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Neural Pathways of Communication Edition 1-2_updated_0803-2022-CC-BY_NC.pdf
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Preface
Neural Pathways of Communication was designed for the first neurology course (known as "Neuro-1") in the master's level graduate study of Speech-Language Pathology. Our first open educational resource (OER) textbook was developed in 2020, shortly after the COVID-19 Pandemic began. Reducing the costs of study materials helps rising Speech-Language Pathologists (SLPs) progress toward their licensure and certification without interruptions due to financial setbacks. Developing the Open Education Resource (OER) resources is our ongoing effort to support rising SLPs.
A large part of this book is from various OpenStax textbook series. OpenStax is a nonprofit organization based out of Rice University in Houston, Texas. Its open resource textbooks cover a vast amount of information for two-semester core curriculum courses in various disciplines. OpenStax generously permits educators to use their books' content in part or in whole to develop textbooks customized for each instructor's course structure. The present textbook's OpenStax content is color- coded in black ink. Supplementary information concerning speech-language pathology appears in blue ink. The original OpenStax texts are accessible free of charge at https://openstax.org/subjects. This textbook incorporates applicable content from the OpenStax books, Anatomy and Physiology, Psychology, and Biology for AP® Course.
This textbook additionally contains various images produced by the renowned Dr. Willard R. Zemlin (1929-1998) with permission. Dr. Zemlin was one of the leading scholars in anatomy and physiology concerning communication sciences and disorders. Dr. Zemlin's son, Mr. Karl Zemlin, kindly sharpened numerous images to provide high-resolution pictures. Mr. Zemlin expressed gratitude for the generosity of those who donated their bodies to science throughout his father's studies. A comprehensive collection of Dr. Zemlin's work is accessible at his memorial website http://zemlin.shs.uiuc.edu/zemlinBio.htm, which Mr. Zemlin manages.
This textbook also includes additional information from Wikimedia Commons, and various information from the agencies of the United States Department of Health and Human Services. Wiki Common offers various information under Creative Common (CC) licenses, allowing the use and remix of the materials. The images and information from the U.S. federal government are in the public domain. This textbook would not have been possible without the contributions of OpenStax, Mr. Karl Zemlin, and the generous providers of Wiki Common resources. We sincerely appreciate their support. We have made this textbook available for our future colleagues to gain entry-level scientific knowledge applicable for serving individuals with communication disorders.

June S. Levitt, Ph.D., LDT, CCC-SLP
Sarah L. Guigneaux, M.S., CCC-SLP

Contact: OpenResource2020@gmail.com

Subject:
Applied Science
Health, Medicine and Nursing
Material Type:
Textbook
Author:
June S. Levitt
Sarah L. Guigneaux
Date Added:
05/11/2023
The New Nordic Diet - From Gastronomy to Health - Communication in the Research Center OPUS (07:52)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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
The New Nordic Diet - From Gastronomy to Health - SHOPUS - A Model for Improving Validity of Nutritional Intervention Studies Part 2 - The Results (10:52)
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In this presentation, we will go through some of the very interesting results and our preliminary interpretation of the data from the SHOPUS project. Furthermore, we will talk about how using the shop model made it possible to achieve a very high compliance to the New Nordic Diet and the control diet (average Danish diet) and how to obtain the expected differences in food intake between those two study 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:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - Sensory Food Quality and Properties (16:14)
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This presentation introduces different ways people learn to accept foods, mainly from a sensory perspective. The mechanisms of food acceptance by the consumers and the eating habits people develop over a lifespan are closely related. Thus, the sensory properties of food play an important role in people’s food habits. We will present data that shows how food acceptance can evolve from early exposures as well as simple conditioning mechanisms.

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 - Sociological Aspects of Acceptance (12:42)
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In this presentation, we will explore the sociological aspects of accepting a new diet such as the New Nordic Diet. As you may know the OPUS study is working towards creating a new healthy Nordic food culture in Denmark, to do this, OPUS is developing, testing and disseminating a New Nordic Diet to 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:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - Sustainability of the New Nordic Diet (10:54)
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The aim of this presentation is to talk about sustainable food and beverages, and the sustainability of your complete diet both in general and in relation to the New Nordic Diet. In continuation of this, we will introduce life-cycle assessment as a method for measuring sustainability.

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 - The Importance of Activity and Sleep for Children's Healthy Lifestyle (12:07)
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This presentation introduces factors for maintaining a healthy lifestyle. In continuation of this, we will discuss the rationale for including measurements of activity and sleep in the OPUS School Meal Study. Furthermore, we will describe the methods used to quantify physical activity and sleep. Finally, we will highlight the important ongoing data analyses from the physical activity and sleep measurements.

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 - The Importance of Healty School Meals for Concentration and Learning (20:55)
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This presentation introduces the methods and research conducted in the OPUS project regarding the relation between food and learning. In continuation of this, we will discuss the importance of healthy school lunch on concentration and learning.

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 - The Influence on Children's Cognition and Performance in School (04:59)
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Besides measuring the health effects of school meals based on the New Nordic Diet, the OPUS Study also evaluated the effect of the intervention on cognitive performance of the children. In continuation of this, we will explain why it is relevant to measure cognitive performance and provide a short summary of the methods we used and the findings.

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 - The New Nordic Diet and Child Nutrition (04:22)
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This presentation discusses how we can improve the health of the population and how child nutrition affects this. In the childhood, many diseases, mental problems, cognitive problems and health detrimental conditions are established. Thus, it is important to focus on the children’s diet, exercise patterns, and lifestyle in order to elucidate the effects of diet on the children’s health.

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