This resource is a video abstract of a research paper created by …
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:
"B-cells are a type of white blood cell that play an important role in the immune system, and some of these cells secrete a protein known as IL-35, which has been shown to regulate inflammation. Because the microorganisms living in the digestive system can have critical effects on the immune system of their host, scientists recently set out to uncover the link between these microbes and IL-35 production. The team found that certain microbes inhabiting the guts of mice, such as Lactobacillus bacteria, can promote the generation of IL-35-secreting B-cells and that they do this by producing 3-indoleacetic acid (IAA) in the presence of lipopolysaccharides. They also found that IL-35 may help prevent mice fed a high-fat diet from becoming obese and observed lower levels of IAA in obese mice than in nonobese mice..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
Development of awareness and understanding of the aging process. Health and health-related …
Development of awareness and understanding of the aging process. Health and health-related needs of the aging. Preventive, restorative, and rehabilitative services for the aged.
An introduction to concepts of program planning for health education in the …
An introduction to concepts of program planning for health education in the community. Program development, implementation, and evaluation of currently functioning community health education programs.
Examination of experimental design as applied to nutrition research, including intervention, observational, …
Examination of experimental design as applied to nutrition research, including intervention, observational, survey, and animal models. Development of research topics; methods of data collection; interpretation and presentation of results; ethical considerations; application of principles for development of research proposals and evaluation of the nutrition literature. (Prerequisites: advanced coursework in Nutrition and a course in Biostatistics)
Date of this Version Spring 4-29-2019 Document Type Portfolio Citation Schendt, Taylor. …
Date of this Version Spring 4-29-2019
Document Type Portfolio
Citation Schendt, Taylor. “Healthy Habits.” After school club lesson plans. University of Nebraska-Lincoln, 2019.
Comments Copyright 2019 by Taylor Schendt under Creative Commons Non-Commercial License. Individuals and organizations may copy, reproduce, distribute, and perform this work and alter or remix this work for non-commercial purposes only.
In this lesson students will learn about germs and how they spread. …
In this lesson students will learn about germs and how they spread. They will learn the proper steps to hand washing and preventing the spreading of germs.
Students investigate how the major body systems (digestive, circulatory, respiratory, muscular, skeletal, and …
Students investigate how the major body systems (digestive, circulatory, respiratory, muscular, skeletal, and nervous) function during a traditional childhood tag game. As a culminating activity for the 5th grade Passport Lessons, students engage in project-based learning (PBL) to create a Healthy Living Plan and share research findings regarding the benefits of eating healthy foods and vegetables on the major body systems.
In this module we will introduce you to concepts such as food …
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.
This unit we focus on household food security and what the effect …
This unit we focus on household food security and what the effect of food insecurity will be on households. These days the concepts nutrition, nutrition security, livelihoods and household livelihood security are also used when the bigger picture of household food security is discussed.
In this module your main task is to plan and carry out …
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 …
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.
The purpose of this unit is to make EM waves of different …
The purpose of this unit is to make EM waves of different wavelengths apparent in students’ everyday lives. This will be accomplished by using devices that students are already familiar with and most likely take for granted –microwave and conventional ovens. Students come into the classroom with the understanding that the microwave oven makes their food hot but without knowing why or how this happens at a molecular level. This unit will give the students real-world context for applications of microwaves and infrared waves.
Understanding wave properties and EM waves is relevant to students because EM waves are used for many purposes and surround us every day. These EM waves are used for technology. There are valid health and safety concerns with exposure to some higher frequency waves, such as ultraviolet radiation, x-rays, and gamma rays. This unit will explore why the microwaves in the microwave oven and infrared radiation from the conventional oven do not have the same safety concerns as the higher energy EM waves.
Most of the flavoring in gum is due to the sugar or …
Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.
To achieve food security in a changing climate, the global community must …
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 resource is a video abstract of a research paper created by …
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 reveals a previously unrecognized circuit for regulating blood glucose levels. This circuit supports a recently proposed mechanism for why patients undergoing gastric bypass surgery show reduced symptoms of diabetes, well before weight loss. Our bodies turn the carbohydrates, fats and proteins found in food into useful sugars, fatty acids and amino acids. After a meal, the pancreas works to keep our blood sugar level, or glycemia, high enough to keep our brain fed, yet low enough not to damage delicate tissues. It does that by secreting the regulatory hormone insulin. Insulin stimulates the storage of glucose as starch in the liver and muscle. While some amino acids can enhance insulin production, one of them actually does the opposite. Researchers demonstrated that nutritional tyrosine is converted to the neurotransmitter dopamine in the gut and stomach after eating..."
The rest of the transcript, along with a link to the research itself, is available on the resource itself.
The Digestion and Nutrition Student Edition book is one of ten volumes …
The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.
A team of faculty and graduate assistants in the Human Nutrition, Food …
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 …
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 …
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
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