Denhard and Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Popular Diets: Ketogenic Diet

Kelsey Gemmill, Daniela Rivero-Mendoza, and Wendy Dahl

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

Alimentos funcionales

Amanda Ford y Wendy J. Dahl

A UF/IFAS numbered Translation.

Dietary Fiber and Chronic Disease

Wendy J. Dahl

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

Leches a base de plantas: cáñamo

Sarah Curl, Daniela Rivero-Mendoza, y Wendy J. Dahl

La leche de cáñamo es una leche de origen vegetal que está ganando popularidad. La semilla de cáñamo comercial, utilizada en la producción de leche de cáñamo, contiene solo trazas del compuesto tetrahidrocannabinol (THC), demasiado bajo para producir efectos psicoactivos por el consumo de la leche. Esta publicación describe la composición de la leche de cáñamo y los posibles beneficios y riesgos para la salud. This new 4-page article was translated by Daniela Rivero-Mendoza.

Plant-Based Milks: Cashew

Jamie Zeldman, Daniela Rivero-Medoza, and Wendy J. Dahl

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

Fermented Foods: Yogurt

Julie M. Peterson and Wendy J. Dahl

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

Fermented Foods: Olives

Fidela Gjondrekaj and Wendy J. 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.

Vegetarianismo y adultos mayores

Kelly Johnston y Wendy J. Dahl; traducción por Daniela Rivero Mendoza

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

Los Hechos Acerca de la Fructosa

Wendy J. Dahl, Lauren Foster y Russel J. Owen

A UF/IFAS numbered Fact Sheet.

Nutrición para la salud y el estado físico: azúcar y otros edulcorantes

Wendy Dahl y Linda Bobroff; traducido por Daniela Rivero Mendoza

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

Leches a base de plantas: soya

Jessica Goldberg, Daniela Rivero Mendoza y Wendy J. Dahl

A UF/IFAS numbered Translation. Published by Health and Wellness

Fermented Foods: Sauerkraut

Paula P. Domingues and Wendy J. 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.

Malnutrición y los Adultos Mayores

Wendy J. Dahl

Este documento analiza las causas y consecuencias de la desnutrición en los adultos mayores. Destaca factores como la reducción del apetito, las dificultades para tragar y los efectos secundarios de los medicamentos que contribuyen a una nutrición inadecuada. El artículo enfatiza los graves problemas de salud resultantes de la desnutrición, incluidas infecciones, fracturas y deterioro cognitivo. También subraya la importancia de una nutrición adecuada para mejorar los resultados de salud y la calidad de vida de los adultos mayores. Las recomendaciones para los cuidadores incluyen preparar comidas ricas en proteínas y proporcionar suplementos nutricionales. El documento destaca la necesidad de aumentar la conciencia y tomar medidas proactivas para prevenir la desnutrición en esta población vulnerable. Fecha de primera publicación: mayo 2011.

Datos Sobre la Fibra

Wendy J. Dahl, Jennifer Hillan, y R. Elaine Turner

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

Shopping for Health: Beans, Peas, and Lentils

Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Puréed Foods: Lentil Desserts

Wendy J. Dahl and Alison O'Donoughue

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.

Plant-Based Milks: Hemp

Sarah Curl, Daniela Rivero-Mendoza, and Wendy J. Dahl

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

Alimentos en puré: Postres de lenteja

Wendy J. Dahl and Alison O'Donoughue

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

Mitos sobre el estreñimiento

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Dieta e inflamación crónica

Daniela Rivero-Mendoza y Wendy Dahl

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

MyPlate for Dysphagia

Jamila R. Lepore, Nancy J. Gal, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Osteoporosis: The Silent Disease

Tammy Barnard and Wendy Dahl

This publication gives an overview of osteoporosis and its causes. The publication also lists the current screening methods and ways to help prevent osteoporosis. Written by Tammy Barnard and Wendy Dahl, and published by the UF/IFAS Department of Family, Youth and Community Sciences, March 2026.

Shopping for Health: Whole Grains

Wendy J. Dahl and Lauren Foster

A UF/IFAS numbered Fact Sheet.

Weight Loss and the Older Adult: Risks and Benefits

Wendy Gans, Rachelle Savelle, Nancy J. Gal, and Wendy Dahl

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

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

Jamie Zeldman, Daniela Rivero-Mendoza y Wendy J. Dahl

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

Shopping for Health: Vitamin D

Lauren Foster and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Carbohydrate Counting: Meals for Diabetes

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

A UF/IFAS numbered Fact Sheet.

Shopping for Health: Milk

Wendy J. Dahl and Lauren Foster

A UF/IFAS numbered Fact Sheet.

Alimentos en puré: guía para comidas rápidas

Wendy J. Dahl

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

Vegetarianism and the Older Adult

Kelly Johnston and Wendy J. Dahl

A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

Beneficios para la salud del aceite de oliva y extractos de oliva

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

Shopping for Health: Yogurt

Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Puréed Foods, Thickened Beverages, and Water Needs

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

De compras para la salud: Vegetales

Ashley R. Kendall y Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Shopping for Health: Sodium

Wendy Dahl and Lauren Foster

A UF/IFAS numbered Fact Sheet.

Plant-Based Milks: Rice

Meagan Lamothe, Daniela Rivero-Mendoza, and Wendy J. Dahl

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

Puréed Foods: A Guide to Quick Meals

Wendy J. Dahl

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

Shopping for Health: Vegetarian Diets

Lauren Foster and Wendy J. Dahl

Well-balanced vegetarian diets can be nutritious and provide a variety of health benefits, but they are at higher risk for several nutrient deficiencies, including iron, vitamin B12, calcium, and zinc. This 6-page fact sheet lists foods that are rich in these nutrients.

Facts about Vitamins

R. Elaine Turner and Wendy J. Dahl

Vitamins are chemical compounds that the body uses in a variety of ways. We need to get vitamins from our diet because we can't make them in the body. There are 13 different vitamins that have been identified as important nutrients for humans.

Modifying Food Texture for the Older Adult

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Problemas para Tragar y el Adulto Mayor

Wendy J. Dahl

This 2-page publication of the UF/IFAS Food Science and Human Nutrition Department Is a translation of FS164, Swallowing Problems in the Older Adult. It discusses causes and symptoms of chewing and swallowing problems in older adults. Written by Wendy J. Dahl.

Datos sobre el Fósforo

Nancy J. Gal y Wendy J. Dahl

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

Enfermedad Renal Crónica (ERC): Una guía de alimentos con alto contenido de fibra

Wendy J. Dahl and Nancy J. Gal

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

Cultivando Papas en el Jardín de su Hogar en la Florida

Christian T. Christensen, Joel Reyes-Cabrera, Lincoln Zotarelli, Wendy J. Dahl, Doug Gergela, Jeffery E. Pack, James M. White y Chad M. Hutchinson

El texto describe cómo cultivar papas en el jardín de casa en Florida. Explica que las papas, un cultivo de estación fría, se siembran en invierno y primavera. Detalla las etapas de crecimiento, desde el brote hasta la maduración del tubérculo, y menciona las variedades populares en Florida, como ‘LaChipper’ y ‘Red LaSoda’. También aborda la preparación del suelo, la fertilización, el riego, el control de malezas, insectos y enfermedades, y la cosecha y almacenamiento de las papas. Además, destaca el valor nutricional de las papas y la importancia de evitar el consumo de papas verdes debido a su toxicidad. Fecha de primera publicación: mayo 2016

Popular Diets: Intermittent Fasting

Michelle Yavelow, Daniela Rivero Mendoza, and Wendy Dahl

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

Puréed Foods for Swallowing Problems

Wendy J. Dahl

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 people who have chewing and/or swallowing problems. This 3-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl.

Comidas en puré para problemas para tragar

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.

Sensory Acceptability of Puréed Foods

Jamila R. Lepore and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Meal Planning for Adults with Diabetes

Nancy J. Gal and Wendy J. Dahl

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

Food as Medicine: Can nutrition be a prescription?

Andrea Krenek, Anne Mathews, and Wendy Dahl

Diet and lifestyle behaviors can affect health status and the development of disease. The importance of nutrition in healthcare is especially relevant as one in five deaths globally can be connected to poor diet. Food can be an integral part of preventing, managing, and treating disease through personalized nutrition, medically tailored meals and groceries, produce prescription programs, and culinary medicine. This publication dives into how nutrients connect to disease and uses of Food as Medicine as an overview for general learners.

Facts about Flavonoids

Inbar Schapsis and Wendy J. 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.

Popular Diets: Raw Foods

Alexa Barad, Daniela Rivero-Mendoza, and Wendy Dahl

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

Plant-Based Milks: Soy

Jessica Goldberg, Daniela Rivero Mendoza, and Wendy J. Dahl

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

Los alimentos en puré y la fibra

Wendy J. Dahl

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

Shopping for Health: Herbs and Spices

Jenna A. Norris and Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Densidad de nutrientes y energía

Wendy J. Dahl y Lauren Foster

A UF/IFAS numbered Fact Sheet.

Bebidas nutricionales suplementarias: ¿las necesito?

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

De Compras Para la Salud: Mariscos

Michelle Brown y Wendy J. Dahl

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

Modificación de la textura de los alimentos para el adulto mayor

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Chronic Kidney Disease: Phosphorus and Your Diet

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

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

Energy and Nutrient Density

Wendy J. Dahl and Lauren Foster

A UF/IFAS numbered Fact Sheet.

Facts about Phosphorus

Nancy J. Gal and Wendy J. Dahl

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

Facts about Antioxidants

Kaitlin G. Clark and Wendy J. 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.

Pureed Foods: Texture Testing with the Slump Test

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

MiPlato Para los Problemas de Deglución: Disfagia

Jamila R. Lepore, Nancy J. Gal y Wendy Dahl

A UF/IFAS numbered Fact Sheet.

Swallowing Problems and the Older Adult

Wendy J. Dahl

This 2-page publication of the UF/IFAS Food Science and Human Nutrition Department discusses causes and symptoms of chewing and swallowing problems in older adults. Written by Wendy J. Dahl.

Constipation Myths

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Plant-Based Milks: Almond

Elena Torna, Daniela Rivero Mendoza, and Wendy J. Dahl

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

How many meals should I eat each day?

Wendy J. Dahl and Zainab Alyousif

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

Datos Sobre los Minerales

R. Elaine Turner y Wendy J. Dahl

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

Salt: Should I cut back?

Asmaa Fatani, Nancy J. Gal, and Wendy J. Dahl

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

Guide to Fiber Supplements

Wendy J. Dahl

This article provides answers to common questions about fiber supplements.

Spoon Test for Puréed Food

Wendy J. Dahl and Jamila R. Lepore

Proper texture is the priority when preparing purées. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an individual's specific needs.

Shopping for Health: Sweet Corn

Audrey Mailly and Wendy J. Dahl

Sweet corn is not just a side dish for summer barbecues. It is a delicious, crunchy vegetable that can be enjoyed throughout the year! Many love its natural sweetness, but sweet corn has a lot more to offer than great taste. So, why is sweet corn good for you? Which type of corn should you buy? Are you lacking ideas on how to cook it? This publication is for anyone interested in the potential health benefits of sweet corn and recipe ideas to incorporate more sweet corn into their dietary patterns.

De Compras para la salud: Comidas para una persona

Morgan Denhard y Wendy Dahl

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

La proteína y el adulto mayor

Amanda L. Ford and Wendy J. Dahl

La proteína es un nutriente que provee energía a nuestro cuerpo y está involucrado en muchas funciones vitales como la reparación, mantenimiento y buen funcionamiento del sistema inmunológico. Es un componente estructural y funcional en todas las células de nuestro cuerpo, incluyendo enzimas y muchas hormonas. 

El sobrepeso y el mantenimiento de la pérdida de peso

Anne Mathews, Lauren Foster y Wendy Dahl

A UF/IFAS numbered Fact Sheet.

COAST: A Comprehensive Older-Adult Screening Tool

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.

Ayude a su sistema digestivo: entendiendo la microbiota y los prebióticos

Wendy Dahl y Volker Mai

A UF/IFAS numbered Fact Sheet.

COAST-ES: Herramienta integral de tamizaje para adultos mayores

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.

CKD: A Guide to Higher Fiber Foods

Wendy J. Dahl and Nancy J. Gal

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

Datos sobre los Antioxidantes

Kaitlin G. Clark y Wendy J. Dahl

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

Plant-Based Milks: Coconut

Celia Andreo, Daniela Rivero-Mendoza, and Wendy J Dahl

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

Beans, Peas, and Lentils: Health Benefits

Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl

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

Facts about Fats and Oils

Tiffany N. Stodtko and Wendy J. Dahl

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

Functional Foods

Amanda L. Ford and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Facts about Thiamin

R. Elaine Turner and Wendy J. Dahl

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

Chronic Kidney Disease: Potassium and Your Diet

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

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

Protein and the Older Adult

Amanda L. Ford and Wendy J. Dahl

Protein is a nutrient that provides energy for our bodies and is involved in many vital functions, such as repair, maintenance, and immune function. It is a major structural and functional component of every cell in our body, including enzymes and many hormones.

¿Cuántas comidas debo comer cada día?

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

Prueba de la cuchara para alimentos en puré

Wendy Dahl y Jamila Frazier

La prioridad al preparar purés es llegar a tener la textura apropiada. Un puré debe tener una textura uniforme a "espesor de cuchara" y que no requiera ser masticado. No debe ser muy seco, pegajoso, grumoso, ni líquido. This 2-page publication of the UF/IFAS Food Science and Human Nutrition Department is the translation of FS204, Spoon Test for Puréed Food, written by Wendy Dahl and Jamila Frazier.

Datos sobre los flavonoides

Inbar Schapsis y Wendy J. Dahl

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

Dietas populares: Alimentos crudos

Alexa Barad, Daniela Rivero-Mendoza y Wendy J Dahl

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

Facts about Vitamin K

R. Elaine Turner and Wendy J. Dahl

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

Shopping for Health: Foods with Added Fiber

Wendy J. Dahl

Fiber in foods consists of carbohydrates that cannot be digested. Although many foods naturally contain fiber, high-fiber ingredients are commonly added to foods to increase their fiber content. Fiber ingredients may be added to foods for health or functional reasons. This article, written by Wendy J. Dahl, discusses which foods have fiber added and the possible health effects. Published by the UF/IFAS Food Science and Human Nutrition Department; 3 pages.

Leches a base de plantas: avena

Hannah Cooper, Daniela Rivero-Mendoza y Wendy J. Dahl

A UF/IFAS numbered peer reviewed Translation. Published by Health and Wellness

Facts about Fructose

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

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

Shopping for Health: Seafood

Michelle Brown and Wendy J. Dahl

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

Diet and Brain Health

Pooja Tolani and Wendy J. 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.

Leches a base de plantas: coco

Celia Andreo, Daniela Rivero-Mendoza y Wendy J Dahl

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

Datos Sobre la Proteína

Nicole C. Agro y Wendy J. Dahl

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

Avoidant/Restrictive Food Intake Disorder (ARFID)

Lily Tucciarone, Sara Murphy, and Wendy J. 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.

Guía de meriendas (tentempiés o refrigerios) saludables para el adulto mayor frágil

Paula G. Harris-Swiatko y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Datos acerca del potasio

Linda B. Bobroff y R. Elaine Turner; traducido por Daniela Rivero Mendoza

El potasio es un mineral que se encuentra dentro de las células del cuerpo. Es uno de varios minerales conocidos como electrolitos. Estos minerales (potasio, sodio y cloruro) se encuentran en los fluidos dentro de las células del cuerpo (intracelular) y fuera de las células (extracelular).

De compras para la salud: Vitamina D

Lauren Foster y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Shopping for Health: Fruit

Ashley R. Kendall and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

De compras para la salud: Alimentos con fibra añadida

Wendy J. Dahl

La fibra presente en los alimentos consiste en carbohidratos que no pueden ser digeridos. Aunque muchos alimentos naturalmente contienen fibra, es común que ingredientes con alto contenido de fibra sean añadidos a los alimentos para aumentar su contenido de éste. Los ingredientes altos en fibra pueden ser añadidos a comidas por razones funcionales o de salud. This is the translation of FS235. Written by Wendy J. Dahl and published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.

De compras para la salud: Guía de comidas congeladas

Sarah A. Glenny y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Facts About Vitamin B12

Linda B. Bobroff

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

De compras para la salud: sodio

Wendy J. Dahl y Lauren Foster

A UF/IFAS numbered Fact Sheet.

Raising Healthy Children: Wheat Allergies

Pooja Tolani and Gail P. A. Kauwell

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

Facts about Vitamin C

Linda B. Bobroff and Isabel Valentín-Oquendo

A UF/IFAS numbered Fact Sheet for General Public audience(s).

Facts About Folate

Linda B. Bobroff

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

Compras para la salud: merienda (refrigerio o tentempié)

Carley Rusch y Wendy J. Dahl

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

Women's Nutrition: Folate/Folic Acid

Caroline Dunn, Jeanette Andrade, and Gail Kauwell

Folate/folic acid is necessary throughout the entire lifespan, and especially for women who can become pregnant because of its role in reducing the risk of birth defects. This publication provides information about the folate/folic acid needs of women who can become pregnant including sources and strategies for meeting the recommended intake for birth defect risk reduction.

De Compras para la Salud: Leche

Wendy J. Dahl y Lauren Foster

A UF/IFAS numbered Fact Sheet.

Datos sobre el magnesio

Jennifer Hillan y Linda B. Bobroff

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

Facts about Potassium

Linda B. Bobroff and R. Elaine Turner

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

Fermented Foods: Kefir

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.

De compras para la salud: Las hierbas y las especias

Jenna A. Norris y Wendy J. Dahl

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

De compras para la salud: Las frutas

Ashley R. Kendall y Wendy J. Dahl

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

Healthy Eating: Calcium

Linda B. Bobroff

A UF/IFAS numbered Fact Sheet for General Public audience(s).

De compras para la salud: Dietas vegetarianas

Lauren Foster y Wendy J. Dahl

Las dietas vegetarianas bien balanceadas pueden ser nutritivas y ofrecen una variedad de beneficios para la salud. Los vegetarianos son menos propensos a generar enfermedades crónicas como la diabetes, hipertensión, enfermedades coronarias y ciertos tipos de cáncer. Pero los vegetarianos tienen un riesgo mayor de sufrir muchas deficiencias de nutrientes, incluyendo el hierro, la vitamina B12, el calcio y el zinc.

De compras para la salud: Yogur

Stephanie B. Meyer, Ada Medina-Solórzano y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Coconut Oil: A heart-healthy fat?

Wendy M. Gans and Gail P. A. Kauwell

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

Nutrition for Health and Fitness: Fiber in Your Diet

Linda B. Bobroff

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

Facts About Iron

Linda B. Bobroff and Jennifer Hillan

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

Facts About Vitamin D

Linda B. Bobroff and Isabel Valentín-Oquendo

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

De compras para la salud: frijoles, guisantes y lentejas

Lakshmi Mahan, Lauren Foster, y Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Datos sobre la vitamina K

R. Elaine Turner y Wendy J. Dahl

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

Facts About Fluoride

Anne Kendall and Linda B. Bobroff

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

Nutrition for Health and Fitness: Sugar and Other Sweeteners

Linda Bobroff

This publication 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.

Shopping for Health: Vegetables

Ashley R. Kendall and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Alimentación Saludable: El calcio

Linda B. Bobroff

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

De compras para la salud: cereales de desayuno

Jenna Seckar y Wendy J. Dahl

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

Facts about Calcium

Linda B. Bobroff

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

De compras para salud: granos integrales

Wendy J. Dahl y Lauren Foster

A UF/IFAS numbered Fact Sheet.