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Case Study: Is it Time for an NPIP like Program for the US Pork Industry?
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CC BY-NC-ND
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The National Poultry Improvement Plan (NPIP) is an industry, state, and federal partnership that has long played a central role in bettering the health of US poultry and improving the competitiveness of the US poultry and egg industries.[1] The objective of this communication is to report the findings of a case study of the NPIP undertaken in 2018. The primary aims of the study included seeking a more in-depth understanding of the NPIP, clarifying how NPIP differs from and complements the Secure Food Supply Plans for the US poultry and egg industries, and assessing the needs and potential applications for establishing a similar program for the US pork industry (e.g., “US Swine Health Improvement Plan”).

Subject:
Agriculture
Zoology
Nutrition
Material Type:
Case Study
Provider:
Iowa State University
Author:
James Roth
Jeffrey Zimmerman
Kerry Leedom-Larson
Pamela Zaabel
Rodger Main
Date Added:
03/09/2020
Does Your Chewing Gum Lose Its Sweetness?
Read the Fine Print
Educational Use
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In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
10/14/2015
Food Labelling
Conditional Remix & Share Permitted
CC BY-NC-SA
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This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Subject:
Culinary arts
Nutrition
Material Type:
Textbook
Provider:
NSCC Libraries Pressbooks
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
12/04/2020
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
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0.0 stars

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Subject:
Culinary arts
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/10/2021
GVL - Basics of Nutrition
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Basics of Nutrition" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Careers in Nutrition
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Careers in Nutrition" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Childhood Nutritional Requirements
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Childhood Nutritional Requirements" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Eating a Healthy Diet
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Eating a Healthy Diet" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Food Allergies and Restrictions
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Food Allergies and Restrictions" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Food Preparation and Safety
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The resource "Food Preparation and Safety            " is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Food and Nutrition Across the Lifespan
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Food and Nutrition Across the Lifespan    " is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Government Nutrition
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Government Nutrition" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Meeting the Teenage and Young Adult Nutritional Needs
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Meeting the Teenage and Young Adult Nutritional Needs" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Nutrition
Conditional Remix & Share Permitted
CC BY-NC-SA
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0.0 stars

The resource "Nutrition" is a module in the "Health" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Nutrition During Adulthood and Childbearing Years
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Nutrition During Adulthood and Childbearing Years" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Nutritional Needs of the Aging and Elderly
Conditional Remix & Share Permitted
CC BY-NC-SA
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The resource "Nutritional Needs of the Aging and Elderly" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Nutrition for the Infant and Toddler Stage
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The resource "Nutrition for the Infant and Toddler Stage" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
GVL - Special Diet Considerations
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The resource "Special Diet Considerations" is a module in the "Food for Life" course. The course is included in the Georgia Virtual Learning resource series available in the open educational resources collection of the NCLOR. This resource is included in the Health Medical Sciences discipline with the subject of Nutrition.

Subject:
Nutrition
Material Type:
Interactive
Unit of Study
Provider:
Georgia Virtual Learning
Date Added:
10/10/2017
How Much Sugar is in Bubble Gum?
Read the Fine Print
Educational Use
Rating
0.0 stars

Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
09/18/2014
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Subject:
Culinary arts
Health and Medical Science
Nutrition
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
03/09/2020
Kansas State University Human Nutrition (FNDH 400) Flexbook
Unrestricted Use
CC BY
Rating
0.0 stars

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

Subject:
Nutrition
Material Type:
Textbook
Provider:
New Prairie Press
Author:
Brian Lindshield
Date Added:
08/13/2018
The Mathematics of Nutrition Science
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The Mathematics of Nutrition Science is a workbook designed to integrate and contextualize developmental mathematics into an introductory college level Nutrition class. Definitions and skills from Community College Level Elementary Algebra and Quantitative Literacy courses are explained through examples analyzing the nutritional content of different foods. The book contains exercises for students to practice these skills, and also to reflect on the concepts through short writing assignments aligned with developmental English. These materials could be used by Nutrition course instructor in many different ways, and are designed to be self-contained and require minimal mathematical instruction.

Subject:
Nutrition
Material Type:
Textbook
Provider:
CUNY Academic Works
Provider Set:
Queensborough Community College
Author:
Jennifer Maloy
Jonathan Cornick
Lana Zinger
Date Added:
03/03/2017
Nutrition 100 Nutritional Applications for a Healthy Lifestyle
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

Welcome to the First Edition of an OER textbook for Penn State's NUTR 100 Nutritional Applications for a Healthy Lifestyle . This text was developed with the assistance of an Affordable Course Transformation grant from The Pennsylvania State University.

Subject:
Nutrition
Material Type:
Textbook
Provider:
Penn State Pressbooks
Author:
Lynn Klees
Date Added:
08/27/2021
Nutrition (NUTR 101)
Unrestricted Use
CC BY
Rating
0.0 stars

NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

Subject:
Nutrition
Material Type:
Assessment
Full Course
Reading
Syllabus
Provider:
Washington State Board for Community & Technical Colleges
Provider Set:
Open Course Library
Date Added:
01/13/2021
Nutrition: Science and Everyday Application
Conditional Remix & Share Permitted
CC BY-NC
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0.0 stars

This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals

COURSE DESCRIPTION: Nutrition is a study of how the body takes in and uses the nutrients from food. Food sources, functions, and requirements of the following are discussed: carbohydrates, proteins, fats, vitamins, minerals and water. In addition, digestion, absorption and metabolism of all nutrients are covered. Skills are developed for improving personal eating habits and for evaluating nutrition information in the mass media.

COURSE OBJECTIVES: Upon successful completion of this course, students will be able to:

Understand the symbiosis of life & make eating decisions to sustain health for ourselves and our earth's resources. This requires knowing what:
nutrients are in the foods we eat
purpose a nutrient serves a plant or animal we eat
a human body needs to do to that nutrient before it gets into our bloodstream
our body does with that nutrient
Evaluate a food's nutrient content by reading its food label.
Discuss current international, national and local issues surrounding food access, nutritional excesses and nutritional deficiencies and offer possible solutions.
Begin to apply scientific reasoning to evaluate the validity of nutrition information in media.
Evaluate dietary intakes using the Recommended Dietary Allowances, the Food Guide Pyramid, the Dietary Goals and the Dietary Guidelines and understand the limitations of their use.
Demonstrate that recommended nutrient intake levels can be obtained under varying levels of caloric intake and under varying economic, cultural and lifestyle conditions.
Recognize that nutrition is only one factor-- along with exercise, freedom from excessive stress, and rest-- in staying healthy.
Consider several sides of a nutrition issue, like vegetarianism or world hunger.
See connections between this class and others you might be taking or have taken.

Subject:
Nutrition
Material Type:
Textbook
Provider:
OpenOregon
Author:
Alice Callahan
Heather Leonard
Tamberly Powell
Date Added:
01/12/2021
Nutrition and Labelling for the Canadian Baker
Unrestricted Use
CC BY
Rating
0.0 stars

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

Subject:
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
06/01/2020
Open Course Library : Nutrition
Unrestricted Use
CC BY
Rating
0.0 stars

NUTR 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

Subject:
Nutrition
Material Type:
Full Course
Date Added:
05/06/2013
The Psychology, Biology and Politics of Food
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

Subject:
Biology
Arts and Humanities
Nutrition
Psychology
Material Type:
Full Course
Lecture
Syllabus
Provider:
Yale University
Provider Set:
Open Yale Courses
Author:
Kelly D. Brownell
Date Added:
01/13/2021