Textbooks In Development


Read more about Sports Nutrition Laboratory Manual - 1st Ed.

Sports Nutrition Laboratory Manual - 1st Ed.

Copyright Year: 2022

Contributors: Miles, Wilson, and Chamberlin

Publisher: TRAILS

License: CC BY-NC-SA

This lab manual is designed for the upper division and graduate sports nutrition courses, covering, supporting, and reinforcing fundamental nutritional concepts. This manual provides hands-on experience that will help strengthen student’s knowledge and application of the material. Labs focus on learning areas of exercise intensity and substrate utilization, measuring glycemic responses to selected food items with or without exercise, designing sports drinks and testing rehydration responses, and metabolic health. Additionally, this manual provides a step-by-step guide to strengthen student’s ability to generate data and convey their results in a scientific manner.


Read more about Recipe Development and Modification: Textbook and Lab Manual

Recipe Development and Modification: Textbook and Lab Manual

Publisher: University of Arkansas

This resource is being created to support an upper-division nutrition course. Course Description: Students will use existing research to identify foods with preventative and functional properties and apply that information to develop and modify recipes for improved nutritional quality and disease management. Learning Outcomes: Students who successfully complete the requirements for this course (lecture and lab) will be able to: • Compare and contrast various sources of nutritional information and be able to identify unsubstantiated health and nutrition claims. • Demonstrate how to locate, interpret, and use professional literature to make ethical, evidence-based decisions. • Evaluate original recipes for sensory and nutritional qualities. • Identify nutritional benefits and culinary applications of selected ingredients. • Establish goals for recipe modifications or substitutions with consideration of specific diseases or conditions. • Demonstrate an understanding of the recipe modification process and apply nutritional knowledge and skills to develop and modify recipes with consideration of the prevention and management of diet related diseases. • Test and evaluate sensory and nutritional qualities of food products


Read more about Introduction to Apparel Production

Introduction to Apparel Production

Publisher: University of Arkansas

Concepts and techniques of beginning apparel production


Read more about Python Basics

Python Basics

Publisher: Ocean County College


Read more about Technical Mathematics

Technical Mathematics

Contributors: Heinrichs, Brown, and Rehberger

Publisher: TRAILS

a textbook for technical mathematics specifically for the Machining Industry. This text will include not only the basic math principles required for technical and machining mathematics, but also business math concepts to best prepare students for optimal job placement.


Read more about Introduction to Data Science

Introduction to Data Science

Publisher: University of Arkansas

An overview of data science for first-year data science students. The text provides a basic understanding of the disciplines within data science such that they can function on an interdisciplinary team. It also provides the knowledge needed to make an informed selection of a Concentration within the data science program.


Read more about US History II

US History II

Contributor: Allosso

Publisher: Bemidji State University

Survey textbook for US History II (Reconstruction to present).


Read more about Modern World History

Modern World History

Contributors: Allosso and Williford

Publisher: Bemidji State University

A survey textbook for Modern World History, ca. 1300 CE to present.


Read more about Elementary Earth and Space Science Methods

Elementary Earth and Space Science Methods

Contributors: Dunn, Haley, McDonald, Smith, and Neal

Publisher: University of Iowa

This content knowledge book is meant for future science teachers. It is divided into four parts which align with the Science Methods II course at the University of Iowa: Space Science, Earth Science, Climate Change, and Pedagogy. Within each part, the material is broken down into smaller chapters. Here you will find written explanations, video links, glossary terms, key takeaways, and practice quizzes to help you understand the material. This book is designed to be a flexible resource; use it as much or as little as you need throughout the course.


Read more about Chemistry for Non-Majors

Chemistry for Non-Majors

Contributor: Cooper

Publisher: Michigan State University

Our goal is to present concepts and skills in various ways, ask students to talk about and work with their understanding, and then ask questions about what students actually mean when they use specific words and ideas. Critical to the success of this approach is time: the time required to understand what students think before, during, and after reading the text and working with the applets and activities; the time required for students to recognize and talk about their assumptions; the time required to listen to them, to ask them what, exactly, they mean, and for them to explain, analyze, and where appropriate reconsider, their ideas.