The Center for Food Safety and Applied Nutrition (CFSAN) prepared this online handbook on foodborne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Chapters are arranged under the following headings: Pathogenic Bacteria, Enterovirulent Escherichia Coli Group, Parasitic Protozoa and Worms, Viruses, Natural Toxins, Other Pathogenic Agents, and Appendices. The intent of each chapter is to provide basic facts regarding these organisms and toxins including their characteristics, habitat or source, associated foods, infective dose, characteristic disease symptoms, complications, recent and/or major outbreaks, and any susceptible populations. The chapters also contain minimal information on the analytical methods used to detect, isolate, and/or identify the pathogens or natural toxins.

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.

This resource provides a lab procedure and fillable form pdf lab answer sheet for use in an online biology or nutrition course. Students will need access to a computer and a scale for taking their body weight.

Attributions are provided at the end of the laboratory write-up.

Please refer to the "Completing Lab Reports in Canvas Orientation Exercise" in OER Commons also authored by me (Tina B. Jones) for student instructions on downloading, completing, and uploading the fillable form answer sheets in Canvas.

*Lab answer sheet created by instructor using Adobe Acrobat DC Pro.

Short Description:
Consumer Nutrition is an OER textbook developed as an introductory nutrition resource.

Long Description:
Consumer Nutrition is an OER textbook developed as an introductory nutrition resource. It includes information on nutrients, alcohol, dietary guidelines, food safety, dietary supplements, energy balance, nutrition and fitness, food insecurity and waste, and nutrition through the lifecycle.

Word Count: 160128

(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.)

Genetic engineering is responsible for the so-called "second green revolution."  Genes that encode herbicide resistance, insect resistance, drought tolerance, frost tolerance, and other traits have been added to many plants of commercial importance. In 2003, 167 million acres of farmland worldwide were planted in genetically modified (GM) crops equal to one fourth of total land under cultivation.  The most widely planted GM crops are soybeans, corn, cotton, canola, and papaya. Two important transgenes have been widely introduced into crop plants.  The Bt gene, from Bacillus thuringiensis, produces a toxin that protects against caterpillars, reducing applications of insecticides and increasing yields. The glyphosate resistance gene protects food plants against the broad-spectrum herbicide Roundup, which efficiently kills invasive weeds in the field. The major advantages of the "Roundup Ready®" system include better weed control, reduction of crop injury, higher yield, and lower environmental impact than traditional herbicide systems. Most Americans would probably be surprised to learn that more than 60% of fresh vegetables and processed foods sold in supermarkets today are genetically modified by gene transfer.  In 2004, approximately 85% of soy and 45% of corn grown in the U.S. were grown from Roundup Ready® seed.

Energy access plays a vital role in reducing undernourishment and improving food security. It boosts agricultural productivity, enhances food quality, reduces losses, and enables transportation. However, addressing factors like political instability and poor policies is crucial alongside increasing energy use.

Here's an introduction to the importance of health in students' lives. There's a short self-assessment students can take, then discuss in class.

Food and Nutrition: Personal Nutrition Unit

FN 110
Personal Nutrition

Description
Explores personal food habits and beliefs. Emphasizes practical application of nutrition knowledge to enhance general health. Includes analyzing one's present diet and evaluating it according to latest nutritional guidelines. Covers basic nutrition and little or no science background is necessary to succeed.

The Washington Post presents articles related to the World Food Crisis. The articles date from 2008-2009 and are not updated.

This illustration depicts the first two stages of aerobic respiration: glycolysis and the citric acid cycle.

In this module we will introduce you to concepts such as food security, food insecurity, nutrition security, livelihood security, food policies and programmes and the role of stakeholders and facilitators. You will gain the knowledge and skills required to gather information on many different levels, from the macro to the micro level. You will also, in time, become equipped to analyse community and household needs, understand the implications of policies and strategies for communities and households. You will eventually be able to report on the community situation regarding food insecurity and related issues and to advocate and request assistance for intervention.

In this module your main task is to plan and carry out a set of activities with selected households in the community to help them gain a good understanding of their current and possible future use of natural resources in their area.

In Module 4 you are revising the important concepts from Module 1 such as food security,food insecurity, nutrition security and livelihood security. We add nutrition for the vulnerable,food behaviour, food choices, dietary patterns and diet diversity, as well as the role played by different stakeholders involved in food security. Together with the households you will gain knowledge on these issues and help the households themselves to gather information about their nutrition related problems, vulnerability, risks and malnutrition. You will together with them analyse the causes of these problems on different levels, from the macro to the micro level. The most important set of skills you will learn is how to work with households as a facilitator.

To achieve food security in a changing climate, the global community must operate within three limits: the quantity of food that can be produced under a given climate; the quantity needed by a growing and changing population; and the effect of food production on the climate. At present the planet operates outside that safe space, as witnessed by the enormous number of people who are undernourished. If current trends in population growth, diets, crop yields and climate change continue, the world will still be outside this ̢ĺŰĺ÷safe operating space̢ĺŰĺŞ in 2050. Humanity must urgently work to enlarge the safe space and also move the planet into the safe space (film credit: Commission on Sustainable Agriculture and Climate Change, an initiative of the CGIAR Research Program on Climate Change Agriculture and Food Security, in collaboration with University of Minnesota Global Landscapes Initiative).

A team of faculty and graduate assistants in the Human Nutrition, Food and Animal Sciences department are creating a textbook to replace the text hundreds of UH students purchase each semester. The book will include chapters borrowed and adapted from Flat World Knowledge and OpenStax OER textbooks, customized to meet the Hawaiian, Asian, and Pacific Issues (HAP) focus requirement. The book will be published on the UH Pressbooks OER platform.

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.

Short Description:
The CK-12 foundation defines a flexbook as a “free and open source textbook platform where one can build and edit collaborative textbooks.” 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. Readers, in addition to having access online, can also download the OER as a digital or printable PDF and EPUB. Data dashboard

Word Count: 76413

(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.)

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.)

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: 193021

(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.)