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Kansas State University Human Nutrition (FNDH 400) Flexbook
Unrestricted Use
CC BY
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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:
Health and Medical Science
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
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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:
Health and Medical Science
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
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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:
Health and Medical Science
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:
Health and Medical Science
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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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:
Health and Medical Science
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
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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:
Health and Medical Science
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:
Health and Medical Science
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
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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:
Agriculture & Natural Science
Arts and Humanities
Biology
Health and Medical Science
Nutrition
Psychology
Social and Behavioral Science
Material Type:
Full Course
Lecture
Syllabus
Provider:
Yale University
Provider Set:
Open Yale Courses
Author:
Kelly D. Brownell
Date Added:
01/13/2021
Wisc-Online Dietary Manager Training: Beef Cooking Methods
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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.

Subject:
Allied health personnel
CTE
Health and Medical Science
Nutrition
Date Added:
10/15/2010
Wisc-Online Dietary Manager Training: Digestion and Absorption of Carbohydrates
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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.

Subject:
Allied health personnel
CTE
Health and Medical Science
Nutrition
Date Added:
10/15/2010