Digital library
Textbooks, references and open learning resources.
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Safety, Health, and Nutrition in Early Childhood Education
Jennifer Paris · College of the Canyons · 2018
Early childhood is a critical time in development. Many outcomes, both positive and negative, have their beginnings in these years. It is vital that children’s health and safety be protected. High-quality early care and education programs can play a valuable role in improving outcomesfor children.
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Nutrition for Nurses
Emerald Charity Bilbrew; Jody Vogelzang; Kelli Whittington; Amy B. Britt · OpenStax, Rice University
Nutrition for Nurses is structured to support the flexible integration of nutrition content across both system-based and nursing competency-based curricula. It can be used whether nutrition is taught as a standalone course or part of another nursing course. The table of contents for Nutrition for Nurses presents content in 20 chapters, organized into 9 thematic units. The text emphasizes evidence-based practice and holistic assessment to facilitate the integration of nutritional awareness for pre-licensure nursing students in the provision of client-centered care. Nutrition for Nurses helps students develop sound clinical judgment as well as a deep understanding of the impact of nutrition on body systems across the lifespan. Written and reviewed by highly experienced faculty, Nutrition for Nurses includes a detailed narrative, extensive features and learning resources, and ample student support. The presentation utilizes concepts promoting the development of clinical judgment by building upon the systematic model developed by the National Council of State Boards of Nursing (NCSBN).
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Contemporary Health Issues
Judy Baker · Foothill College
In the contents: 02: Nutritional Health · 2.01: Nutritional Guidelines- Carbohydrates Fats and Proteins · 2.02: Myths and Misconceptions about Nutrition
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Nutri 300
Shara Sheldon · Cosumnes River College
In the contents: 01: Nutrition and You · 1.2: Defining Nutrition Health and Disease · 1.4: The Broad Role of Nutritional Science
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Organizational Health and Wellness
Andrew Paasch · Northeast Wisconsin Technical College
In the contents: 07: Nutrition · 7.01: Nutrition Basics · 7.03: Disease Risk and Nutrition
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LibreTexts
In the contents: 01: Nutrition and You · 1.2: Defining Nutrition, Health, and Disease · 1.4: The Broad Role of Nutritional Science
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Overweight Bodies, Real and Imagined
Sarah Gilleman · Holyoke Community College
This compilation gathers OER sources on body weight, nutrition, and movement, and it also problematizes the cultural meaning of these readings. Roughly, this anthology is divided into two parts--informational and theoretical--in depicting how medical research and journalism influence and are influenced by social stereotypes, constructed ideas about bodies, food, and individual choices within social systems.
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PEAC16253 Concepts of Fitness
Lisa Martin & LueCrecy Ragan · Arkansas State University-Beebe
In the contents: 03: Nutrition · 3.01: The Basics of Nutrition
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HLTH-101: Contemporary Health Issues
Sally Baldwin · Ohlone College
In the contents: 08: Maximizing Your Nutrition · 8.07: Nutrition Facts Label · 8.10: Nutrition- Optional Continued Learning
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Culinary Medicine 2025e
Stavroula N. Antonopoulos et al. · University of Arizona
This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs.
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Science of Food
Trisha Russell · Whitworth University
In the contents: 03: Food and Nutrition · 3.01: Nutrition · 3.06: Starvation Fasting and Malnutrition
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Concepts of Fitness and Wellness
Flynn et al. · Georgia Highlands College
In the contents: 07: Nutrition · 7.01: The Basics of Nutrition
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Culinary Foundations
Randy Cheramie and William R. Thibodeaux · Chef John Folse Culinary Institute at Nicholls State University
Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks". Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate.
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Remix: Women’s Health (Markell)
Dawn Markell · Mt. Hoood Community College
In the contents: 1.03: Nutrition and Fitness
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HLTH-101: Contemporary Health Issues
Sally Baldwin · Foothill College
In the contents: 08: Maximizing Your Nutrition · 8.07: Nutrition Facts Label · 8.10: Nutrition- Optional Continued Learning
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LibreTexts
In the contents: 01: Nutrition and You · 1.2: Defining Nutrition, Health, and Disease · 1.4: The Broad Role of Nutritional Science
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HLTH-101: Contemporary Health Issues
Sally Baldwin · Napa Valley College
In the contents: 1.08: Maximizing Your Nutrition · 1.8.07: Nutrition Facts Label · 1.8.10: Nutrition- Optional Continued Learning
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Always Developing
Anne Baird · University of Windsor
Psychologists, nutritionists, sociologists, anthropologists, educators, and health care professionals all contribute to our knowledge of the life span. We will look at how we change physically over time from emerging and early adulthood through aging and death. We will examine cognitive change, or how our ability to think and remember changes over time. We will consider how our concerns and psychological state are influenced by age & finally, how our social relationships change throughout life.
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Food Preparation Lab Manual for FSHN 1150
Erica Beirman; Kate Gilbert; ISU Department of Food Science and Human Nutrition · Iowa State University Digital Press · 2025
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data. This book is aligned with the introductory Food Preparation Laboratory course at Iowa State University.
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Basic Scientific Food Preparation Lab Manual
Iowa State University Department of Food Science and Human Nutrition · Iowa State University Digital Press · 2023
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.