Open Educational Resources and Zero Textbook Cost

BMJ Nutrition, Prevention & Health aims to present the best available evidence of the impact of nutrition and lifestyle factors on the health of individuals and populations.

IJBNPA is devoted to furthering the understanding of the behavioral aspects of diet and physical activity and is unique in its inclusion of multiple levels of analysis, including populations, groups and individuals and its inclusion of epidemiology, and behavioral, theoretical and measurement research areas.

Nutrients is a peer-reviewed, open access journal of human nutrition published monthly online by MDPI.

Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks.

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition

The Journal of Food Science serves as an international forum for vital research and developments in food science.

Description: 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

The 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 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.

This 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.