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.

Students will be able to describe the major groups of animal nutrients for animals, sources of nutrients in animal feed, and how each nutrient is used by animals

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.

The National Poultry Improvement Plan (NPIP) is an industry, state, and federal partnership that has long played a central role in bettering the health of US poultry and improving the competitiveness of the US poultry and egg industries.[1] The objective of this communication is to report the findings of a case study of the NPIP undertaken in 2018. The primary aims of the study included seeking a more in-depth understanding of the NPIP, clarifying how NPIP differs from and complements the Secure Food Supply Plans for the US poultry and egg industries, and assessing the needs and potential applications for establishing a similar program for the US pork industry (e.g., “US Swine Health Improvement Plan”).

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.

This diabetes self-management case is being utilized in the dietetic internship program courses at Iowa State University: FSHN 554, 555, & 556 and was designed to increase student confidence in suggesting appropriate recommendations for the medication, blood sugar, and diet management aspects for someone with Type 2 diabetes. As a distance education program, the dietetic internship faculty have created various simulations and case studies for students to gain practice and confidence in providing appropriate patient care.
1. Complete the diabetes self-management case: https://rise.articulate.com/share/wycLssQVOP7tsDhoY2o-KQUWacAChpqH
2. Compare your responses to the expert feedback.

Toddler-Food-PyramidHealthy eating is about having a varied, balanced diet and enjoying lots of different foods. The food pyramid will help you choose a healthy and varied diet for your child.Children can decide how much food they need, so don’t make them eat until their plates are empty.The Toddler Food Pyramid:Sparingly; Others2: Meat, Fish and Alternatives.3: Milk, Cheese, and Yoghurt.2-4: Fruit and Vegetables.4: Cereals, Bread and Potatoes.Food groupsThe following are suggested servings from each of the Food Pyramid shelves. Offer the recommended serving from each Food Pyramid shelf every day.

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.

The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

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.

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.

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).

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.

The flexbook is divided into 13 chapters with sections and subsections. These are numbered in such a way that the first number represents the chapter. A period separates the chapter from the section number, and another period is followed by the subsection number. The figures are non-copyrighted figures or I have made them myself in PowerPoint. The flexbook also contains links to articles, videos, and animations in Web Link boxes. These can be clicked to open the link, and urls for these resources are also provided at the end of the section or subsection.

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.