New and Revised Families and Consumers publications, December 2012

 

Families and Consumers
Food Safety
	Food Safety within the Household (FSHN12-10/FS195) Although food safety education is well established, people still become infected with foodborne illnesses by practicing unsafe behaviors in their kitchen. People who know the basics of home food safety may not always put theory into practice. Consumers must learn more about how food becomes unsafe to eat and modify their current beliefs and behaviors. This 5-page fact sheet was written by Lucianna Grasso, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2012. http://edis.ifas.ufl.edu/fs195
Health & Nutrition
	Mange in Companion Animals (ENY289/IN953) Mange is a persistent skin condition of mammals caused by infestation with parasitic mites. Mites are tiny arthropods, usually less than 1 mm in length and difficult to see with the naked eye. Adult mites have eight legs, and larvae have six. The effect of the mites on the animal’s skin, called “mange,” is the most visible sign of an infestation. This 6-page fact sheet describes several skin conditions commonly caused by parasitic mites in domestic animals. Written by E. N. I. Weeks and P. E. Kaufman, and published by the UF Department of Entomology and Nematology, September 2012. http://edis.ifas.ufl.edu/in953
	Spoon Test for Pureed Food (FSHN1211/FS204) Puréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs. This 2-page fact sheet was written by Wendy J. Dahl and Jamila R. Frazier, and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs204
	Functional Foods (FSHN1217/FS210) A functional food is commonly defined as a food that provides benefits beyond the basic nutrition provided by that food. The additional benefit is due to a component in the food item that offers physical or biological benefits. As functional foods become increasingly popular in the U.S., it is important to be an informed shopper. This 3-page fact sheet was written by Amanda L. Ford and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs210
	Alimentos funcionales (FSHN1217S/FS213) Un alimento funcional es definido comúnmente como un alimento que proveen 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, beneficios funcionales. This 4-page fact sheet was written by Amanda Ford y Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs213

 

 

 

 

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