Nutrition et vieillissement : étude de cas explore les liens entre la nutrition et le vieillissement à travers une étude de cas pratique. Cette œuvre offre des perspectives précieuses sur l’impact de l’alimentation sur la santé des personnes âgées, en mettant en lumière le processus de soins nutritionnels et la révision des médicaments. Ce livre permet aux futurs diététiciens de développer leurs compétences en évaluation nutritionnelle, prise de décision clinique et gestion des soins, tout en acquérant une compréhension approfondie des besoins spécifiques des personnes âgées en matière de nutrition.

This video adapted from KTOO explores the impact of oil contamination on the herring population of Prince William Sound, Alaska, in 1999, 10 years after the Exxon Valdez oil spill.

In this video segment adapted from the Yukon River Panel, visit fishing communities along the Yukon River and see how Alaska Native peoples exercise stewardship of salmon to ensure that it remains a central food source and cultural touchstone.

The Key Terms resource is provided in .docx format. It includes terms extracted directly from the textbook and organized by chapter. Each key term is bolded and followed by its definition in context.

Provides an overview of the impact of nutrition on aging and the impact of aging on nutrient needs. Examines food access, procurement, preparation, and enjoyment using a socio-ecological framework of health and wellness. Evaluates age-associated psycho-social, economic, and environmental influences on individual food security and institutional program delivery. Emphasizes nutrition and food for healthy aging.

Learning Outcomes
Use an understanding of the relationship between nutrition and aging to identify challenges to healthy aging.
Create effective wellness promotion strategies that account for psycho-social, economic, and environmental influences on individuals and communities.
Apply knowledge of clinical, community, and commercial resources to promote the nutritional well-being of older adults.

A foundational single-day lesson plan (vocabulary and sequence of process) of an advanced foods and dietetics course. This lesson contains vocabulary and materials covering the topic of post-performance nutrition. This lesson contains a presentation, anticipatory bell ringer log and meal planning worksheet. Essential Questions: What nutrients can assist in athletic performance?How can I nutritionally recover from athletic performance?What is nutrient timing?Learning Objective(s): TSWAT define performance TSWBAT define nutrient timing TSWBAT define electrolyteTSWBAT compare and contrast nutritition needed after performance TSWBAT identify dietary reccomendations after performance TSWBAT understand how nutrition can assist in athletic performanceKey Terms:Nutrient Timing PerformanceElectrolyte Shelf Stable Material Type:Lesson Plan LectureHomework/Assignment Image Credit: OER Title Image provided by Vitalii Pavlyshynets | UnsplashLesson Length:45 Minutes 

This electronic textbook (eBook) accompanies NS801, Precision Nutrition and Advanced Culinary Medicine, a 1-credit, 8-week online medical elective course for the University of Kentucky College of Medicine Office of Medical Education. The eBook provides module-based background information including text, tables, and figures to support each module of the online course:

Introduction
Culinary Challenges Preparation
Emerging Concepts in Precision Nutrition
Cardiovascular Disease & Nutritional Considerations
Neurological and Mental Health Disorders & Nutritional Considerations
Cancer & Nutritional Considerations
Gastrointestinal (GI) Health, Microbiome & Nutritional Considerations
Renal Conditions & Nutritional Considerations

As an open access textbook supported by the University of Kentucky Libraries Alternative Textbook program, all sources are linked and readily available.

This unit is centered around an anchor text that may be common among content area teachers in a high school setting. Although this unit may be incorporated into any high-school English class, it is aligned with Common Core standards for 9-10. This unit will primarily focus on informational and argumentative texts, and can be used to incorporate more informational texts (as directed by the Common Core) into English classrooms at the high school level. This unit is best suited to a collaborative model of development in which ELA and content area teachers share an anchor text (The Universal Declaration of Human Rights) and communicate about how to connect diverse skills to common texts and essential questions.

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

An overview of the psychological aspects of eating are explored.

In this activity, students will use vocabulary describe what they eat for breakfast, lunch, and dinner. Students will also be able to identify whether or not the meal is nutritious and healthy. Students will learn more about how to describe food and health. Students will also learn more about reading and understanding nutrition fact.

In this lesson designed to enhance literacy skills, students learn how to use fractions to interpret the nutritional information contained on food labels.

In this course students will visit the past through cookbooks to learn about what foodstuffs and technologies were available and when, and how religious and nutritional concerns dictated what was eaten and how it was cooked. Students will also learn about the gender dynamics of culinary writing and performances and the roles people played in writing and cooking recipes.

This Book is a Open Education Resource (OER)  and is Research Guide on Cultured Meat providing the details of Research Articles, Books, Conferences along with Abstract and Citation Database from the time period of 1985 to 2022.This study resource is a unique resource to gain deeper understanding of research and development relating to cultured meat sector. 

This Book is an Open Education Resource (OER) and is Research Guide on Fermentation Based Food relating to Alternative Protein and Meat analogs or Meat alternatives, providing the details of Research Articles, Books, Conferences along with Abstract and Citation Database from the time period of 1997 to 2022.This study resource is a unique resource to gain deeper understanding of research and development relating to Fermentation Based Food relating to Alternative Protein and Meat alternatives. 

This Book is an Open Education Resource (OER) and is Research Guide on Plant Based Food relating to Alternative Protein and Meat analogs or Meat alternatives, providing the details of Research Articles, Books, Conferences along with Abstract and Citation Database from the time period of 1975 to 2022.This study resource is a unique resource to gain deeper understanding of research and development relating to Plant Based Food relating to Alternative Protein and Meat alternatives. 

Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month. November 2020 is the Great Sweet Potato Harvest! Nothing tops these sweet potatoes better than some Bee Cause Project honey! Enjoy!

How can we translate real-world challenges into future business opportunities? How can individuals, organizations, and society learn and undergo change at the pace needed to stave off worsening problems? Today, organizations of all kinds—traditional manufacturing firms, those that extract resources, a huge variety of new start-ups, services, non-profits, and governmental organizations of all types, among many others—are tackling these very questions. For some, the massive challenges of moving towards sustainability offer real opportunities for new products and services, for reinventing old ones, or for solving problems in new ways. The course aims to provide participants with access and in-depth exposure to firms that are actively grappling with the sustainability-related issues through cases, readings and guest speakers.

Small molecules serve as nutrients and thus provide both energy and building blocks required for the body’s maintenance, growth and development. This Mini Lecture explores the Nobel Prize awarded discoveries and the structural characterization of small molecules such as vitamins, hormones and neurotransmitters.