Hemp milk is a plant-based milk growing in popularity. Commercial hemp seed, used in the production of hemp milk, contains only trace amounts of the compound tetrahydrocannabinol (THC), much too low to produce any psychoactive effects from consuming the milk. This new 4-page publication describes the composition of hemp milk and the potential health benefits and risks. Written by Sarah Curl, Daniela Rivero-Mendoza, and Wendy J. Dahl, and published by the UF/IFAS Food Science and Human Nutrition Department.https://edis.ifas.ufl.edu/fs420

Background Obesity within the USA is a public health crisis. Nutrition counselling in primary care is an effective yet underutilized intervention because of both health care professional (HCP) barriers and patient barriers. Objective The purpose of this study was to: (i) identify HCP and patient perceptions, needs and barriers surrounding nutrition counselling, (ii) develop nutrition resources for HCPs and patients and (iii) assess utility of the approach. Methods Paper surveys were completed by 48 HCPs (response rate: 63.2%) and 185 patients in five family medicine clinics. Based on results, nutrition resources were developed and integrated into the electronic medical record. To assess utility, paper surveys were completed by 25 HCPs (response rate: 32.9%) after 4 weeks. Results were presented as descriptive statistics. Results Both HCPs and patients indicated that nutrition counselling is necessary to improve dietary behaviours, but barriers prevented HCPs from providing counselling and patients from improving dietary behaviours. HCPs indicated that improved patient handouts (74.5%), community nutrition classes (72.3%) and community cooking classes (63.8%) could enhance nutrition counselling. Patients identified that coupons and discounts (45.5%), sample meal plans and recipes (44.3%) and websites for recipes, grocery guides, and cooking videos (35.9%) would help them to consume a healthy diet. Patient education handouts, patient resource guides and HCP education were created. Following receipt, most HCPs (85%) indicated that the resources enhanced their nutrition counselling. Conclusions HCP and patient barriers to nutrition counselling are multiple and varied. Design and implementation of an approach tailored to stakeholders’ needs have potential to improve nutrition counselling in primary care.

La leche de cáñamo es una leche de origen vegetal que está ganando popularidad. La semilla de cáñamo comercial, utilizada en la producción de leche de cáñamo, contiene solo trazas del compuesto tetrahidrocannabinol (THC), demasiado bajo para producir efectos psicoactivos por el consumo de la leche. Esta publicación describe la composición de la leche de cáñamo y los posibles beneficios y riesgos para la salud. This new 4-page article was translated by Daniela Rivero-Mendoza.

Arthritis is the swelling or tenderness of the joints, and one in four adults within the United States have been diagnosed with some type of it. Arthritis can happen because of genetics and aging, but other factors, such as diet and lifestyle, may contribute to it. This new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the modifiable factors contributing to arthritis and tips to reduce risk for arthritis. It also includes some relevant recipe ideas. Written by Sarah Curl, Jodi Fitzgerald, Danielle Nelson, and Jeanette Andrade.https://edis.ifas.ufl.edu/fs398