After listening to Russell Hoban's story "Bread and Jam for Frances", students will illustrate their favorite food and add it to the Food Pyramid Graph.
Students learn that fats found in the foods we eat are not all the same; they discover that physical properties of materials are related to their chemical structures. Provided with several samples of commonly used fats with different chemical properties (olive oil, vegetable oil, shortening, animal fat and butter), student groups build and use simple LEGO MINDSTORMS(TM) NXT robots with temperature and light sensors to determine the melting points of the fat samples. Because of their different chemical structures, these fats exhibit different physical properties, such as melting point and color. This activity uses the fact that fats are opaque when solid and translucent when liquid to determine the melting point of each sample upon being heated. Students heat the samples, and use the robot to determine when samples are melted. They analyze plots of their collected data to compare melting points of the oil samples to look for trends. Discrepancies are correlated to differences in the chemical structure and composition of the fats.
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.
This Science Update, from Science NetLinks, features an interview with Purdue University psychologist Susie Swithers about new research suggesting that artificial sweeteners may promote overeating. Science Updates are audio interviews with scientists and are accompanied by a set of questions as well as links to related Science NetLink lessons and other related resources.
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
How to improve immune function in children, and adults under physical or psychological stress.
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.
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!
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
- To explain some of the advertising methods used by the fast food industry.
- To understand the potential consequences of fast food on health.
- To discuss the difference between health food and fast food advertising.
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 worldĚ˘ĺŰĺŞs 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.
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.
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
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.
The purpose of this toolkit is to provide a helpful, detailed checklist for SMTs to plan and manage their school nutrition programme.