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All Fat Is Not Created Equally!
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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.

Subject:
Engineering
Nutrition
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering NGSS Aligned Resources
Author:
AMPS GK-12 Program,
Jasmin Hume
All That Glitters May Not Be Gold: A Troublesome Case of Transgenic Rice
Conditions of Use:
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In this decision case, a congressional staffer must weigh a number of competing concerns and issues, including popular reactions to genetically modified organisms, in deciding how to present information to her boss, an influential congressman drafting legislation to support agricultural research. The case explores the social and biological issues surrounding micronutrient malnutrition, including deficiencies of several vitamins and essential minerals, especially iron, iodine, and vitamin A, which affect at least one-third of the world's population, primarily in developing nations. Developed for a graduate-level seminar on "Genomics, Agriculture, Food Systems and Development," the case teaches about the issues surrounding genomic applications in agriculture and their implications to health, environmental stewardship, economic sustainability, and national development.

Subject:
Education
Life Science
Ecology
Forestry and Agriculture
Nutrition
Material Type:
Case Study
Provider:
National Center for Case Study Teaching in Science
Provider Set:
Case Study Collection
Author:
Gerald F. Combs, Jr
America Weighs
Conditions of Use:
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America Weighs displays someone on a scale weighing themselves and asks the student what public schools should do, if anything, about the growing obesity problem in America. ***Access to Teacher's Domain content now requires free login to PBS Learning Media.

Subject:
Nutrition
Material Type:
Lecture
Provider:
PBS
Provider Set:
WLVT PBS 39 Teachers' Domain
American Science: Ethical Conflicts and Political Choices, Fall 2007
Conditions of Use:
Remix and Share
Rating

Explores the changing roles, ethical conflicts, and public perceptions of science and scientists in American society from World War II to the present. Studies specific historical episodes focusing on debates between scientists and the contextual factors influencing their opinions and decisions. Topics include the atomic bomb project, environmental controversies, the Challenger disaster, biomedical research, genetic engineering, (mis)use of human subjects, scientific misconduct and whistleblowing.

Subject:
Environmental Science
Nutrition
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Foley, Brendan
Another Can of Bull?  Do Energy Drinks Really Provide a Source of Energy?
Conditions of Use:
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This case is a "clicker" adaptation of a similarly titled case by Merle Heidemann and Gerald Urquhart of Michigan State University, "A Can of Bull?" The story introduces students to basic principles of metabolism and energy through a biochemical analysis of commonly available "energy drinks" that many students purchase at relatively high prices. Students learn to define energy in a biological/nutritional context, identify valid biochemical sources of energy, discuss how foods are metabolized to generate ATP, and critically evaluate marketing claims for various energy drinks. The case can be used in introductory level courses to introduce these principles or as a review of basic biochemistry and nutrition for upper-level students in nutrition, physiology, or biochemistry courses. The case is presented in class using a PowerPoint (~2.3MB) that is punctuated by multiple-choice questions students answer using personal response systems, or "clickers."

Subject:
Life Science
Anatomy/Physiology
Nutrition
Chemistry
Material Type:
Case Study
Provider:
National Center for Case Study Teaching in Science
Provider Set:
Case Study Collection
Author:
Cheryl D. Davis
Nancy A. Rice
Antioxidant Enzymes: Three or Four Veggies a Day Keeps Aging Away
Conditions of Use:
Remix and Share
Rating

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:
M.I.T.
Provider Set:
M.I.T. Blossoms
Author:
Sawsan F. Karadsheh
Artificial Sweeteners
Conditions of Use:
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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.

Subject:
Anatomy/Physiology
Ecology
Forestry and Agriculture
Nutrition
Material Type:
Activity/Lab
Lecture
Provider:
AAAS
Provider Set:
Science Netlinks
Atkins or Fadkins?
Conditions of Use:
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Rating

When Mitchell reveals that he is going on a low-carb diet, Janine tries to talk him out of it, telling him that he's too thin as it is and doesn't need to loose any weight. Designed to accompany a nonmajors unit on human anatomy and physiology, this interrupted case study has students applying what they learn about human body systems to Mitchell's fad diet claims and Janine's sharp criticisms. Supplementary links help students explore new discoveries about appetite-controlling hormones, how body image may influence people's dietary decisions, and some of the most common diet myths.

Subject:
Life Science
Anatomy/Physiology
Nutrition
Material Type:
Case Study
Provider:
National Center for Case Study Teaching in Science
Provider Set:
Case Study Collection
Author:
Karen E. Bledsoe
The Bad Bug Book
Conditions of Use:
No Strings Attached
Rating

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
Provider:
FDA
Microbial Life (MLER) (SERC)
The Center for Food Safety and Applied Nutrition
Balanced Diet
Conditions of Use:
Read the Fine Print
Rating

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
Breakfast Science
Conditions of Use:
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Rating

With the help of their classmates, these young scientists studied the how eating/not eating breakfast affects school performance. Interestingly enough, their results contradicted what most people would have predicted. Check out their results and see how their would like to improve their experiment.

Subject:
Education
Nutrition
Chemistry
Physics
Material Type:
Activity/Lab
Provider:
Twin Cities Public Television
Provider Set:
DragonflyTV
Author:
Dragonfly TV
Building Vocabulary with Fruit Haiku
Rating

Beth Sonnenberg brings nutrition and healthy eating habits to the art of Haiku. Her students eat several types of fruit, use sensory descriptive words to detail their reactions, and translate the experience into their own Haikus.

Subject:
Arts and Humanities
Language, Grammar and Vocabulary
Nutrition
Material Type:
Lesson Plan
Teaching/Learning Strategy
Provider:
Teaching Channel
Provider Set:
Teaching Channel
Call of the Killer Whale
Conditions of Use:
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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