1,721,011 research outputs found
La aceptabilidad sensorial de los alimentos en puré
No full textLa 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!
This 6-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, December 2012.
http://edis.ifas.ufl.edu/fs21
Conteo de carbohidratos: Comidas para la Diabetes
No full textThis 4-page fact sheet is the Spanish-language translation of FSHN12-18/FS212: Carbohydrate Counting: Meals for Diabetes. Written by Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2017.
FSHN12-18S/FS295: Conteo de carbohidratos: Comidas para la Diabetes (ufl.edu)
Conteo de carbohidratos: Comidas para la Diabetes
Full text linkThis 4-page fact sheet is the Spanish-language translation of FSHN12-18/FS212: Carbohydrate Counting: Meals for Diabetes. Written by Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2017.
FSHN12-18S/FS295: Conteo de carbohidratos: Comidas para la Diabetes (ufl.edu)
Conteo de carbohidratos: Comidas para la Diabetes
No full textThis 4-page fact sheet is the Spanish-language translation of FSHN12-18/FS212: Carbohydrate Counting: Meals for Diabetes. Written by Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2017.
FSHN12-18S/FS295: Conteo de carbohidratos: Comidas para la Diabetes (ufl.edu)
Alimentos en puré: Los purés altos en proteína
No full textLa 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.
This 5-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, February 2014.
FSHN12-15s/FS245: Alimentos en puré: Los purés altos en proteína (ufl.edu
Sensory Acceptability of Puréed Foods
No full textIt is important that we enjoy the food we eat. This makes for a better quality of life. This is no different for those people needing to be on puréed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a puréed food without knowing that it is appealing. This 5-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, November 2012.
http://edis.ifas.ufl.edu/fs20
Preparation of Puréed Foods
No full textA puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. Examples of foods with a purée consistency include applesauce, pumpkin pie filling, and hummus. Puréed foods may be necessary for people with chewing and/or swallowing problems. For those requiring a puréed diet, it is important to provide a variety of foods. Almost any food can be puréed. However, some puréed foods may be much more acceptable than others. This 4-page fact sheet was written by Wendy J. Dahl and Jamila R. Lepore and published by the UF Department of Food Science and Human Nutrition, March 2013.
http://edis.ifas.ufl.edu/fs20
MyPlate for Dysphagia
No full textResources and tools at ChooseMyPlate.gov that provide clear, actionable information about how to make better food choices can be easily adapted for persons with swallowing difficulties (dysphagia) that require texture-modified foods. This 3-page fact sheet was written by Jamila R. Lepore, Nancy Gal, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2012.
http://edis.ifas.ufl.edu/fs20
Puréed Foods: High Protein
No full textProtein is an important nutrient. Many older adults do not consume enough of this vital nutrient, crucial to overall health and well-being. For those with dysphagia and on a puréed diet, consuming sufficient protein is even more difficult. While a texture-modified diet may not be the diet of choice, the goal is to make it as appealing as possible so that the person consuming the purées can experience a better quality of life. This 4-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, March 2013.
http://edis.ifas.ufl.edu/fs208
Revised July 2016 and March 2020.
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