Search results for "nutrition"
Publisher: Florida State University
Ready to find out how plants are grown and function? Take a fantastic voyage through plants. From Growing to Biology: Plants 1e brings the latest information for understanding of traditional and modern plant growing, form, and production. Topics covered in 30 chapters include concise and up-to-date ‘big picture’ infographics, student learning outcomes (SLOs), key vocabulary, assessment, as well as identification of 120 species, and more. Moreover, author Dr. G. Hacisalihoglu emphasizes on leaning concepts, binding those concepts together with visuals approach to make learning faster and more memorable.
Publisher: Oregon State University
Welcome to the wonderful world of microbiology! Yay! So. What is microbiology? If we break the word down it translates to “the study of small life,” where the small life refers to microorganisms or microbes. But who are the microbes? And how small are they? Generally microbes can be divided in to two categories: the cellular microbes (or organisms) and the acellular microbes (or agents). In the cellular camp we have the bacteria, the archaea, the fungi, and the protists (a bit of a grab bag composed of algae, protozoa, slime molds, and water molds). Cellular microbes can be either unicellular, where one cell is the entire organism, or multicellular, where hundreds, thousands or even billions of cells can make up the entire organism. In the acellular camp we have the viruses and other infectious agents, such as prions and viroids. In this textbook the focus will be on the bacteria and archaea (traditionally known as the “prokaryotes,”) and the viruses and other acellular agents.
Contributors: Lapum, St-Amant, and Hughes
Publisher: Ryerson University
This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.
Contributor: of the Canyons
Publisher: College of the Canyons
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.
Publisher: Rebus Community
Blueprint for Success in College and Career is a remix of four previously existing OER (Open Educational Resources): A Different Road To College: A Guide For Transitioning To College For Non-traditional Students by Alise Lamoreaux, How to Learn Like a Pro! by Phyllis Nissila, Foundations of Academic Success: Words of Wisdom, edited by Thomas Priester, College Success, provided by Lumen Learning, and one previously copyrighted textbook with content that is now openly licensed: Blueprint for Success in College: Indispensable Study Skills and Time Management Strategies by Dave Dillon. A free OER, (Open Educational Resource), Blueprint for Success in College and Career is a students' guide for classroom and career success. This text, designed to show how to be successful in college and in career preparation focuses on study skills, time management, career exploration, health, and financial literacy.
Contributors: Flynn, Jellum, Howard, Moser, Mathis, Collins, Henderson, and Watjen
Publisher: University System of Georgia
This open textbook for Concepts of Fitness and Wellness at Georgia Highlands College was created through a Round Seven ALG Textbook Transformation Grant.
Publisher: Sorangel Rodriguez-Velazquez
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.
Veterinary nurses need to have a firm grasp of the normal structure of an animal's body and how it functions before they can understand the effect diseases and injuries have and the best ways to treat them.