In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

Ready to find out how plants are grown and function? Take a fantastic voyage through plants. From Growing to Biology: Plants 1e brings the latest information for understanding of traditional and modern plant growing, form, and production. Topics covered in 30 chapters include concise and up-to-date ‘big picture’ infographics, student learning outcomes (SLOs), key vocabulary, assessment, as well as identification of 120 species, and more. Moreover, author Dr. G. Hacisalihoglu emphasizes on leaning concepts, binding those concepts together with visuals approach to make learning faster and more memorable.

From Growing to Biology: Plants 1e is packed full of horticultural information that is ideal for both academia and industry growers. It is basic enough that if you are just getting started learning plants, you will be able to catch up. Always remember that practice makes permanent and keep going to take your learning plant bio to new levels.

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 gilthead sea bream is one of the most important fish farmed in the Mediterranean. Selecting for economically valuable genetic traits has helped improve bream farming efficiency. But little is known about the role played by intestinal microbes in selective breeding practices. To find out, researchers examined how genetic selection for different growth rates and diet affect intestinal bacteria in the gilthead sea bream. Bream were divided into three groups according to genetically selected growth rate: slow, intermediate, and fast, and were fed a plant-based diet, a sustainable alternative for the normally carnivorous gilthead sea bream. The plant-based diet significantly changed the microbial makeup of the slow- and intermediate-growth groups, with a much weaker effect observed for the fast-growth group. And when exposed to an intestinal parasite common to the gilthead sea bream, the fast-growth group showed significantly lower parasite intensity and abundance than the slow-growth group..."

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

In this activity, students will review vocabulary relating to the body and parts of the body. Additionally, students will practice talking about health and how they stay healthy.

In this activity, students will review vocabulary relating to the body and parts of the body. Additionally, students will practice talking about health and how they stay healthy. 

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. Analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Students learn about energy and nutrient flow in various biosphere climates and environments. They learn about herbivores, carnivores, omnivores, food chains and food webs, seeing the interdependence between producers, consumers and decomposers. Students are introduced to the roles of the hydrologic (water), carbon, and nitrogen cycles in sustaining the worlds' ecosystems so living organisms survive. This lesson is part of a series of six lessons in which students use their growing understanding of various environments and the engineering design process, to design and create their own model biodome ecosystems.

As a culminating activity for the Grade 4 Out Teach lessons, students collect data in their outdoor space and create a frequency table and bar graph. Then, students apply their frequency table and graphing skills as they begin to collect data centered around their crafted Healthy Choice Plan for School and Home. Students create a frequency table and bar graphs to help monitor their healthy choice behaviors.

A Standards-Based Gardening Nutrition Curriculum. Eleven-lesson curriculum for 3rd and 4th grades that contains bulletin board materials, veggie dice, fruit and vegetable flash cards, and 35 copies of each of the 10 Garden Detective newsletters for parents/caregivers.

Garden-themed nutrition education kit that introduces children to six fruits and vegetables. Includes seven booklets, featuring three fruits and three vegetables, with hands-on planting activities, a CD with supplemental information, and a DVD with Cool Puppy Pup’s Picnic and Lunch Parties.

Bees are incredibly important to the production of almonds! In this 3rd-5th grade lesson, students will learn how almonds go from the farm to the table while distinguishing between facts and opinions about the growing season! This lesson includes background information, vocabulary words, video links, step-by-step procedures, and links to other valuable lessons. 

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:

"Feed efficiency is an important economic and environmental parameter in raising swine. It captures how effectively livestock feed is turned into food products for humans. Increasing a pig’s feed efficiency can reduce a farm’s costs and energy use. A new study shows that one factor that could affect pigs’ feed efficiency is their gut microbiome. Feed intake and body weight measurements showed significant differences in feed efficiency among three pig breeds: Duroc, Landrace, and Large White, while genetic analyses of their gut microbiomes revealed differences in their microbial makeup. Association analyses between these datasets indicated a positive association between 4 types of bacteria and feed efficiency. This link could help both scientists and farmers understand how intestinal microbes influence animal traits crucial to production. such as those related to fatness. And it could offer a valuable new way to influence the feed efficiency of pigs..."

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

Examination of experimental design as applied to nutrition research, including intervention, observational, survey, and animal models. Development of research topics; methods of data collection; interpretation and presentation of results; ethical considerations; application of principles for development of research proposals and evaluation of the nutrition literature. (Prerequisites: advanced coursework in Nutrition and a course in Biostatistics)

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:

"Producing short-chain fatty acids (SCFAs) is one of our gut microbiota’s key roles. These microbes primarily produce SCFAs from dietary fiber; then the SCFAs reduce inflammation and promote gastrointestinal barrier integrity. The impact of supplemental dietary fiber, or prebiotics, varies among individuals. Is this because individuals respond differently to different prebiotics? Or does a given person respond to various prebiotics similarly? A recent study examined this question using a crossover study in healthy adults. Metabolic responses to the three prebiotics were similar within each individual, and a major determinant of SCFA response was individual identity. Further, higher habitual fiber consumption was associated with elevated basal fecal SCFA concentrations, which was then associated with a smaller prebiotic response. The same effect was seen in culture-based experiments: the participant's microbial SCFA production capacity was negatively associated with their habitual fiber consumption..."

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

While cannibalism is fairly common among insects and crustaceans, most backboned animals avoid feeding on their own kind.

Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.

Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.

Table of Contents
Chapter 1: Introduction to Health
Chapter 2: Psychological Health
Chapter 3: Stress Management
Chapter 4: Relationships and Communication
Chapter 5: Gender and Sexuality
Chapter 6: Sexual Health
Chapter 7: Infectious diseases and Sexually Transmitted Infections (STI's)
Chapter 8: Substance Use and Abuse
Chapter 9: Basic Nutrition and Healthy Eating
Chapter 10: Weight Management
Chapter 11: Physical Fitness
Chapter 12: Cardiovascular Disease, Diabetes, and Cancer
Chapter 13: Environmental Health
Chapter 14: Health Care Choices

In this lesson students will learn basic concepts about nutrition while also exploring traditional Indigenous food practices. Students will first learn about energy balance: how the human body derives energy and nutrients from food and expends it through daily activities such as exercise. Next, they will review current recommendations for eating and exercise that promote good health. Finally, they will identify plants and animals that are native to Oregon and provided a well-rounded and nutritious diet for Indigenous people since time immemorial.

Introduces a comprehensive overview of wellness concepts including fitness, nutrition, stress, disease prevention, and various other lifestyle factors that improve the quality of life. Each student's health and fitness is individually evaluated through a series of tests measuring cardiovascular endurance, strength, body composition, flexibility, blood pressure, nutrition, stress levels and blood lipid and blood glucose.