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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.
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
Introduction to Apparel Production
Publisher: University of Arkansas
Concepts and techniques of beginning apparel production
Python Basics
Publisher: Ocean County College
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.
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.
US History II
Contributor: Allosso
Publisher: Bemidji State University
Survey textbook for US History II (Reconstruction to present).
Modern World History
Contributors: Allosso and Williford
Publisher: Bemidji State University
A survey textbook for Modern World History, ca. 1300 CE to present.
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.
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.