by Brian Lindshield
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.
by Sorangel Rodriguez-Velazquez, American University
People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes
This platform (Press Books) will provide students with information to access, read, and view that will assist in the learning of complex nutrient digestion, absorption, and metabolism concepts. The readings and videos in this resource will serve as a way to introduce, review and reinforce content that we will cover in detail during our class time together. Use the PH 415 Open Education Resource before and after each class as a way to learn the material (note: for videos it is helpful to have ear buds handy when listening to the content).
In addition, the integrated research lab materials are also included in this site, which provide readings on nutrition science from an original research perspective. As the course instructor, I am excited to provide an open platform that will provide students with a variety of accessible resources.
Authors: Lana Zinger, Jonathan Cornick, and Jennifer Maloy (CUNY Queensborough Community College)
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.
by Marie Kainoa Fialkowski Revilla, Alan Titchenal, Allison Calabrese, Cheryl Gibby, and William Meinke
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.