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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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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
Rating
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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
Rating
0.0 stars

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
Rating
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
Rating
0.0 stars

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
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