High School students will learn more about carbohydrates in the body and why they are essential. They will also analyze the effects of surpluses and deficiencies in the body of carbohydrates and identify foods that carbohydrates can be found in.
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:
"Gut microbe-mediated breakdown of intestinal contents is important for host nutrition and immunity, but the specific nutrients consumed by common gut microbes are unclear. To learn more, a recent study combined microbiota profiling and untargeted metabolomics to examine gut metabolites and microbes in mice. Microbiome disruption with an antibiotic (streptomycin) increased the levels of carbohydrates, particularly sugar acids and sugar alcohols, in the cecum and these increases were associated with depletion of Clostridia and Erysipelotrichia. Conversely, inoculation of microbe-free mice with a Clostridia/Erysipelotrichia mixture (CE17) reduced sugar acid and sugar alcohol levels. Transplantation of microbe-free mice with a complex normal-mouse microbiome (C57FMT) produced similar results, supporting the importance of Clostridia and Erysipelotrichia for digestion of these substances..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
During this single day lesson plan, students will be hypothesizing, preparing and comparing the usage of fats within baked products. Students will be asked to hypothesize the potential results of saturated versus unsaturated fats within a chocolate chip cookie recipe. Throughout the lesson, students will be completing a follow along lab packet. Said packet contains the following: lab plan/hypothesis sheet, recipe, lab notes sheet, and reflection sheet. This lesson may be completed within a single 55 minute class period or spread across two days to allow for extended preparation and reflection time (2 days suggested). Image Credit: OER Title Image Provided by Sorin Gheorghita | Unsplash
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.)
In this video segment adapted from LOKE Films and the Arctic Monitoring and Assessment Programme, learn how human populations in the Arctic are affected by industrial contaminants in the food chain.
In this lesson students learn about the basic food groups and healthy snacks.
The purpose of this toolkit is to provide a helpful, detailed checklist for SMTs to plan and manage their school nutrition programme.
This task is tied to a part of our PBL unit. Students are to create a video tutorial of an exercise or movement related to a sport and explain the proper way of completing it.
This kit provides teachers and other educators with the materials to help young children begin to understand the purpose of TV commercials (and advertising in general) in terms of selling intent, and to recognize the types of tricks that advertisers may use to make products look better than they really are. Specific lessons focus on foods groups and misleading nutritional messages commonly found in children's TV commercials, especially the "complete breakfast shot" and highly sugared pseudo-fruit snacks and beverages. Lessons are designed to address developmentally appropriate health standards, and many different commercials are provided so that children can discuss and practice what they have learned.
An in-depth exploration of foods and foodways of diverse populations and cultures. Examination of the effect of ethnic, geographic, ecological and historical factors on foods, foodways, health and diet related diseases.
The full course site is available at https://culturalfoods.commons.gc.cuny.edu/.
Lesson on dietary fiber.
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.
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:
"Irritable bowel syndrome (IBS) is one of the most common gastrointestinal disorders worldwide. IBS can have profound effects on quality of life, and treatment options are limited. While several studies have found associations between dietary habits and the gut microbiome in healthy individuals, studies in patients with IBS are limited. To better understand this relationship in IBS, researchers studied food diary data and sequenced gut microbiota in 149 individuals with IBS and 52 healthy controls. They found that individuals with IBS tended to show a higher intake of poorer quality food during main meals. Covariation between gut microbiota and diet corresponded with IBS symptom severity, exhaled gas, glycan metabolism, and meat/plant ratio, and IBS severity was associated with altered gut microbiota hydrogen production, with changes seen in enzymes involved in carbohydrate metabolism..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
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:
"Nutrient-poor diets can increase the risk of neurodegenerative diseases such as Alzheimer’s, and diets poor in fiber are widespread, especially in industrialized nations. However, whether fiber deficiency—which alters the gut microbiota—impairs cognition through the gut–brain axis remains unclear. To find out, researchers recently analyzed mice fed a fiber-deficient diet for 15 weeks. Compared to normal mice, the fiber-deficient mice exhibited cognitive impairment and were unable to complete typical activities like nest organization. In addition, the synapses in the brain area regulating cognitive function were damaged, and neuroinflammation occurred. Immune cells called microglia (indicated by Iba1) engulfed synapses (indicated by PSD-95) in the fiber-deficient mice. Furthermore, the fiber-deficient mice exhibited gut microbiota disruption that was associated with, and possibly responsible for, the cognitive deficits..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
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:
"The composition of the gut microbiome is affected by diet as well as obesity, which can itself be diet-related, but the comparative influences of these factors are unclear. To explore the complex interactions among diet, obesity, and gut microbes, researchers examined female monkeys fed either a Western or Mediterranean diet. Metagenomic sequencing of fecal samples revealed that diet was the main contributor to gut bacterial diversity. Compared with the Western diet group, the Mediterranean diet group had greater overall diversity and different abundance of 54 bacterial species. Within each diet group, leaner and heavier monkeys also had subtly different microbiomes. Interestingly, the Western diet-fed group had more Prevotella copri and had high-P. copri and low-P. copri subgroups. High-P. copri monkeys had lower diversity than low-P. copri monkeys and different proportions of some microbes. Untargeted metabolomics of urine and plasma also suggested that the high-P..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
Eleven inquiry-based lessons that engage 5th and 6th graders in growing, harvesting, tasting, and learning about fruits and vegetables. The curriculum includes reproducible student handouts, 35 copies of the Dig In! At Home parent booklet (parent booklet also available separately in Spanish), and a set of 6 Dig In! posters.
Interactive worksheet to practice the different parts of the systems involved in the Nutrition process. This worksheet can be used as an assignment after previously teaching the concepts through a presentation like the one suggested: https://view.genial.ly/5e7ca1377ef4b40d8d18d808/presentation-human-body-explanation
Discover MyPlate is fun and inquiry-based nutrition education that fosters the development of healthy food choices and physically active lifestyles during a critical developmental and learning period for children — kindergarten.
Contains: Teacher guide, Emergent Reader Mini Books and teacher edition, Reach for the Sky song, Food Group Friends profile cards, Food cards, Look and Cook recipes, student workbook, the Five Food Groups poster, parent handouts and Discover MyPlate graphics
In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.