Food is Medicine
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English
UF/IFAS fosters interdisciplinary collaboration to develop innovative solutions addressing food, nutrition, and health challenges in Florida and beyond. The UF Food is Medicine (FiM) Initiative plays a central role in this mission, leveraging UF’s expertise across agriculture, Extension, research, teaching, and clinical and nutrition sciences to improve health and strengthen communities.
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Functional Foods
Foods that are considered, by nature or manufacture, to contain significant levels of biologically active components which provide desirable health benefits beyond basic nutrition.
Publications
Osteoporosis: The Silent Disease
Tammy Barnard andWendy 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.
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.
A Taste of Culture: Evidence-based Health Benefits of Cooking with Herbs and Spices
Isabella Alobele, Lori Johnson, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, andMelissa J. Vilaro
This publication covers the health benefits of cooking with herbs and spices with a focus on up-to-date scientific evidence on the anti-inflammatory, antioxidant, and metabolic health benefits associated with their culinary use. This is the first publication in a two-part series related to the Taste of Culture curriculum. Written by Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2025.
Resistant Starch: What It Is, Why It Matters, and How to Add More to Your Plate
Rebecca M. Mendes, Ana I. Matheu, Isabella M. Vigre, Rebecca M. Mendes, Jeanette Andrade, andJuan E. Andrade Laborde
Starch is a type of complex carbohydrate considered an integral part of diets around the world. While it is best known for providing energy, its source and structure can influence other health outcomes. This publication explains the benefits of resistant starch (RS), a type of starch that acts like dietary fiber and supports diets aimed at reducing the risk of chronic diseases. This publication is intended for Extension educators and nutrition professionals interested in understanding how different types of starch affect digestion and health.