In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

, We will learn about why flamingos are pink. Students have the opportunity to explore as a class or individually. With suggestions for different age groups. This resource has some activities to engage students with drawing, writing descriptions, or both. 

In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

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.

Anatomy and Physiology is a dynamic textbook for the two-semester human anatomy and physiology course for life science and allied health majors. The book is organized by body system and covers standard scope and sequence requirements. Its lucid text, strategically constructed art, career features, and links to external learning tools address the critical teaching and learning challenges in the course. The web-based version of Anatomy and Physiology also features links to surgical videos, histology, and interactive diagrams.

El libro presenta una exploración profunda de la relación entre la alimentación y la evolución humana. Inicia descifrando los cambios dietéticos de los primeros homínidos y cómo estos cambios influenciaron su desarrollo físico y cognitivo, desde la dentición hasta el aumento del tamaño cerebral. Luego analiza la influencia cultural y sociopolítica en la dieta de antiguas civilizaciones como Egipto, Roma y China. Se destaca la alimentación en culturas precolombinas, resaltando la diversidad agrícola, sus prácticas sostenibles y la conexión cósmica con la tierra. Aborda también, la Revolución Industrial y cómo transformó los patrones alimentarios, llevando a problemas de salud en la modernidad. También se discute la "revolución verde" y las tecnologías para mejorar la producción alimentaria. Y finalmente se explica sobre la sostenibilidad en los sistemas alimentarios y las innovaciones para el futuro, como la carne de laboratorio y la nutrición basada en insectos. El libro concluye reconociendo la nutrición como una ciencia multidisciplinaria, que busca garantizar la salud y calidad de vida. Esta obra es el resultado de un esfuerzo colectivo de académicos que buscan entender la alimentación humana desde sus orígenes hasta el presente.

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:

"Mosquito-borne illness kills more than 700,000 people per year. Often these pathogens reside in the mosquito gut, where they may be impacted by their diet and gut microbiome. But there are gaps in the research into these impacts. Specifically, most studies into mosquito sugar metabolism focused on blood diets, but only female mosquitos drink blood, while both sexes eat plant sugars like nectar and sap. Similarly, most mosquito microbiome research focused on bacteria, largely missing the potential role of gut fungi, or the mycobiome. To narrow these gaps, researchers examined fructose metabolism in Asian tiger mosquitoes using 13C-metabolomics and stable isotope probing. While female and male mosquitos had distinct metabolic pathways, the active fungal groups in both sexes after fructose ingestion had a mix of competitive and synergistic interactions. There was also evidence of cross-feeding interactions, where one microbial species produces metabolites that other microbes use..."

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

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.

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 findings from the ACTIONI-O study suggest that when it comes to tackling weight loss, people with obesity and healthcare professionals don’t always see eye to eye. Reported misconceptions about the factors contributing to obesity and about patient attitudes suggest much room for improving communication and education. In what’s considered the largest study of its type, researchers surveyed more than 14500 people with obesity and more than 2700 healthcare professionals treating patients with obesity in 11 countries. Surveys designed foreach group asked about perceived attitudes, behaviors, and barriers to effective obesity care. For example, patients were asked whether they consider their weight loss completely their responsibility. While clinicians were asked, among other things, to rank criteria they consider in determining whether to spark a discussion with a patient about obesity, such as patient weight, BMI, or mental state..."

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

Student groups compete to design a process that removes the most iron from fortified cereal. Students experiment with different materials using what they know about iron, magnets and forces to design the best process for removing iron from the cereal samples.

An in-depth exploration of foods and foodways of diverse populations and cultures. Examination of the effect of ethnic, geographic, ecological and historical factors on foods, foodways, health and diet related diseases.
The full course site is available at https://culturalfoods.commons.gc.cuny.edu/.

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:

"Irritable bowel syndrome (IBS) is one of the most common gastrointestinal disorders worldwide. IBS can have profound effects on quality of life, and treatment options are limited. While several studies have found associations between dietary habits and the gut microbiome in healthy individuals, studies in patients with IBS are limited. To better understand this relationship in IBS, researchers studied food diary data and sequenced gut microbiota in 149 individuals with IBS and 52 healthy controls. They found that individuals with IBS tended to show a higher intake of poorer quality food during main meals. Covariation between gut microbiota and diet corresponded with IBS symptom severity, exhaled gas, glycan metabolism, and meat/plant ratio, and IBS severity was associated with altered gut microbiota hydrogen production, with changes seen in enzymes involved in carbohydrate metabolism..."

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

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:

"Fructo-oligosaccharides (FOS), inulin, and galacto-oligosaccharides (GOS) are well-known prebiotics with beneficial effects on the intestinal microbiota and host health. Combining dietary FOS and inulin with calcium phosphate stimulates commensal Lactobacillus and protects the host against pathogenic Enterobacteriaceae. However, the effects of combining dietary GOS with different calcium phosphate levels are unclear. To learn more, a recent study analyzed the microbiomes of rats fed diets with or without GOS or inulin plus a high or low level of calcium phosphate (Hca or Lca, respectively). After two weeks, the researchers performed rRNA gene sequencing and organic acid profiling on fecal samples. The Hca diets favored Firmicutes bacteria, while the Lca diets favored mucin-degrading Bacteroidetes and Verrucomicrobia bacteria. Regardless of the calcium phosphate level, GOS and inulin strongly stimulated Bifidobacterium abundance..."

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

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 not be your first choice for a meal, but many mammals appear to find earth an appetizing addition to their diet Known as geophagy, scientists still aren’t sure what causes the surprisingly common urge to eat soil or clay To understand soil eating and its causes, researchers reviewed every documented case of soil eating in monkeys and apes They identified cases of soil eating in 136 species – over half of all monkeys and apes found around the globe – suggesting the behavior is more common than previously thought Evidence from the 287 articles reviewed also suggests that geophagy is a form of self-medication Geophagy may provide protection against disease-causing pathogens and supplement essential nutrients Although more research is needed, the work lays a foundation for future investigations into the causes and health impacts of geophagy The findings could also reveal new ways to promote the health of both wild and captive primate populations Pebsworth PA, et al..."

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

Students will use accurate nutrition information and current research-based guidelines to describe the importance of drinking water and eating a variety of nutrient-dense foods to balance nutritional needs in a variety of settings while evaluating food labels, specifically snacks the students are eating often.
Students will also demonstrate how to balance caloric intake with caloric expenditure to maintain, gain, or reduce weight in a healthy manner while reading food labels.

How many calories are in your favorite foods? How much exercise would you have to do to burn off these calories? What is the relationship between calories and weight? Explore these issues by choosing diet and exercise and keeping an eye on your weight.

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:

"Our gastrointestinal tracts are home to a complex community of microorganisms. This community – the gut microbiota – plays an important role in metabolism and modulates the host’s immune system. Gut microbes can be influenced not only by the food we eat but also by dietary additives. Following up on evidence that dietary emulsifiers may play a role in inflammatory bowel diseases and metabolic syndrome, researchers examined the effects of 20 different commonly used dietary emulsifiers. Using an ex vivo MiniBioReactor Array model, they found that many of the emulsifiers had a lasting detrimental effect on microbiota composition and function, while some did not have an effect. Particularly severe detrimental effects were observed with carageenans and gums, which altered microbiota density, composition, and expression of proinflammatory molecules..."

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

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:

"The gut microbiome – comprising the microbes that reside inside our digestive systems – produces many metabolites that affect human physiology. The composition and diversity of gut microbes has been associated with diseases as diverse as GI disorders, diabetes, cardiovascular disease, depression, and rheumatoid arthritis. To better understand the relationship between diet and gut microbiota, a recent study used a cross-sectional approach. By examining fecal microbiota from the Cooperative Health Research in the Region of Augsburg study, including 1,992 participants, researchers applied latent Dirichlet allocation (LDA) to identify 20 microbial subgroups within the population. They found that 8 of 20 subgroups were associated with dietary habits, while 9 of 20 were associated with the prevalence of metabolic diseases and risk factors..."

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