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American Science: Ethical Conflicts and Political Choices, Fall 2007
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CC BY-NC-SA
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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 Engineering
Nutrition
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Foley, Brendan
Date Added:
01/01/2007
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
Chemistry of Sports, Spring 2013
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CC BY-NC-SA
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This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.

Subject:
Nutrition
Chemistry
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Christie, Patricia
Lyons, Steven
Date Added:
01/01/2013
Development Economics: Microeconomic Issues and Policy Models, Fall 2008
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CC BY-NC-SA
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" Topics include productivity effects of health, private and social returns to education, education quality, education policy and market equilibrium, gender discrimination, public finance, decision making within families, firms and contracts, technology, labor and migration, land, and the markets for credit and savings."

Subject:
Business
Finance
Nutrition
Economics
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Banerjee, Abhijit
Duflo, Esther
Olken, Benjamin
Date Added:
01/01/2008
Food Labelling
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CC BY-NC-SA
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This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Subject:
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
NSCC Libraries Pressbooks
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
12/04/2020
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
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Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Subject:
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/10/2021
Good Food: The Ethics and Politics of Food Choices, Spring 2017
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CC BY-NC-SA
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This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Subject:
Creative and Applied Arts
Ecology
Nutrition
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Sally Haslanger
Date Added:
01/01/2012
Human Nutrition
Unrestricted Use
CC BY
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This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Subject:
Nutrition
Material Type:
Textbook
Provider:
University of Hawaii
Provider Set:
Pressbooks
Author:
Alan Titchenal
Allison Calabrese
Cheryl Gibby
Marie Kainoa Fialkowski Revilla
William Meinke
Date Added:
08/13/2020
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
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CC BY-NC-SA
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This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Subject:
Allied Health
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
03/09/2020
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Subject:
Nutrition
Material Type:
Textbook
Provider:
Ryerson University
Author:
Jennifer L. Lapum
Michelle Hughes
Oona St-Amant
Date Added:
02/14/2022
An Introduction to Nutrition v1.0
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CC BY-NC-SA
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Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

Subject:
Nutrition
Material Type:
Textbook
Author:
Beth Snow
Maureen Zimmerman
Date Added:
12/29/2012
Kansas State University Human Nutrition (FNDH 400) Flexbook
Unrestricted Use
CC BY
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The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

Subject:
Nutrition
Material Type:
Textbook
Provider:
New Prairie Press
Author:
Brian Lindshield
Date Added:
08/13/2018
The Mathematics of Nutrition Science
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CC BY-NC-SA
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The Mathematics of Nutrition Science is a workbook designed to integrate and contextualize developmental mathematics into an introductory college level Nutrition class. Definitions and skills from Community College Level Elementary Algebra and Quantitative Literacy courses are explained through examples analyzing the nutritional content of different foods. The book contains exercises for students to practice these skills, and also to reflect on the concepts through short writing assignments aligned with developmental English. These materials could be used by Nutrition course instructor in many different ways, and are designed to be self-contained and require minimal mathematical instruction.

Subject:
Nutrition
Material Type:
Textbook
Provider:
CUNY Academic Works
Provider Set:
Queensborough Community College
Author:
Jennifer Maloy
Jonathan Cornick
Lana Zinger
Date Added:
03/03/2017
NUTR251 Nutrition Through the Life Cycle
Restricted Use
Copyright Restricted
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Quality of life and healthy life expectancy depend on avoiding or delaying chronic diseases during life. Lifestyle choices during all life stages, especially the critical periods, prime the individual for the development of chronic diseases.

Subject:
Nutrition
Material Type:
Textbook
Provider:
University of Nebraska Pressbooks
Author:
Sabine Zempleni
Date Added:
08/27/2021
Nutrition 100 Nutritional Applications for a Healthy Lifestyle
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CC BY-NC-SA
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Welcome to the First Edition of an OER textbook for Penn State's NUTR 100 Nutritional Applications for a Healthy Lifestyle . This text was developed with the assistance of an Affordable Course Transformation grant from The Pennsylvania State University.

Subject:
Nutrition
Material Type:
Textbook
Provider:
Penn State Pressbooks
Author:
Lynn Klees
Date Added:
08/27/2021
Nutrition Analysis from 48 hour recall
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CC BY-NC
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This is an Anatomy and Physiology lab activity that allows students an opportunity to reflect on their eating patterns and goals from their own data. The image of the nutritional label from wikipedia.org: https://en.wikipedia.org/wiki/Nutrition_facts_label#/media/File:US_Nutritional_Fact_Label_2.svg

Subject:
Nursing
Anatomy/Physiology
Nutrition
Material Type:
Activity/Lab
Homework/Assignment
Author:
Patrice Parsons
Date Added:
07/23/2021
Nutrition (NUTR 101)
Unrestricted Use
CC BY
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NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

Subject:
Nutrition
Material Type:
Assessment
Full Course
Reading
Syllabus
Provider:
Washington State Board for Community & Technical Colleges
Provider Set:
Open Course Library
Date Added:
06/03/2021
Nutrition and Labelling for the Canadian Baker
Unrestricted Use
CC BY
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0.0 stars

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.

Subject:
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
06/01/2020
S-Lab: Laboratory for Sustainable Business, Spring 2008
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CC BY-NC-SA
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0.0 stars

How can we translate real-world challenges into future business opportunities? How can individuals, organizations, and society learn and undergo change at the pace needed to stave off worsening problems? Today, organizations of all kinds--traditional manufacturing firms, those that extract resources, a huge variety of new start-ups, services, non-profits, and governmental organizations of all types, among many others--are tackling these very questions. For some, the massive challenges of moving towards sustainability offer real opportunities for new products and services, for reinventing old ones, or for solving problems in new ways. The course aims to provide participants with access and in-depth exposure to firms that are actively grappling with the sustainability-related issues through cases, readings and guest speakers.

Subject:
Business
Manufacturing
Nutrition
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Slaughter, Sarah
Date Added:
01/01/2008
Sustainable Economic Development, Spring 2004
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CC BY-NC-SA
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This course explores the application of environmental and economic development planning, policy and management approaches to urban neighborhood community development. Through an applied service learning approach, the course requires students to prepare a sustainable development plan for a community-based non-profit organization. Through this client-based planning project, students will have the opportunity to test how sustainable development concepts and different economic and environmental planning approaches can be applied to advance specific community goals within the constraints of specific neighborhoods and community organizations.

Subject:
Nutrition
Economics
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Seidman, Karl
Shutkin, William
Date Added:
01/01/2004