Life Sciences Commons^™

The Role That Diet And Lifestyle Factor Plays In An Increased Risk For Cardiovascular Disease In Asians And Pacific Islanders, Ethan Caragan

Nursing | Student Research Posters

Cardiovascular disease is the leading global cause of mortality, often resulting in heart attacks and strokes due to obstructed blood flow to vital organs. The risk of these events is influenced by dietary choices, smoking, and physical activity. Despite preventative measures, the impact of diet and lifestyle on cardiovascular health varies across ethnic groups. This thesis aims to evaluate how variations in dietary traditions and lifestyle among Asians and Pacific Islanders contribute to increased or decreased cardiovascular disease risks compared to other racial groups. The study focuses on the dietary and lifestyle factors of Asian Americans and Pacific Islanders in …

Science, Physiology, And Nutrition For The Nonscientist, Judi S. Morrill

Open Educational Resources

A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.

Trust Your Gut: Promoting Gut Health Through Updated Nutrition Education, Christina Cobb

Family Medicine Clerkship Student Projects

Physician time and nutrition education are limited, yet lifestyle changes, including healthy eating, are often the primary intervention for both preventing & managing chronic conditions, such as cardiovascular disease, hypertension, and type 2 diabetes. There is growing evidence of the importance of gut health & the microbiome’s link to several aspects of health, including the immune system, mental health, and metabolic syndrome. Through collaboration with two dietitians, a "promoting gut health" patient handout was created and existing nutrition handouts were updated to reflect current dietary recommendations.

Your Health, Your Choice: Pre-Teens Guide For A Healthy Life, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This handout informs pre-teens and their families on how to understand individual food choices and create healthier defaults for optimal nutrition

Nutrition For New Mothers: Healthy Defaults For A Healthier You, Stephanie Williams

All Student-Created Educational Resources

This pamphlet informs the audience about how to make healthier choices by utilizing healthy defaults. Tips will be discussed throughout the pamphlet on reducing your risk for obesity and other chronic diseases, postpartum healthy defaults, and breastfeeding for new mothers.

Indian Cuisine: Food And Culture Fact Sheet, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This handout aims to inform the audience food staples and dishes in India and traditional dishes that are prepared. Preparation of Indian dishes and culturally significant food staples along with ingredients that are commonly used, religious influences, traditional eating patterns, and health beliefs are discussed.

Filipino Food, Dietary Customs, And Health Beliefs, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This fact sheet serves as an educational resource for learners seeking information about Filipino dietary practices and health beliefs. Traditional and symbolic Filipino foods and dishes are reviewed, along with traditional eating patterns, health beliefs, and food practices.

Eating In Greece, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This fact sheet is about the culture and traditions in Greece revolving around food. The fact sheet talks about how the Greeks continue to consume their traditional diet in Greece as well as in the United States. The traditional diet is discussed in context of the day to day routines and on special holidays. How this particular diet influences the health of the Greek people is discussed as well.

Indian Food And Culture Fact Sheet, Brooke Robinson

All Student-Created Educational Resources

This is an informational handout covering the traditional cuisines of various regions throughout the Indian subcontinent. Religious influences regarding food choice and fasting, traditional health beliefs, eating patterns and etiquette, and common health issues experienced by the Indian population who acculturate to American culture are discussed.

Food & Culture In Greece, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This is a fact sheet about the food culture of Greece. The purpose is to educate the audience on Greece’s traditional cuisine and eating patterns. Information includes traditional foods and dishes, traditional eating patterns, holidays and religious traditions, traditional health beliefs, and more current food practices in Greece.

Low Sodium Healthy Default- So. You Have To Cut Back On Salt., University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This handout informs those who are new to the low sodium diet on why and how to cut back on salt. What, why, and how is discussed.

Nutrition Abcs For Healthy Families, Lauren K. Sullivan

All Student-Created Educational Resources

This pamphlet informs the audience of basic nutrition principles for maintaining a healthy weight using healthy diet patterns and increased activity recommendations. It encourages healthful eating, regular activity and utilizing resources as a part of a healthy family lifestyle

Assessing The Need And Desire For Nutritional Education, Marc Robert Hammond

Family Medicine Clerkship Student Projects

Many people suffer from health conditions that may be affected directly by diet and nutrition including diabetes, hypertension, hyperlipidemia, iron deficiency anemia, obesity, coronary artery disease, and cerebrovascular disease. Education of providers and patients alike may help decrease the prevalence of these health issues and their sequalae. The St. Albans Community has slightly poorer health and nutrition when compared to the entire state of Vermont. Patients in an outpatient primary care clinic in St. Albans, VT were provided with a survey that would assess:

The patient’s confidence in their nutritional skills and knowledge

Their willingness to go to a nutrition …

Iraqi Cultural Foods Fact Sheet, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This fact sheet discusses traditional cultural foods for Iraqi and Arab individuals. It includes popular foods, spices, and dishes, as well as holiday eating habits, typical food patterns, and immigrant nutrition habits in America.

Obesity In Adolescents (Handout), Kathy Palys

All Student-Created Educational Resources

The handout briefly discusses obesity in the adolescents. It covers possible causes, risk factors, and some simple solutions.

Making The Healthy Choice The Easy Choice, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

This pamphlet informs the audience about how to make healthier food choices by implementing the concept of healthy defaults into their homes and personal lives. The pamphlet gives tips on how the reader can make the healthier choice the easiest choice by implementing small changes in their household and daily routine.

Food And Culture Fact Sheet Vietnam, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout describes Vietnamese cultures and traditional diet. Vietnamese dishes are often built around rice, broth, and layers of flavor. The Vietnamese people have several nutritional and health beliefs stemming from Chinese traditional medicine. Vietnam has one of the most famous market and street food culture of the world.

Food And Culture In Ghana, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout discusses food behavior in Ghana and the influence of Ghanaian culture and religious beliefs on food traditions. Ghanaian staple foods, traditional eating patterns, food preparation, and dining practices are discussed. This handout also includes a brief description of traditional health beliefs and the current food practices of Ghanaians living in the United States.

The Evolution Of Food Labeling, University Of New England Applied Nutrition Program

All Student-Created Educational Resources

The infographic displays the timeline pertaining to the regulation created by the Food and Drug Administration to keep food manufacturers accountable for what is labeled on the food they produce. The evolution of nutrition labeling was not solely driven on the decisions made by the government, but also the interests of consumers. The process began in 1969 and has been evolving until present day. As scientists began to uncover the link between diet and food, consumers began to take note. The publishing of both The Surgeon General’s Report on Nutrition and Health and the National Research Council’s report and the …

The Culinary Culture Of Iran Fact Sheet, Rachael Costello

All Student-Created Educational Resources

A two-page handout detailing the food customs and cultures of The Islamic Republic of Iran. This includes traditional dishes, meals, culinary influences, religious dietary rules, and common eating patterns.

Simple Strategies For A Healthy Pregnancy, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout gives the audience ideas for meeting the nutritional needs of teens for a healthy pregnancy. Tips for incorporating healthy foods and physical activity into a regular routine are included. The importance of nutrition during an adolescent pregnancy is briefly overviewed.

Ukrainian Cuisine, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout provides an overview of Ukrainian food, including staple foods and popular dishes, holiday meals, typical eating patterns and current beliefs and practices.

Work Well Being, Kerry Donnelly

All Student-Created Educational Resources

This handout intends to educate individuals on how to form a workplace environment supportive of healthy dietary behaviors. It discusses the concept of healthy defaults and how to implement this approach into personal and professional lives. Topics covered include break time routines, healthy snacking and the obesogenic environment.

Creating Healthy Eating Habits: Easy Strategies To Lose Weight & Make Healthy Nutrition Changes, Monica Moore

All Student-Created Educational Resources

This pamphlet discusses healthy defaults, encourages behavior change, and offers suggestions of how to make healthy changes in different settings in daily life to improve nutrition choices and weight loss success.

Effect Of Group-Based Diabetes Management Nutrition Education Guided By Self-Determination Theory On Glycemia In Adults With Type 2 Diabetes Mellitus, Courtney Woo

All Student-Created Educational Resources

The purpose of this abstract is to propose a clinical trial to inform health care professionals about the effects of group-based diabetes management nutrition education guided by the Self-Determination Theory on glycemia in adults with type 2 diabetes mellitus.

Symptoms And Treatment Perceptions Of Patients With Dairy Hypersensitivities, Brittany Taylor-Whitmer

All Student-Created Educational Resources

This is a conference abstract for the Food and Nutrition Conference and Expo (FNCE). It intends to summarize the proposed research designed in an IRB proposal regarding dairy hypersensitivities. It is intended for the FNCE review board.

Principles Of Nutrition (Ghc), Lisa Jellum, Jason Hitzeman, Mark Knauss, Sharryse Henderson, Tom Harnden, Cynthia Elsberry, Greg Ford

Nursing and Health Sciences Grants Collections

This Grants Collection for Principles of Nutrition was created under a Round Nine ALG Textbook Transformation Grant.

Affordable Learning Georgia Grants Collections are intended to provide faculty with the frameworks to quickly implement or revise the same materials as a Textbook Transformation Grants team, along with the aims and lessons learned from project teams during the implementation process.

Documents are in .pdf format, with a separate .docx (Word) version available for download. Each collection contains the following materials:

• Linked Syllabus
• Initial Proposal
• Final Report

Making Healthy Eating An Easy Part Of Your Child’S Life, Rebecca Modesitt

All Student-Created Educational Resources

The handout informs the audience on strategies for how to make healthy eating an easy or default choice for young children. It breaks these strategies down in order to make implementation easier for parents.

Easy Default Food Switches For Adults Trying To Reduce Their Obesity; An Interactive Experience, Christa Corgatelli

All Student-Created Educational Resources

This pamphlet provides an interactive learning experience for obese adults looking for new ideas to reduce their obesity. It defines and provides examples of foods, location, and situational defaults. The interactive questionnaire helps the reader work through current defaults and demonstrates how to make healthier food choices with given options. Tips are provided to help the reader to handle the location and situational defaults. Finally, how to make these healthy defaults the only defaults with an offer of additional aid if necessary.

College Diet 101, Une Applied Nutrition Program

All Student-Created Educational Resources

The main focus is on the typical mindset a college student has when entering into the new environment. It discusses behavior modification, best practices for the goal of making healthier food choices and still staying within budget. Tips for planning ahead, other healthy lifestyle practices and how to pick the right foods when grocery shopping or dining out are also mentioned.