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.

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.

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.

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.

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.

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.

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.

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.

Vital is an interactive guide to the effects of vitamins and minerals in the body systems

In this animated activity, students read directions on how to calibrate a thermometer.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

Learners read how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

Students read about foods that are high in nutrients compared to the number of calories. They identify if certain foods have high or low nutrient density.

In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.

In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.

Students read about the different types of diabetes and the treatment methods available.

Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.

Learners follow the path of a protein food from consumption through digestion to absorption into the bloodstream.

Learners read about the S.O.A.P. and D.A.R. formats that are used to document progress notes in medical records. They then match statements to S.O.A.P. and D.A.R. categories in drag-and-drop exercises.

Learners examine the costs of replacing an employee. Using a formula, students calculate these expenses in practice exercises.