OER by Discipline: Nutrition, Dietetics, and Culinary Arts

Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

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.

This book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.

There are three types of physical activity. This book, is focused on nutrition for exercise and sports

The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.

Quality of life and healthy life expectancy depend on avoiding or delaying chronic diseases. Lifestyle choices during all life stages, especially the critical periods, prime the individual for the development of chronic diseases.

The following courseware includes resources copyrighted and openly licensed by third parties under a Creative Commons license. Click "Licenses and Attributions" at the bottom of each page for copyright information and license specific to the material on that page

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.

USDA replacement for the food pyramid.

Eatright.org is published by the Academy of Nutrition and Dietetics.

Fermentology is a series of talks and related resources about the culture, history, and science of fermented foods. It is a project of the NC State University Public Science Lab, with support and partnerships from the NC State University Libraries and the Center for Evolutionary Hologenomics at the University of Copenhagen.

Great place to start with gathering information about nutrition. Also included are videos and a tab on drugs and supplements.

This 202-2025 edition is downloadable at this link.

FNIC provides information about food and human nutrition for the professional community as described in the Food and Agriculture Act of 1977 (Farm Bill).

Video by the World Health Organization