Four chapters at the end of this book are presented 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 (as done in the earlier chapters).

Physical activity and/or exercise confers many benefits. It improves our mental outlook and capacity, our self-image and self-confidence, and provides independence for the elderly. Moving can also increase lean body mass and decrease body fat, increases bone mass, and improve heart, lung, and muscle function. Morbidity and mortality are lower in people who are physically active compared to people who are sedentary. Also, the risk is reduced for cardiovascular disease, hypertension, stroke, type II diabetes, cancer, particularly colon and breast, osteoporosis, and gallbladder disease.

An in-depth exploration of foods and foodways of diverse populations and cultures. Examination of the effect of ethnic, geographic, ecological and historical factors on foods, foodways, health and diet related diseases.
The full course site is available at https://culturalfoods.commons.gc.cuny.edu/.

This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.

Based on over 20 years of teaching experience in animal nutrition, this study guide will enhance learning basic food animal nutritional principles.

In this introductory text, six fundamental nutrients, their structure, digestion, and metabolism are covered. A brief introduction to bioenergetics, feed additives, nutrient analysis, digestive organs and processes in monogastric and ruminant animals, and methods for assessing nutrient utilization are also included.

Each chapter is illustrated with a new terms box, key points, and review questions.

This study guide is an essential learning tool for undergraduate students majoring in animal sciences, veterinary medicine, or other related disciplines.

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.

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 M?noa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Short Description:
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.

Word Count: 192929

ISBN: 978-1-948027-08-3

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

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.

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.

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.

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.

The CK-12 foundation defines a flexbook as a “free and open source textbook platform where one can build and edit collaborative textbooks1.” The FNDH 400 (formerly the HN 400 flexbook, department changed its name from Human Nutrition to Food, Nutrition, Dietetics and Health) Flexbook fits this definition, but I feel the name is particularly accurate due to the flexibility of Google Docs. Students in addition to having access through Google Docs, can download the flexbook as an .odt, .pdf, .rtf, .doc, text, or html file giving them flexibility to use the document how they would like. Students can also choose whether they would like to read the flexbook digitally or print and read it on paper.

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 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.

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.