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 textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Good nutrition is crucuial to achieve good health in all ages, but especially in the youngest ones.
Get transcript for video here: https://www.oercommons.org/courseware/module/58789/overview

Downloadable transcripts for the videos from Karolinska Institutet, from the course "An Introduction to Global Health".The course is originally published at EdX. 

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

This activity is a classroom experiment where students gather data on which foods contain starch. They use observation and develop their own hypothesis to create a question they would like to discover about starches.

Objectives:
To understand what fruit is.
To explore how fruits are developed.

Students explore their outdoor space for information about what is growing in their garden. Depending on the season and region, teacher may use a different fruit or vegetable to discuss. They then research fruits and vegetables growing in the garden and report the health benefits of these foods.

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

A lesson plan filled with activities that will encourage students to think about eating behavior. Students will also be able to about nutritional value and how important it is to eat real food.

Les petites molécules sont les nutriments qui apportent de l’énergie et forment les éléments structurels destinés à l’entretien, à la croissance et au développement de la ville.

Students begin this investigation with an introduction to the types of fishing gear and how its use has changed over time. Students learn about irresponsible fishing practices and methods that can be used to make fishing more sustainable. They then watch a short video produced by PBS FlipSide Science, which outlines some tips for becoming a more responsible seafood consumer. The investigation culminates with students conducting an independent group research project exploring the availability of sustainable seafood in their community.

(Note: this resource was added to OER Commons as part of a batch upload of over 2,200 records. If you notice an issue with the quality of the metadata, please let us know by using the 'report' button and we will flag it for consideration.)

This three-week project begins with a measurement of "baseline" consumptive behavior followed by two weeks of working to reduce the use of water, energy, high-impact foods, and other materials. The assignment uses an Excel spreadsheet that calculates direct energy and water use as well as indirect CO2 and water use associated with food consumption.

(Note: this resource was added to OER Commons as part of a batch upload of over 2,200 records. If you notice an issue with the quality of the metadata, please let us know by using the 'report' button and we will flag it for consideration.)

A patient discusses diabetes and how he manages his carbohydrate intake in this video segment from TV 411.

This OER [Los datos de nutrición y biodisponibilidad] was created by [Amanda Rojas]  as part of the 2024 World Language OER Summer work and training. Educators worked with Chrystal Liu, Nick Ziegler and Dorann Avey to create OER Learning Plans and materials. The attached Lesson Plan is designed for 9 - 12 World Language Arts teachers for Novice Learners of Spanish. Students will analyze and evaluate the elements of literary text, build background knowledge to clarify text and deepen understanding, and use relevant evidence from a variety of sources to assist in analysis and reflection of complex text. This Lesson Plan addresses the following NDE World Language Standard(s): NE LA 12.1.6b, NE LA 12.1.6l, and NE LA 12.1.6oIt is expected that this Lesson Plan will take students 120 minutes to complete.

Mango is a juicy fruit, grown in tropical climate. it is amember of drupe family. It has many functional properties

The Mathematics of Nutrition Science is a workbook designed to integrate and contextualize developmental mathematics into an introductory college level Nutrition class. Definitions and skills from Community College Level Elementary Algebra and Quantitative Literacy courses are explained through examples analyzing the nutritional content of different foods. The book contains exercises for students to practice these skills, and also to reflect on the concepts through short writing assignments aligned with developmental English. These materials could be used by Nutrition course instructor in many different ways, and are designed to be self-contained and require minimal mathematical instruction.

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:

"Chickens are an important source of proteins for humans. Chicken diets are therefore formulated to enhance production efficiency and human health. But few studies have explored how industrial production system parameters affect certain pathogens in the chicken gut, such as Campylobacter, the leading cause of human foodborne bacterial gastroenteritis. A recent study examined how the presence of Campylobacter in the chicken gut microbiome varied across three different production systems, one based on a normal production system, and two based on higher welfare with and without omega-3. The standard production system produced a significantly different microbial composition than the other systems, with bacteria of the genus Alistipes playing a more prominent role in the gut microbiome of chickens from the normal production system, and Eisenbergiella playing a more prominent role in the other two production systems. These bacteria play active roles in energy metabolism and nutrient uptake..."

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

Concepts, procedures, and techniques to achieve the optimal diet for health and fitness,principles of basic nutrition, nutritional needs throughout the lifecycle and a scientific investigation into one's own personal health and wellness status. This OER content was designed as a course, but also includes a lab component. Course utilizes the Human Nutrition: 2020 Education OER textbook. Attribution – Human Nutrition: 2020 Education by the University of Hawai’I at Manoa Food Science and Human Nutrition Program.  Licensed under a CC-BY-NC-SA 4.0 License.