The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

A team of faculty and graduate assistants in the Human Nutrition, Food and Animal Sciences department are creating a textbook to replace the text hundreds of UH students purchase each semester. The book will include chapters borrowed and adapted from Flat World Knowledge and OpenStax OER textbooks, customized to meet the Hawaiian, Asian, and Pacific Issues (HAP) focus requirement. The book will be published on the UH Pressbooks OER platform.

The flexbook is divided into 13 chapters with sections and subsections. These are numbered in such a way that the first number represents the chapter. A period separates the chapter from the section number, and another period is followed by the subsection number. The figures are non-copyrighted figures or I have made them myself in PowerPoint. The flexbook also contains links to articles, videos, and animations in Web Link boxes. These can be clicked to open the link, and urls for these resources are also provided at the end of the section or subsection.

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Folder of openly licensed course materials for Human Nutrition course, including in-depth introduction to the science of nutrition, stressing characteristics of nutrients and their food sources. Examines digestion, absorption and metabolism of nutrients. Includes individualized diet analysis and current-interest topics including weight management and some disease therapies. Emphasis is placed on use of scientific research criteria for evaluation of current nutrition articles.

Make a hummingbird feeder. 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.

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 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 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 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 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 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 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.

After studying that iron is attracted to magnets, students will use magnets to extract food-grade iron filings from iron-fortified food.