Objectives -Demonstrate to students the enormous amount of produce that is wasted …
Objectives -Demonstrate to students the enormous amount of produce that is wasted daily because they do not fit the aesthetic criteria of producers, retailers, and consumers. -Show students that fruits and vegetables that do not look “perfect” taste the same as ones you find in the store.
Consider the causes and effects of key nutritional problems - including undernutrition …
Consider the causes and effects of key nutritional problems - including undernutrition and overweight and obesity - and analyze their global impacts. Students will explore solutions to nutrition issues facing both the U.S. and the world at large. After finding several news articles addressing a nutrition issue of their choice, students compose a letter to the editor that articulates their opinions on how the problem should be addressed.
This textbook provides the novice learner with a foundational understanding of Canada’s …
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.
This textbook provides the novice learner with a foundational understanding of Canada’s …
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.
An introduction to the study of human nutrition with emphasis on the …
An introduction to the study of human nutrition with emphasis on the scientific bases of facts and controversies surrounding issues of foods and diets.
Textbook written by Community College and University faculty for non-majors in Nutrition …
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 …
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 …
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.
This activity is a hands on activity where students will gather information …
This activity is a hands on activity where students will gather information on their findings about iron in different cereals. Then use their finding and give reasonings of the differences and similarities.
The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook …
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.
Let's Go to Market. This is the Lesson 1 Exposure Activity, from …
Let's Go to Market. This is the Lesson 1 Exposure Activity, from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/
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