Health Education by College of the CanyonsDescription: Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health
Scope:Introduction to health education
Audience: Undergraduate students
Nutrition: Science and Everyday Application by Alice Callahan; Heather Leonard; Tamberly PowellThis book is currently in development and should be considered a beta version, slated for completion in 2021. It is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.
Determining whether herbs, vitamins, and other over-the-counter dietary supplements would be helpful or harmful to you can be challenging. Will a substance work as the label states it will? Is it likely to interact with your cancer medicines? Is it worth the cost?
MyPlate Kitchen, formerly What's Cooking? USDA Mixing Bowl, provides recipes and resources to support building healthy and budget-friendly meals. MyPlate Kitchen includes recipes from the USDA Food and Nutrition Service (FNS) programs including the Center for Nutrition Policy and Promotion (CNPP) and the Supplemental Nutrition Assistance Program (SNAP).
The Historical Dietary Guidance Digital Collection allows the public to discover and research the history of nutrition education and dietary advice online. Materials in this collection include historical nutrition education materials, such as posters, recipes, and radio transcripts, as well as current nutrition education materials.
FNES 166 First Aid and Safety SyllabusDescription: Syllabus - CUNY Academic Works. All freely available resources used in the syllabus
Scope: First Aid knowledge: Participants will learn Adult, Child and Infant Cardio-Pulmonary Resuscitation (CPR) with and without an Automated External Defibrillator (AED) as well as basic First Aid and Bleeding Control. Additional training in Oxygen Administration, Rescue Inhaler assistance, Epinephrine auto injector administration, and tourniquet use for bleeding control will be pres
Food Science, Dietetics and Nutrition - CTE Online ModelThe Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.
The Mathematics of Nutrition ScienceThe 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.
Nutritional Health, Food Production, and the EnvironmentThis course provides an understanding of the complex and challenging public health issue of food security and in a world where one billion people are under-nourished while another billion are overweight. Explores the connections among diet, the current food production system, the environment and public health, considering factors such as economics, population and equity. 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.