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In this learning activity you'll explore the food pyramid and the recommended services.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Food consumption Nutrition
- Resource Type:
- Others
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Video
Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.
- Subjects:
- Health Science and Food Science
- Keywords:
- Carbohydrates Disgestive organs
- Resource Type:
- Video
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Video
Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.
- Subjects:
- Food Science
- Keywords:
- Food -- Labeling Nutrition
- Resource Type:
- Video
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Video
The things we eat and drink on a daily basis can impact our health in big ways. Too many carbohydrates, for instance, can lead to insulin resistance, which is a major contributor to cardiovascular disease and Type 2 Diabetes. But what are carbs, exactly? And what do they do to our bodies? Richard J. Wood explains.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Carbohydrates Nutrition
- Resource Type:
- Video
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e-book
"This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It 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 Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
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e-book
"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"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Baking Nutrition Textbooks Labels
- Resource Type:
- e-book
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e-book
Welcome to Essentials of Nutrition: A Functional Approach! This book is written for students who are not majoring in nutrition, but want to learn about the fundamental aspects of nutrition and how it applies to their own lives. We have written this book with the assumption that you have little or no prior knowledge of college level chemistry, biology, or physiology. But that does not mean it’s not scientific! Nutrition is a science-based discipline, so all the material included is backed up by rigorous scientific research, but it is presented in a clear, easy-to-understand fashion without requiring a background in science.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
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e-book
Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.
- Subjects:
- Public Health and Food Science
- Keywords:
- Health education Textbooks
- Resource Type:
- e-book
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e-book
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.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book
-
e-book
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.
- Subjects:
- Food Science
- Keywords:
- Nutrition Textbooks
- Resource Type:
- e-book