Welcome to the First Edition of an OER textbook for Penn State's NUTR 100 Nutritional Applications for a Healthy Lifestyle . This text was developed with the assistance of an Affordable Course Transformation grant from The Pennsylvania State University.

Nutrition plays an important role in your life in relation to good health and well-being. Maybe, you’ve really never given much thought about nutrition. However, by taking a proactive approach to your health, you can rebuild a better, stronger foundation and move towards good health. This book can help you understand which foods to include in your diet and how those nutrients provide support for growth and repair in your body. The science-based information in this book can help guide you on a new journey towards good health. Each chapter introduces you to easy to understand nutritional topics from why nutrients are essential, how your body uses them and which foods contain those vital nutrients. Additionally, we will look at common diseases associated with eating too much and too little.

NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

In this lesson designed to enhance literacy skills, students examine the nutritional content of different foods and learn about the health benefits and risks associated with the food choices they make.

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

"Open textbooks are textbooks that have been funded, published, and licensed to be freely used, adapted, and distributed. These books have been reviewed by faculty from a variety of colleges and universities to assess their quality. These books can be downloaded for no cost, or printed at low cost."

Provides an overview of the impact of nutrition on aging and the impact of aging on nutrient needs. Examines food access, procurement, preparation, and enjoyment using a socio-ecological framework of health and wellness. Evaluates age-associated psycho-social, economic, and environmental influences on individual food security and institutional program delivery. Emphasizes nutrition and food for healthy aging.

Learning Outcomes
Use an understanding of the relationship between nutrition and aging to identify challenges to healthy aging.
Create effective wellness promotion strategies that account for psycho-social, economic, and environmental influences on individuals and communities.
Apply knowledge of clinical, community, and commercial resources to promote the nutritional well-being of older adults.

This interactive Flash animation allows students to explore size estimation in one, two and three dimensions. Multiple levels of difficulty allow for progressive skill improvement. In the simplest level, users estimate the number of small line segments that can fit into a larger line segment. Intermediate and advanced levels offer feature games that explore area of rectangles and circles, and volume of spheres and cubes. Related lesson plans and student guides are available for middle school and high school classroom instruction. Editor's Note: When the linear dimensions of an object change by some factor, its area and volume change disproportionately: area in proportion to the square of the factor and volume in proportion to its cube. This concept is the subject of entrenched misconception among many adults. This game-like simulation allows kids to use spatial reasoning, rather than formulas, to construct geometric sense of area and volume. This is part of a larger collection developed by the Physics Education Technology project (PhET).

This curriculum unit, exploring the energy in food and the thermodynamics of cooking, will include 5 days of 80-minute lessons in which the students will pick a particular food to study. The food will either need to be purchased or produced, and will need to be a food that begins as batter or liquid and solidifies during cooking. For those students who, for any reason, cannot bring in the food, they will be provided a brownie, cupcake, or other common food item. The project will contain two main components or parts. First, the energy stored within the food will be analyzed by applying mathematics. This will require conversion between a common physics unit of kilojoules (kJ) and a common household unit of kilocalories (kcal, CAL or Calories). Students will then need to apply their knowledge of work and energy conservation to provide an example of physical exercise that would be required for them to expend an equal amount of energy that is contained in their food. If a student is uncomfortable sharing their own mass, they may use the common example of a 70-kg person. The second part of their project will involve them using experimental data to determine the heat diffusion constant for their particular food by using a method similar to that described by Rowat et al. published in 2014, “The kitchen as a physics classroom10.” This can be done by placing several thermocouples in their food sample (or probing with toothpicks as will be described later) while heating until the center of the food gets to a desired temperature. Once the diffusion constant is determined, it can then be used to derive an equation that will allow the students to determine the required cooking time based on the size of the food sample. Although larger meals may be interesting samples for the experiment, the food samples must remain reasonably small so that the experiment can be completed within a single class period and can be cooked using toaster ovens or small classroom heaters. Students, in groups of 2-3, will be required to share their data with the class so that the results can be discussed. Students will be graded on their mathematical analysis and an accurate derivation of an equation to predict cooking time based on their measured diffusion constant. Teacher checks will be structured strategically throughout the process to ensure student projects meet the requirements and that student groups remain on pace. By relating energy in food to exercises with equal outputs, and by generating equations to ensure foods will be cooked properly, students not only learn physics in an engaging way but also learn how physics can be used to tackle real-world problems.

Piscinas Anquialinas Equipo STEM. Este equipo proporciona recursos para socios del Parque Histórico Nacional Kaloko-Honokōhau en Hawái. El equipo incluye referencias al idioma nativo hawaiano y la ecología con una entrevista con el tío Fred Cachola, un ambientalista local. El Centro de Extensión y Educación en Ciencias Naturales colabora con la facultad de CSU, los Parques Nacionales y los programas de ciencia ciudadana para traducir su investigación científica actual en experiencias STEM únicas para los estudiantes en forma de kits educativos que se pueden prestar. Cada kit contiene casi todos los materiales necesarios (menos cosas comunes como agua y toallas de papel) para explorar algunos temas de investigación científica realmente interesantes. enviando un formulario de recogida local o un formulario de entrega disponible en el sitio web vinculado. Utilice la información de contacto en la página de descripción general del kit STEM para obtener más información. https://www.cns-eoc.colostate.edu/stem-kits/ Este kit se proporciona de forma gratuita para uso educativo.

Plankton to Plastic Pollution STEM Kit. The Natural Sciences Education & Outreach Center collaborates with CSU faculty, National Parks and citizen science programs to translate their current scientific research into unique STEM experiences for students in the form of Educational Kits that can be checked out. Each kit contains just about all of the materials needed (minus common things like water and paper towels) to explore some really interesting scientific research topics. The kits are available for teachers and informal educators in Colorado to check out for a duration of a week by submitting either a local pickup form or a delivery form available at the linked website. Please use the contact information on the STEM Kit overview page to learn more. https://www.cns-eoc.colostate.edu/stem-kits/ This kit is provided free for educational use. This resource is also available in Spanish in the linked file.

After completing the activities in this lesson, students will understand the importance of playground safety.

In this lesson designed to enhance literacy skills, students learn about the positive effects that exercise has on the body and some activities they can do to improve their health.

This course encompasses the study of eating as it affects the health and well-being of every human. Topics include taste preferences, food aversions, the regulation of hunger and satiety, food as comfort and friendship, eating as social ritual, and social norms of blame for food problems. The politics of food discusses issues such as sustainable agriculture, organic farming, genetically modified foods, nutrition policy, and the influence of food and agriculture industries. Also examined are problems such as malnutrition, eating disorders, and the global obesity epidemic; the impact of food advertising aimed at children; poverty and food; and how each individual's eating is affected by the modern environment.

In this lesson designed to enhance literacy skills, students learn how to use fractions to interpret the nutritional information contained on food labels.

Recetario de cocina alto en proteína para mejorar la salud muscular durante el tratamiento del cáncer by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Haz un comedero para pájaros con un rollo de papel higiénico. 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.

A very short video introduction to how photosynthesis cycles energy through an ecosystem and a "real-world" application of ratios! Lindsay Hollister, JPPM's horticulturalist, taps a black walnut tree for its sap and park staff boil it down to create syrup. Included in this video are an animated food web showing the directions of energy flow during photosynthesis and when sap is "rising," which can be extended by students to include humans or more parts of their local ecosystem. Use the video as an introduction to activities about sugar and biological storage, and an excuse to sample maple syrup to taste the sugar. Alternatively, research trees nearby students could help tap and witness the biological transfer of energy themselves.

Always be sure you can successfully identify a plant before using it and take precautions to avoid negative reactions.

This resource is part of Jefferson Patterson Park and Museum’s open educational resources project to provide history, ecology, archaeology, and conservation resources related to our 560 acre public park. More of our content can be found here on OER Commons or from our website at jefpat.maryland.gov. JPPM is a part of the Maryland Historical Trust under the Maryland Department of Planning.

Highly selective bibliographies containing reviews and primary literature that are updated at least annually. A good place to start for papers, labs, and projects.