In this activity, students pose several hypotheses for what will happen if you continue heating or supplying energy to the hot and cold planet models (Mercury, Mars, Venus, and Earth) and then test their hypotheses using a spreadsheet based radiation balance model. The activity supports investigation of a real world challenge, experimenting with life support conditions for Mars at an Arctic outpost. The interactive model runs are conducted using a Java applet. This resource includes student worksheets, assessment questions and a teacher's guide. This is Activity B in module 2, Modeling hot and cold planets, of the resource, Earth Climate Course: What Determines a Planet's Climate? The course aims to help students to develop an understanding of our environment as a system of human and natural processes that result in changes that occur over various space and time scales.

This video is simple in its appearance, but it contains a wealth of relevant information about global climate models.

The heart of this activity is a laboratory investigation that models the production of silicon. Students learn about silicon and its sources, uses, properties, importance in the fields of photovoltaics (solar cells/renewable energy) and integrated circuits industries, and, to a limited extent, environmental impact of silicon production.

In this activity for undergraduate students, learners build a highly simplified computer model of thermohaline circulation in the North Atlantic Ocean and conduct a set of simulation experiments to understand the complex dynamics inherent in this simple model.

In this activity, students compare carbon dioxide data from Mauna Loa Observatory, Barrow, Alaska, and the South Pole over the past 40 years. Students use the data to learn about what causes short-term and long-term changes in atmospheric carbon dioxide. This activity makes extensive use of Excel.

Short Description:
Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

Long Description:
Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14359

ISBN: 978-1-7753524-3-3

(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:
Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

Long Description:
Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14722

(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 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:

"Chickens are an important source of proteins for humans. Chicken diets are therefore formulated to enhance production efficiency and human health. But few studies have explored how industrial production system parameters affect certain pathogens in the chicken gut, such as Campylobacter, the leading cause of human foodborne bacterial gastroenteritis. A recent study examined how the presence of Campylobacter in the chicken gut microbiome varied across three different production systems, one based on a normal production system, and two based on higher welfare with and without omega-3. The standard production system produced a significantly different microbial composition than the other systems, with bacteria of the genus Alistipes playing a more prominent role in the gut microbiome of chickens from the normal production system, and Eisenbergiella playing a more prominent role in the other two production systems. These bacteria play active roles in energy metabolism and nutrient uptake..."

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

Module 12 is comprised of Stage 5 of the semester-long capstone project. In Stage 5, students compile, organize, summarize and synthesize the data and information they've collected through the semester about their assigned food region into a final website or presentation. As outlined in the diagram below, the final website (or presentation) should summarize the physical and human environment of the food region and assess the current status of the regional food system. Students must then discuss future scenarios for their region for temperature and human population growth. Based on their research on the regional food systems, students will assess the resilience and vulnerabilities of the exiting systems to the future scenarios. Finally, students will propose strategies to increase the sustainability and resilience of the regional food systems.

(Note: this resource was added to OER Commons as part of a batch upload of over 2,200 records. If you notice an issue with the quality of the metadata, please let us know by using the 'report' button and we will flag it for consideration.)

Each spring, students in a 300-level field course collect samples from urban community gardens to monitor soil lead concentrations.

(Note: this resource was added to OER Commons as part of a batch upload of over 2,200 records. If you notice an issue with the quality of the metadata, please let us know by using the 'report' button and we will flag it for consideration.)

This inquiry lab is useful for monitoring water pollution in a freshwater system using direct and/or indirect methods.

Climate change adaptation isn’t always welcome as a topic of conversation, even among those who could benefit from it. A recent study hints at a possible path forward.

Mushroompreneurship refers to the entrepreneurial pursuit of starting and running a business related to mushroom cultivation, production, and sale. It involves leveraging the growing demand for mushrooms in various industries, including food, medicine, cosmetics, and agriculture. Mushroompreneurship offers several opportunities for aspiring entrepreneurs due to the numerous benefits and market potential of mushrooms

In this lesson, students will be amateur mycologists--collecting and analyzing various mushrooms. Through observation and discussion, students will gain knowledge of the basic anatomy of mushrooms, their life cycle, and their method of reproduction through spores. Students will learn to create spore prints of mushrooms and label and preserve their spore prints, just like a mycologist. Students also will learn that by comparing spore prints, they can identify different mushroom species.

This webpage gives detailed information on the following.
1 Etymology
2 Identification
3 Classification
4 Morphology
5 Growth
6 Nutrition
7 Edible mushrooms
8. Medicinal properties & other uses

Of all the animals in the oceans, the hammerhead shark may be one of the strangest looking. The exact purpose of the wide, flat head is a mystery, but several theories abound. In this video, we travel to the shark-infested waters of the Galapagos in Ecuador and to a research station in Hawaii to learn about the unusual habits of these sinister-looking sharks. Jonathan swims in schools of hundreds of hammerheads, and yet the sharks ignore him. What are the sharks up to? Please see the accompanying study guide for educational objectives and discussion points.

This activity is a longer project that involves using inquiry to find out what kinds of aquatic animals live in our school pond. Students use direct observation, journaling, outdoor classroom techniques, research skills, collaboration, and service learning to learn about their question.

Mythology Club
By: Lauren Dubas After school club lesson plans. University of Nebraska-Lincoln, 2019. Copyright 2019 by Lauren Dubas under Creative Commons Non-Commercial License. Individuals and organizations may copy, reproduce, distribute, and perform this work and alter or remix this work for non-commercial purposes only.

NEBRASKA HONORS PROGRAM CLC EXPANDED LEARNING OPPORTUNITY CLUBS INFORMATION SHEET:
Name of Club: Mythology Club

Age/Grade Level: 4th and 5th grade

Number of Attendees: 8-10

Goal of the Club: (learning objectives/outcomes) Introduce students to the ancient mythologies of Greece and Rome, with a brief view into Nordic and Egyptian myths as well.

Resources: (Information for club provided by) Access to basic school and arts supplies for students. Access to a projector is also helpful but not needed for every lesson.

Content Areas: (check all that apply)

☐ Arts (Visual, Music, Theater &Performance)
☐ Literacy
☐ STEM (Science, Technology, Engineering &Math)
☒ Social Studies
☐ Wellness (Physical Education, Health, Nutrition &Character Education)
Outputs or final products: (Does the club have a final product/project to showcase to community?)

Introducing your Club/Activities: Mythology club aims to teach students the importance of learning about the past through the beliefs of ancient civilizations. Students can find an appreciation for history in a way they might not have exposure to during their normal time in school.

General Directions: Each week, students will learn a different aspect of mythology, or practice information learned in a previous lesson. Activities aim to be as hands on as possible to encourage participation

Tips/Tricks: As students are younger, it is important to be prepared but flexible with lessons. Sometimes, if something isn’t working for your students you might to revert to a backup activity. It is also good to have multiple activities planned for each day. Having a schedule for students in the layout of the club (ex: snack, lesson, cleanup) is helpful for keeping students on track.

Supervised Agricultural Experiences (SAE) and Record Keeping have long been a crucial and significant component of the three-circle model of a complete agricultural education program. SAE’s and the affiliated records open opportunities for students to experience success in the FFA degree and proficiency award applications. The Agricultural Experience Tracker (AET) serves as a conduit linking student record keeping, activity documentation, SAE visits, SAE photos, and even career exploration into a digital platform which is classroom ready and meets the needs of ALL students in the classroom.

A series of videos will address a broad overview of SAE’s and their associated documents. From these videos, hopefully you will be able to glean some best practices to create a user-designed tool to manage SAE’s, student involvement, and your time investment with your students and programs.

This is a template for Nebraska Agriculture, Food, and Natural Resources contributors for use in creating OER content.