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Articles 1 - 30 of 1052
Full-Text Articles in Life Sciences
Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali
Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali
All Graduate Theses and Dissertations, Fall 2023 to Present
In this research, we focused on understanding the critical elements impacting consumer experience and the nutritional value of dairy products, specifically their texture, mouthfeel, and protein breakdown in the gastrointestinal tract. Our study aimed to accomplish two main goals. First, we performed analysis of the tribological attributes of various commercially dairy products. The second objective was to investigate the process of disintegration and protein release in selected dairy products.
The study included an assessment of eight dairy products of varied consistencies: solid like cheddar, cheese curd, and parmesan; semi-solid such as cottage cheese, ricotta cheese, and yogurt; and liquid represented …
Data From: Unveiling The Physical Properties Predictive Of Oil Binding Capacity In An Interesterified Palm-Based Fat, Melissa Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
Data From: Unveiling The Physical Properties Predictive Of Oil Binding Capacity In An Interesterified Palm-Based Fat, Melissa Marsh, Brennan Bean, Farnaz Maleky, Silvana Martini
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This paper identifies physical properties of an interesterified palm-based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high-intensity ultrasound (HIU; 20kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G', G", …
Different Substrate Selectivity And Product Patterns Of Immobilized Thermophilic Lipases From Geobacillus Stearothermophilus, Anoxybacillus Flavithermus, And Thermomyces Lanuginosus For Glyceryl Decanoate Synthesis, Teif A. Najm, Marie K. Walsh, Namhyeon Park
Different Substrate Selectivity And Product Patterns Of Immobilized Thermophilic Lipases From Geobacillus Stearothermophilus, Anoxybacillus Flavithermus, And Thermomyces Lanuginosus For Glyceryl Decanoate Synthesis, Teif A. Najm, Marie K. Walsh, Namhyeon Park
Nutrition, Dietetics, and Food Sciences Faculty Publications
Lipases can catalyze synthesis reactions in a micro aqueous system, producing useful partial glycerides (mono- and diglycerides), and these compounds are commonly utilized in different products as surfactants. Depending on the microbial sources for lipases, immobilization conditions, and starting substrates for synthesis reaction, the composition and yields of the resulting partial glycerides could be variable. These differences could lead to the final efficacy of partial glycerides as surfactants in targeted products. Therefore, it is necessary to establish a group of immobilized lipases from different microbial sources with information about substrate specificity to produce effective partial glycerides for various product types. …
Moab Local Food Guide 2024, Roslynn Mccann, Shiree Duncan
Moab Local Food Guide 2024, Roslynn Mccann, Shiree Duncan
All Current Publications
Thank you for picking up this Moab Utah Local Food Guide. Those growing and producing food within a 100 mile radius from Moab have been included in this guide to help YOU make locally sourced purchasing decisions!
Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur
Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur
All Graduate Theses and Dissertations, Fall 2023 to Present
Refugees face many challenges related to obtaining and preparing adequate and culturally acceptable and desirable foods in their resettlement communities. These challenges often lead to risk of food insecurity and chronic diseases. A review of literature identified the existing delivery strategies and highlighted the need for nutrition education tailored to the refugees’ conditions. This study identified some of the barriers that refugees face, including the English language, transportation, finding items in grocery stores, availability of ingredients and equipment needed for cooking, affordability of food and budgeting. It also highlighted participants’ preference for having nutrition education.
To overcome these challenges, the …
Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma
All Graduate Theses and Dissertations, Fall 2023 to Present
Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac+ Gal+ L. helveticus (LH 32), and Lac- Gal+ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …
Understanding The Impact Of Physicochemical Modifications On The Cold Gelling Behavior Of Micellar Casein Concentrate Dispersions, Nathan Pougher
Understanding The Impact Of Physicochemical Modifications On The Cold Gelling Behavior Of Micellar Casein Concentrate Dispersions, Nathan Pougher
All Graduate Theses and Dissertations, Fall 2023 to Present
When skim milk is filtered via microfiltration, the amount of casein (one of the major milk proteins) in solution can be concentrated. When casein content is high enough (>15%), the solution forms a gel at cold temperatures. With growing trends in the food industry towards simplistic ingredient labels, commonly used gums and stabilizers in the dairy industry are becoming less preferred. In the future, there is potential for the gelling properties of micellar casein to be applied to dairy products as a thickener or stabilizer, but the mechanism behind gel formation isn’t understood well. In this study, the gel …
Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer
Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer
All Graduate Theses and Dissertations, Fall 2023 to Present
Milk protein concentrate (MPC) and isolate (MPI), and milk permeate powder (MPP) are functional dairy powder products that are used in food applications worldwide. It is critical that environmental factors and physical powder characteristics during production and storage are controlled. When dairy powders are exposed to non-ideal conditions (high moisture, varying temperatures,) they can quickly become very sticky, and clumpy. When powders become sticky, their ability to easily flow is reduced. As a result, processing and storing the powders effectively and sustainably becomes very difficult.
In the first study, an analysis method was created to test the general flow behavior …
Storing Eggs Safely, Christine Jensen, Charlotte P. Brennand
Storing Eggs Safely, Christine Jensen, Charlotte P. Brennand
All Current Publications
Storing eggs safely is important for your health and that of your family. A method called "water glassing" for storing eggs was popular in the early 1900s, and some still continue using this method, but it is unsafe. This fact sheet addresses proper and safe ways to store eggs, including refrigeration, freezing, and freeze-drying.
Investigating Mitochondrial Influence On The Rate Of Anaerobic Glycolysis In An In Vitro Model, Mackenzie Jenna' Taylor
Investigating Mitochondrial Influence On The Rate Of Anaerobic Glycolysis In An In Vitro Model, Mackenzie Jenna' Taylor
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The rate at which the muscle acidifies after an animal is harvested has a profound effect on the quality of the resulting pork. When acidification increases gradually, desirable pork quality characteristics are developed. In contrast, rapid acidification deteriorates pork quality, exemplified by the pale, soft, and exudative (PSE) pork defect. The rate of acidification is determined by the rate of anaerobic metabolism in postmortem muscle. Yet the processes controlling postmortem anaerobic metabolism are not well understood. Recent research suggests that mitochondria, the powerhouse of the cell, may influence this process by competing for substrate (pyruvate) with anaerobic metabolism, thereby reducing …
Using Genome Analysis Methods To Screen Lactococcus Starter Cultures For Bitter‐Related Genes And Establish A Differentiation Method Using Qpcr For Lactococcus Lactis And Lactococcus Cremoris Species In Cheddar Cheese, Brantzen R. Wood
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Consumers of Cheddar cheese expect consistent flavor and texture in the cheese they eat. Cheese flavor and texture is highly influenced by the bacteria cheese makers add during cheese production. These bacteria are generally responsible for the flavors and textures consumers associate with Cheddar cheese and are referred to as starters.
Sometimes during cheese manufacture off-flavors and textures can arise that make the cheese unappealing to eat. One such flavor that is off putting is bitterness. The bitter taste in cheese arises while the cheese is aging and is largely due to the same flavor producing starters added to the …
Use Of Protective Lactic Acid Bacteria Adjunct Cultures To Decrease The Incidence Of Gas Defects In Cheddar Cheese, Rhees T. Crompton
Use Of Protective Lactic Acid Bacteria Adjunct Cultures To Decrease The Incidence Of Gas Defects In Cheddar Cheese, Rhees T. Crompton
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas. This gas causes slits and cracks in the cheese, which causes the cheese to be worth less and causes issues during slicing and shredding. There are many microbes that cause unwanted gas in cheese, this research focuses on four know gas producers and five other protective microbes that use the same energy sources or have the ability to inhibit the …
Evaluation Of Micro-Dwarf Tomato Cultivars For Controlled Environment Research, Noah Langenfeld, Bruce Bugbee
Evaluation Of Micro-Dwarf Tomato Cultivars For Controlled Environment Research, Noah Langenfeld, Bruce Bugbee
Dwarf Crops
Controlled environment research on tomato (Solanum lycopersicum) is often hindered by large plant size. Desired cultivar traits for research include a compact plant size, fast flowering time, and good fruit set. We grew eight micro-dwarf tomato cultivars to examine their suitability as model plants for research. The cultivar ‘Rejina Red’ had the highest harvest index and most ripe fruits among the red-fruited cultivars; ‘Jochalos’ had the highest harvest index and most ripe fruits among the yellow-fruited cultivars. ‘Microtina’ had a higher harvest index than ‘Rosy Finch’, but fruits were smaller, and growth was less determinate. ‘Monetka’ had a …
Finding Relationships Between Physical Properties Of Butter And Water Loss, Annalisa Jones
Finding Relationships Between Physical Properties Of Butter And Water Loss, Annalisa Jones
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Butter is a desirable fat rich product used for laminated pastries, like croissants, because of its flavor and consumer acceptance. However, butter has some functional aspects that reduce its performance and quality. In manufacturing of butter for laminated pastries, large blocks of butter are pushed through a rectangular opening to form a thin sheet. In this process it is not unusual to see water dripping, indicating water loss in the butter. The purpose of this study was to understand the properties of butter and their role in water loss during processing.
The properties of commercial butters were tested to understand …
Ultraviolet Light-A: A Novel Agent To Dehydrate Foods, Luis J. Bastarrachea
Ultraviolet Light-A: A Novel Agent To Dehydrate Foods, Luis J. Bastarrachea
Funded Research Records
No abstract provided.
Community Solar Dehydrator Plans, Kate Weigel, Roslynn Mccann
Community Solar Dehydrator Plans, Kate Weigel, Roslynn Mccann
All Current Publications
As interest in home gardening and self sufficiency surged during the pandemic, many are looking for ways to preserve foods from their newfound harvests. This fact sheet provides an overview of how to build a community solar food dehydrator for food preservation, based on our experience doing so for the community of Moab, Utah. A list of needed building materials, tools, and specific plans are included.
Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson
Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pHi). In this study, we followed the accumulation of acid anion into the cell pellet and …
Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler
Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Following the harvest of an animal, muscle will continue to produce energy in an attempt to stay alive, primarily through the pathway of glycolysis. This occurs in the form of anaerobic (oxygen-free) metabolism of glucose and glycogen, which causes the meat to acidify. This acidification process is important for proper meat quality development and when insufficient glycolysis occurs it can cause a meat defect known as dark cutting. This defect causes the color of the muscle to become very dark, increases the water-holding capacity of the meat, and causes it to feel firm and dry on the surface because the …
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young
Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Process Cheese is manufactured by grinding, mixing, and heating with agitation one or more of the same varieties of natural cheese with an emulsifying agent to create a cheese with desirable properties. After process cheese is made, it is often sliced or shredded. Some of its properties affect how well it can be sliced or shredded and can lead to loss of material due to cheese sticking to equipment or being too crumbly. The loss of material, called wear behavior can incur significant losses to cheese manufacturing operations. The purpose of this study was to produce process cheese formulations with …
Enzymatic Synthesis Of Maltodextrin Fatty Acid Esters And Their Emulsion Stabilizing And Microbial Inhibitory Properties, Namhyeon Park
Enzymatic Synthesis Of Maltodextrin Fatty Acid Esters And Their Emulsion Stabilizing And Microbial Inhibitory Properties, Namhyeon Park
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Food additives have been one of the traditional methods for preserving foods and are still in everyday use for multiple reasons. As the market size of processed foods grows, the use of food additives is increasing. Simultaneously, consumers try to avoid specific food additives or demand less processed foods because of several potential health concerns, suggesting the need for safe food additives.
In this environment, one group of food additives consisting of carbohydrates and fatty acids have received attention because of its nontoxicity and biodegradability with diverse functions. Notably, carbohydrate fatty acid compounds made of sucrose have been approved and …
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff
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Repeated short-term intranasal instillation of lupus-prone mice with to crystalline silica (cSiO2) induces inflammatory gene expression and ectopic lymphoid neogenesis in the lung, leading to early onset of systemic autoimmunity and rapid progression to glomerulonephritis. These responses are suppressed by dietary supplementation with the ω-3 polyunsaturated fatty acid docosahexaenoic acid (DHA). Here, we tested the hypothesis that dietary DHA supplementation suppresses cSiO2-induced inflammatory proteins in bronchoalveolar alveolar lavage fluid (BALF) and plasma of lupus-prone mice. Archived tissue fluid samples were used from a prior investigation in which 6 wk-old lupus-prone female NZBWF1 mice were fed isocaloric diets containing 0 or …
Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws
Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws
All Current Publications
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.
Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff
Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff
Funded Research Records
No abstract provided.
Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5–10%, w/v) at pH 6.4 and 7.2, at a whey protein:CMP ratio of 1:0.9 (w/w), was investigated using differential scanning calorimetry (DSC), oscillatory rheology (90 °C for 20 min) and confocal microscopy. Greater frequency-dependence in the presence of CMP suggested that the repulsive interactions between CMP and the whey proteins affected the network generated by the non-heated whey protein samples. At pH 6.4 or 7.2, CMP increased the temperature of denaturation of β-lactoglobulin by up to 3 °C and increased the gelation temperature by up to …
The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper
The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Lecithin is an ingredient commonly used in foods composed of high concentration of phospholipids. Phospholipids are a type of fat that can mix with both water and oil. In the current food industry, most lecithins come from sunflower, egg, and soybean sources. An additional source of phospholipids can be the waste streams from the dairy industry, such as the whey protein and butter making processes, since these contain a high concentration of phospholipids. Dairy phospholipids have been isolated in the past, but their traits as a functional ingredient are still unknown. In addition, most isolated dairy phospholipids still contain protein, …
Harmful Algal Blooms: Dominance In Lakes And Risk For Cyanotoxin Exposure In Food Crops, Austin D. Bartos
Harmful Algal Blooms: Dominance In Lakes And Risk For Cyanotoxin Exposure In Food Crops, Austin D. Bartos
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Climate change and human activities are promoting the dominance of a photosynthetic family of aquatic bacteria, cyanobacteria. Blooms of cyanobacteria are not only a visual nuisance but can produce a variety of cyanotoxins than can harm the liver, skin, and nervous system of animals and humans. We analyzed lakes in the contiguous United States and found that between 2007 and 2012, the number of lakes that produced measurable quantities of cyanotoxins increased from 33% to 45%. Nitrogen and phosphorus pollution were the main drivers of cyanobacteria blooms and toxin production between these years. Many of these lakes and reservoirs are …
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Microbial contamination and proliferation in food processing, distribution and storage continues to be a real risk in spite the wide variety of food processing and preservation techniques available. Some of these techniques (such as heat treatments and the use of chemical preservatives) may require substantial amounts of energy and their effects in the general population and the environment may be harmful. This has generated an interest over alternative methods of food preservation. The use of reusable light-activated materials may represent an effective approach. In this study, a polypropylene plastic was modified with either zein, which is found in corn, or …
Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall
Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This project was funded by the Western Dairy Center to understand how long a milk pasteurizer can be operated before increases in bacterial numbers are observed in the pasteurized milk. While pasteurization kills pathogenic bacteria there are some non-pathogenic bacteria that can survive and have the ability to become attached to the surfaces in the cooling sections of the pasteurizer. Some bacteria can also produce spores that survive pasteurization even if the bacterial cells are killed. Temperatures in the cooling section remain in a range suitable for growth of these heat-tolerant bacteria and can allow germination of bacterial spores. While …
Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li
Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Listeria monocytogenes is a gram-positive food-borne pathogen that is widely dispersed in the environment and can cause listeriosis with high fatality rates when consumed in contaminated food products. They are capable of growing over a wide range condition. Listeria is also able to tolerate adverse conditions which allows the bacterium to survive in unfavorable environments. The ubiquitous nature of L. monocytogenes makes it difficult to eliminate from food systems. One major problem in the food industry is the survival of L. monocytogenes under sublethal low pH-environment since organic acids are widely used as food decontaminants. Prior research has suggested that …
Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens
Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens
All Current Publications
Added sugar has become a hot topic among health professionals and in the media. Based on the best available evidence, health professionals recommend that less than 10% of daily calories come from added sugar (U.S. Department of Health and Human Services [HHS] & U.S. Department of Agriculture [USDA], 2015c) in order to maintain a balanced diet with all the important nutrients. In this fact sheet, we will address why and how to limit added sugar in your diet, what it is, and where to find it.