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#1: Why are Flamingos Pink?
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In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

Subject:
Health, Medicine and Nursing
Visual Arts
Culinary Arts
Composition and Rhetoric
Material Type:
Lesson Plan
Author:
Wendee Mullikin
Date Added:
11/22/2019
Remix
#1: Why are Flamingos Pink?
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CC BY
Rating
5.0 stars

In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

Subject:
Health, Medicine and Nursing
Visual Arts
Culinary Arts
English Language Arts
Composition and Rhetoric
Material Type:
Homework/Assignment
Lesson Plan
Reading
Author:
Julie Tastad
Date Added:
07/23/2020
Anatomy and Physiology
Unrestricted Use
CC BY
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Anatomy and Physiology is a dynamic textbook for the two-semester human anatomy and physiology course for life science and allied health majors. The book is organized by body system and covers standard scope and sequence requirements. Its lucid text, strategically constructed art, career features, and links to external learning tools address the critical teaching and learning challenges in the course. The web-based version of Anatomy and Physiology also features links to surgical videos, histology, and interactive diagrams.

Subject:
Life Science
Anatomy/Physiology
Material Type:
Full Course
Provider:
Rice University
Provider Set:
OpenStax College
Date Added:
07/23/2019
Cereal Magnets
Read the Fine Print
Educational Use
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Student groups compete to design a process that removes the most iron from fortified cereal. Students experiment with different materials using what they know about iron, magnets and forces to design the best process for removing iron from the cereal samples.

Subject:
Engineering
Physics
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Liz Harper
Date Added:
10/14/2015
Eat This Not That
Unrestricted Use
CC BY
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Students will use accurate nutrition information and current research-based guidelines to describe the importance of drinking water and eating a variety of nutrient-dense foods to balance nutritional needs in a variety of settings while evaluating food labels, specifically snacks the students are eating often.
Students will also demonstrate how to balance caloric intake with caloric expenditure to maintain, gain, or reduce weight in a healthy manner while reading food labels.

Subject:
Health, Medicine and Nursing
Material Type:
Activity/Lab
Assessment
Homework/Assignment
Author:
Emily Tate
Date Added:
10/28/2019
Eating & Exercise
Unrestricted Use
CC BY
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How many calories are in your favorite foods? How much exercise would you have to do to burn off these calories? What is the relationship between calories and weight? Explore these issues by choosing diet and exercise and keeping an eye on your weight.

Subject:
Health, Medicine and Nursing
Life Science
Anatomy/Physiology
Biology
Ecology
Forestry and Agriculture
Mathematics
Physics
Material Type:
Activity/Lab
Interactive
Simulation
Provider:
University of Colorado Boulder
Provider Set:
PhET Interactive Simulations
Author:
Franny Benay
Kate Semsar
Kathy Perkins
Noah
Noah Podolefsky
Sam Reid
Wendy Adams
Date Added:
10/01/2008
Fitness for Life Pathway
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CC BY-NC
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Physical fitness and nutrition are important parts of everyday life. Fitness for Life will give you the opportunity to create personal fitness goals and make nutrition plans that are useful and fun. We will explore different ways to exercise and use your personal talents and ambitions to make physical activity a part of your daily routine. Bring a good attitude, be ready to participate, and get excited to advance your skills or try something new!

Subject:
Education
Material Type:
Full Course
Author:
Deanna Mayers
Date Added:
06/01/2018
Food and the Future Environment
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CC BY-NC-SA
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The Future of Food is an introductory-level science course that emphasizes the challenges facing food systems in the 21st century, and issues of sustainability for agriculture and other food production activities, as well as the challenges posed by food insecurity and modern diets to human health and well-being. Topics covered include introduction to the coupled-system perspective, historical development of food systems, socioeconomic aspects of the food system, interaction of the food system with the Earth's environment including soil, water, biota and climate, and the future of the food system considering potential changes such as in climate, urbanization, and demography.

Subject:
Environmental Science
Biology
Ecology
Forestry and Agriculture
Atmospheric Science
Material Type:
Full Course
Provider:
Penn State's College of Earth and Mineral Sciences
Author:
Heather Karsten
Steven Vanek
Date Added:
10/07/2019
Health & Nutrition :Dietkart.com
Only Sharing Permitted
CC BY-ND
Rating
5.0 stars

Case studies are used to examine these complex relationships and as well as alternative approaches to achieving both local and global food security and the important role public health can play. Guest lecturers include experts from a variety of disciplines and experiences on various health products.

Material Type:
Case Study
Primary Source
Author:
Lissa Coffey
Date Added:
01/28/2016
An Introduction to Global Health - Health Determinants (10:40)
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CC BY-NC-ND
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What determines our health? Why does life expectancy differ so much from country to country, or even from one group to another in the same country? Well, there is no easy answer to these questions. There are many factors that play a part in determining the well-being of the population, or even of an individual. In global health, we call these factors determinants of health. Determinants of health interact with each other, and influence our health status is in numerous ways, in turn influencing our well-being, morbidity, mortality, and life expectancy. As you already know, the first and most important health determinant is income. Income of an individual or a household, but also income of the country a person lives in. Other important health determinants are education, access to water, diet, environment and many more. In this presentation we will look closer at how health determinants determine an individual’s health, and how different health determinants interact with each other.

Get transcript for video here: https://www.oercommons.org/courseware/module/58789/overview

Subject:
Health, Medicine and Nursing
Material Type:
Lecture
Provider:
Karolinska Institutet
Provider Set:
An Introduction to Global health
Author:
Professor Anna Mia Ekström
Date Added:
10/14/2015
The New Nordic Diet - From Gastronomy to Health - Communication in the Research Center OPUS (07:52)
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CC BY-NC-ND
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The aim of this presentation is to increase the students’ knowledge about the OPUS project and how an intense communication effort, from the very beginning and throughout the project was a key element of the project. It offers an insight into how science and communication strategies can go hand in hand for the benefit of both science and the public.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Communication Coordinator Kristian Levring Madsen
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Easy to Love, Easy to get hold of, Easy to make, Easy to Afford (13:22)
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CC BY-NC-ND
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In this video lecture, the Danish chef and food consultant Mathias Holt, talks about his work in developing the principles behind the New Nordic Diet. He also touches upon why and how to bring the principles into people’s kitchens. Furthermore, Mathias Holt will introduce the development and progression of the new Nordic diet and the organization and development of the School Intervention.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Food Consultant Mathias Holt
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Industrially Produced Trans fat and Nordic Diet (13:51)
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CC BY-NC-ND
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The aim of this presentation is to expand the students’ knowledge about industrially produced trans fat (artificial trans fat). We will focus on how and why we produce trans fat. Furthermore, we will focus on the health consequences of eating trans fat.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Chief Physician Steen Stender
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Movement behaviours in Children and Indicators of Adverse Health (08:10)
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CC BY-NC-ND
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This presentation discuss how important physical activity and sleep in children is if you want to prevent obesity and cardiovascular disease. We will present the main cross sectional results from the OPUS School Meal Study. The focus will be on screen time for children, the amount of moderate-to-vigorous physical activity (MVPA), and sleep time. We will also touch upon differences in boys and girls as well as week and seasonal patterns.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
PhD student Mads Fiil Hjorth
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - Nutrition and Diet (23:18)
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CC BY-NC-ND
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Diet and other lifestyle factors have become major drivers of morbidity and mortality in most parts of the world. It is therefore a focus area in nutritional science to search for improvements in local or global food culture that could affect health. The health effects of Nordic foods are currently a highly investigated subject, and therefore we will introduce the methods and finding of different health studies of the New Nordic Diet, hereby the NORDIET, SYSDIET and the SHOPUS Study.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Professor Lars Ove Dragsted
Date Added:
01/07/2014
The New Nordic Diet - From Gastronomy to Health - OPUS School Meal Study (25:46)
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CC BY-NC-ND
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How can we investigate if schoolchildren become healthier and more concentrated when we replace their habitual lunch packs with school meals based on the New Nordic Diet? This is the focus of this presentation. We will introduce the whole design, the rationale, and the concept of the OPUS School Meal Study.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Assistant Professor Camilla Damsgaard
Date Added:
01/07/2013
The New Nordic Diet - From Gastronomy to Health - Persepctives on Health and Consumer Acceptance (17:18)
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CC BY-NC-ND
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In the presentation, we will introduce the health benefits of the New Nordic Diet based on existing research. We will also present a broader picture of the New Nordic Diet, a more holistic perspective on how the diet can be part of a more sustainable development. Finally, we will look at some of the challenges the New Nordic Diet faces in relation to implementation.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Associate Professor Thomas Meinert Larseb
Date Added:
01/07/2016
The New Nordic Diet - From Gastronomy to Health - SHOP System (06:22)
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CC BY-NC-ND
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In this presentation, we will focus on the SHOP system and ow is has affected the participant’s health. In continuation of this, we will provide an introduction, to the computer system, developed to monitor and control the participant’s nutritional composition of the food they collected in the shop.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Postdoctoral Researcher Sanne Kjelleberg Poulsen
Date Added:
01/07/2016