To achieve food security in a changing climate, the global community must operate within three limits: the quantity of food that can be produced under a given climate; the quantity needed by a growing and changing population; and the effect of food production on the climate. At present the planet operates outside that safe space, as witnessed by the enormous number of people who are undernourished. If current trends in population growth, diets, crop yields and climate change continue, the world will still be outside this ̢ĺŰĺ÷safe operating space̢ĺŰĺŞ in 2050. Humanity must urgently work to enlarge the safe space and also move the planet into the safe space (film credit: Commission on Sustainable Agriculture and Climate Change, an initiative of the CGIAR Research Program on Climate Change Agriculture and Food Security, in collaboration with University of Minnesota Global Landscapes Initiative).

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"New research reveals a previously unrecognized circuit for regulating blood glucose levels. This circuit supports a recently proposed mechanism for why patients undergoing gastric bypass surgery show reduced symptoms of diabetes, well before weight loss. Our bodies turn the carbohydrates, fats and proteins found in food into useful sugars, fatty acids and amino acids. After a meal, the pancreas works to keep our blood sugar level, or glycemia, high enough to keep our brain fed, yet low enough not to damage delicate tissues. It does that by secreting the regulatory hormone insulin. Insulin stimulates the storage of glucose as starch in the liver and muscle. While some amino acids can enhance insulin production, one of them actually does the opposite. Researchers demonstrated that nutritional tyrosine is converted to the neurotransmitter dopamine in the gut and stomach after eating..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

A team of faculty and graduate assistants in the Human Nutrition, Food and Animal Sciences department are creating a textbook to replace the text hundreds of UH students purchase each semester. The book will include chapters borrowed and adapted from Flat World Knowledge and OpenStax OER textbooks, customized to meet the Hawaiian, Asian, and Pacific Issues (HAP) focus requirement. The book will be published on the UH Pressbooks OER platform.

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Short Description:
The CK-12 foundation defines a flexbook as a “free and open source textbook platform where one can build and edit collaborative textbooks.” The FNDH 400 (formerly the HN 400 flexbook, department changed its name from Human Nutrition to Food, Nutrition, Dietetics and Health) Flexbook fits this definition. Readers, in addition to having access online, can also download the OER as a digital or printable PDF and EPUB. Data dashboard

Word Count: 76413

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Word Count: 192929

ISBN: 978-1-948027-08-3

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Word Count: 193054

ISBN: 9781948027106

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Folder of openly licensed course materials for Human Nutrition course, including in-depth introduction to the science of nutrition, stressing characteristics of nutrients and their food sources. Examines digestion, absorption and metabolism of nutrients. Includes individualized diet analysis and current-interest topics including weight management and some disease therapies. Emphasis is placed on use of scientific research criteria for evaluation of current nutrition articles.

This single day lesson plan covers hydration through a sports performance lens. Students within this lesson will be asked to take notes using the presentaion provided and complete the Hydration Math worksheet. Key Terms: Hydration, Sweat Loss, Electrolytes 

This is a collection of recipes for/by the staff of ISKME for their 2022 Fall celebrations. Recipes have been generally recognized as being in the public domain in United States copyright law, but please do provide attribution!

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Undernutrition is responsible for nearly half of all deaths in children under five. It affects everything from long-term physical and cognitive development and susceptibility to disease to vaccine efficacy. Children who are undernourished often fail to regain height and weight, even after nutritional intervention. Scientists are now looking to non-dietary factors to explain why stunting continues after children consume nutrient-rich foods. A recent study examined the effects of chronic undernutrition on intestinal microbes. Using fecal bacteria from 200 children between two and five years old in Madagascar and Central African Republic, researchers found that undernourished children had a high proportion of bacteria bound to immunoglobulin A (IgA). IgA is a type of antibody that typically regulates host-microbe homeostasis in the intestine. But malnutrition allows pathogenic bacteria to proliferate, resulting in altered IgA recognition of intestinal microbes..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Instructional guide for educators and program leaders to support lesson and activity planning during the State of Innovation Challenge 

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.

Short Description:
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.

Word Count: 9277

(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)

This unit is an attempt to inform high school students about some of the fundamental concepts that constitute this important area of science - the food chemistry. Students will review the concepts of chemical compounds, mixtures (solutions, suspensions, colloids and emulsions), physical and chemical changes and learn about food chemistry. They will also learn about some of the most important organic chemistry compounds, the hydrocarbon derivatives or functional groups.

This unit will be tied into students’ chemistry courses, strengthening their knowledge of organic chemistry and preparing them for future college biochemistry, general and organic chemistry classes. The lesson plans require about 12 class periods and cover the concepts of covalent bonds (single, double and triple bonds), functional groups (alcohols, aldehydes and ketones, carboxylic acids, esters, amines, amides) and mixtures (suspensions, colloids, and emulsions). The last lesson is going to cover the basic concepts of hydrophilicity, hydrophobicity, and amphiphilicity of different molecules mixed with water.

Students will explore, identify and demonstrate how to use correct knife handling skills as well as different knife cuts.

An introduction to the study of human nutrition with emphasis on the scientific bases of facts and controversies surrounding issues of foods and diets.

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.