Open filters Close filters

183 Results

Linking Value Chains: Lesson 2 Understanding Colorado Agriculture, Unit 6 Food Products and Processing, DIGS AmeriCorps Curriculum CSU

Read the Fine Print

Educational Use

Linking Value Chains: Lesson 2 Understanding Colorado Agriculture, Unit 6 Food Products and Processing, DIGS AmeriCorps Curriculum CSU

Rating

Linking Value Chains. This is the Lesson 2 Understanding Colorado Agriculture 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/

Living with Diabetes

Read the Fine Print

Educational Use

Living with Diabetes

Rating

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

Subject:: Comprehensive Health and Physical Education; Mathematics; Nutrition
Material Type:: Lecture
Provider:: PBS LearningMedia
Provider Set:: PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Date Added:: 09/11/2008

Make with Us: Applesauce Cookies in a Wood Stove

Read the Fine Print

Educational Use

Make with Us: Applesauce Cookies in a Wood Stove

Rating

Museums of Western Colorado. How did people make cookies using a wood stove? Curator Matt Darling shows us the wood stove at Cross Orchards. Then, volunteer, Sandi Pittenger makes her delicious applesauce cookies using applesauce made from Cross Orchards apples! You don't need a wood stove to make these cookies! Applesauce Cookies
1c shortening
4c flour
2c sugar
2 tsp baking soda
2 eggs
2c applesauce
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1c raisins
2 c chopped walnuts
Cream the shortening, sugar and eggs. Then add the remaining ingredients. Drop on a greased cookie sheet and bake at 350 degrees F for 11 minutes

Subject:: Anthropology; Comprehensive Health and Physical Education; Culinary Arts; Cultural Geography; History; Hospitality, Tourism and Social Service Careers; Nutrition; Social Science; Sociology; U.S. History; Women's Studies
Material Type:: Lecture
Provider:: Museums of Western Colorado
Provider Set:: Cross Orchards
Date Added:: 02/06/2023

Make with Us: Eggnog with Erin Schmitz

Read the Fine Print

Educational Use

Make with Us: Eggnog with Erin Schmitz

Rating

Museums of Western Colorado. Warning Content Note: George Washington's Recipe included alcohol. Teacher may want to preview the recipe using the video but not share with younger students. This recipe is non-alcoholic. Eggnog has a long history in the United States. Join Erin Schmitz, Assistant Director/Curator of Collections and Archives for the Museums of Western Colorado and Cross Orchards, as she discusses George Washington's recipe and makes her own! Erin's Eggnog Recipe
12 egg yolks
16oz heavy cream
4 cups whole milk
1 cup sugar
Cinnamon to taste
Nutmeg to taste
Combine egg yolks and sugar and beat to combine. Bring milk, cream, nutmeg, and cinnamon sticks to barely a simmer. Ladle hot milk mixture in to eggs and sugar slowly to temper the mixture. After about half the milk mixture is added, transfer back into the rest of the milk mixture and cook on low until slightly thickened. Remove and chill. The mixture will thicken more as it cools.

Subject:: Anthropology; Comprehensive Health and Physical Education; Culinary Arts; Cultural Geography; History; Hospitality, Tourism and Social Service Careers; Nutrition; Social Science; U.S. History
Material Type:: Lecture
Provider:: Museums of Western Colorado
Provider Set:: Cross Orchards
Date Added:: 02/06/2023

Making Butter: Lesson 3 Digging Deeper, Unit 6 Food Products and Processing, DIGS AmeriCorps Curriculum CSU

Read the Fine Print

Educational Use

Making Butter: Lesson 3 Digging Deeper, Unit 6 Food Products and Processing, DIGS AmeriCorps Curriculum CSU

Rating

Making Butter. This is the Lesson 3 Digging Deeper 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 upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Mascarilla de Té Verde de Bricolaje, Americorp Bolsa de STEM

Read the Fine Print

Educational Use

Mascarilla de Té Verde de Bricolaje, Americorp Bolsa de STEM

Rating

Haz tu propia mascarilla facial de té verde.
Actividad de Bolsa de STEM Semanal. Agentes de Colorado Americorp en los condados de Araphahoe, Denver, Garfield, Larimer y Weld. Trabajo apoyado por la Corporación para el Servicio Nacional y Comunitario bajo el número de subvención 18AFHCO0010008 de Americorps. Las opiniones o puntos de vista expresados en esta lección pertenecen a los autores y no representan necesariamente la posición oficial o una posición respaldada por la Corporación o el programa Americorps.

The Mathematics of Nutrition Science

Conditional Remix & Share Permitted

CC BY-NC-SA

The Mathematics of Nutrition Science

Rating

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.

Subject:: Comprehensive Health and Physical Education; Nutrition
Material Type:: Textbook
Provider:: CUNY Academic Works
Provider Set:: Queensborough Community College
Date Added:: 03/03/2017

Microgreens make your own mini greenhouse, Americorp STEM in a Bag

Read the Fine Print

Educational Use

Microgreens make your own mini greenhouse, Americorp STEM in a Bag

Rating

Make a mini greenhouse to grow microgreens. Activity from Weekly STEM in a Bag. Colorado Americorp agents in Araphahoe, Denver, Garfield, Larimer, and Weld Counties. Work supported by the Corporation for National and Community Service under Americorps grant number 18AFHCO0010008. Opinions or points of view expressed in this lesson are those of the authors and do not necessarily represent the official position of or a position that is endorsed by the Corporation or the Americorps program. This resource is also available in Spanish in the linked file.

Mother's Day Bath Bombs, Americorp STEM in a Bag

Read the Fine Print

Educational Use

Mother's Day Bath Bombs, Americorp STEM in a Bag

Rating

Make a bath bomb gift for Mother's Day. Activity from Weekly STEM in a Bag. Colorado Americorp agents in Araphahoe, Denver, Garfield, Larimer, and Weld Counties. Work supported by the Corporation for National and Community Service under Americorps grant number 18AFHCO0010008. Opinions or points of view expressed in this lesson are those of the authors and do not necessarily represent the official position of or a position that is endorsed by the Corporation or the Americorps program. This resource is also available in Spanish in the linked file.

The New Nordic Diet - From Gastronomy to Health - Communication in the Research Center OPUS (07:52)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Communication in the Research Center OPUS (07:52)

Rating

The aim of this presentation is to increase the students’ knowledge about the OPUS project and how an intense communication effort, from the very beginning and throughout the project was a key element of the project. It offers an insight into how science and communication strategies can go hand in hand for the benefit of both science and the public.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - Developing a New Nordic Diet (13:21)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Developing a New Nordic Diet (13:21)

Rating

In this presentation, PhD in Human Nutrition Charlotte Mithril presents data from her PhD project, which aimed to develop the New Nordic Diet. In continuation of this, Charlotte Mithril introduces why there is a need for a New Nordic Diet in the first place and how this interplays with the existing dietary guidelines in Denmark.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2013

The New Nordic Diet - From Gastronomy to Health - Easy to Love, Easy to get hold of, Easy to make, Easy to Afford (13:22)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Easy to Love, Easy to get hold of, Easy to make, Easy to Afford (13:22)

Rating

In this video lecture, the Danish chef and food consultant Mathias Holt, talks about his work in developing the principles behind the New Nordic Diet. He also touches upon why and how to bring the principles into people’s kitchens. Furthermore, Mathias Holt will introduce the development and progression of the new Nordic diet and the organization and development of the School Intervention.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2013

The New Nordic Diet - From Gastronomy to Health - Industrially Produced Trans fat and Nordic Diet (13:51)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Industrially Produced Trans fat and Nordic Diet (13:51)

Rating

The aim of this presentation is to expand the students’ knowledge about industrially produced trans fat (artificial trans fat). We will focus on how and why we produce trans fat. Furthermore, we will focus on the health consequences of eating trans fat.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - Movement behaviours in Children and Indicators of Adverse Health (08:10)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Movement behaviours in Children and Indicators of Adverse Health (08:10)

Rating

This presentation discuss how important physical activity and sleep in children is if you want to prevent obesity and cardiovascular disease. We will present the main cross sectional results from the OPUS School Meal Study. The focus will be on screen time for children, the amount of moderate-to-vigorous physical activity (MVPA), and sleep time. We will also touch upon differences in boys and girls as well as week and seasonal patterns.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - Nutrition and Diet (23:18)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Nutrition and Diet (23:18)

Rating

Diet and other lifestyle factors have become major drivers of morbidity and mortality in most parts of the world. It is therefore a focus area in nutritional science to search for improvements in local or global food culture that could affect health. The health effects of Nordic foods are currently a highly investigated subject, and therefore we will introduce the methods and finding of different health studies of the New Nordic Diet, hereby the NORDIET, SYSDIET and the SHOPUS Study.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2014

The New Nordic Diet - From Gastronomy to Health - OPUS School Meal Study (25:46)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - OPUS School Meal Study (25:46)

Rating

How can we investigate if schoolchildren become healthier and more concentrated when we replace their habitual lunch packs with school meals based on the New Nordic Diet? This is the focus of this presentation. We will introduce the whole design, the rationale, and the concept of the OPUS School Meal Study.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2013

The New Nordic Diet - From Gastronomy to Health - Persepctives on Health and Consumer Acceptance (17:18)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Persepctives on Health and Consumer Acceptance (17:18)

Rating

In the presentation, we will introduce the health benefits of the New Nordic Diet based on existing research. We will also present a broader picture of the New Nordic Diet, a more holistic perspective on how the diet can be part of a more sustainable development. Finally, we will look at some of the challenges the New Nordic Diet faces in relation to implementation.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - Results of the School Meal Study (10:57)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - Results of the School Meal Study (10:57)

Rating

The aim of this presentation is to expand the students’ knowledge about the OPUS School Meal Study, and presents some of the most interesting results and conclusions of the study regarding the impact of introducing New Nordic Diet in a school setting. Furthermore, we will focus on the cardiometabolic health markers in children.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - SHOP System (06:22)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - SHOP System (06:22)

Rating

In this presentation, we will focus on the SHOP system and ow is has affected the participant’s health. In continuation of this, we will provide an introduction, to the computer system, developed to monitor and control the participant’s nutritional composition of the food they collected in the shop.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2016

The New Nordic Diet - From Gastronomy to Health - SHOPUS - A Model for Improving Validity of Nutritional Intervention Studies Part 1 - The Studies (20:03)

Only Sharing Permitted

CC BY-NC-ND

The New Nordic Diet - From Gastronomy to Health - SHOPUS - A Model for Improving Validity of Nutritional Intervention Studies Part 1 - The Studies (20:03)

Rating

The aim of this presentation is to expand the students’ knowledge about the SHOPUS (Shop-in-OPUS) project, which tests the health benefits of the New Nordic Diet on adults. Furthermore, we will discuss why the use of a shop model may be a better way to test the health benefits of diets.

Subject:: Applied Science; Comprehensive Health and Physical Education; Health, Medicine and Nursing; Nutrition
Material Type:: Lecture
Provider:: University of Copenhagen
Provider Set:: The New Nordic Diet - From Gastronomy to Health
Date Added:: 01/07/2013