This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"New research suggests that a low-calorie diet might help reverse symptoms of type 2 diabetes in men with obesity. The findings of the study add to a growing body of evidence indicating that diabetes is a reversible condition. Authors of the study looked at 18 men in South Africa who were over the age of 35, had class III obesity, and were on insulin treatment for diabetes. The participants were randomized to one of two groups: one followed a commercially available low-fat, low-calorie diet consisting of vegetables and a vegetable-soup-based meal plan; while the control group received a calorie-restricted meal plan. All participants were encouraged to engage in physical activity according to their abilities and to visit a counseling psychologist at least once a month. Over the course of 6 months, the team tracked the men’s levels of blood glucose and glycated hemoglobin, or HbA1c—using those measures to establish diabetes status..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Objectives
*Present to students alternative uses for older fruits and vegetables that have gone unused
*Teach students how vegetable scraps can be used for other purposes

Objectives
*Teach students about how long their fruits and vegetables last for safe consumption
*Allow students to practice asking scientific questions - forming questions and hypotheses

This is a field activity where students explore different types of gardens comparing how they are the same and different.

World War I public service poster showing two bare-foot children with a wheelbarrow full of vegetables. "Issued by the U.S. School Garden Army, Bureau of Education, Department of Interior, Washington, D.C." Promotional goal: U.S. A1.J7. 1919.

In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.

In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.

In this 6th grade humanities lesson, students prepare a Spring Salad with Basic Salad Dressing and vegetables harvested from the garden.

In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.

Growers, packing centers, and retailers rely on one another to prevent contamination and keep consumers safe. Four animations illustrate how contamination can spread from field to table and suggest ways to avoid this. Applicable to various tree and ground fruits including cantaloupe, cucumbers, and strawberries, the animations follow the lifespan of an imaginary "purple fruit," highlighting danger points at each stage of the process and suggesting best practices for keeping produce free from contamination. Although the animations are brief, they include "Pause Points" (recommended spots to pause the video) where a presenter can discuss, distribute additional materials or reinforce learning during a training.

Poster showing a boy with a hoe leading a parade of vegetables, with American flags. Copyright National War Garden Commission. For free book write to National War Garden Commission, Washington, D.C., Charles Lathrop Pack Pres., Percival S. Ridsdale Sec'y.

Poster showing a man and woman tending a vegetable garden, with Uncle Sam and an arrangement of vegetables in the foreground. United States Department of Agriculture.

Poster for the U.S. Department of Agriculture promoting victory gardens, showing carrots, lettuce, corn, tomatoes, and potatoes growing. Rural Electrification Administration, U.S. Department of Agriculture.

Poster shows boy with hoe chasing fleeing vegetables to illustrate the success of growing food in local "victory gardens." Part of the National War Garden Commission's campaign to encourage Americans to raise more food and free resources for the United States military needs in World War I. "Copyright 1919, National War Garden Commission". "For free books write to National War Garden Commission Washington, D.C. Charles Lathrop Pack, President, Percival S. Ridsdale, Secretary". Promotional goal: U.S. J7. 1919. Title from item. Exhibited: American Treasures of the Library of Congress, 2003. DLC

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Meat is one of the most carbon-heavy foods we eat. Per gram of protein, producing beef, for example, requires 20 times the land and emits 20 times the emissions as growing beans. So steering away from meat is actually a great way to fight climate change, as it vastly shrinks our carbon footprint on the planet. But do households with small carbon footprints necessarily eat less meat than those with large footprints? A new study says no. The researchers behind the study recently examined data pertaining to diet and carbon footprint across 60,000 households in Japan, whose current diet and demographics, scientists believe, could set the trend for the rest of the world. Correlating food-spending patterns with the carbon intensity needed to produce different foods revealed that meat consumption was unrelated to the size of a household’s carbon footprint. Households with small, medium, or large footprints ate nearly identical amounts of meat..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.