It's Mother's Day and Dolly, a high school senior, is making a Mediterranean salad for her mom, who is a college chemistry major and who likes to take every opportunity to teach Dolly what she has learned in school. Today is no exception, as she guides Dolly through a chemistry lesson in the kitchen. The case compares and contrasts the structures of various fatty acids, saturated with unsaturated, monounsaturated with polyunsaturated, and cis-conformation with trans-conformation. The melting point differences of saturated, monounsaturated, and polyunsaturated fatty acids also are explained as are the structures and functions of triacylglycerol, phospholipid, HDL cholesterol, LDL cholesterol, and omega-3 fatty acids. The case could be used in courses in general chemistry, organic chemistry, biochemistry, nutrition, biology, and food science.

***LOGIN REQUIRED*** 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 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).

This course is for students who are interested in becoming food and nutrition enthusiasts. The course is designed for students to understand the principles of kitchen management, nutrition and in maintaining a healthy life style. Students will learn various aspects of kitchen management, food safety, food consumerism, cooking terms, tools, and equipment, along with various foods and recipes. This class is a must for any food connoisseur! This is the first of a two-quarter course.

This course is for students who are interested in becoming food and nutrition enthusiasts. The course is designed for students to understand the principles of kitchen management, nutrition and in maintaining a healthy life style. Students will learn various aspects of kitchen management, food safety, food consumerism, cooking terms, tools, and equipment, along with various foods and recipes. This class is a must for any food connoisseur! This is the second of a two-quarter course.

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

In this intimate debate case, students consider whether to support the development and use of Golden Rice as a means to alleviate vitamin A deficiency in the developing world. Since many of the arguments typically raised against genetically modified organisms (GMOs) do not apply to this particular GM crop, students are forced to analyze the facts rather than rely on what they have heard in the media. Developed for an introductory molecular biology undergraduate course, the case could also be used at more senior levels.

Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.

Two speakers have been invited to a town hall meeting to help decide a hotly contested issue. A grant has been awarded to the school district with the stipulation that the money be dedicated to only one program. School officials wish to use the funds to improve the science curriculum, but district parents favor an investment in physical education to improve the health of their children. Since the grant money cannot be divided, students are forced to grapple with the role of science in education, the growing problem of childhood obesity, and related issues of public policy.

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.

After studying that iron is attracted to magnets, students will use magnets to extract food-grade iron filings from iron-fortified food.

This activity is a classroom experiment where students gather data on which foods contain starch. They use observation and develop their own hypothesis to create a question they would like to discover about starches.

This activity is a hands on activity where students will gather information on their findings about iron in different cereals. Then use their finding and give reasonings of the differences and similarities.

FNDH 400 is a 3-hour, intermediate-level, nutrition course at Kansas State University taught on campus every spring semester, and all 3 semesters (fall, spring, summer) via the Division of Continuing Education. On campus most students in the class are majoring in Nutritional Sciences, Public Health Nutrition, Nutrition & Kinesiology, Athletic Training, and Dietetics. There is an increasing number of Biology, Life Sciences and other majors taking the course.

Students in addition to having access through Google Docs, can download the flexbook as an .odt, .pdf, .rtf, .doc, text, or html file giving them flexibility to use the document how they would like. Students can also choose whether they would like to read flexbook digitally or print and read on paper.

This interrupted case study in cardiovascular physiology focuses on Suzie, a determined young woman who is training hard for the upcoming figure skating season. But family dynamics combined with high aspirations of competing in the Olympic Games have negative consequences for her health. Students are presented with a variety of signs, symptoms, and medical data as well as a series of guided questions to research. The case was developed for use in a one-semester animal physiology course taken by sophomore and junior science majors. It could also be used in an anatomy and physiology course or general biology course.

This case study was developed to engage students by making connections between core concepts in chemistry and obesity related factors. The case is in the form of a story between two friends and their underestimation of the calories they consumed in a meal and their overestimation of the efforts needed to maintain a healthy body weight. Concepts taught by the case include use of conversion factors, calculation of percentages and body mass index, and calculations of caloric values of different foods. The case is suitable for use in courses in general, organic, and biological chemistry as well as in undergraduate nutrition courses.

This case teaches about the causes and effects of Type 2 diabetes by working through the various options available to a young Native American woman suffering from the disease. The case can be used in a variety of settings, including nutrition classrooms, herbal drug courses, physiology courses, medical schools, nursing schools, pharmacy schools, diabetes workshops, and even weight loss clinics.

This Unit studies 'proteins'. Starting with a simple analysis of the molecular make up, the Unit moves on to look at the importance of protein and how they are digested and absorbed

Both vitamins and minerals are essential in the diet in small quantities. The term 'vitamin' was not coined until early in the 20th century, to describe those chemicals in food without which a pattern of deficiency symptoms (often called a deficiency syndrome) occurs. Minerals, also called mineral elements, are those elements other than carbon, hydrogen, oxygen and nitrogen that are found in the body. This unit looks at the two main groups of vitamins: the fat-soluble vitamins A, D, E and K, and the water-soluble vitamins, those of the B group and vitamin C. It also examines the major mineral elements, and the importance of fluid balance in the body.

This directed case study focuses on the physiology of bone homeostasis and methods of prevention and treatment of osteoporosis. One of the overall purposes of the case is to show students that osteoporosis is not simply a disease that afflicts elderly women. Instead, students learn about Marissa, a petite 15-year-old who has just learned that her 55-year-old grandmother has osteoporosis; Jeremey, a lanky 19-year-old college sophomore who recently has become interested in weight-lifting and is thinking about using steroids to bulk up; and Eleanor, a 45-year-old woman considering hormone replacement therapy mainly to prevent osteoporosis. The case is appropriate for use in an introductory nutrition course, physiology course, pathophysiology course, or general education course focusing on the human body and disease.