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:

"It might sound like bad advice, but for Japanese men, eating a high-carb diet could actually be a good thing—only, it depends on the type of carb. Because eating too much of the wrong ones could have dire consequences. These are the findings reported by Professor Chisato Nagata and colleagues from the Gifu University Graduate School of Medicine in Japan—recipients of the inaugural British Journal of Nutrition Paper of the Year award. Their paper, published in volume 122, issue 7 of BJN, describes a subset of results from the Takayama Study. The study was launched in 1992 to link dietary and lifestyle factors to morbidity from cancer and other diseases. Participants filled out a questionnaire at baseline on how frequently they ate various foods..."

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

After listening to Russell Hoban's story "Bread and Jam for Frances", students will illustrate their favorite food and add it to the Food Pyramid Graph.

This is a lesson for elementary age children to help understand the importance of farming for our source of food.

The purpose of this video lesson is to expand the student's knowledge about enzymes by introducing the antioxidant enzymes that are intimately involved in the prevention of cellular damage and eventual slowing of the aging process and prevention of several diseases. Students will learn that natural antioxidant enzymes are manufactured in the body and provide an important defense against free radicals. The topic of free radical action is introduced, covering how they are constantly generated in living cells both by ''accidents of chemistry'' and also by specific metabolic processes.

This single day lesson plan includes guided notes and lecture materials covering the topic of Nutritional Needs Assessments for athletes. This lesson would be best implemented as a first day within the unit. Students will follow along with the teachers lecture using guided notetaking. Key Terms: Carbohydrates, Performance, BMR, Cardivascular Training, Anearobic, Aerobic, and Digestion. 

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:

"Consuming high amounts of red meat is commonly linked to an increased risk of developing cancer, especially colorectal cancer. At the same time, antibodies against Neu5Gc , a carbohydrate derived from red meat, have been observed to worsen cancer in “human-like” mice. While these antibodies and red meat consumption are each believed to increase cancer risk, it remains unknown how diet affects the antibodies. Now, research suggests that consuming Neu5Gc from red meat and dairy can modulate the amounts and properties of anti-Neu5Gc antibodies in humans, providing clues to how the carbohydrate might be linked to cancer. The team behind the study calculated daily intake of Neu5Gc for more than 19,000 subjects aged 18 years or older. These participants provided regular logs of food consumed over 24-hour periods as part of the NutriNet-Santé study, which was designed to investigate relationships between nutrition and health status..."

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

The Center for Food Safety and Applied Nutrition (CFSAN) prepared this online handbook on foodborne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Chapters are arranged under the following headings: Pathogenic Bacteria, Enterovirulent Escherichia Coli Group, Parasitic Protozoa and Worms, Viruses, Natural Toxins, Other Pathogenic Agents, and Appendices. The intent of each chapter is to provide basic facts regarding these organisms and toxins including their characteristics, habitat or source, associated foods, infective dose, characteristic disease symptoms, complications, recent and/or major outbreaks, and any susceptible populations. The chapters also contain minimal information on the analytical methods used to detect, isolate, and/or identify the pathogens or natural toxins.

In this lesson students will learn that the food they are eating contain a variety of things such as nutrients, vitamins, fats, and sugars.

The growing stress in the academic environment takes a huge toll on students' routines, including their dietary practices. Hence, this lesson has the goal of equipping students with mindful practices and habits in order to support them in navigating their college careers. Through meditations, activities, discussions, and reflections, students will understand the role of bringing awareness to their diet, using mindful eating as a tool to alleviate stress regarding their current diet.

Physical activity and/or exercise confers many benefits. It improves our mental outlook and capacity, our self-image and self-confidence, and provides independence for the elderly. Moving can also increase lean body mass and decrease body fat, increases bone mass, and improve heart, lung, and muscle function. Morbidity and mortality are lower in people who are physically active compared to people who are sedentary. Also, the risk is reduced for cardiovascular disease, hypertension, stroke, type II diabetes, cancer, particularly colon and breast, osteoporosis, and gallbladder disease.

This book is written for anyone who could benefit from learning more about health, wellness, and fitness. Throughout the text, readers will learn about health and wellness, setting goals, physical activity and exercise, cardiovascular fitness, muscular strength and endurance, body composition, flexibility, nutrition, stress management, as well as self-care and sleep. In addition to providing important information about the above topics, the text also includes self assessment assignments and self-reflection opportunities. It is the aim of the author that readers increase their understanding regarding the idea that we are all dealt different hands in life, and we all have our history and our own experiences, but one thing we all have in common is that we can start now from wherever we are and make small changes to improve our health, wellness, and fitness.

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:

"New research suggests that a low-calorie diet might help reverse symptoms of type 2 diabetes in men with obesity. The findings of the study add to a growing body of evidence indicating that diabetes is a reversible condition. Authors of the study looked at 18 men in South Africa who were over the age of 35, had class III obesity, and were on insulin treatment for diabetes. The participants were randomized to one of two groups: one followed a commercially available low-fat, low-calorie diet consisting of vegetables and a vegetable-soup-based meal plan; while the control group received a calorie-restricted meal plan. All participants were encouraged to engage in physical activity according to their abilities and to visit a counseling psychologist at least once a month. Over the course of 6 months, the team tracked the men’s levels of blood glucose and glycated hemoglobin, or HbA1c—using those measures to establish diabetes status..."

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

How to improve immune function in children, and adults under physical or psychological stress.

This resource provides a lab procedure and fillable form pdf lab answer sheet for use in an online biology or nutrition course. Students will need access to a computer and a scale for taking their body weight.

Attributions are provided at the end of the laboratory write-up.

Please refer to the "Completing Lab Reports in Canvas Orientation Exercise" in OER Commons also authored by me (Tina B. Jones) for student instructions on downloading, completing, and uploading the fillable form answer sheets in Canvas.

*Lab answer sheet created by instructor using Adobe Acrobat DC Pro.

 Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month with their friends from The Bee Cause Project providing delicious honey. Enjoy this fun and easy demonstration of Roasted Sweet Potatoes with Honey and Cinnamon! Simple and delicious foods from Mother Nature are always a winner with your students!

This resource was created by Brandee Drahota in collaboration with Rick Meyer as part of the 2019-20 ESU-NDE Digital Age Pedagogy Project. Educators worked with coaches to create Unit Plans promoting BlendEd Learning Best Practices. This Unit Plan is designed for Pre-School Health.In addition to the Kindergarten standards addressed, this lesson also meets the following Nebraska Core Academic Content Standards:SE.01: Develops self-awareness and sense of selfHP.03: Child develops an awareness and understanding of health, physical activity and safetyHP.04: Develops healthy eating habits and exhibits increasing independence in eating abilitiesLL.02: Develops functional skills to communicate effectively for a variety of purposes

The activities in this lesson help students understand how physical activity burns calories.

A Cartilha é um produto educacional apresentado ao Programa de Pós-
Graduação em Rede Nacional para Ensino das Ciências Ambientais.

Apresenta caça-palavra na pagina 37.

Course Goals and Learning Objectives. The goal of this course is to give the student a basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking. The course also necessarily makes connections to the future sustainability of food and water. We aim to prepare the student for the increasingly urgent and complex national dialogue on the interrelated topics of global climate change, energy, pollution, extinction and the food supply. The specific objectives of this course are to provide the student with the basic vocabulary of chemistry, and a basic understanding of the experimental process as it relates to food chemistry and cooking.