EDIS Update » Families & Consumers

Facts about Flavonoids

dihagan — Mon, 17 Mar 2014 13:13:30 +0000

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. This 4-page fact sheet was written by Inbar Schapsis and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2014.
http://edis.ifas.ufl.edu/fs244

Five Steps to Seasonal Savings

dihagan — Mon, 17 Mar 2014 13:13:30 +0000

When the holiday season is over you may find yourself saying: “Why did I spend all of that money? Why did I wait until the last minute to shop? I don’t even want to think about how long it will take to pay off the credit cards. I hope I didn’t take too much money out of the ATM. Did I buy my mom the same gift twice? I should have had a plan.” By following a few simple steps, you can end this post-holiday hangover. This 5-page fact sheet was written by Ricki McWilliams, Julie Pigott-Dillard, and Michael Gutter, and published by the UF Department of Family Youth and Community Sciences, January 2014.
http://edis.ifas.ufl.edu/fy1405

Facts about Antioxidants

dihagan — Mon, 17 Mar 2014 13:13:30 +0000

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. This 3-page fact sheet was written by Kaitlin G. Clark and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2014.
http://edis.ifas.ufl.edu/fs242

Facts about Carbohydrate

dihagan — Mon, 17 Mar 2014 13:13:30 +0000

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. This 3-page fact sheet was written by Nancy J. Gal, Amanda L. Ford, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2014.
http://edis.ifas.ufl.edu/fs243

Los alimentos hechos en pure, las bebidas espesadas y las necesidades de agua

dihagan — Tue, 11 Mar 2014 15:13:46 +0000

El consumo adecuado del agua puede ser un problema para algunas personas con problemas de tragar, especialmente para aquellos que tienen dificultad para tragar los líquidos ligeros. Los ejemplos de líquidos ligeros son el agua, la leche, el café, el té, y la mayoría de los jugos de frutas. This 4-page fact sheet was written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2014.
http://edis.ifas.ufl.edu/fs241

Frijoles, guisantes, y lentejas: Beneficios de la Salud

dihagan — Tue, 11 Mar 2014 15:08:42 +0000

Los frijoles, los guisantes y las lentejas son conocidos colectivamente como legumbres. Los frijoles son una gran fuente de muchos nutrientes, incluyendo proteína, fibra y potasio. This 2-page fact sheet was written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2014.
http://edis.ifas.ufl.edu/fs240

Facts about Vitamin D

dihagan — Fri, 07 Mar 2014 19:19:11 +0000

Vitamin D is needed for normal absorption of calcium and phosphorus. It helps put these minerals into bones and teeth. This makes bones stronger and reduces risk for bone fractures. Vitamin D also helps keep the immune system functioning normally, so our bodies can resist some types of disease. This 2-page fact sheet was written by Linda B. Bobroff and Isabel Valentín-Oquendo, and published by the UF Department of Family Youth and Community Sciences, February 2014.
http://edis.ifas.ufl.edu/fy207

Los alimentos en pure y la fibra

dihagan — Fri, 07 Mar 2014 19:15:18 +0000

La fibra es importante para la buena salud. El consumo inadecuado de fibra puede conducir al estreñimiento y a otros problemas gastrointestinales. Las dietas altas en fibra pueden ayudar a reducir el colesterol y la glucosa en la sangre, lo que reduce el riesgo de las enfermedades del corazón. Aunque la fibra se encuentra en todos los alimentos de origen vegetal como las frutas, los vegetales, los granos, las nueces y las semillas, la mayoría de las personas no consumen lo suficiente.The English version of this document is FSHN12-16/FS209 Puréed Foods and Fiber. This 4-page fact sheet was written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2013.
http://edis.ifas.ufl.edu/fs238

Food Safety: High Risk Foods Crossword

dihagan — Fri, 07 Mar 2014 18:57:54 +0000

Some foods are more likely to cause foodborne illness than others. Unpasteurized milk or juices are not safe to consume. Uncooked foods that are made with raw or undercooked eggs are especially risky. This 2-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan, and published by the UF Department of Family Youth and Community Sciences, February 2014.
http://edis.ifas.ufl.edu/fy927

Facts about Fructose

dihagan — Wed, 05 Mar 2014 20:55:12 +0000

Fructose is a simple sugar found in many foods. Common table sugar is made of equal amounts fructose and glucose. Similarly, high-fructose corn syrup, commonly used to sweeten foods, contains a mixture of fructose and glucose. Fructose is sweeter than glucose, and for this reason it has been used in many sweetened foods. This 2-page fact sheet was written by Wendy Dahl, Lauren Foster, and Russel Owen, and published by the UF Department of Food Science and Human Nutrition, June 2013.
http://edis.ifas.ufl.edu/fs148

Facts about Phosphorus

dihagan — Tue, 04 Mar 2014 19:16:45 +0000

Phosphorus is a mineral found in every cell of the body, usually in the form of phosphate. It is the second most abundant mineral in the body after calcium. About 85% of phosphorus is stored in the bones and teeth. It is important for forming bones and teeth, as well as repairing bones. This 3-page fact sheet was written by Nancy J. Gal and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2014.
http://edis.ifas.ufl.edu/fs237

Being Smart about Gluten and Gluten-free Issues, Part 2: What Retailers and Consumers Need to Know about Gluten and Gluten-free Product Labeling

dihagan — Tue, 04 Mar 2014 18:49:14 +0000

In 2011, gluten was recognized as having a specific link to celiac disease, and some consumers hoping to minimize the symptoms of celiac disease have opted to modify their diets. This is the second of a three-part series of publications called “Being Smart about Gluten and Gluten-Free Issues.” The purpose of this publication is to supply retailers and consumers with easy-to-understand information about labeling as related to gluten-free products. This 3-page fact sheet was written by Abigail Dicks, Amy Harder, and Amy Simonne, and published by the UF Department of Agricultural Education and Communication, September 2014.
http://edis.ifas.ufl.edu/wc153

Safe Dishwashing Without an Automatic Dishwasher for Home, Community Events, and Outdoor Activities

dihagan — Tue, 04 Mar 2014 18:41:26 +0000

Most of us are accustomed to the ease and convenience of washing our dishes in an automatic dishwasher. At times, however, no dishwasher is available. This 4-page fact sheet teaches ways to safely wash or clean your dishes by hand, which may be necessary when your dishwasher is broken, you are outdoors, or you are working in a facility without a dishwasher. Written by Morgan Denhard, Amy Simonne, and Ricki McWilliams, and published by the UF Department of Family Youth and Community Sciences, December 2014.
http://edis.ifas.ufl.edu/fy1403

Raising Healthy Children: Promoting a Positive Feeding Experience

dihagan — Tue, 04 Mar 2014 15:31:19 +0000

All parents have heard “I don’t like that!” or “I’m not hungry!” from their child at some point or another. It’s likely that your child will not like every food that is served, but that doesn’t mean mealtime can’t still be a pleasant experience for the family. Parents may think they have sole responsibility for their child’s food choices, but Ellyn Satter, a registered dietitian who specializes in feeding and eating, advises that young children also have responsibility in the eating process. If feeding your child is stressful, read this fact sheet to learn about the division of responsibility in feeding and how to make meal times more enjoyable for the whole family. This 3-page fact sheet was written by Tiffany N. Stodtko, Karla P. Shelnutt, and Gail P.A. Kauwell, and published by the UF Department of Family Youth and Community Sciences, December 2014.
http://edis.ifas.ufl.edu/fy1397

Important Things to Know about Medicare series

dihagan — Tue, 04 Mar 2014 15:15:50 +0000

As an older adult citizen of the United States, it is important to understand the structure of Medicare and how it affects you. The information in this series is based on the most current data available and includes several changes with the implementation of the Affordable Care Act. This guide was also written using Florida guidelines when appropriate. Please bear in mind that your personal situation may vary from the examples in the series, and always contact your local Medicare representative for questions regarding your own circumstances.

Written by Amanda Terminello and Martie Gillen, and published by the UF Department of Family Youth and Community Sciences, September 2013.
http://edis.ifas.ufl.edu/topic_series_important_things_to_know_about_medicare

How to Make a Bed Bug Interceptor Trap out of Common Household Items

dihagan — Fri, 28 Feb 2014 14:33:20 +0000

Bed bugs have become an increasingly common pest problem throughout the United States. To discover whether bed bugs are present in a room or a piece of furniture, you can make interceptor traps out of commonly found household items and disposable plastic containers. This 5-page fact sheet was written by Benjamin A. Hottel, Rebecca W. Baldwin, Roberto M. Pereira, and Philip G. Koehler, and published by the UF Department of Entomology and Nematology, January 2014.
http://edis.ifas.ufl.edu/in1022

A Consumer's Guide to Eggs

dihagan — Wed, 15 Jan 2014 20:46:48 +0000

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, April 2013.
http://edis.ifas.ufl.edu/fy1357

Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013

dihagan — Mon, 13 Jan 2014 19:05:36 +0000

This 9-page fact sheet serves as a reference for anyone concerned about the safety of fresh and frozen berry products. Providing information for those who grow, harvest, process, transport, and serve berries to consumers is important for improving science-based food safety programs for the entire supply chain. Table 1 lists the reported outbreaks of foodborne illness from 1983 through May 2013 in which specific berries and mixed berries have been identified as the food vehicle. Table 2 lists the reported outbreaks in which berries were likely the food vehicle.
Written by M. Palumbo, L. J. Harris, and M. D. Danyluk, and published by the UF Department of Food Science and Human Nutrition, November 2013.
http://edis.ifas.ufl.edu/fs232

Drying and Preserving Plant Materials for Decorative Uses

dihagan — Fri, 10 Jan 2014 20:13:43 +0000

Dried and preserved plant materials are popular for home decor. Dried arrangements can preserve the graceful lines, textures, and colors of flowers and foliage with a subtle and gently aged appearance. This 14-page fact sheet was written by Sydney Park Brown, Patricia White, Benny Tjia, Marion R. Sheehan, and published by the UF Department of Environmental Horticulture, November 2013.
http://edis.ifas.ufl.edu/ep004

Eastern Bloodsucking Conenose, Triatoma sanguisuga (LeConte) (Hemiptera: Reduviidae: Triatominae)

dihagan — Fri, 20 Dec 2013 20:06:20 +0000

The eastern bloodsucking conenose belongs to the subfamily Triatominae, known as the kissing bugs. Despite their affectionate vernacular name, they are particularly threatening “assassin bugs” who require blood meals to survive and reproduce. They are a known vector of American trypanosomiasis (or Chagas Disease) in South America, a debilitating illness caused by the parasite Trypanosoma cruzi. This disease is a problem in South and Central America and has been detected in the United States, but has not been found in Florida. This 4-page fact sheet was written by John L. Capinera, and published by the UF Department of Entomology and Nematology, November 2013.
http://edis.ifas.ufl.edu/in1018