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641
MyPlate for Dysphagia
Published 2013-01-01“…Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2012. http://edis.ifas.ufl.edu/fs207 …”
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642
Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
Published 2009-10-01“…Published by the UF Department of Food Science and Human Nutrition, July 2009. FSHN09-02/FS147: Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus (ufl.edu) …”
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643
General Overview of the Causative Agents of Foodborne Illness
Published 2003-03-01“…This document is FSHN033, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. …”
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644
Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures
Published 2008-01-01“…Published by the UF Department of Food Science and Human Nutrition, August 2007. FSHN07-07/FS143: Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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645
Clostridium difficile – an Important Opportunistic Pathogen in Healthcare-Associated Infections
Published 2014-09-01“…Simonne, and published by the UF Department of Food Science and Human Nutrition, September 2014. …”
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646
Microworm Culture for Use in Freshwater Ornamental Aquaculture
Published 2019-04-01“…Microworms have the potential to provide appropriate nutrition in a live feed organism that is cultured entirely in house and involves less labor and cost than newly hatched Artemia. …”
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647
COVID-19 Preventative Measures: What to Do If You Are Sick
Published 2020-03-01“…Published by the UF/IFAS Food Science and Human Nutrition Department, March 2020. FSHN20-17/FS340: COVID-19 Preventative Measures: What to Do If You Are Sick (ufl.edu) …”
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648
Los alimentos hechos en puré, las bebidas espesadas y las necesidades de agua
Published 2014-03-01“…Dahl and published by the UF Department of Food Science and Human Nutrition, January 2014. …”
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649
Puréed Foods, Thickened Beverages, and Water Needs
Published 2013-03-01“…Dahl and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs218 …”
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650
A Guide to Probiotics and Health
Published 2016-11-01“…Dahl and published by the Food Science and Human Nutrition department, November 2016. FSHN16-8/FS286: A Guide to Probiotics and Health (ufl.edu) …”
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651
Facts about Fructose
Published 2014-02-01“…This revised 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. FSHN10-01/FS148: Facts about Fructose (ufl.edu) …”
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652
Guidance for Processing Fermented and Dried Sausage in Retail Operations
Published 2005-04-01“…This document is FSHN05-01, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida, Gainesville, FL 32611. …”
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653
A perspective on the regulation of cultivated meat in the European Union
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654
Shopping for Health: Herbs and Spices
Published 2013-04-01“…Norris and Wendy Dahl and published by the UF Department of Food Science and Human Nutrition, April 2013. http://edis.ifas.ufl.edu/fs225 …”
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655
Go With Your Gut: Understanding Probiotics
Published 2011-07-01“…Dahl and Volker Mai and published by the UF Department of Food Science and Human Nutrition, June 2011. FSHN1111/FS172: Go with Your Gut: Understanding Probiotics (ufl.edu) …”
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656
Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
Published 2007-08-01“…Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-3/FS139: Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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657
Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
Published 2007-10-01“…Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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658
COVID-19 and Farm Stands: Steps for Farm Stand Operators
Published 2020-04-01“… This new flyer, written by Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman (NCSU) and published by the UF/IFAS Food Science and Human Nutrition Department, provides information on best practices, communication with customers, and cleaning and disinfection for farm stand operators. …”
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660
Stedman's Medical Dictionary for the Health Professions and Nursing.
Published 2005Table of Contents: “…Adverse drug effects during pregnancy -- Anatomy words (English and Latin) -- Arterial blood gas normal values -- Arteries of the human body -- Assessment guide : medications -- Biographic appendix -- Blood groups -- Body mass index table (high range) -- Body mass index table -- Canada's food guide to healthy eating -- Canadian recommended nutrition intakes -- Choosing the route of nutrition support in adults : a clinical decision algorithm -- Classic textbook method of blood gas interpretation -- Classification of overweight and obesity in adults according to BMI -- Classification and therapeutic uses of drugs -- Common abbreviations used in medication orders -- Common medical abbreviations and acronyms -- Common questions about infection surveillance, prevention, and control -- Common tests with descriptions -- Common types of drug preparations -- Commonly prescribed drugs and their applications -- Conversion factors between traditional and SI units -- Development milestones from birth to 5 years -- Diagnosis-related groups -- Dietary reference intakes : recommended intakes for individuals -- DuBois body surface area chart : estimating body surface area of adults and children -- Formulas for computing drug dosages -- Gauging healthy weight : the body mass index -- Glasgow coma scale -- Guideline for hand hygiene in healthcare setting --…”
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