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Antioxidant Enzymes: Three or Four Veggies a Day Keeps Aging Away
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CC BY-NC-SA
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The purpose of this video lesson is to expand the student's knowledge about enzymes by introducing the antioxidant enzymes that are intimately involved in the prevention of cellular damage and eventual slowing of the aging process and prevention of several diseases. Students will learn that natural antioxidant enzymes are manufactured in the body and provide an important defense against free radicals. The topic of free radical action is introduced, covering how they are constantly generated in living cells both by ''accidents of chemistry'' and also by specific metabolic processes.

Subject:
Nutrition
Chemistry
Material Type:
Lecture
Provider:
MIT
Provider Set:
MIT Blossoms
Author:
Sawsan F. Karadsheh
Date Added:
06/16/2015
The Bad Bug Book
Unrestricted Use
Public Domain
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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.

Subject:
Nutrition
Material Type:
Reading
Date Added:
10/28/2006
Balanced Diet
Read the Fine Print
Educational Use
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In this lesson students will learn that the food they are eating contain a variety of things such as nutrients, vitamins, fats, and sugars.

Subject:
Nutrition
Material Type:
Lesson Plan
Provider:
Utah Education Network
Date Added:
10/22/2013
Biology Online Nutrition Lab:  Energy and Macronutrient Intake Online Lab
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CC BY-NC-SA
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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.

Subject:
Biology
Nutrition
Material Type:
Activity/Lab
Author:
Tina B. Jones
Date Added:
06/04/2019
Bite-Size Nutrition: Honey Roasted Sweet Potato Video
Only Sharing Permitted
CC BY-NC-ND
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 Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month with their friends from The Bee Cause Project providing delicious honey. Enjoy this fun and easy demonstration of Roasted Sweet Potatoes with Honey and Cinnamon! Simple and delicious foods from Mother Nature are always a winner with your students!

Subject:
Environmental Science
Agriculture
Culinary Arts
Environmental Studies
Education
Elementary Education
Life Science
Biology
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
The Bee Cause Project
Date Added:
12/04/2020
BlendEd Best Practices: I am Healthy! PreSchool Unit
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This resource was created by Brandee Drahota in collaboration with Rick Meyer as part of the 2019-20 ESU-NDE Digital Age Pedagogy Project. Educators worked with coaches to create Unit Plans promoting BlendEd Learning Best Practices. This Unit Plan is designed for Pre-School Health.In addition to the Kindergarten standards addressed, this lesson also meets the following Nebraska Core Academic Content Standards:SE.01: Develops self-awareness and sense of selfHP.03: Child develops an awareness and understanding of health, physical activity and safetyHP.04: Develops healthy eating habits and exhibits increasing independence in eating abilitiesLL.02: Develops functional skills to communicate effectively for a variety of purposes

Subject:
Nutrition
Material Type:
Unit of Study
Author:
Rick Meyer
Date Added:
06/02/2020
CARTILHA MOSE pronta atualizada (1).pdf PLANTA É COMIDA: VENHA CONHECER!  O SABOR DA TERRA
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A Cartilha é um produto educacional apresentado ao Programa de Pós-
Graduação em Rede Nacional para Ensino das Ciências Ambientais.

Apresenta caça-palavra na pagina 37.

Subject:
Environmental Science
Agriculture
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
MOSELENE COSTA DOS REIS
Date Added:
03/21/2022
CHEM 1007- Chemistry in the Kitchen for Sustainability (Juszczak)
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CC BY-NC-SA
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Course Goals and Learning Objectives. The goal of this course is to give the student a basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking. The course also necessarily makes connections to the future sustainability of food and water. We aim to prepare the student for the increasingly urgent and complex national dialogue on the interrelated topics of global climate change, energy, pollution, extinction and the food supply. The specific objectives of this course are to provide the student with the basic vocabulary of chemistry, and a basic understanding of the experimental process as it relates to food chemistry and cooking.

Subject:
Nutrition
Chemistry
Material Type:
Full Course
Provider:
CUNY
Provider Set:
Brooklyn College
Author:
Emily Fairey
Laura Juszczak
Date Added:
06/16/2022
Call of the Killer Whale
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In this two-hour program, Jean-Michel Cousteau and his team of explorers travel to both the Northern and Southern hemispheres as they seek out killer whales in the Atlantic and Pacific oceans. They discover that people and orcas share surprising similarities, even similar needs, and they relate their findings to the captivity and release of Keiko, from Free Willy fame, who captured the world̢ĺŰĺŞs imagination and whose survival depended on pioneering efforts to reintroduce Keiko into the wild. The team also learns how some of the threats to killer whales now intersect with human lives. During the expedition, intriguing detours arise, leading to critical examinations of our environment, of the food on our dinner tables, even of our own health.

Subject:
World Cultures
Nutrition
Material Type:
Teaching/Learning Strategy
Provider:
PBS
Provider Set:
Jean Michel Costeau: Ocean Adventures
Author:
Andrea Swensrud
Date Added:
07/16/2012
Can You Taste It?
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Educational Use
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Few people are aware of how crucial the sense of smell is to identifying foods, or the adaptive value of being able to identify a food as being familiar and therefore safe to eat. In this lesson and activity, students conduct an experiment to determine whether or not the sense of smell is important to being able to recognize foods by taste. The teacher leads a discussion that allows students to explore why it might be adaptive for humans and other animals to be able to identify nutritious versus noxious foods. This is followed by a demonstration in which a volunteer tastes and identifies a familiar food, and then attempts to taste and identify a different familiar food while holding his or her nose and closing his or her eyes. Then, the class develops a hypothesis and a means to obtain quantitative results for an experiment to determine whether students can identify foods when the sense of smell has been eliminated.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
09/18/2014
Carbohydrates
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CC BY-SA
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Digestion process of carbohydrates is conversion of complex molecules are converted into simple sugars.Absorption takes place in small intestine by active and passive transport.Metabolism - Oxidation by Glycolysis 

Subject:
Nutrition
Material Type:
Module
Author:
Gothainayagi Arumugam
Date Added:
10/31/2019
Case Study: Is it Time for an NPIP like Program for the US Pork Industry?
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CC BY-NC-ND
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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”).

Subject:
Agriculture
Nutrition
Zoology
Material Type:
Case Study
Provider:
Iowa State University
Author:
James Roth
Jeffrey Zimmerman
Kerry Leedom-Larson
Pamela Zaabel
Rodger Main
Date Added:
03/09/2020
Contaminants in the Arctic Human Population
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Educational Use
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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.

Subject:
Life Science
Ecology
Forestry and Agriculture
Nutrition
Material Type:
Lecture
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
01/17/2008