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”).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.