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2019 BJN Paper of the Year: High-starch, low-sugar diet could favor longevity in Japanese men
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This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"It might sound like bad advice, but for Japanese men, eating a high-carb diet could actually be a good thing—only, it depends on the type of carb. Because eating too much of the wrong ones could have dire consequences. These are the findings reported by Professor Chisato Nagata and colleagues from the Gifu University Graduate School of Medicine in Japan—recipients of the inaugural British Journal of Nutrition Paper of the Year award. Their paper, published in volume 122, issue 7 of BJN, describes a subset of results from the Takayama Study. The study was launched in 1992 to link dietary and lifestyle factors to morbidity from cancer and other diseases. Participants filled out a questionnaire at baseline on how frequently they ate various foods..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Subject:
Life Science
Nutrition
Material Type:
Diagram/Illustration
Reading
Provider:
Research Square
Provider Set:
Video Bytes
Date Added:
10/23/2020
Antioxidant Enzymes: Three or Four Veggies a Day Keeps Aging Away
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CC BY-NC-SA
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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:
Chemistry
Life Science
Nutrition
Physical Science
Material Type:
Lecture
Provider:
MIT
Provider Set:
MIT Blossoms
Author:
Sawsan F. Karadsheh
Date Added:
06/16/2015
Assessing Performance Needs
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CC BY-NC-SA
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This single day lesson plan includes guided notes and lecture materials covering the topic of Nutritional Needs Assessments for athletes. This lesson would be best implemented as a first day within the unit. Students will follow along with the teachers lecture using guided notetaking. Key Terms: Carbohydrates, Performance, BMR, Cardivascular Training, Anearobic, Aerobic, and Digestion. 

Subject:
Nutrition
Material Type:
Lecture
Author:
Macy Pinion
Date Added:
08/01/2023
Association between Neu5Gc carbohydrate and serum antibodies against it provides the molecular link to cancer
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CC BY
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This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Consuming high amounts of red meat is commonly linked to an increased risk of developing cancer, especially colorectal cancer. At the same time, antibodies against Neu5Gc , a carbohydrate derived from red meat, have been observed to worsen cancer in “human-like” mice. While these antibodies and red meat consumption are each believed to increase cancer risk, it remains unknown how diet affects the antibodies. Now, research suggests that consuming Neu5Gc from red meat and dairy can modulate the amounts and properties of anti-Neu5Gc antibodies in humans, providing clues to how the carbohydrate might be linked to cancer. The team behind the study calculated daily intake of Neu5Gc for more than 19,000 subjects aged 18 years or older. These participants provided regular logs of food consumed over 24-hour periods as part of the NutriNet-Santé study, which was designed to investigate relationships between nutrition and health status..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Subject:
Applied Science
Health, Medicine and Nursing
Life Science
Nutrition
Material Type:
Diagram/Illustration
Reading
Provider:
Research Square
Provider Set:
Video Bytes
Date Added:
02/26/2021
The Bad Bug Book
Unrestricted Use
Public Domain
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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:
Life Science
Nutrition
Material Type:
Reading
Date Added:
10/28/2006
Basic Foundation of Nutrition for Sports Performance
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Educational Use
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Physical activity and/or exercise confers many benefits. It improves our mental outlook and capacity, our self-image and self-confidence, and provides independence for the elderly. Moving can also increase lean body mass and decrease body fat, increases bone mass, and improve heart, lung, and muscle function. Morbidity and mortality are lower in people who are physically active compared to people who are sedentary. Also, the risk is reduced for cardiovascular disease, hypertension, stroke, type II diabetes, cancer, particularly colon and breast, osteoporosis, and gallbladder disease.

Subject:
Life Science
Nutrition
Material Type:
Textbook
Provider:
LibreTexts
Author:
Byerly
Date Added:
12/05/2022
Benefits of a low-calorie diet for type 2 diabetes
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CC BY
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This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"New research suggests that a low-calorie diet might help reverse symptoms of type 2 diabetes in men with obesity. The findings of the study add to a growing body of evidence indicating that diabetes is a reversible condition. Authors of the study looked at 18 men in South Africa who were over the age of 35, had class III obesity, and were on insulin treatment for diabetes. The participants were randomized to one of two groups: one followed a commercially available low-fat, low-calorie diet consisting of vegetables and a vegetable-soup-based meal plan; while the control group received a calorie-restricted meal plan. All participants were encouraged to engage in physical activity according to their abilities and to visit a counseling psychologist at least once a month. Over the course of 6 months, the team tracked the men’s levels of blood glucose and glycated hemoglobin, or HbA1c—using those measures to establish diabetes status..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Subject:
Life Science
Nutrition
Material Type:
Diagram/Illustration
Reading
Provider:
Research Square
Provider Set:
Video Bytes
Date Added:
09/20/2019
Biology Online Nutrition Lab:  Energy and Macronutrient Intake Online Lab
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CC BY-NC-SA
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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.

Subject:
Biology
Life Science
Nutrition
Material Type:
Activity/Lab
Date Added:
06/04/2019
Bite-Size Nutrition: Honey Roasted Sweet Potato Video
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CC BY-NC-ND
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 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!

Subject:
Agriculture
Biology
Culinary Arts
Education
Elementary Education
Environmental Science
Environmental Studies
Life Science
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
The Bee Cause Project
Date Added:
12/04/2020
BlendEd Best Practices: I am Healthy! PreSchool Unit
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CC BY-NC-SA
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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

Subject:
Nutrition
Material Type:
Unit of Study
Author:
Rick Meyer
Date Added:
06/02/2020
CARTILHA MOSE pronta atualizada (1).pdf PLANTA É COMIDA: VENHA CONHECER!  O SABOR DA TERRA
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A Cartilha é um produto educacional apresentado ao Programa de Pós-
Graduação em Rede Nacional para Ensino das Ciências Ambientais.

Apresenta caça-palavra na pagina 37.

Subject:
Agriculture
Applied Science
Career and Technical Education
Environmental Science
Life Science
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
MOSELENE COSTA DOS REIS
Date Added:
03/21/2022
CHEM 1007- Chemistry in the Kitchen for Sustainability (Juszczak)
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CC BY-NC-SA
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Course Goals and Learning Objectives. The goal of this course is to give the student a basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking. The course also necessarily makes connections to the future sustainability of food and water. We aim to prepare the student for the increasingly urgent and complex national dialogue on the interrelated topics of global climate change, energy, pollution, extinction and the food supply. The specific objectives of this course are to provide the student with the basic vocabulary of chemistry, and a basic understanding of the experimental process as it relates to food chemistry and cooking.

Subject:
Chemistry
Life Science
Nutrition
Physical Science
Material Type:
Full Course
Provider:
CUNY
Provider Set:
Brooklyn College
Author:
Emily Fairey
Laura Juszczak
Date Added:
06/16/2022
Call of the Killer Whale
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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:
Arts and Humanities
Life Science
Nutrition
World Cultures
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?
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Educational Use
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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:
Applied Science
Engineering
Life Science
Nutrition
Material Type:
Activity/Lab
Lesson Plan
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Mary R. Hebrank
Date Added:
09/18/2014
Carbohydrates
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CC BY-SA
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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 

Subject:
Nutrition
Material Type:
Module
Author:
Gothainayagi Arumugam
Date Added:
10/31/2019
Carbohydrates
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CC BY-NC-SA
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High School students will learn more about carbohydrates in the body and why they are essential. They will also analyze the effects of surpluses and deficiencies in the body of carbohydrates and identify foods that carbohydrates can be found in.

Subject:
Culinary Arts
Nutrition
Material Type:
Activity/Lab
Lecture
Lesson Plan
Author:
Michelle Paxton
Date Added:
06/08/2023