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  • Nutrition
Chemistry of Sports, Spring 2013
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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:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Christie, Patricia
Lyons, Steven
Date Added:
01/01/2013
Critical Analysis of Popular Diets and Dietary Supplements
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There is much controversy and anecdotal information about popular diets and dietary supplements, but all too often little scientific or controlled clinical data. We examine the science behind normal mechanisms of weight control, and how weight loss diets are constructed and work. The aim of the course is to acquire the knowledge to critically appraise a weight control diet or dietary supplement and choose the best plan for success, both in the short-term and the long run. Students taking the actual class will, in addition to learning the lecture material presented here, complete in-class assignments where they choose a popular diet or supplement, research the scientific literature on this diet/supplement, and present a critical appraisal of its validity and efficacy.

Subject:
Nutrition
Material Type:
Full Course
Homework/Assignment
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Cheskin, Lawrence
Date Added:
05/22/2019
Development Economics: Microeconomic Issues and Policy Models, Fall 2008
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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 and Finance
Finance
Nutrition
Economics
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Banerjee, Abhijit
Duflo, Esther
Olken, Benjamin
Date Added:
01/01/2008
Food and Nutrition Policy
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The purpose of this course is to familiarize and engage the student in the steps and dynamics of policy making processes that address nutrition problems and issues. An underlying tenant is that, where ever nutrition problems exist, policy and program options may be enacted to address the problem directly (e.g. food subsidies to the poor) and/or indirectly (e.g. income generation or job creation).

Subject:
Nutrition
Material Type:
Full Course
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Klemm, Rolf
West, Keith
Date Added:
05/22/2019
Good Food: The Ethics and Politics of Food Choices, Spring 2017
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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:
Arts and Humanities
Ecology
Nutrition
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Sally Haslanger
Date Added:
01/01/2012
Health 100: Introduction to Health
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Introduction to Health using an OER Health Textbook. Includes 16 modules with video introductions, readings, discussions questions, quizzes, and assignments exploring all aspects of health including food, exercise, relationships, stress, addiction, and disease.

Subject:
Health Sciences
Nutrition
Material Type:
Full Course
Textbook
Author:
Dr. Kelly Falcone
Date Added:
06/26/2020
International Nutrition
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Presents major nutritional problems that influence the health, survival, and developmental capacity of populations in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status. Explores the degree to which malnutrition can be prevented or reduced prior to achieving full economic development through targeted public and private sector interventions that address the causes of malnutrition.

Subject:
Nutrition
Material Type:
Full Course
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Christian, Parul
West, Keith
Date Added:
05/22/2019
Kansas State University Human Nutrition (FNDH 400) Flexbook
Conditions of Use:
No Strings Attached
Rating

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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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
Nutrition: Child malnutrition country estimates (WHO global database)
Conditions of Use:
Read the Fine Print
Rating

The website provides data on children under five that are: overweight, stunted, underweight, and wasted (in respective data sets). The sets can be searched by country where figures are given for year, percent of males, females, and combined.

Subject:
Nutrition
Material Type:
Activity/Lab
Interactive
Provider:
World Health Organization
Provider Set:
Global Health Observatory Data Repository
Date Added:
04/02/2020
Nutrition (NUTR 101)
Conditions of Use:
No Strings Attached
Rating

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:
05/22/2019
Principles of Human Nutrition
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Principles of Human Nutrition (222.641) provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. Topics include the following: Dietary sources, intake levels, physiological role, and requirement of major nutrients; The biological determinants of nutrient requirements and the assessment of nutrient status in individuals and populations; The role of nutrition in growth and health through the life cycle; The rationale for the development of dietary guidelines and of nutrition policies in different countries; The role of diet in the development of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc.

Subject:
Nutrition
Material Type:
Full Course
Lecture Notes
Syllabus
Provider:
Johns Hopkins Bloomberg School of Public Health
Provider Set:
JHSPH OpenCourseWare
Author:
Caballero, Benjamin
Date Added:
05/22/2019
S-Lab: Laboratory for Sustainable Business, Spring 2008
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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 and Finance
Nutrition
Manufacturing
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Slaughter, Sarah
Date Added:
01/01/2008
Sustainable Economic Development, Spring 2004
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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:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Seidman, Karl
Shutkin, William
Date Added:
01/01/2004
Weight Training, Spring 2006
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This 12 session course is designed for the beginning or novice weight lifter, or for those who have experience lifting but lack proper instruction. We will provide an understanding of the biomechanics involved, muscles used for a given exercise, and program development.

Subject:
Nutrition
Material Type:
Full Course
Provider:
M.I.T.
Provider Set:
M.I.T. OpenCourseWare
Author:
Taylor, Halston
Date Added:
01/01/2006