In this engaging unit, students will design and plant a square-foot garden that will be their central tool. Through the growing season, they will explore nutrition content in their everyday lives and see how it relates to what they are growing.
In this engaging unit, students will design and plant a square-foot garden that will be their central tool. Through the growing season, they will explore nutrition content in their everyday lives and see how it relates to what they are growing.
In this engaging unit, students will design and plant a square-foot garden that will be their central tool. Through the growing season, they will explore nutrition content in their everyday lives and see how it relates to what they are growing.
In this engaging unit, students will design and plant a square-foot garden that will be their central tool. Through the growing season, they will explore nutrition content in their everyday lives and see how it relates to what they are growing.
Vital is an interactive guide to the effects of vitamins and minerals in the body systems
High School students will learn more about vitamins & minerals in the body and why they are essential. They will also analyze the effects of the different types of vitamins & minerals and the purpose of varying types.
Vocabulary – Food IntroductionThis lesson plan introduces common food items like fruits, vegetables, and other staples. I’ve said this before and I’ll say it again, most students love to talk about food, so use your creativity and turn this lesson into a communicative activity. This vocabulary lesson plan also pairs well with the unit Are you Hungry, which is part of Off2Class’s Step-by-Step curriculum.If you want additional lesson plans and support, including teachers’ notes, be sure to register for a free Off2Class account.
The main content covered in this unit includes the Structure and Function of the biological molecules, the energy flow and the nutrients, Nutritional Facts Labels, and the My Plate concept. Proteins, nucleic acids, polysaccharides in carbohydrates are considered macromolecules, and the lipid molecules are considered as biomolecules. For clarity purposes, proteins, nucleic acids, carbohydrates, and fats will be referred to as “biological molecules” throughout the unit. The history of studying these biological molecules dates back to the early 19th century. British physician-chemist, William Prout (1785-1850) was the first to classify “foodstuffs or ingredients of life into saccharinous (carbohydrates), oleaginous (fats), and albuminous (proteins)” and urged that “a satisfactory diet should include carbohydrates, fats, protein, and water”3. Carl Schmidt coined the term “carbohydrates” in 1844.
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:
"Meat is one of the most carbon-heavy foods we eat. Per gram of protein, producing beef, for example, requires 20 times the land and emits 20 times the emissions as growing beans. So steering away from meat is actually a great way to fight climate change, as it vastly shrinks our carbon footprint on the planet. But do households with small carbon footprints necessarily eat less meat than those with large footprints? A new study says no. The researchers behind the study recently examined data pertaining to diet and carbon footprint across 60,000 households in Japan, whose current diet and demographics, scientists believe, could set the trend for the rest of the world. Correlating food-spending patterns with the carbon intensity needed to produce different foods revealed that meat consumption was unrelated to the size of a household’s carbon footprint. Households with small, medium, or large footprints ate nearly identical amounts of meat..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
Students will learn about where different types of food come from, why nutrition is important, and how to grow their own food. Students will also learn the basic conditions required for plants to grow, and the importance of human action in maintaining the availability of these conditions.
In this lesson students will practice comprehension skills as they make predictions while listening to the story and recall and sequence events. They will understand how a healthy diet and exercise can increase the likelihood of physical and mental wellness.
v. 1.0
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: 138243
(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.)
يهدف الموقع إلى معرفة المواد الحافظة وانواعها ومخاطرها على الصحة وايضاً لمعرفة بدائل المواد الحفاظة الصناعية والكيميائية اعداد /سلمى منير المقرعي اشراف الدكتور/انور الوحش