A journey towards good health

Word Count: 47029

(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:
Nutrition Essentials is an OER textbook developed as introductory nutrition resources appropriate for students majoring in nutrition, nursing and other allied health programs, and health.

Word Count: 167090

(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:
Nutrition Essentials is an OER textbook developed as introductory nutrition resources appropriate for students majoring in nutrition, nursing and other allied health programs, and health.

Word Count: 167090

(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.)

This resource gives students the opportunity to analyze the nutrition information of foods they commonly consume.

This slide presentation is designed to help students to identify red flags of fad dieting as well as ways to maintain a healthy weight. The worksheet is designed to assess students on the objectives. The information in the presentation is primarily derived from kidshealth.org. Please make a copy of the slides and the worksheet document, then feel free to use as is or remix for your classroom. 

Folder containing lesson plan and assignments for students with these objectives: (a) Describe what food is made up of, including macronutrients and micronutrients; (b) Utilize food labels to determine the nutrition of foods; and (c) Have a nutrition experience. Assignments including creating a meal plan and evaluating nutrition facts on a packaged food label.

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.

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 143844

(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.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). In June 2023, Unit 2 (Nutrition Science and Information Literacy) was significantly updated along with the ancillary materials for Unit 2. The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 157331

(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.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). In June 2023, Unit 2 (Nutrition Science and Information Literacy) was significantly updated along with the ancillary materials for Unit 2. The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 159133

(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.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 145510

(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.)

Second edition of this text is available at: https://openoregon.pressbooks.pub/nutritionscience2e/

Short Description:
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.

Word Count: 138254

ISBN: ISBN: 978-1-63635-003-5

(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:
Quality of life and healthy life expectancy depend on avoiding or delaying chronic diseases. Lifestyle choices during all life stages, especially the critical periods, prime the individual for the development of chronic diseases.

Long Description:
Eating is not a one-size fits all approach. Personal preferences, culture, income, food availability, food knowledge, age, and many other factors influence the food and eating choices we make. While humans can thrive on a variety of eating patterns, not all are ideal. Some are detrimental to our long-term health.

This book is designed to accompany NUTR251 Nutrition Through the Life Cycle at the University of Nebraska-Lincoln. The course follows the introductory course Human Nutrition and Metabolism. During the introductory course students studied the corner posts of nutrition knowledge, nutrients and their food sources, recommended amounts, digestion, absorption and their metabolism. Students were also introduced to the interaction between eating and chronic diseases. Nutrition Through the Lifecycle will build on this knowledge and expand it.

The paradigm of this course is Quality of life and healthy life expectancy depend on avoiding or delaying chronic diseases during life. Lifestyle choices during all life stages, especially the critical periods, prime the individual for the development of chronic diseases.

Based on this paradigm students will study how human physiology and metabolism change throughout life and how eating should adjust to it. Students will understand how malnutrition in all life stages profoundly impact quantity and quality of life.

This knowledge will allow students to understand professional recommendations and health policy for major life stages, but also will allow students to make better, individualized recommendations as future health professionals.

Word Count: 164266

(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.)

In this lesson designed to enhance literacy skills, students examine the nutritional content of different foods and learn about the health benefits and risks associated with the food choices they make.

Students will learn about nutritional minerals by looking at what they do for the body, foods they are found in, and diseases associated with over- or under-consumption. Lesson 5 of 5.

How does the nutrient content of cereal grains and their by-products change as they are processed? In this lesson, students will determine the presence of starch and protein in common feedstuffs used in the livestock agriculture industry.

OBJECTIVESThe pupil will be able to understand the concept of nutrition and diet.The pupil will be able to explain energy giving food, body building food and protective food.The pupil will be able to differentiate between junk food and nutrition food.

Short Description:
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.

Long Description:
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.

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

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Word Count: 15695

(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.)

Short Description:
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.

Long Description:
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.

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

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Word Count: 17007

ISBN: 978-1-989623-07-7

(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 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.

Long Description:
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.

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

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Word Count: 16628

ISBN: 978-1-998755-34-9

(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.)