Preparation of Puréed Foods by Wendy J. Dahl, Jamila R. Lepore

“…A puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. …”
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Facts About Thiamin by R. Elaine Turner, Wendy J. Dahl

“…This revised 2-page fact sheet was written by R. Elaine Turner and Wendy J. …”
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Facts About Minerals by R. Elaine Turner, Wendy J. Dahl

“…This revised 3-page fact sheet was written by R. Elaine Turner and Wendy J. …”
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Facts About Riboflavin by R. Elaine Turner, Wendy J. Dahl

“…Riboflavin also is needed to properly use the vitamins niacin, folate, and vitamin B6. For more facts about riboflavin, check out this revised 2-page fact sheet written by R. …”
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Facts About Vitamins by R. Elaine Turner, Wendy J. Dahl

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Facts About Niacin by R. Elaine Turner, Wendy J. Dahl

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Facts about Antioxidants by Kaitlin G. Clark, Wendy J. Dahl

“…This 3-page fact sheet was written by Kaitlin G. Clark and Wendy J. …”
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Facts about Protein by Nicole C. Argo, Wendy J. Dahl

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The Cost Effectiveness of Hand Held Ultrasound Scanning for Abdominal Aortic Aneurysm in Older Males with a History of Smoking by Denver Phiri, Peter J. Mallow, John A. Rizzo

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Biologic Cost per Effectively Treated Rheumatoid Arthritis Patient in a Large Managed Care Population: A Retrospective Cohort Study by Tao Gu, Neel Shah, Gaurav Deshpande, Derek H. Tang, Debra F. Eisenberg, David J. Harrison

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Food Insecurity and Obesity by Rachel Savelle, LaToya J. O'Neal

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Facts about Fiber by Jennifer Hillan, R. Elaine Turner, Wendy J. Dahl

“…FCS8793/FY849: Facts about Fiber (ufl.edu) …”
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Shopping for Health: Snack Foods by Carley Rusch, Wendy J. Dahl

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Modifying Food Texture for the Older Adult by Wendy J. Dahl

“…FSHN10-08, a 3-page illustrated fact sheet by Wendy J. Dahl, discusses information on altering food texture for older adults, and offers tips for enhancing puréed and ground foods. …”
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Shopping for Health: Foods with Added Fiber by Wendy J, Dahl

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The antimicrobial susceptibility patterns of diabetic foot ulcers in the South African public healthcare sector by M J Turner, S Leigh-de Rapper, T P Mokoena, S van Vuuren

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A Time-motion Comparison of Itemized Treatment Costs in First and Second In Vitro Fertilization Attempts: A United Kingdom Fertility Centre Experience by Christopher A. Jones, Olivia J. Carpinello, Dev Kumar, Louis G. Keith, Renju S. Raj, E. Scott Sills

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Dealing with Food Allergies by Keith R. Schneider, Renée M Goodrich, Michael J. Mahovic

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Cost-effective adsorption of cationic dyes using ZnO nanorods supported by orange peel-derived carbon by Eman J. E. Abdelrazek, Ahmed A. Gahlan, Gamal A. Gouda, Abdelaal S. A. Ahmed

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Sensory Acceptability of Puréed Foods by Jamila R. Lepore, Wendy J. Dahl

“…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. …”
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