Search Results (274)

View
Selected filters:
  • Nutrition
All Fat Is Not Created Equally!
Conditions of Use:
Read the Fine Print
Rating

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
Author:
Jasmin Hume
Date Added:
09/18/2014
All That Glitters May Not Be Gold: A Troublesome Case of Transgenic Rice
Conditions of Use:
Read the Fine Print
Rating

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
Date Added:
01/01/2001
America Weighs
Conditions of Use:
Read the Fine Print
Rating

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
Date Added:
03/19/2008
Another Can of Bull?  Do Energy Drinks Really Provide a Source of Energy?
Conditions of Use:
Read the Fine Print
Rating

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
Date Added:
01/01/2009
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
Date Added:
06/16/2015
Artificial Sweeteners
Conditions of Use:
Read the Fine Print
Rating

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
Date Added:
08/03/2008
Atkins or Fadkins?
Conditions of Use:
Read the Fine Print
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
Date Added:
01/01/2009
The Bad Bug Book
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
Date Added:
10/28/2006
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
Date Added:
10/22/2013
Body Needs
Conditions of Use:
Read the Fine Print
Rating

This interactive feature from the NOVA "Dying to Be Thin" Web site describes the nutritional needs of the body and how to meet them. ***Access to Teacher's Domain content now requires free login to PBS Learning Media.

Subject:
Life Science
Nutrition
Material Type:
Activity/Lab
Interactive
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Teachers' Domain
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
09/26/2003
Breakfast Science
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
Date Added:
11/02/2014
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
Date Added:
11/01/2012
The Business of Food
Rating

Objectives:
- 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.

Subject:
Life Science
Nutrition
Material Type:
Activity/Lab
Interactive
Lecture Notes
Provider:
Healthy Planet USA
Date Added:
09/30/2015
Call of the Killer Whale
Conditions of Use:
Read the Fine Print
Rating

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?
Conditions of Use:
Read the Fine Print
Rating

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
A Can of Bull:  Do Energy Drinks Really Provide a Source of Energy?
Conditions of Use:
Read the Fine Print
Rating

This case study is designed to teach students at various levels about large biomolecules, nutrition, and product analysis. Students conduct a biochemical analysis of several popular energy drinks on the market, which many students purchase at fairly high prices, and determine whether these products nutritionally match their marketing claims. The case can be used as a review of basic biochemistry and nutrition for upper level students in physiology, biochemistry, or nutrition courses, or to introduce this information in introductory level courses in these disciplines.

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:
Gerald Urquhart
Merle Heidemann
Date Added:
01/01/2005
The Case of the Missing Bees: High Fructose Corn Syrup and Colony Collapse Disorder
Conditions of Use:
Read the Fine Print
Rating

Colony Collapse Disorder (CCD) has claimed approximately one-third of the commercial honeybee population in recent years. A number of causes have been suggested for this phenomenon, including the consumption of high fructose corn syrup (HFCS) by the bees. This directed case investigates the issues and chemistry that might be involved in CCD related to HFCS. The case was developed for use in an undergraduate organic chemistry or food chemistry course.

Subject:
Education
Life Science
Ecology
Forestry and Agriculture
Nutrition
Chemistry
Material Type:
Case Study
Provider:
National Center for Case Study Teaching in Science
Provider Set:
Case Study Collection
Author:
Frank J. Dinan
Jeffri C. Bohlscheid
Date Added:
01/01/2011