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Chemistry of Sports, Spring 2013
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This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.

Subject:
Nutrition
Chemistry
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Christie, Patricia
Lyons, Steven
Date Added:
01/01/2013
Critical Analysis of Popular Diets and Dietary Supplements
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There is much controversy and anecdotal information about popular diets and dietary supplements, but all too often little scientific or controlled clinical data. We examine the science behind normal mechanisms of weight control, and how weight loss diets are constructed and work. The aim of the course is to acquire the knowledge to critically appraise a weight control diet or dietary supplement and choose the best plan for success, both in the short-term and the long run. Students taking the actual class will, in addition to learning the lecture material presented here, complete in-class assignments where they choose a popular diet or supplement, research the scientific literature on this diet/supplement, and present a critical appraisal of its validity and efficacy.

Subject:
Nutrition
Material Type:
Full Course
Homework/Assignment
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Cheskin, Lawrence
Date Added:
04/25/2019
Development Economics: Microeconomic Issues and Policy Models, Fall 2008
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" Topics include productivity effects of health, private and social returns to education, education quality, education policy and market equilibrium, gender discrimination, public finance, decision making within families, firms and contracts, technology, labor and migration, land, and the markets for credit and savings."

Subject:
Business and Communication
Finance
Nutrition
Economics
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Banerjee, Abhijit
Duflo, Esther
Olken, Benjamin
Date Added:
01/01/2008
Endocrine & Nutritional Influences on the Skin
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There are various hormones that influence the structure of the skin. These influences may be made apparent by the repeated long-term administration of various glucocorticoids or their analogues. Endogenous imbalances are generally seen in adult mature animals although congenital forms have been seen, especially with hypothyroidism. The hormones implicated as important for maintaining skin structure are thyroxine, cortisol and estradiol. Deficiencies or excessive production may result from abberations in the function of the hypothalamic-adrenal axis, the adrenal gland, thyroid gland or the gonads.

Subject:
Natural Science
Anatomy/Physiology
Nutrition
Material Type:
Diagram/Illustration
Reading
Provider:
WikiVet
Provider Set:
Anatomy & Physiology
Date Added:
12/27/2018
Food Anxiety in Globalising Vietnam
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CC BY
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This open access book approaches the anxieties inherent in food consumption and production in Vietnam. The country’s rapid and recent economic integration into global agro-food systems and consumer markets spurred a new quality of food safety concerns, health issues and distrust in food distribution networks that have become increasingly obscured. This edited volume further puts the eating body centre stage by following how gendered body norms, food taboos, power structures and social differentiation shape people’s ambivalent relations with food. It uncovers Vietnam’s trajectories of agricultural modernisation against which consumers and producers manoeuvre amongst food self-sufficiency, security and abundance.

Food Anxiety in Globalising Vietnam is explicitly about ‘dangerous’ food – regarding its materiality and meaning. It provides social science perspectives on anxieties related to food and surrounding discourses that travel between the local and the global, the individual and society and into the body. Therefore, the book’s lens of food anxiety matters for social theory and for understanding the embeddedness and discontinuities of food globalizations in Vietnam and beyond. Due to its rich empirical base, methodological approaches and thematic foci, it will appeal to scholars, practitioners and students alike.

Subject:
Agriculture
Nutrition
Cultural Geography
Material Type:
Reading
Author:
Judith Ehlert
Nora Katharina Faltmann
Date Added:
04/30/2019
Food and Culture, Spring 2011
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Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

Subject:
Arts and Humanities
Nutrition
Anthropology
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Paxson, Heather
Date Added:
01/01/2011
Food and Nutrition Policy
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The purpose of this course is to familiarize and engage the student in the steps and dynamics of policy making processes that address nutrition problems and issues. An underlying tenant is that, where ever nutrition problems exist, policy and program options may be enacted to address the problem directly (e.g. food subsidies to the poor) and/or indirectly (e.g. income generation or job creation).

Subject:
Nutrition
Material Type:
Full Course
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Klemm, Rolf
West, Keith
Date Added:
04/25/2019
Good Food: The Ethics and Politics of Food Choices, Spring 2017
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This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Subject:
Arts and Humanities
Ecology
Nutrition
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Sally Haslanger
Date Added:
01/01/2012
Human Nutrition
Unrestricted Use
CC BY
Rating

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.

Subject:
Nutrition
Material Type:
Textbook
Author:
Alan Titchenal
Allison Calabrese
Cheryl Gibby
Marie Kainoa Fialkowski Revilla
William Meinke
Date Added:
09/09/2019
Human Nutrition: 2020 Edition
Unrestricted Use
CC BY
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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.

I. Chapter 1. Basic Concepts in Nutrition
II. Chapter 2. The Human Body
III. Chapter 3. Water and Electrolytes
IV. Chapter 4. Carbohydrates
V. Chapter 5. Lipids
VI. Chapter 6. Protein
VII. Chapter 7. Alcohol
VIII. Chapter 8. Energy
IX. Chapter 9. Vitamins
X. Chapter 10. Major Minerals
XI. Chapter 11. Trace Minerals
XII. Chapter 12. Nutrition Applications
XIII. Chapter 13. Lifespan Nutrition From Pregnancy to the Toddler Years
XIV. Chapter 14. Lifespan Nutrition During Childhood and Adolescence
XV. Chapter 15. Lifespan Nutrition in Adulthood
XVI. Chapter 16. Performance Nutrition
XVII. Chapter 17. Food Safety
XVIII. Chapter 18. Nutritional Issues

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Textbook
Author:
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program
Date Added:
10/02/2020
International Nutrition
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Presents major nutritional problems that influence the health, survival, and developmental capacity of populations in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status. Explores the degree to which malnutrition can be prevented or reduced prior to achieving full economic development through targeted public and private sector interventions that address the causes of malnutrition.

Subject:
Nutrition
Material Type:
Full Course
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Christian, Parul
West, Keith
Date Added:
04/25/2019
Introduction to Nutrition
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An introduction to the study of human nutrition with emphasis on the scientific bases of facts and controversies surrounding issues of foods and diets will be taught. This book is organized using a functional approach, which means that the material is organized around physiological functions, such as fluid and electrolyte balance, antioxidant function, bone health, energy and metabolism, and blood health, instead of organizing it strictly by nutrient.

Chapter 1: Nutrition and You
Chapter 2: A Healthy Diet
Chapter 3: Digestion, Absorption and Transport of Nutrients
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Vitamins
Chapter 8: Water and Minerals
Chapter 9: Metabolism, Energy Balance and Body Weight
Chapter 10: Nutrition in Fitness
Chapter 11: Nutrition in the Lifecycle
Chapter 12: Current Topics in Nutrition

Subject:
Nutrition
Material Type:
Textbook
Author:
Andrea Ackerson
Manchester Community College
Date Added:
04/13/2021
An Introduction to Nutrition
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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.

Table of Contents
Chapter 1: Nutrition and You
Chapter 2: Achieving a Healthy Diet
Chapter 3: Nutrition and the Human Body
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Nutrients Important to Fluid and Electrolyte Balance
Chapter 8: Nutrients Important As Antioxidants
Chapter 9: Nutrients Important for Bone Health
Chapter 10: Nutrients Important for Metabolism and Blood Function
Chapter 11: Energy Balance and Body Weight
Chapter 12: Nutrition through the Life Cycle: From Pregnancy to the Toddler Years
Chapter 13: Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 14: Nutrition and Society: Food Politics and Perspectives
Chapter 15: Achieving Optimal Health: Wellness and Nutrition
Chapter 16: Appendix A

Subject:
Nutrition
Material Type:
Textbook
Author:
Beth Snow
Maureen Zimmerman
Date Added:
12/29/2012
Kansas State University Human Nutrition Flexbook
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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.

Table of Contents
Chapter 1: Nutrition Basics
Chapter 2: Macronutrient Structures
Chapter 3: Macronutrient Digestion
Chapter 4: Macronutrient Uptake, Absorption, & Transport
Chapter 5: Common Digestive Problems
Chapter 6: Macronutrient Metabolism
Chapter 7: Integration of Macronutrient Metabolism
Chapter 8: Micronutrients Overview & Dietary Reference Intakes (DRIs)
Chapter 9: Antioxidant micronutrients
Chapter 10: Macronutrient Metabolism Micronutrients
Chapter 11: One-Carbon Metabolism Micronutrients
Chapter 12: Blood, Bones & Teeth Micronutrients
Chapter 13: Electrolyte Micronutrients

Subject:
Nutrition
Material Type:
Textbook
Provider:
New Prairie Press
Author:
Brian Lindshield
Date Added:
08/13/2018
The Mathematics of Nutrition Science
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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:
Nutrition
Material Type:
Textbook
Provider:
CUNY Academic Works
Provider Set:
Queensborough Community College
Author:
Jennifer Maloy
Jonathan Cornick
Lana Zinger
Date Added:
03/03/2017
Nutrition 100 Nutritional Applications for a Healthy Lifestyle
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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.

Table of Contents:

Chapter 1 - Nutrition and You
Chapter 2 - Tools for Healthy Eating
Chapter 3 - Healthy choices, Meal planning, and Portion sizes
Chapter 4 - Digestion, Absorption, and Transport: How the body uses food
Chapter 5 - Carbohydrates and Diabetes
Chapter 6 - Lipids (fats), Nutrition, and Cardiovascular disease
Chapter 7 - Protein, Vegetarian Diets, and Eat to Compete
Chapter 8 - Energy Balance and Body Composition
Chapter 9 - Obesity, Chronic disease, Weight and Stress management
Chapter 10 - Vitamins
Chapter 11 - Major, Trace Minerals and Water
Chapter 12 - From Pregnancy to the Toddler Years
Chapter 13 - Alcohol
Chapter 14 - Food Safety
Chapter 15 - Food Security and Sustainability

Subject:
Nutrition
Material Type:
Textbook
Author:
Lynn Klees
Date Added:
12/11/2020
Nutrition Essentials
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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.

Table of Contents:

1. Food For All
2. Nutrition and Your Health
3. Energy Needs, Obesity, and Disordered Eating
4. Diet Trends and Surgical Weight Loss
5. Understanding Food Labels and Health Claims
6. Essential Nutrients
7. The Process of Digestion and Absorption
8. Carbohdyrates
9. Lipids
10. Protein
11. Food Allergies
12. Vitamins
13. Antioxidants and Phytochemicals
14. Minerals
15. Water and Electrolytes
16. Nutrition in the Lifecycle - Conception to Pregnancy
17. Nutrition in the Lifecycle - Infancy
18. Nutrition through the Lifecycle - Toddler (Ages 1-3)
19. Nutrition Through the Lifecycle - Early Childhood (Ages 4-8)
20. Nutrition Through the Lifecycle - Puberty - Adolescence
21. Nutrition Through the Lifecycle - Young Adulthood - Middle Age
22. Nutrition Through the Lifecycle - Older Adults

Subject:
Nutrition
Material Type:
Textbook
Author:
Kelli Shallal
Stephanie Green
Date Added:
01/19/2021
Nutrition (NUTR 101)
Unrestricted Use
CC BY
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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.

Subject:
Nutrition
Material Type:
Assessment
Full Course
Reading
Syllabus
Provider:
Washington State Board for Community & Technical Colleges
Provider Set:
Open Course Library
Date Added:
04/26/2019
Nutrition: Science and Everyday Application
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This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.

Table of Contents
Unit 1 - Designing A Healthy Diet
Unit 2 - Nutrition Science and Information Literacy
Unit 3 - Molecules of Life: Photosynthesis, Digestion, and Metabolism
Unit 4- Carbohydrates
Unit 5- Lipids
Unit 6- Protein
Unit 7- Energy Balance and Healthy Body Weight
Unit 8 - Vitamins and Minerals Part 1
Unit 9 - Vitamins and Minerals Part 2
Unit 10 - Nutrition and Physical Activity
Unit 11 - Nutrition Throughout the Lifespan

Subject:
Nutrition
Material Type:
Textbook
Author:
Alice Callahan
Heather Leonard
Tamberly Powell
Date Added:
12/08/2020
Nutritional Biochemistry
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This site was created to provide nutrition students with an accessible platform to read and review materials in their learning of nutrition science concepts. It provides links to pertinent course content in written, illustrative, and video formats on nutrient digestion, absorption and cellular metabolism concepts.

1. Week 1: What is nutrition science?
2. Week 2: Cell Biology and the Scientific Method
3. Weeks 3: An Overview of Digestion and Absorption while Evaluating Primary Research
4. Week 4: Carbohydrate and Fat Digestion with Applications to Research
5. Week 5: Protein Digestion and Absorption, Fiber, and looking at Statistics
6. Week 6: Exam Week, Statistics and Beginning Glucose Metabolism
7. Week 7: Glucose Metabolism and continuing with Statistics
8. Week 8: Glycolysis, PDH Complex, Kreb's Cycle and the ETC with a little Statistics
9. Week 9: The Well-fed and Not-so-well fed State...so many pathways so many connections
10. Week 10: Inferential Statistics Activities; Second Exam
11. Week 11: Fatty Acid Oxidation, Ketogenesis, Lipoproteins, and Cholesterol Synthesis
12. Week 12: Coronary Heart Disease and a Review of the Research while Preparing for your Presentations!
13. Week 13: Vitamins A & D, Protein Synthesis and Degradation, Amino Acid Metabolism
14. Weeks 14 and 15: No New Content This Week!

Subject:
Nutrition
Material Type:
Full Course
Author:
Becky Dunn
Date Added:
10/08/2020