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

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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.

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

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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.

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.

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

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Nutrition et vieillissement : étude de cas explore les liens entre la nutrition et le vieillissement à travers une étude de cas pratique. Cette œuvre offre des perspectives précieuses sur l’impact de l’alimentation sur la santé des personnes âgées, en mettant en lumière le processus de soins nutritionnels et la révision des médicaments. Ce livre permet aux futurs diététiciens de développer leurs compétences en évaluation nutritionnelle, prise de décision clinique et gestion des soins, tout en acquérant une compréhension approfondie des besoins spécifiques des personnes âgées en matière de nutrition.

Short Description:
This textbook was designed to support the course HNU 425 Nutrition in Aging at St Francis Xavier University. The purpose of the course is to introduce students to the study of nutrition related to older adults.

Long Description:
This textbook was designed to support the course HNU 425 Nutrition in Aging at St Francis Xavier University. This elective course is offered to nutrition students in both the dietetic and non-dietetic streams in the human nutrition program. The prerequisites include biology and human metabolism. The purpose of the course is to introduce students to the study of nutrition related to older adults. This course covers key topics surrounding the changes associated with aging, including demographic trends, theories of aging, ageism, physiological changes, nutrient requirements, nutritional assessment, and neurocognitive disorders. Social variables influencing nutrition, person-centered care, and eating issues in long-term care are also discussed.

Word Count: 60200

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Students will use the Nutrition Facts label and “orange juice” to compare the nutrition and taste of different brands of orange juice. (This lesson was updated in 2023 from fruit snacks to orange juice and updated with new standards and new nutrition facts labels.)

While food waste is not typically seen as contributing to greenhouse gas emissions, it is a major contributor. Reducing food waste ranks as the 3rd most beneficial drawdown solution. Wasted food, and the resources to produce that food, are responsible for approximately 8% of global greenhouse gas emissions. When individuals and groups reduce food waste, it has a huge impact on reducing greenhouse gas emissions. Food waste awareness is applicable to every person and community. In this storyline, students connect with cultural values around food, impacts of food waste and solutions to food waste issues.  

Provides an overview of the impact of nutrition on aging and the impact of aging on nutrient needs. Examines food access, procurement, preparation, and enjoyment using a socio-ecological framework of health and wellness. Evaluates age-associated psycho-social, economic, and environmental influences on individual food security and institutional program delivery. Emphasizes nutrition and food for healthy aging.

Learning Outcomes
Use an understanding of the relationship between nutrition and aging to identify challenges to healthy aging.
Create effective wellness promotion strategies that account for psycho-social, economic, and environmental influences on individuals and communities.
Apply knowledge of clinical, community, and commercial resources to promote the nutritional well-being of older adults.

This curriculum unit, exploring the energy in food and the thermodynamics of cooking, will include 5 days of 80-minute lessons in which the students will pick a particular food to study. The food will either need to be purchased or produced, and will need to be a food that begins as batter or liquid and solidifies during cooking. For those students who, for any reason, cannot bring in the food, they will be provided a brownie, cupcake, or other common food item. The project will contain two main components or parts. First, the energy stored within the food will be analyzed by applying mathematics. This will require conversion between a common physics unit of kilojoules (kJ) and a common household unit of kilocalories (kcal, CAL or Calories). Students will then need to apply their knowledge of work and energy conservation to provide an example of physical exercise that would be required for them to expend an equal amount of energy that is contained in their food. If a student is uncomfortable sharing their own mass, they may use the common example of a 70-kg person. The second part of their project will involve them using experimental data to determine the heat diffusion constant for their particular food by using a method similar to that described by Rowat et al. published in 2014, “The kitchen as a physics classroom10.” This can be done by placing several thermocouples in their food sample (or probing with toothpicks as will be described later) while heating until the center of the food gets to a desired temperature. Once the diffusion constant is determined, it can then be used to derive an equation that will allow the students to determine the required cooking time based on the size of the food sample. Although larger meals may be interesting samples for the experiment, the food samples must remain reasonably small so that the experiment can be completed within a single class period and can be cooked using toaster ovens or small classroom heaters. Students, in groups of 2-3, will be required to share their data with the class so that the results can be discussed. Students will be graded on their mathematical analysis and an accurate derivation of an equation to predict cooking time based on their measured diffusion constant. Teacher checks will be structured strategically throughout the process to ensure student projects meet the requirements and that student groups remain on pace. By relating energy in food to exercises with equal outputs, and by generating equations to ensure foods will be cooked properly, students not only learn physics in an engaging way but also learn how physics can be used to tackle real-world problems.

This Google Doc guides students through the process of planning balanced meals for one day.

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:

"A recent study published in the British Journal of Nutrition suggests that enterolactone, an estrogen-like compound formed by the breakdown of whole grains and other plant-based foods by gut bacteria, could protect against the risk of death due to colorectal cancer—at least, for women. For men, just the opposite could be true: high concentrations of the compound might actually increase that risk. The findings, published as part of a special issue on nutrition and cancer, point to a potentially significant link between diet and survival after colorectal cancer that warrants a much closer look by researchers. The authors of the study reached those conclusions by examining data from the “Diet, Cancer and Health” study, an ongoing cohort study of older men and women in Denmark. Specifically, they compared the death outcomes of people with varying levels of enterolactone in their blood plasma, before being diagnosed with colorectal cancer..."

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

A foundational single-day lesson plan (vocabulary and sequence of process) of an advanced foods and dietetics course. This lesson contains vocabulary and materials covering the topic of post-performance nutrition. This lesson contains a presentation, anticipatory bell ringer log and meal planning worksheet. Essential Questions: What nutrients can assist in athletic performance?How can I nutritionally recover from athletic performance?What is nutrient timing?Learning Objective(s): TSWAT define performance TSWBAT define nutrient timing TSWBAT define electrolyteTSWBAT compare and contrast nutritition needed after performance TSWBAT identify dietary reccomendations after performance TSWBAT understand how nutrition can assist in athletic performanceKey Terms:Nutrient Timing PerformanceElectrolyte Shelf Stable Material Type:Lesson Plan LectureHomework/Assignment Image Credit: OER Title Image provided by Vitalii Pavlyshynets | UnsplashLesson Length:45 Minutes 

A foundational single-day lesson plan (vocabulary and sequence of process) of an advanced foods and dietetics course. This lesson contains vocabulary and materials covering the topic of pre-performance nutrition. This lesson contains a presentation, anticipatory bell ringer log and meal planning worksheet. 

This electronic textbook (eBook) accompanies NS801, Precision Nutrition and Advanced Culinary Medicine, a 1-credit, 8-week online medical elective course for the University of Kentucky College of Medicine Office of Medical Education. The eBook provides module-based background information including text, tables, and figures to support each module of the online course:

Introduction
Culinary Challenges Preparation
Emerging Concepts in Precision Nutrition
Cardiovascular Disease & Nutritional Considerations
Neurological and Mental Health Disorders & Nutritional Considerations
Cancer & Nutritional Considerations
Gastrointestinal (GI) Health, Microbiome & Nutritional Considerations
Renal Conditions & Nutritional Considerations

As an open access textbook supported by the University of Kentucky Libraries Alternative Textbook program, all sources are linked and readily available.