Methods for the collection and the culturing of a variety of experimental organisms used in teaching biology are discussed. The organisms include protozoans, hydra, planaria, vinegar eels, aquatic snails, Daphnia, brine shrimp, frogs, turtles, flesh flies, and Tenebrio. Culturing parameters, overall care, handling, diet, feeding procedures, and specific environmental conditions are examined.

Lesson plans and educational activities from Tasty Bunch, that aim to raise awareness and promote a balanced diet and a healthy lifestyle. It’s fun to organise play activities with pupils and learn more about fruit and vegetables.

How many calories are in your favorite foods? How much exercise would you have to do to burn off these calories? What is the relationship between calories and weight? Explore these issues by choosing diet and exercise and keeping an eye on your weight.

This image from Biology by Kenneth R. Miller and Joseph Levine illustrates the relationship between structure and function by comparing the jaws and teeth of two animals with very different ways of life: the wolf and the horse.

The CK-12 foundation defines a flexbook as a “free and open source textbook platform where one can build and edit collaborative textbooks.” The Kansas State University Human Nutrition (HN 400) 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 flexbook digitally or print and read on paper.

HN400 is a 3-hour, intermediate-level, nutrition course at Kansas State University taught on campus every spring semester, and all 3 semesters (fall, spring, summer) via the Division of Continuing Education. Ideally on campus students take the course during the spring semester of their sophomore year. On campus most students in the class are majoring in Nutritional Sciences, Public Health Nutrition, Nutrition & Kinesiology, Athletic Training, and Dietetics. There is an increasing number of Biology, Life Sciences and other majors taking the course.

This health education program explains high cholesterol, its affects and treatment options. This is a MedlinePlus Interactive Health Tutorial from the National Library of Medicine, designed and developed by the Patient Education Institute.

This health education program explains high cholesterol, its affects and treatment options. This is a MedlinePlus Interactive Health Tutorial from the National Library of Medicine, designed and developed by the Patient Education Institute.

This course provides an understanding of the complex and challenging public health issue of food security and in a world where one billion people are under-nourished while another billion are overweight. Explores the connections among diet, the current food production system, the environment and public health, considering factors such as economics, population and equity. Case studies are used to examine these complex relationships and as well as alternative approaches to achieving both local and global food security and the important role public health can play. Guest lecturers include experts from a variety of disciplines and experiences.

Only 25% of US medical schools have a required nutrition course. Tufts provides such a course with 25 hours of instruction as lectures and small group activities. The course spans the theoretical to the clinical aspects of nutrition. The student learns to obtain information and knowledge, develop the ability to interpret and evaluate current nutrition research, and develop critical thinking skills on the use of nutrition in medical care. Small group assignments include: making a personal dietary assessment, trying a dietary change based on the DASH diet (Dietary Approach to Stop Hypertension), and interviewing a subject to obtain information on current eating patterns (with evaluation of this intake and dietary recommendations developed as a report). The "4 Messages" from the DASH diet are used as the overall unifying nutrition messages for the general US population and those at risk or with problems of hypertension, obesity, cardiovascular disease, or type 2 diabetes. Also addressed is the the role of exercise and the identification of behavioral skills from the perspective of the physician and the patient in order to successfully achieve a change in lifestyle for better 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.

NBC's Lester Holt looks at the physically demanding pre-season ritual of NFL training camp. Douglas Casa, head of the Korey Stringer Institute at the University of Connecticut, and athletic trainers from the Pittsburgh Steelers explain what NFL players must do to stay hydrated and replenish the essential nutrients needed to maintain good health during rigorous practices. "Science of NFL Football" is a 10-part video series funded by the National Science Foundation and produced in partnership with the National Football League.

" "What people do with food is an act that reveals how they construe the world." - Marcella Hazan, The Classic Italian Cookbook If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. In this class, we explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We read essays by Toni Morrison, Michael Pollan, Wendell Berry, and others on such topics as family meals, eating as an "agricultural act" (Berry), slow food, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Pollan's most recent book, In Defense of Food, and discuss the issues it raises as well as its rhetorical strategies. Assigned essays will grow out of memories and the texts we read, and may include personal narrative as well as essays that depend on research. Revision of essays and workshop review of writing in progress are an important part of the class. Each student will make one oral presentation in this class."

This educational guide focuses on whether or not fast food companies can be held legally liable for the impact of their products on consumers' health. Students are invited to examine the arguments on both sides of the debate, developing critical thinking skills as they work through the activities. Students will learn how to support their arguments with evidence and reason. It is expected that at the end of this guide students will determine where they stand on this controversial issue.