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 course examines the dynamic interrelations among physical and behavioral traits of humans, environment, and culture to provide an integrated framework for studying human biological evolution and modern diversity. Topics include issues in morphological evolution and adaptation; fossil and cultural evidence for human evolution from earliest times through the Pleistocene; evolution of tool use and social behavior; modern human variation and concepts of race. The class also studies stone artifacts and fossil specimens.

This class introduces the multidisciplinary nature of archaeology, both in theory and practice. Lectures provide a comparative examination of the origins of agriculture and the rise of early civilizations in the ancient Near East and Mesoamerica. The laboratory sessions provide practical experience in aspects of archaeological field methods and analytical techniques including the examination of stone, ceramic, and metal artifacts and bone materials. Lab sessions have occasional problem sets which are completed outside of class.

Fourth in a series of videos from Khan Academy and 23andMe that introduces human prehistory, this video describes how agriculture changed human societies and genetics throughout the world.

Short Description:
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.

Long Description:
Human Resources in the Food Service and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice 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 Basic Kitchen and Food Service Management Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

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

Word Count: 21099

ISBN: 978-1-7753524-8-8

(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:
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.

Long Description:
Human Resources in the Food Service and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice 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 Basic Kitchen and Food Service Management Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

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

Word Count: 20893

(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.)

Geography 430 is an active, creative learning community focused around understanding the changing relationships between people and their environments, the causes and consequences of environmental degradation, strategies for building a more sustainable world, and the methods and approaches that scholars have used to understand human-environment interactions. The primary course objectives are to help geographers, earth scientists, and other professionals to deepen their appreciation for the complexity of human-environment systems and to develop skills that allow them to interpret, analyze, and communicate effectively regarding human-environment interactions in their lives as students, professionals, and citizens.

In this video segment adapted from the National Film Board of Canada, learn how the Inuit people have used their traditional knowledge to understand and adapt to changes in their Arctic environment, particularly when hunting and navigating the landscape.

In this activity, students use maps and data to learn about where and how hurricanes form and possible correlations with climate change affecting their strength.

In this activity, students examine the effects of hurricanes on sea surface temperature using NASA data. They examine authentic sea surface temperature data to explore how hurricanes extract heat energy from the ocean surface.

This module discusses the hydrologic cycle and its impacts on the planet Earth. Additionally, the module addresses connections between the hydrologic cycle, climate and the impacts humans have had on the cycle.

Poster showing a bull approaching a recruiting station decorated with the British flag. Bovril is a brand name for beef extract. Caption: British to the backbone. Regd. No. A 508. Title from item.

This video features Katharine Hayhoe presenting a lively discussion of impacts that the Midwestern US is experiencing due to climate change. It steps through evidence for how climate change is affecting agriculture, tourism, drought and flood, water cycles and freshwater availability, the spread of invasive species and disease, as well as other topics.

Article: I’m proud to help my neighbors. But food donations are no substitute for government nutrition programs like SNAP, which is now under threat.

Maker Faire participants collaborate in ISKME's Design Lab, using digital stories and salvaged materials to design an innovative school of the future. The Design Lab features Makers Mauro ffortisimo Di Nucci's deconstructed piano and INKA Biospheric Systems' Vertical Garden; as well as Student and Teacher project examples that integrate art, science, sustainability, and green design inspire the creation of shareable open-source learning resources. This wiki page showcases photos and video from the Design Lab, open educational resources for teachers, and a step by step guide through the design process.

We hear the word ecosystems in the news and at school but just what are ecosystems? It turns out there are lots of ecosystems. You might even learn you have some inside you! Also in: French | Spanish

This activity guides students through an ‘idea storm’ where they practice identifying a pain point, or opportunity, in the context of exploring business ownership, entrepreneurship, and Supervised Agricultural Experiences as part of agricultural education.  Developed by Engler Entrepreneurship Program, University of Nebraska - Lincoln

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:

"With the world’s population expected to grow to over 9 billion by 2050, food is a major concern. Much of our increased food needs could be met by improving the yield of agricultural crops. A recent study examined one aspect of plant health: the plant microbiome, which plays a critical role in host health and productivity. Researchers focused on oilseed rape (OSR), the third most cultivated crop in the UK and a major source of vegetable oil. Field experiments have indicated that OSR yield declines proportionally with how often it is grown in rotation and while this has been associated with changes to the rhizosphere microbiome, it is unknown which microbes negatively affect plant yield. Comparing rhizosphere soil and bulk soil samples from 37 farms across the UK, they found that protists, bacteria, and fungi were influenced differently. Fungi were more widely influenced by the rotation frequency, but specific bacteria and protist species were also affected..."

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

This activity is designed for students to discover how making observations of the environment is the key to making sound predictions. Students will also learn how both positive and negative outcomes of these predictions can affect and shape future decisions.